2024-09-15 07:09:35
Sunday, September 15, 2024, 09:09
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“We could not have relied on better representatives,” admitted the Spanish ambassador to Japan, Fidel Sendagorta, during the dinner that followed the first edition of the Madrid Fusión Atelier in Kyoto. He is referring to Andoni Luis Aduriz, Quique Dacosta and Jordi Roca, who has recently created a menu that is not repeated, cooked together with Japanese chefs Yoshihiro Narisawa and Katshuito Inoue, with wines selected by the Master of Fernando Mora Wine and products from exemplary establishments of Spanish gastronomy such as Joselito, Balfegó or Castillo de Canera. The setting is the halls of TheRitz Carlton hotel in the former capital, managed by Carlos Tarrero of Bilbao. 40 people sat at the table, including some of the most influential journalists and writers in Japan, Spanish businessmen in the country, company representatives and international chefs of René Redzepi, five times number 1 in world as 50Best. The dinner gives the finishing touch to a journey of Spanish gastronomy in the country of the Rising Sun that has exceeded all expectations.
After a stop in Tokyo to celebrate the great delivery of Spain Fusion – an event that aims to help brands from the country’s agri-food industry to find distribution in the Asian country – the leading representative by three of our most famous scholars stayed in Kyoto to participate in it. version in the ‘Atelier’ format from Madrid Fusion Foods from Spain. A pioneering experience that opens new avenues for the spread of our gastronomy, taking advantage of the echo and influence of the Madrid conference throughout the world. “What better way to promote the internationalization of Spanish gastronomy than through the most important food event and with the help of our best chefs,” said CEO of ICEX, Elisa Carbonell.
At the time of a day, but with a high level, concentration and a program full of umami, this first edition is dedicated to exploring the fruitful relations between the two “twin cultures through the search for excellence, respect for culture, taste for food good or improved from the roots. The first to open the fire is Andoni Luis Aduriz, who reviews the role that Japanese gastronomy has played in all 27 seasons of Mugaritz. Almost three years of frequent trips have given birth to iconic dishes such as kombucha-based floral dressing, breast wrapped in muslin, fermented rice nigiris or nori seaweed millefeuille, to name a few. “No one can say that Japan has not pierced our hearts.”
Quique Dacosta took advantage of his presentation to reflect on the state of the art of cuisine, using the testimony of scientists, photographers, art curators and bulls and linking them to his dishes. Creative, refined, aesthetician, he seeks a beauty that clearly connects him with Japanese knowledge. Jordi Roca is in charge of serving the dessert, followed by the new generation of the saga, his brothers Marc and Martí, sons Joan and Josep. El Celler de Can Roca is an example of how to reach the top while staying true to its roots and without losing its family nature. Again, the cultural connection with Japan, as indicated in the round table curated by Benjamín Lana, three professionals who have developed their careers between the two countries, Chef of the Chef’s Table by Katshuito Inoue, gastronomic restaurant at The Ritz Carlton Kyoto , Italy was taught in Spain by Luca Fantin, from the Bulgari restaurant in Tokyo and Tae Iwami, a regular partner of Eneko Atxa in his Japanese works.
The chef of Biscayan Azurmendi also wants to come, even through a video in which he recalls his experience with the chef of the legendary Kikunoi Honten restaurant in Kyoto. “He took me to meet his producers and they told him what to do at that time,” he recalled. An example that has helped him “grow as a chef.” They acted as hosts for their Spanish colleagues Yoshihiro Narisawa, an old acquaintance of Madrid Fusión who reviewed his many participations in the conference, and Katsuhito Inoue, studied in Spain and one of the increasing values of the cuisine Japanese.
wine and oil
They washed the system with wine and oil. ‘Master of Wine’ Fernando Mora offers not one, but two tastings to herald the current season of our viticulture. An interesting selection intended to change the clichés about Spanish wine through very bright reds, mineral whites or sparkling wines, examples of many national goods which has the most vineyards in the world treasures. The Japanese are also enthusiastic about the master class on olive oil given by the artist Alfonso Fernández. Not only because of the practical nature of its contribution to the Japanese public, but also because of the exceptional quality of the selected oils, which come from Navarra, Cáceres, Almería or Jaén.
This promises to be the first of the events in the Atelier format that take Madrid Fusión to the hot spots of international gastronomy. The choice of the first company is not accidental. The Ritz Carlton Kyoto Hotel is an example of sophisticated luxury, which blends with traditional Japanese architecture but incorporates all the comforts expected from an international luxury brand. “The balance between loyalty to the ancient tradition and the determination in the future that governs Kyoto is a great example for the gastronomic sector to follow,” Benjamín Lana, general director of Vocento Gastronomía and director of Madrid Fusión, said at the opening of the event.
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