{"id":39627,"date":"2024-06-25T10:45:21","date_gmt":"2024-06-25T08:45:21","guid":{"rendered":"https:\/\/balfego.com\/sergio-solis-del-restaurante-ta-kumi-mejor-sushiman-de-espana-en-itamae-balfego-2024\/"},"modified":"2024-07-04T12:35:41","modified_gmt":"2024-07-04T10:35:41","slug":"sergio-solis-del-restaurante-ta-kumi-mejor-sushiman-de-espana-en-itamae-balfego-2024","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/sergio-solis-del-restaurante-ta-kumi-mejor-sushiman-de-espana-en-itamae-balfego-2024\/","title":{"rendered":"Sergio Sol\u00eds (Ta-Kumi Restaurant) is the best sushiman in Spain at ITAMAE Balfeg\u00f3 2024"},"content":{"rendered":"

With a very even competition due to the high professional level of the participants, ITAMAE BALFEG\u00d3 2024 Championship<\/strong> was held in La Llotja de Mar in Barcelona on June 17.<\/p>\n

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The jury composed of Hideki Matsuhisa<\/strong> (Rte. Koy Shunka* – Barcelona), Hugo Mu\u00f1oz<\/strong> (Rte. Ugo Chan*), Fabiola Lairet<\/strong> (Robata and Monster Sushi – Barcelona), Yoshikazu Yanome<\/strong> (Kaido Sushi Bar* – Valencia), had it really complicated when selecting the winners due to the minimal difference in points between the competitors.<\/p>\n

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Sergio Sol\u00eds S\u00e1nchez (Ta-Kumi – Marbella)<\/strong>, winner of the championship, presented a Classic Sashimi in his first test…<\/p>\n

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…and three nigiris: Akami with shoyu koji, the second from Chutoro with ume, and finally from Otoro with Mentiako<\/strong>.<\/p>\n

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In his second test, Sol\u00eds presented three makis that the test required<\/strong>: tuna hosomaki, followed by chutoro and negitoro uramaki and traditional futomaki.<\/p>\n

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Brendan Ferrero Cassidy, from Os-Kuro restaurant (Barcelona)<\/strong>, who was classified in second place, brought the traditional Sashimi composition to the championship in first place…<\/p>\n

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…and its trilogy of nigiris composed of a Nigiri of akami and fried kombu, another Niguiri of chutoro and codium and a Niguiri of candied o-toro enoki<\/strong>.<\/p>\n

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In the Makis Creation test, Brendan presented the following pieces to the jury<\/strong>: an Uramaki of chutoro, kamatoro, leek, sisho and ikura, a Futomaki of tuna trilogy, with takuan and negui, and a Hosomaki of bull and oyster tartar.<\/p>\n

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The third place finisher, Bastian Fuentes<\/strong>, from the Saisho restaurant (Madrid), began with the obligatory Classic Sashimi within the Sashimi and Nigiri Skills test.<\/p>\n

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In the same test he presented the selection of nigiris: Akami zuke, Chutoro tosazu and finally Toro kizami<\/strong>.<\/p>\n

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For his makis he decided to present Maguro ika, Tsukune sansho and Bluefin futo<\/strong>.<\/p>\n

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Ignacio Dayas Naranjo from Kitsune Restaurant (Barcelona)<\/strong> made the classic Sashimi for the jury, the set of three nigiris called Maguro no kaitai nigiris, and ended with the composition of makis, defined as Maki-tsus.<\/p>\n

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Lucas Baturone Gim\u00e9nez (Hotaru Restaurant -Valencia)<\/strong> opened his presentation with classic Sashimi, followed it with Nigiri Akami nikiri, Nigiri chutoro amontillado and Nigiri otoro caviar. For the last test he prepared for the jury a Futomaki tuna trilogy, a Hosomaki negitoro and an Uramakis cheek onion.<\/p>\n

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Maher Al Dali from the KINU Restaurant (Seville),<\/strong> made a classic Sashimi like his colleagues, presenting at the same time his three nigiris: Akami marinated in egg yolk, soy and seven red spice sauce, Chutoro cured with rice sauce and sak\u00e9, and Otoro marked with straw-smoked olive oil, brushed with saut\u00e9ed onion and squid ink. In the maki chapter: Caviar and wasabi hosomaki, with belly, smoked butter, and chives, Trilogy of tuna marinated in mentsuyu, with koshihikari rice meshi from Niigata, katsuobushi, aonori and bubu arare, wrapped in nori seaweed from Saga , and to finish Otoro Warayaki, signature egg yolk sauce and nori tsukudani.<\/p>\n

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Tadayoshi Motoa from TOKI* Restaurant (Madrid)<\/strong> presented his Classic Sashimi and Nigiri and sashimi plate (Tuna, shiso, daikon) to start in the first test, in the second he would present Maki Shikaimaki (Cucumber, loin, toro), Namerou maki (Tuna , spring onion, miso) and Classic maki (Tuna).<\/p>\n

Finally, and after a very close vote, Sergio Sol\u00eds (Ta-kumi – M\u00e1laga)<\/strong> won the title of ITAMAE Balfeg\u00f3 2024. Second place went to Brendan Cassidy (Os-Kuro – Barcelona)<\/strong>; while the third prize went to Bastian Fuentes (Saisho – Madrid)<\/strong>. The jury wanted to highlight the high level of all the contestants in the 3rd edition of ITAMAE Balfeg\u00f3<\/strong> and highlight their work both in the contest and in their respective restaurants. Without a doubt, a very positive evolution for the contest that will celebrate its IV edition next year.<\/p>\n

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Our partners<\/strong><\/p>\n

ITAMAE Balfeg\u00f3 would not have been possible without the collaboration of our partners, whom we thank for always participating in our ideas: Fagor Professional, Le Nouveau Chef, Aqua Panna & San Pellegrino, Porto Mui\u00f1os, Sushi Robots, Comas, Yamaaoi, Asahi, Kikkoman , Bonanto, Vila Viniteca, Minami and GinRaw.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

With a very even competition due to the high professional level of the participants, ITAMAE BALFEG\u00d3 2024 Championship was held in La Llotja de Mar in Barcelona on June 17. The jury composed of Hideki Matsuhisa (Rte. Koy Shunka* – Barcelona), Hugo Mu\u00f1oz (Rte. Ugo Chan*), Fabiola Lairet (Robata and Monster Sushi – Barcelona), Yoshikazu … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":39355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[304,307,344,345,346,347,348],"class_list":["post-39627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-atun-rojo-balfego-en","tag-balfego-en","tag-campeonatos-itamae-en","tag-campeonatos-sushiman-en","tag-el-mejor-sushichef-de-espana-en","tag-itamae-balfego-2024-en","tag-sushi-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/39627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/comments?post=39627"}],"version-history":[{"count":4,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/39627\/revisions"}],"predecessor-version":[{"id":39632,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/39627\/revisions\/39632"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/39355"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=39627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/categories?post=39627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/tags?post=39627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}