We posted recently that with the Spring weather we would be opening up the terraces and that we would let you know when the full ‘Terrace experience’ began for the Spring/Summer season. Well true to our word, that time has come and we’re delighted to invite you to come and discover our famous, fabulous roof terraces for yourself.
If you follow us on Facebook, you’ll already have noticed that every Monday for the past five weeks, we’ve been featuring one of Paul Greening’s sensational signature dishes as the aqua kyoto Dish Of The Week.
So far in the series we’ve featured Hoji cha-braised octopus salad, Paul’s super-colourful Soya braised beetroot salad, wild Japanese herbs and hand-made tofu, the stunning Japanese Forest floor dessert, star sashimi plate Hamachi with moro miso and chilli and one the most popular large plates, Miso braised suckling pork with unagi and jade oil.
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This week we were lucky enough to sit in on a meeting between aqua kyoto’s head chef Paul Greening and his long-time friend and collaborator Miles Irving, professional forager and author of The Forager Handbook. Miles was visiting from his base near Canterbury in Kent to catch up with Paul about the produce he supplies him with, as well as an exciting (and for now, secret!) project they’re working on together.
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Love is in the air this week with Saint Valentine’s Day falling on Friday, and we have very special menus for the occasion in both aqua kyoto and aqua nueva.
Priced at £80 per person for four courses and including a glass of Veuve Clicquot Champagne on arrival, the menus are indulgent feasts of special dishes created for Valentine’s Day by our talented (and romantic!) head chefs.
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Few things fascinate us more than hearing aqua kyoto executive chef Paul Greening talk about how he conceives his thoughtful, contemporary takes on classic Japanese cuisine. We caught up with Paul recently to learn more about what’s fast becoming one of his signature dishes, Yomogi tofu with truffled anake sauce.
Part-cooked at the table over an oil burner, it’s a dish that’s as beautiful look at as is to eat; the silky texture of the tofu, the deep umami flavour and the potent aroma and richness of the truffle make this dish both unmissable and unforgettable!
If you’d like to book a table at aqua kyoto to try Paul’s fantastic food, just visit the About Us page on this blog.
Do you like tofu? How do you usually eat it, and have you ever tried Yomogi tofu? Let us know in the Comments!
January can be a lean month as New Year’s resolutions to eat healthily and the financial pinch post-Christmas force us to miss out on so many of the things we enjoy. But we might just have come up with the perfect solution in the form of new, great-value set lunch menus in both aqua nueva and aqua kyoto!
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For a decadent Sunday brunch with a difference, look no further than the Infinity Brunch at aqua kyoto.
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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.
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