Aqua kyoto welcomes a new chef and new menu

Posted on January 7, 2014

Aqua london is delighted to announce the appointment of Paul Greening as Executive Chef at aqua kyoto. Paul has revitalised the menu at our modern Japanese restaurant, adding a new twist to existing favourites and introducing exciting new dishes as visually stunning as they are delicious.

Paul Greening began his culinary training in Nelson, New Zealand. In 1994, he won Commis Chef of The Year and went on to represent New Zealand in the Culinary Olympics in 2004. In 1998, he moved to Europe where he worked alongside culinary greats including Pierre Koffmann, Guy Savoy and Pierre Gagnaire. In 2005, he opened DISH in Sydney which garnered critical acclaim for its contemporary take on Australasian cuisine, an eclectic mix of Asian ingredients with Modern European techniques, winning one Good Food Guide hat.

Paul’s menu for aqua kyoto focuses on natural, foraged ingredients from around the UK combining innovative Japanese cuisine with the very best of locally sourced ingredients.

Signature dishes include hand-picked Dorset Crab with a fresh Kent seaweed salad and a tomato and dashi bubble; Rabbit with Japanese green peach, pumpkin tofu and wild herbs from Canterbury; and Yomogi Tofu with truffle anakake sauce, which is cooked at the table adding a sense of theatre to the dining experience.