{"id":3631,"date":"2017-03-06T06:30:00","date_gmt":"2017-03-06T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3631"},"modified":"2026-09-20T12:22:01","modified_gmt":"2026-09-20T10:22:01","slug":"jornadas-del-atun-del-mediterraneo-en-enso-sushi","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3631","title":{"rendered":"Jornadas del at\u00fan del Mediterr\u00e1neo en Enso Sushi"},"content":{"rendered":"
\nTuve ocasi\u00f3n de conocer la semana pasada Enso Sushi<\/b>. La cocina japonesa me apasiona y el at\u00fan rojo es una de mis debilidades, as\u00ed que la propuesta de probar el men\u00fa del at\u00fan del Mediterr\u00e1neo <\/b>que se ofrece en dicho restaurante desde el pasado 20 de febrero hasta el 26 de marzo<\/b>, no pod\u00eda seducirme m\u00e1s.<\/span><\/div>\n
\n
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\n<\/a><\/div>\n
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\nEnso Sushi es el proyecto hostelero de un enamorado de la cocina nipona y de un verdadero profesional en lo que al at\u00fan se refiere<\/b>. Antonio Bernal<\/b> se ha dedicado durante m\u00e1s de 20 a\u00f1os a la exportaci\u00f3n del at\u00fan rojo a Jap\u00f3n, participando en el dise\u00f1o y supervisando la instalaci\u00f3n de granjas de
\nengorde en distintos pa\u00edses de la cuenca mediterr\u00e1nea, como T\u00fanez, Chipre
\nItalia, Malta, Croacia o Turqu\u00eda. Antonio vivi\u00f3 en Tokio, <\/span>ampli\u00f3 y perfeccion\u00f3 su formaci\u00f3n en el m\u00edtico mercado Tsukiji,<\/b> el
\nmayor y m\u00e1s exigente mercado de pescado del mundo, y fue proveedor de alguno de
\nlos mejores japoneses de Madrid<\/span>, como Suntory, Kabuki o Tokyo Taro.<\/b> <\/span><\/span><\/div>\n
\n
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\n\u00abHemos dise\u00f1ado este men\u00fa
\naprovechando que esta \u00e9poca es especialmente buena para el consumo de at\u00fan,
\npues las aguas fr\u00edas del Mediterr\u00e1neo, cuya temperatura no sobrepasa los 16 o
\n17\u00ba,  hacen que la carne est\u00e9
\nparticularmente grasa, apretada y sabrosa. Son aspectos desconocidos para la
\nmayor\u00eda y que nos gusta compartir con nuestros clientes\u201d<\/i>, explica Antonio Bernal,
\npropietario de Enso Sushi.<\/b> \u201cAdem\u00e1s -concluye- es una \u00e9poca de menos
\nactividad, por lo que el at\u00fan est\u00e1 menos estresado y, por tanto, la carne
\nadquiere una textura m\u00e1s firme y jugosa\u00bb.<\/i>
\n<\/b><\/span><\/div>\n
\n
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\nEl men\u00fa en cuesti\u00f3n est\u00e1 formado por ocho platos que invitan al comensal a realizar un apasionante viaje a trav\u00e9s del at\u00fan rojo<\/b>, sus diferentes partes, elaboraciones y texturas. Comienza el mismo con un sensacional sashimi <\/b>de at\u00fan elaborado con las partes m\u00e1s grasas del at\u00fan: el akami<\/b>, que es
\nla parte magra del interior de ambos lomos, dorsal y ventral, el chutoro<\/b>, la
\nparte del lomo dorsal m\u00e1s cercana a la piel, y el toro<\/b>, que es la zona de la
\nventresca. <\/span><\/div>\n
\n
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\nContin\u00faa con un tartar de at\u00fan<\/b>, brocheta de jengibre y miso<\/b>,
\nmaki negitoro<\/b>, uramaki de at\u00fan picante<\/b>, uramaki especial<\/b>, nigiri enso<\/b> y culmina
\ncon un tataki de at\u00fan marcado en el Kamado<\/b>, un horno japon\u00e9s cer\u00e1mico que
\npermite cocinar a baja temperatura y de manera homog\u00e9nea y otorga a la carne
\ndistintas intensidades de ahumado. <\/span><\/div>\n
\n
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\n<\/a><\/div>\n
\n
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\nEl men\u00fa del at\u00fan de Enso Sushi incluye estos ocho
\nplatos por 39 \u20ac<\/b> (IVA incluido, bebidas aparte) y estar\u00e1 vigente desde <\/b><\/span>el 20 de febrero al 26 de marzo<\/b> excepto noches de viernes y s\u00e1bados y
\nv\u00edsperas de festivos.<\/span><\/span><\/div>\n
\n
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\n<\/span><\/span><\/b><\/div>\n
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\nSe\u00f1alar por \u00faltimo que el local de Madrid es el quinto restaurante del Grupo Enso Sushi <\/b>que tiene sucursales adem\u00e1s en <\/span>Alicante, Murcia, La Manga y Campoamor<\/b>. Son estas Jornadas una inmejorable ocasi\u00f3n para acercarse a un producto de m\u00e1xima calidad tratado de excepcional forma.<\/b><\/span><\/span><\/div>\n
\n
<\/b><\/span><\/span><\/div>\n
\n
<\/b><\/span><\/span><\/div>\n
\nVisitar web de Enso Sushi<\/a><\/span><\/span><\/div>\n
\n
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\n
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\n
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\n<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Tuve ocasi\u00f3n de conocer la semana pasada Enso Sushi. La cocina japonesa me apasiona y el at\u00fan rojo es una de mis debilidades, as\u00ed que la propuesta de probar el men\u00fa del at\u00fan del Mediterr\u00e1neo que se ofrece en dicho restaurante desde el pasado 20 de febrero hasta el 26 de marzo, no pod\u00eda seducirme […]<\/p>\n","protected":false},"author":1,"featured_media":3632,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nJornadas del at\u00fan del Mediterr\u00e1neo en Enso Sushi - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=3631\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jornadas del at\u00fan del Mediterr\u00e1neo en Enso Sushi - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Tuve ocasi\u00f3n de conocer la semana pasada Enso Sushi. 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