Walter Sidoravicius

Chef Walter Sidoravicius has dedicated his life to the profound art of sushi and Japanese cuisine, an ethos cultivated from his early interests in gastronomy and years immersed in Japan's culinary culture. His philosophy is rooted in the traditional Japanese principles of discipline, precision, and meticulous attention to detail, honed during his training at Nobu in Tokyo. At the core of his work is an unwavering commitment to ingredient quality and seasonal sourcing. He personally curates a 'very cared selection' of seasonal products, believing that premium ingredients, such as wild-caught bluefin tuna from the Mediterranean off Ibiza, are paramount. He emphasizes the importance of ethical sourcing, noting that tuna should not suffer stress before slaughter to avoid metallic tastes, and champions wild-caught fish for its richer, more varied diet and superior quality. This dedication extends to every element, ensuring each dish reflects respect for the product and a 'reduction to the essentials'. Sidoravicius's overarching vision is to provide an authentic and exclusive omakase experience, transporting guests directly to Japan through a culinary ritual. His Edomae-style tasting menu is a testament to this, where guests entrust their culinary journey entirely to his creativity. This intimate, personalized approach, coupled with his technical mastery and a subtle 'personal touch' to traditional techniques, defines his passionate pursuit of culinary excellence. Chef Walter Sidoravicius's signature approach is defined by an unparalleled technical mastery and an artistic eye for both flavor and presentation, deeply rooted in Edomae-style sushi traditions. His technical precision is often described as 'almost surgical,' particularly in his handling and cutting of fish. He adheres to specific measurements for different preparations: sashimi at 14–16 mm thick, nigiri at 12–14 mm, and usuzukuri at 9–12 mm, ensuring optimal texture and mouthfeel. His repertoire includes traditional Japanese fish preparations such as shiozuke (salt marinade), maguro zuke (blanched and boiled tuna), and tataki (briefly seared for smoky flavor then marinated). He also emphasizes meticulous details like hydrating sushi rice until it is 'completely white and not transparent at all' and properly orienting seaweed for rolls (shinier side out). His approach to flavor and plating respects traditional techniques while infusing a distinct 'personal touch'. Sidoravicius crafts 'perfectly flavour balanced sushi,' urging guests to consume dishes immediately to experience their fresh harmony. Dishes are thoughtfully constructed, often incorporating elements like ponzu, pickled daikon, shiso blossom, kimizu sauce, nori, kinome leaves, ginger-sesame sauce, and kumquat slices to enhance and complement the primary ingredients. The presentation is elegant and purposeful, aiming to 'playfully bring the ocean to the plate.' While an omakase menu by nature shifts with seasonality, his '12+x act' menu at Omakase by Walt features emblematic dishes that showcase his artistry. These include: * **Daikon Maki**: Wafer-thin rolled Japanese radish stuffed with amberjack, okra, and crowned with a shiso blossom. * **Amberjack Tataki**: Briefly seared amberjack with ponzu and pickled daikon. * **Sunomono**: A composition of crayfish, seaweed, mushrooms, and a crispy crab head. * **Chawanmushi**: A creamy Japanese egg custard refined with crab and salmon roe. * **Nigiri Sequence**: Featuring premium cuts of tuna (akami, chutoro, otoro), red snapper, Ibiza shrimp, and mackerel, all on a perfectly prepared rice base. * **Tuna Tartare**: A rich blend of akami, chutoro, and otoro with white soy sauce, pickled daikon, and caviar. * **Unagi Temaki**: Warm, cheesy, and smoky grilled eel hand roll. * **Atsuyaki Tamago**: A Japanese omelet made with fish, Ibiza honey, and soy sauce. * **Corn And White Miso Ice Cream**: A surprisingly salty, creamy, and sweet dessert.

Career

• Chef Owner at Omakase by Walt, Eivissa/Ibiza
• Sushi Chef at Blue Marlin Ibiza, Eivissa/Ibiza
• Teacher at Basque Culinary Center, Donostia-San Sebastian
• Stage/Intern at Restaurante Aponiente, El Puerto de Santa Maria
• Sushi Chef Consulting at Le K restaurant, Marrakech
• Sushi Chef Consulting at Sanctuary Hotel New York, New York
• Sushi Chef Consulting at Okko Restaurant, London
• Sushi Chef at Nobu Restaurant, Tokio
• Sushi Chef at Saké Restaurant, Sydney Australia

Mentored by Andoni Luis Aduriz, Dr. Adela Balderas.