Chef Héctor Ribeiro begins a new stage at the helm of Shibumi Japanese Cuisine, marking what he defines as a “New Era” for the restaurant located in Marina Rubicón.
Ribeiro started from the most basic, without prior cooking knowledge, in a Japanese restaurant. He had the opportunity to train under the tutelage of a Japanese master who would mark his professional and personal character.
“Japanese culture is very tough, but it has made me who I am,” affirms the chef. From that learning, he not only inherited technique, but a philosophy: discipline, absolute respect for the product, and an tireless work ethic.
Driven by curiosity and the desire to understand the real essence of this gastronomy, he traveled to Japan to deepen his knowledge and understand from the root the culinary tradition that today he interprets with his own identity.
A simple, elegant and honest kitchen
Ribeiro defines his cuisine as simple and elegant, focused on balance and attention to detail. In this new phase, he explains that the concept of Shibumi does not change, but evolves towards greater depth, with special attention to the product and a more decisive commitment to zero-kilometer ingredients.
This evolution materializes in a new menu that officially marks the beginning of this “New Era”.
Among the incorporations stand out:
- Uramaki Skin Salmon Roll with avocado and crispy skin tartare
- Niku Udon with Iberian feather, vegetables and garlic
- Ika Shirataki : squid in two textures
- Maguro no tempura: crispy shiso leaf, tuna tartare, smoked eel, raspberry and black truffle
The intention is clear: that the diner not only tastes a dish, but perceives the history, the technique, and the dedication that sustain it. A culinary maturity that consolidates its position within the gastronomic landscape of Lanzarote.
We await you at Shibumi:
El Berrugo Street, 2 Marina Rubicón Sports Port 32B,
35580 Playa Blanca, Las Palmas
email: [email protected]
Phone; +34 928 47 80 32
