“I+T” can be innovation, tradition, imagination, talent, interest, technology, inspiration and transformation. In fact, all this. However, behind these definitions are Irene and Tiguro, “I+T” restaurant partners on Polllo Martín Street. This institution was born in Salamanca eleven months ago with the idea of storming the city’s food that contributes to the Asian essence to success. “Our free suggestion with the Japanese spirit crawls traditions and creativity, and exploring flavors in the world with a constantly modern and developed appearance,” they are defined on their website.
However, your chefs go much further. “It is a dream that has become a reality,” Tiguro summarizes. For him, he was a cook with the roots of Nikki who learned in Bangkok and Tokyo the essence of Asian cuisine, and his own restaurant was always his goal. “I have dreamed of having my own restaurant since I started,” he says. After gaining experience through kitchen flavors at the national and international levels, he fell in Salama to make this dream true.
From the hand of their partner and Irene partner, the “I+T” restaurant was opened slightly less than a year. “It is a very personal project, it’s my cooking style: completely different, very distinctive and based on memories,” explains Tiguro. Those living experiences that formulated him as a chef move today directly to his kitchen, and therefore to Denzers. “It is a free kitchen that allows me to mix products without restrictions with Thai and French nuances on the basis that I had been formed from an early age.”
The “free” trend like to be called that he grew up on other cultures. “The most important thing on the creative level is to know the world, I was lucky to travel from an early age and try to move what I felt was trying this art of cooking here to live the same customers.”
This is your passion and your goal in each situation, and it is able to transfer who tastes each dish to another place. An example of this is a pass is now presented in the menu: Thai Park. “We focus on using one hundred percent of the product, in this case cauliflower. With the entire white flowers, we explain the smoker Tom Cah, which we accompany a decrease in its roasted leaves and orange oil. ”
All this, with a previous one that works as a plane ticket. “Before that we put the Kaffir Lima sheet, with shrimp tra, orange flowers and olive oil. Thus, I discovered a leaf of Lima in Thailand, and this is the experience that I want to send in the kitchen. ”
The semi -finals as a year
This creativity and innovation is what prompted him to put him as one of the six participants in the semi -finals of the X of the Cook of the Year competition, which is one of the most prestigious competitions in the intestine in Spain. “It is extremely exciting that they are chosen among many candidates to teach the world a piece of my kitchen,” he proudly explains.
The moment when he receives notice that, in fact, it is one of the enthusiastic residences in the retina forever. He says: “It is a pass, to be able to do what you love and feel that I am at the best of the creative level, it is a dream come true.” Now he does not have a roof and after he reached another step in success, it is clear that the road has just started. “We have ambitions and make very strong sacrifices and I hope it will be the first of many,”
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Star story from ‘I+T’
Instructions for dining
As if IKEA furniture with a book of instructions, they must address the “I+T”. “When the flavors are installed and seized on the plate, there should be a request when eating,” says Taigoro. This sensory journey that aims to achieve when proving the list is logical to try to explain it. “We ask the customer to understand the concept of the dish and enjoy it to the fullest extent,” Irene adds.
