JAPAN | Barhopping for “Baru-Gai”

by Nishino Takashi

“…His journey took him as far as northern Spain’s Basque Country, to San Sebastian, a port-town with renowned culinary culture. There, he trained at Gurutze-Berri, the restaurant of acclaimed Spanish chef Luis Irizar.

Three years later, Fukaya returned to his hometown and opened Restaurante Vascu, specializing in traditional Basque cooking.”

#basquefood

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