Despite the geographical distance, Japanese and Mediterranean cuisine share similar philosophies. You’ll find this explored on a plate at Minami Japanese Restaurant, a fusion restaurant located within Ushuaïa Ibiza Beach Hotel that serves up sensational food alongside plenty of opportunities for celeb spotting.

“Sushi is characterised by the freshness of ingredients,” explains Minami Japajnese Restaurant head chef, Ismael Fernández. “So, when it comes to sourcing our raw fish, high-quality products ensure two things: First, that the flavour remains authentic, and secondly, that the texture is both firm and delicate, which is paramount for an authentic experience.” The same ethos applies to other ingredients too. Fruits and vegetables are delivered daily from local farms where possible, and to ensure unparalleled quality, items like soy sauce, sushi rice and wasabi are imported from the best producers in Japan. “This level of quality is essential,” Fernández confirms.

This dedication to working only with the finest fare is no accident. For Fernández, it’s been cultivated over many years spent honing his craft in some of the most respected kitchens in Spain, including Aponiente, the prestigious three-MICHELIN-star restaurant in Madrid that earned Ángel León the nickname ‘Chef of the Sea’. “It’s a place where creativity and culinary excellence are at their peak,” Fernández says. “Under Ángel’s tutelage, I learned to appreciate and work with seafood in a new way. His focus on sustainability and his ability to transform ingredients into genuine culinary masterpieces left an indelible mark on me.”

Stints at a slew of additional highly respected restaurants in the Spanish capital cemented Fernández’s stature as a chef, and now he brings that expertise to the white isle. “At Minami Japanese Restaurant, we aim to celebrate the diverse culinary traditions of Japan and the Mediterranean,” he explains. “Because although the countries are geographically distant, they share fundamental principles that complement each other exceptionally well.” Freshness and simplicity top that list, of course, but there’s also a diversity of flavours that seem to blend so harmoniously. “It’s a fusion that’s both innovative and respectful of its heritage,” Fernández adds.

All of this translates to a mouthwatering menu peppered with delicious Japanese dishes and created using Mediterranean produce. Starters include luxurious options like tempura black cod bao with truffle mayonnaise, tender akami tartare made with red tuna loin, and Fernández’s personal favourite, hearty prawn and pork gyozas with a rich Cantonese sauce. A range of Kamado-style grilled fish and meat dishes are also available, and there’s a teppanyaki table, which adds additional drama and flair to every dining experience. “Minami Japanese Restaurant is the only restaurant on the island with this kind of live cooking,” Fernández explains. “It’s a visual spectacle and it allows diners to interact directly with the chefs.”

For many, it’s Minami Japanese Restaurant’s sushi offering that acts as the venue’s most potent pièce de resistance. Sashimi cuts include oh-so-tender toro, succulent salmon, and sensational sea bass. Nigiri options feature taste-sensational unagi (smoked kabayaki eel), delicate chutoro (red tuna belly), and delectable king crab with wasabi kizami mayonnaise, while the uramaki is so plentiful it’s hard to choose. Take your time deciding between delicious Japanese Wagyu with chimichurri sauce, fried soft shell crab with marine plankton mayonnaise and egg, or the classic dragon combination of panko-breaded prawns seasoned with yellow chilli mayonnaise and yukari.

Desserts are equally as inventive. Try the Minami Relic – a decadent chocolate casket filled with a strawberry and lime surprise; the pillowy soft daifuku mochis stuffed with ice cream; or the scented Minami truffles, in evocative flavours of raspberry, matcha, lavender, passionfruit and caramel. Complete the memorable meal with a signature cocktail like a lychee margarita, made with tequila, Cointreau, agave, lychee juice and tajin; a Fresh Wasabi, a concoction of lemon and basil infused vodka, cucumber and punchy wasabi; or a Spicy Bird, an intoxicating combination of mezcal, lime, sugar, chilli and raspberries.

The final crowning glory of Minami Japanese Restaurant is its location: right within Ushuaïa Ibiza Beach Hotel in Playa d’en Bossa, meaning the island’s most in-demand dance floor is mere metres away, and offering the possibility of spotting superstar DJs while you dine. “Every meal here is a celebration,” explains Fernández. “I know I’m biased but it’s the perfect combination of exquisite flavours, refined sophistication and above all, a festive environment. The decor, ambience, service, and of course, the dishes are all designed to create unforgettable moments.” It’s a place where the memories linger in the mind, long after the unmistakeable characteristics of umami have dissolved on the tongue.

On a mission to prove that healthy doesn’t have to mean boring, everything on the shelves at Ben’s Bio Market is carefully selected for its quality, and can be picked up post-workout, on the go, or delivered straight to your door by local runners, Alfred Ibiza. For Ben, it’s simply another way to encourage Ben’s Gym members to keep building on the incredible work they’ve already put in this year, even during the testing summer months. In a full circle moment, Ben and his dad love seeing parents bonding with their kids as they work out together, carrying on the tradition. “I love seeing people of all ages take the initiative,” Ben says. “It’s been so rewarding to create something that’s so beneficial and watching members keep up their great work. We also love welcoming new people too – there’s no better time to start than now!”