24th November, 2009
The Japanese paradise of the senses, the “Mibu” restaurant owned by Hiroyoshi Ishida, set up its team today on the San Sebastián Gastronomika stages to prepare a dinner for a select group of lucky ones, among which Basque cooks Juan Mari Arzak and Pedro Subijana.
Today the Donosti capital felt the presence of Japan more than ever before. An entire agenda of master presentations unravelled their infinite types of cuisine, one of which featured two of the most astounding chefs from both countries: Yoshihiro Narisawa from “Les Créations de Narisawa” in Tokyo, and Andoni Luis Aduriz from “Mugaritz” in San Sebastián.
The objective: to demonstrate that Japan is more than sushi and to teach the audience made up of professionals in the world of gastronomy, everything possible on their infinite ways of cooking.
After a day filled with Japanese flavours handed by masters such as sushi expert Yoshikazu Ono, or dashi (broth) and umami (the fifth flavour sense after sweet, savoury, acid and bitter) experts, explained by the director of the most important cooking and nutrition school in Japan, Yukio Hattori, the large cube venue of the Kursaal congress centre was turned into Japanese territory for the day.
The exhibition included dishes with names as provocative as “The End of Life and…” with ayu (sweetfish) as the main ingredient (a fish species only found in Japan). “Winter Rose” (prepared with ginko almonds) or “The Seashore”, a broth made with agar tangusa, sugar and yuzu juice (a Japanese citrus juice of complex aromas, among which a sweet aroma).
The lucky ones served with the exclusive menu were Basque chefs Juan Mari Arzak and Pedro Subijana who shared a table on the Japanese themed stage including a folding screen, while accompanied by the journalists Lisa Abend (Time), Pau Arenòs (El Periódico de Catalunya) and José Carlos Capel (El Pais).
“It is the maximum expression of indulgence” Pedro Subijana stated today referring to this unique dinner which was personally served by Ishida’s wife, Tomiko, the evening’s host.
Ishida conquered San Sebastián with his dishes. To prove such an achievement he was appointed as member of the International Federation of Gastronomic Brotherhoods (FECOGA), after his presentation, the Japanese chef truly moved by such a distinction.
The dinner was the final touch to an entire day dedicated to Japan and its innumerable gastronomic creations, the first of its kind organised within a Spanish gastronomic conference and the first to reunite the seven best Japanese cooks outside the Country of the Rising Sun, who together accumulate a total of twelve Michelin stars.
Today’s events also symbolised the Japanese chefs’ most sincere gratitude to the Spanish chefs Juan Mari Arzak, Ferran Adrià and Andoni Luis Aduriz, who travelled to Japan in February to take part in the first edition of the gastronomic conference Tokyo Taste.
The three chefs, all true Japan lovers, have a close relationship with its cuisine. In the afternoon, Aduriz proved this during his presentation with Narisawa, affirming that the influences between Spain and Japan clearly exist and go way beyond the title of the joint presentation.
