PRODUCT AND MERGER
Passion for Asian gastronomy merging it with other cuisines to achieve
unique and unrepeatable dishes
THE UMIKO PROJECT
In 2015 Juan and Pablo made their dream come true by joining to found Umiko, the restaurant with the best Japanese fusion cuisine in the center of Madrid. The work of these years, the enthusiasm and nonconformity in the kitchen have led them to be awarded by the Repsol guide in 2020.
JUAN ALCAIDE
Juan Alcaide Gálvez is an expert in Japanese food. He began his career in the kitchen of the ‘Terrace of the Casino de Madrid’. In 2007, he made the jump to DiverXO, assuming the role of head of departure at this 3-Michelin-starred restaurant. At Kabuki Presidente Carmona he came to second kitchen and specialist in the sushi bar.
His passion for gastronomy has led him to discover different cultures and techniques through gastronomic trips to places as diverse as London, Dubai, China or Japan.
During these trips, Juan has not only learned different techniques and ingredients, but he has also increased his gastronomic wisdom with flavors and textures, which are currently used in the preparation of our dishes at UMIKO.
PABLO ÁLVARO MARCOS
Pablo Álvaro Marcos, a professional and lover of Japanese cuisine, began his career at the ‘Hotel Hesperia’ although his passion for Japanese gastronomic art was developed in ‘Kabuki Presidente Carmona’, where he learned multiple production techniques, and ‘KBK Aravaka’.
In order to expand his knowledge and improve his culinary technique, Pablo has made many trips with the sole objective of training to offer the customer the best experience, the best flavors and unmatched textures. In pursuit of his culinary research, he has visited destinations such as Thailand, Japan, Dubai, Peru, Hong Kong, Korea, Taiwan, and the United States.
PABLO ÁLVARO MARCOS
Pablo Álvaro Marcos, a professional and lover of Japanese cuisine, began his career at the ‘Hotel Hesperia’ although his passion for Japanese gastronomic art was developed in ‘Kabuki Presidente Carmona’, where he learned multiple production techniques, and ‘KBK Aravaka’.
In order to expand his knowledge and improve his culinary technique, Pablo has made many trips with the sole objective of training to offer the customer the best experience, the best flavors and unmatched textures. In pursuit of his culinary research, he has visited destinations such as Thailand, Japan, Dubai, Peru, Hong Kong, Korea, Taiwan, and the United States.