On Monday 4th August we were honoured to welcome Iwahashi Tastuya, Aqua Restaurant Group’s executive head chef for Japanese cuisine, to aqua kyoto to prepare a very special dinner for invited guests. Iwahashi-san is responsible for the award-winning Japanese food in Aqua’s five Japanese restaurants in Hong Kong – aqua tokyo, Armani/aqua and three Shiro sites.
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Summer is always an exciting time at aqua kyoto as we open up the terrace and welcome the sunshine. This summer however is even more special for us, as our chef Paul Greening has added a host of delicious new dishes to the menu!
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It’s the hallmark of aqua nueva chef Alberto Hernandez’s cuisine that he takes some of Spain’s most famous traditional dishes and reinvents them from a modern but highly respectful angle. Drawing on his years of experience at leading restaurants including world-renowned el Bulli, Alberto creates dishes which, while recognisable as the classics that inspire them, surprise and delight with their flavours, textures and technique.
A perfect example of this is Alberto’s Pulpo a la Gallega con su empanada. This is in fact a marriage of two dishes typical of Galicia - Gallega - the largely coastal region in the far north-west of Spain; pulpo a la Gallega, or Galician-style octopus, and empanada Gallega, a savoury open-sided pastry.
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We’re great romantics here at aqua so we’re delighted to be partnering with Suntory whisky to bring the touching Japanese tradition of Tanabata to London on Sunday 6th July.
If you’ve eaten in aqua kyoto recently you’ll no doubt have noticed that the food is not only delicious and authentically Japanese, but also beautifully presented and made using exceptional-quality produce as well as unusual foraged ingredients. Well now meet the man responsible for every exquisite plateful – aqua kyoto’s head chef, Paul Greening.
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To celebrate the imminent arrival of summer, aqua kyoto head chef Paul Greening has created his ultimate vitamin D or ‘Sunshine’ menu. Vitamin D provides essential nutrients which keep bones and teeth healthy, and our main natural source of it is sunlight. However, almost 80% of adults in the UK currently spend most of their time indoors and are vitamin D deficient – so Paul has decided to do something about it!
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.
While the spotlight has been focused on aqua kyoto recently thanks to the Dish Of The Week series on our Facebook page, sister restaurant aqua nueva has been serving up some sensational Spanish dishes.
Chef Alberto Hernandez, previously of world-famous restaurant El Bulli in Spain, has created a menu which honours the culinary heritage of his home country in a resolutely modern way, by updating familiar family dishes using creative, surprising cooking techniques and stunning presentation.
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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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