Cooking – Umiko

Coming to Umiko is traveling with the senses, living a unique culinary experience.

PORRA GUO RONG
We reinterpret a traditional Chinese dish to merge it with the traditional tradition. The prawn filling is replaced by hen in pepitoria, citrus mayonnaise and spun egg. A typical Madrid club rounds out the dish, which has become one of our must-haves.
NIGIRI DE PAELLA
The traditional Valencian dish reinvented using Japanese techniques. We build the nigiri on a base of Japanese hokoshikari rice, add paella socarrat and top it with a white shrimp from Huelva.
RAMEN DE CARABINERO
The perfect meeting between Asia and Spain. We use a dry ramen as a base and season it with sesame and avocado sauce. The body of the carabinero prepares to the wok and the head to the grill, to take advantage of its juices. A fresh dish where the product shines in all its splendor.
SAM DE COSTILLAS
We offer you a trip around the world on a single plate. We cook pork ribs at low temperature and with a touch of Wok. We serve it in the typical Korean Sam, accompanied by a Mexican green tomatillo salmorejo (miltomate).
TUNA CURRY
We select the best cheeks of wild bluefin tuna, caught off the coast of Tarifa using traditional techniques, and mix it with a red curry of Thai origin, using Toyama rice as a link between cultures and flavors.
NIGIRI DE TORO
The bull is the tuna belly, one of the most select cuts. Through traditional fishing gear and the Japanese Ike Jime slaughter technique, we guarantee the excellence of the product, seasoned with a yuzu kosho hot sauce.
NIGIRI DE VIEIRA
A bite that refers to flavors from France, Italy, Spain and Japan. We use a French butter with designation of origin and transform it, using garlic, wine, chives and Parmesan cheese, to achieve a unique, succulent and surprising texture.
PANTERA ROSA
Try this dessert and you will travel back to your tender childhood, through an explosion of flavor. There are many pink panthers but this is ours and some say it is the best in Madrid. All we know is that whoever tests it repeats.
MOCHI
This typical Japanese dessert that has become a trend, despite using unusual ingredients in our pastry, such as rice flour or beans. At Umiko we give it our touch, filling it with green tea with white chocolate, vanilla or milk chocolate.

El plato tradicional valenciano reinventado mediante técnicas japonesas. Construimos el nigiri sobre una base de arroz japonés hokoshikari, le añadimos socarrat de paella y lo coronamos con una gamba blanca de Huelva.

PORRA GUO RONG

We reinterpret a traditional Chinese dish to merge it with the traditional tradition. The prawn filling is replaced by hen in pepitoria, citrus mayonnaise and spun egg. A typical Madrid club rounds out the dish, which has become one of our must-haves.

NIGIRI DE PAELLA

The traditional Valencian dish reinvented using Japanese techniques. We build the nigiri on a base of Japanese hokoshikari rice, add paella socarrat and top it with a white shrimp from Huelva.

RAMEN DE CARABINERO

The perfect meeting between Asia and Spain. We use a dry ramen as a base and season it with sesame and avocado sauce. The body of the carabinero prepares to the wok and the head to the grill, to take advantage of its juices. A fresh dish where the product shines in all its splendor.

SAM DE COSTILLAS

We offer you a trip around the world on a single plate. We cook pork ribs at low temperature and with a touch of Wok. We serve it in the typical Korean Sam, accompanied by a Mexican green tomatillo salmorejo (miltomate).

CURRY DE ATÚN

We select the best cheeks of wild bluefin tuna, caught off the coast of Tarifa using traditional techniques, and mix it with a red curry of Thai origin, using Toyama rice as a link between cultures and flavors.

NIGIRI DE TORO

The bull is the tuna belly, one of the most select cuts. Through traditional fishing gear and the Japanese Ike Jime slaughter technique, we guarantee the excellence of the product, seasoned with a yuzu kosho hot sauce.

NIGIRI DE VIEIRA

A bite that refers to flavors from France, Italy, Spain and Japan. We use a French butter with designation of origin and transform it, using garlic, wine, chives and Parmesan cheese, to achieve a unique, succulent and surprising texture.

PANTERA ROSA

Try this dessert and you will travel back to your tender childhood, through an explosion of flavor. There are many pink panthers but this is ours and some say it is the best in Madrid. All we know is that whoever tests it repeats.

MOCHI

This typical Japanese dessert that has become a trend, despite using unusual ingredients in our pastry, such as rice flour or beans. At Umiko we give it our touch, filling it with green tea with white chocolate, vanilla or milk chocolate.

ANIMAL QUALITY AND RESPECT

BEEF ON FOOD

At Umiko you will only taste Wagyu meat, one of the most select meats in the world. Our meat comes from animals with directly Japanese genetic lines, defined and with the highest possible purity outside Japan. We believe in when cattle are raised in the wild, grazing in natural environments and following their instinctive behaviors, their meat has a special flavor and unsurpassed delicacy, which transmits unique sensations to our dishes.

ATÚN ROJO DEL ESTRECHO

We trust JC Mackintosh to supply us with wild bluefin tuna. Their tunas are fed freely with a rich and varied diet based on fish and mollusks, which gives it a special flavor. Fishing is done with traditional techniques such as the Japanese green stick method, which prevents accidental catches and the appearance of lactic acid in our tuna. The sacrifice is made using the Ike Jime technique, avoiding suffering to the animal and guaranteeing the best quality.

COBARDES Y GALLINAS

We are proud to say that the eggs we use are laid by free chickens that enjoy a great quality of life. Ensuring animal welfare is the best way to guarantee product quality and, on a philosophical level, a way of understanding the sector with which we fully identify. When you taste our eggs you will notice the difference.

LA FINCA DEL CUERVO

We work different vegetables and greens, depending on the time of year. We only use the best products of the land, both traditional and gourmet, and even oriental, buying them directly from the farmers who produce them, without intermediaries, thus guaranteeing maximum freshness, original unaltered flavors and the excellence that our clients deserve.

ARTESÁNS DA PESCA

Fish and seafood are Umiko’s most valuable raw materials and hallmark of the house. We work with this Galician cooperative formed by a small group of boats that fish a few km from the coast, practicing artisanal and sustainable fishing. At Umiko we bring you the best of each port, a fresh and varied product to offer an incomparable gastronomic experience, taking advantage of the diversity of our seas to achieve excellence.