A quest for perfection – Tsuma Ibiza

Good things come to those who wait. Patience is a virtue. Work hard, be kind, and amazing things will happen. These phrases truly sum up the journey that led Polish power couple, Magdalena Kasprzyk and Piotr Perzynski, to launch Tsuma Ibiza – a high-end, year-round sushi hotspot near Ibiza town. Within a year of opening its glamorous doors, the fine dining destination has become synonymous with the finest sushi, sashimi, sake and caviar this side of Tokyo, and boasts a well-deserved reputation among discerning island foodies, one the duo is extremely proud of.

The road to Tsuma Ibiza began in Poland, where Magdalena and Piotr met at university, while studying to become engineers. Life seemed certain, until a fateful holiday overseas saw Piotr develop a fascination for the art of sushi. Suddenly, a new world opened up – one that could take the couple all over the world. University degree completed, Piotr broke the mould to follow his new passion for Japanese cuisine and began working in a sushi restaurant. To an outsider, this may have looked like a risky decision, but to Piotr and Magdalena, it was a new horizon.

First stop: London, where Piotr had been offered a 12-hour trial shift in a renowned Japanese restaurant. Dropping everything and flying across the continent, the trial was a success, prompting a rapid move to London to undergo the strict training required of a classical sushi chef. Magdalena joined him a few months later to embark on her own journey of Japanese discovery – achieving the highest level of sake sommelier qualification attainable. A stint in Manchester followed as the duo finessed their skills, however the weather was less-than-enjoyable – sunshine was calling. Tenerife came next, and then Mediterranean island of Ibiza came into the conversation.

Magdalena and Piotr boarded a plane to Ibiza in 2017 with a small amount of luggage and huge dreams, although it would be some time before Tsuma Ibiza would materialise. By day, they pounded the pavements seeking work and accommodation, and by night, they slept in hostels, while waiting for the right opportunities to arise. Piotr’s perseverance and persistence landed him a coveted sushi chef position in an A-list destination, and a turning point came the night Magdalena spent all night contemplating life and the future on a bench in Vara de Rey. “We have always been optimistic,” she says. “But with only one of us employed, it was starting to feel like we might have to go back to Poland. Then, I got a call offering me a job in a restaurant – finally, we were on our way.”

Winters were spent honing their skills in five-star hotels in the UK and running a successful sushi restaurant in St Barths while summers saw them rise through the ranks of the island’s culinary scene, mastering their language skills in addition to restaurant management, front-of-house prowess and seeking out the best suppliers in the industry. The entrepreneurial seeds for Tsuma Ibiza were being sown – then along came the pandemic. “Opening a restaurant was always our dream,” says Magdalena. “At this point, the thoughts became louder. We had so much time to think, to put pen to paper. We drove all around England, talking, planning, dreaming. Listening to a lot of music. And making a lot of notes.”

A plan was emerging, even without a premises. “Ibiza made sense,” says Magdalena. “We love the sun. We needed the positive energy. Ibiza is a place where people don’t just work to live, they really live and pursue their passions.” The island’s proximity to Poland was also a plus, and the final clincher was its abundant nature. “We came with a little car packed full of stuff,” remembers Magdalena. “We were ready to go. We hadn’t wasted any time in Poland. We’d already bought custom-designed furniture that accommodates the right amount of sushi plates, chopsticks, glasses and menus, we had menus and logos ready – we were in the thick of it all, even without a locale.”

Tsuma Ibiza initially began life as a catering company for private villas and events. “Step by step, we were building up our future clientele,” recalls Magdalena. “We had so much positive feedback which was beautiful. We loved being able to talk with people in an intimate atmosphere, explaining the food and sharing stories about sake. Our vision was always super clear. We wanted to bring high quality, classic Japanese cuisine to Ibiza – not just sushi.” They found the location that was just right at the beginning of 2022 – a new-build on the outskirts of a residential area near Ibiza town, where they could design and build the restaurant of their dreams from the ground up.

Their engineering backgrounds gave Piotr and Magdalena an advantage when deciding on kitchen, storage and interior layouts, the locations of fittings and much more, but it was the hands-on painting, fitting drywall, and building the stunning bar that forms the centrepiece of Tsuma Ibiza that truly imprinted their DNA throughout the beautiful space. Within just six months, the building husk was transformed into the chic restaurant you see today, where Magdalena’s own photography lines the wall, urban design elements contrast with industrial fittings and emerald-green velvet curtains and chairs add a touch of high-glamour to it all.

Piotr’s respect for tradition combined with a flair for contemporary Ibiza fine dining is what makes diners return to Tsuma Ibiza time after time. Every flavour combination is complementary – no one ingredient ever overpowers another. Take the pairing of truffles or Parmigiano Reggiano with silky sashimi; the squid with black sea salt boasting endless umami; or the shrimp tempura teamed with matcha – combinations that fascinate diners, who get to watch Piotr prepare their cuisine across the open bar. “I love when people start by ordering a classic, then let us recommend something and say: ‘Wow, I didn’t expect that to be so good!’” says Piotr. “That’s the ultimate compliment.”

Absolutely every dish is made fresh to order, using traditional methods gleaned from the Japanese chefs he trained with, and 97 of the products used at Tsuma Ibiza come directly from Japan to guarantee authenticity. “Quality, timing and temperature are key,” Piotr says, referencing fish, shellfish, Wagyu, rice and caviar – specifically, Antonius Caviar. Tsuma Ibiza is the brand’s exclusive Balearic distributor, supplying restaurants, hotels and villas across the islands. Piotr first encountered the company while working in London, impressed by its exceptionally smooth and clean taste. Upon visiting the farm, where Siberian sturgeon are bred in artisanal waters that are neutral in aromas, he felt a strong connection with the family behind the product. “They reminded us of ourselves in their pursuit of quality.”

The catering arm of Tsuma Ibiza continues to run, with sushi and sake pairings offered along with personalised caviar tastings, as a speciality. With over 20 sake flavour profiles in her portfolio, Magdalena is adept at easing newcomers into the world of fermented rice wine, whether in their homes or in the restaurant. “I start by asking for flavour preferences,” she explains. “If you like something light and fruity, perhaps you’ll like a ginjo style sake. If you prefer more full-bodied, you could try a classic, junmai sake. Some people ‘get it’ straight away – others take time. We start gentle!” Perfectionists by nature, they strive to elevate the experience as Tsuma Ibiza now enters its second year of business.

With Tsuma Ibiza, the couple have created a blissful and stylish air-conditioned reprieve from the summer heat and humidity; a respite from the autumn rain; and a cosy haven in the wintertime with the sounds of vintage vinyl floating over the airwaves and a sophisticated ambience (plus convenient parking) that has won them a very loyal local clientele. “We know this is not a touristic location,” says Magdalena. “We have so many regulars, including other business owners, so when tourists discover us – which is more often lately – we know they are foodies. They’ve done their research. It’s nice to be recognised for our quality.”

A taste of Japan by the sea

When it comes to gastronomy in Ibiza, culinary trends and themes come and go with each summer season. There’s one type of cuisine, however, that’s never lost its top-of-the-menu sparkle, is always in-demand, and perfectly suited to the steamy white isle climes. Sushi, in all its forms, can be found all over the island, along with plenty of other Japanese foodie staples that make the ultimate light summer bites. Good sushi however – and we mean really, really good sushi – is something you need to seek out, often involving a little trial and error. This summer, Hotel Riomar Ibiza has made the search easy, by bringing some of the world’s finest sushi to its stunning retro-chic surrounds.

From the sophisticated streets of Saint-Germain-des-Prés to the sandy shores of Santa Eulalia Bay, hip Parisian sushi brand Hando Parisian Handrolls makes its Ibiza debut in 2023. Hando founder Adrien Albou – also the accomplished director of Paul & Joe Men’s Collection and the creator of Garçons Infidèles – has teamed up with the legendary Chef Le Cheng (of Paris’ Troi Fois Plus de Piment fame) to create two exclusive Hando Ibiza menus that are available to order for lunch and dinner until August 27, 2023.

From Saint-Germain-des-Prés to Santa Eulalia Bay, hip Parisian sushi brand Hando pops up at Hotel Riomar Ibiza for a limited time only.

Diners and hotel guests can expect all the hallmarks of a Hando creation – from sustainably sourced fish (the majority of seafood served at Hando Ibiza comes from Spanish waters) and house-made signature marinades to the highest quality accoutrements – plus exciting new dishes that put a distinctly Ibiza spin on the concept. Edamame, crispy cucumber salad and goma-ae (a classic Japanese salad with sesame dressing) are ideal to share with friends on a hot summer day, followed by silky sashimi – available in plates of six or 12 pieces – in all your favourite varieties, such as salmon, yellowtail, toro and tuna – the latter combo made even better with the addition of caviar.

There’s a maki to suit all tastes and dietary requirements, from vegetarian friendly avocado versions, and the spicy-meets-salty umakara salmon to ultra-luxe lobster or toro caviar. You can also opt for elegant chirashi plates, made with salmon, toro and tuna, or mouth-watering Wagyu. It’s the signature Hando x Riomar dishes that are the most in-demand however – fusing Japanese flavours with Ibiza ingredients and traditions with a dash of French flair. Try the pimientos gomae – a twist on the tapas fave pimientos de padrón – or the taste-sensational carpaccio of sea bass with creamy Stracciatella, fresh basil and raspberry, then let your taste buds go wild with the Wagyu fillet tatami, prepared à la minute and served with Nikkei sauce, ginger, pickled onions and chives.

If you’re dining in the oh-so-chic Ocean Brasserie & Bar, all of the aforementioned Hando Ibiza delights are available, in addition to made-to-order handrolls – the signature dish the original Hando outpost was named for. Take a seat at the bar and watch as chefs scoop your choice of ingredient – think salmon, tuna, sea bass, Wagyu, yellowtail, toro, lobster, avocado and more – into a nori leaf (imported from Japan), add rice that’s been prepared to exacting standards, plus slivers of daikon, pickled vegetables and more, add a dash of creamy or spicy sauce specifically created to match the filling, then deftly roll it (single-handedly!) into the perfect Hando Ibiza specimen.

Best eaten in the moment, so the nori retains its crunch, and the ingredients are enjoyed at optimum temperature, the beauty of a snack-style menu like this is that you can continue ordering plates over the course of the day or night. Dessert too, has been given the Hando Ibiza touch, with a selection of delicious Japanese mochi – choose between genmaicha, black sesame or wild strawberry flavour bombs – and velvety ice-cream (the black sesame and Sicilian lemon flavours are to die for) from the famously experimental Parisian brand Enzo et Lily that help beat the heat.

Served on the beach, on the pool deck and in Ocean Brasserie & Bar, two exclusive Hando Ibiza menus have been created for lunch and dinner.

Last, but absolutely not least, a thoughtfully curated menu of specialty sake and Japanese whiskey completes the Hotel Riomar Ibiza immersion into the Hando culture. After your meal, kick back on the Ocean Brasserie terrace and watch the water lap the shore as dusk starts to fall over the beautiful bay, savouring a glass of refined Hibiki Harmony or delicate Choya Junmai, for example. While the Hando Ibiza sushi offering is indeed timeless, the old adage that everything good must come to an end also applies to its summer pop-up at Hotel Riomar Ibiza. As high season starts to wind down, the much-lauded Hando sushi chefs return to their kitchens in Paris from August 27, 2023 so be sure to make a reservation in the coming weeks to sample a taste of Japan by the sea.

Have yourself an Omakase Christmas – Cotton Sushi Lab

The Japanese phrase omakase (お任せ) has become somewhat of a buzzword on the international sushi scene in recent years, as discerning diners have come to understand that loosely translated it means ‘I’ll leave it up to you’ – that is, chef’s choice. Much more than just a culinary trend however, omakase allows sushi chefs to be innovative and creative, to work with the freshest and finest ingredients available on a day by day (and indeed, hour by hour) basis, and to interact with diners as they proudly present their creations piece by piece over the course of an evening. Here in Ibiza, the all-new Cotton Sushi Lab is an omakase-only experience – the first of its kind on the island.
 
Step inside the big wooden doors of Cotton Sushi Lab in the heart of Ibiza town and you’ll enter a world dedicated to the perfect omakase experience. There are just 24 seats available – 14 of which are at the bar, where you can watch the magic happen, and just five tables of two on the floor – in the stylish space, where a candlelit air of mystery hints at the special experience that lies ahead. Reservations are essential, and there are two sittings per evening: 7pm and 9.30pm. Guests are asked to adhere to their seating time in order for the sushi masters to prep ingredients and ensure optimum freshness and flavour the very minute they are served to you. Here, Instagramming your meal is eschewed for immediately consuming each morsel – such is the passion for precision and perfection.

Much more than just a culinary trend, omakase allows sushi chefs to be innovative, working with the freshest and finest ingredients available.

The philosophy behind Cotton Sushi Lab is simple. Only the finest fish and seafood – wild where possible – is sustainably sourced and the produce is allowed to speak for itself. All the produce that comes into the kitchen must comply with the restaurant’s high standards and environmentally friendly ethos. Fresh wasabi is grated at the table, ginger is pickled in-house and the soy sauce is completely homemade. Short-grain rice is prepared and vinegared specifically for each table and each piece of fish is carefully selected and stored according to traditional Japanese customs, wrapped in three different types of paper to prevent drying, maximise flavour and preserve texture – sliced just before serving to maximise flavour and texture alike.
 
As diners sit at the glossy blond wood bar, they watch the chefs quietly slice and dice with intense concentration, dispensing completely of a written menu. There is something for all appetites at Cotton Sushi Lab, with three menu options to choose from: the signature omakase, a vegan variety or the shojokase – a menu designed for guests who may prefer to stick to more traditional fish such as tuna or salmon, and not delve into the creative depths of the sea. Sushi aficionados will put themselves in the hands of the masters however, knowing that no two omakase experiences will ever be exactly alike.

As each piece of sushi is served at Cotton Sushi Lab, the intimacy of the experience means plenty of interaction with the chefs as each piece of sushi is served. A fascinating fine dining experience for foodies, you’ll hear about the origins of each piece of fish, the way it has been handled and prepared, along with recommendations on how to best to eat it – for example, dipping fish-first or rice-first into soy sauce can completely change the way the flavours are experienced. And yet, despite the personalised presentation this is not ‘show cooking’, rather, it shows a respect for the cuisine and ingredients. Humility is one of the facets of a master sushi chef; the ego is tamed to make room for the ultimate goal of simplicity and purity.
 
In the 2011 smash hit documentary Jiro Dreams of Sushi, the 85-year-old taciturn patriarch of the tiny restaurant and unlikely recipient of three Michelin stars situated at the bottom of a Tokyo subway escalator says: “Once you decide on your occupation… you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill.” This dedication to the craft is obvious at Cotton Sushi Lab, where the roots of this ancient culinary tradition become apparent, echoing Edo-era Japan while redefining the assumptions diners have about sushi in the modern world.

Cotton Sushi Lab is a must-try experience for lovers of gastronomy and a very welcome addition to the year-round restaurant scene in Ibiza.

The dedication to creating high-end cuisine is matched by a wine list brimming with the finest white, rosé and red wines, plus Champagne and sparkling wines that have been selected to pair with your meal, as islanders and holidaymakers have come to expect from the renowned Cotton Lifestyle Group. Premium green tea and sake are also on offer, in keeping with Japanese tradition. Cotton Sushi Lab is so much more than just a fine dining restaurant or a sushi bar – it is a must-try experience for lovers of gastronomy and a very welcome addition to the year-round restaurant scene in Ibiza.
 
Open nightly throughout the holiday season (from December 22 to January 2, 2021) in addition to Wednesday to Sunday all year round, Cotton Sushi Lab is the perfect place for a post-Christmas shopping indulgence, for an alternative festive meal, for a mid-week celebration, for date night with a difference, or to ring in the new year in style. Reservations are essential and an unforgettable experience guaranteed.