Irene Martinez does not do fusion cuisine. She adapts the original Japanese and Majorcan cuisine recipes. What made me fall in love during my stay at Sushidokoro Man in Kyoto was the preparation of the traditional dishes. With such care and attention to detail, they work with the ingredients. There are many similarities in the way we process vegetables and fish in our two kitchens. Japanese cuisine, she points out, has been able to retain its traditional essence, with great respect for the product, but constantly introducing new techniques.