Paul Greening | Aqua London

mackerel & sea bass kombu jime oshi sushi

miso sea trout with kombu crust, nukazuke vegetables

nori-infused white chocolate parfait with anori panko nougatine, berries

Sensational Seaweed!

Our healthy ‘sunshine diet’ Vitamin D menu was a huge hit with guests, so we think you’ll be excited to hear about our latest special menu inspired by a true Japanese superfood – seaweed!

Seaweed is widely used in Japanese cuisine, prized for its health benefits which include being high in fibre and iodine and a complete protein. Our head chef Paul Greening – who trained as a microbiologist – has long been fascinated by the role seaweed plays in cooking, and also by the many different ways in which seaweed’s many varieties can be used.
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The aqua kyoto experience menu

Whether you’re already familiar with Paul Greening’s exciting, innovative Japanese cuisine or are discovering it for the first time, we’re sure you’ll love the new aqua kyoto experience menu. Now available at dinner from Monday-Saturday, the experience menu presents five fabulous courses at a great value set price of £45 per person.
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Iwahashi Tatsuya and Paul Greening in aqua kyoto

chocolate & passionfruit dome with ginger ice-cream

aqua kyoto honoured to welcome Iwahashi-san

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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New summer menu at aqua kyoto

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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Meet the Chef – aqua kyoto’s Paul Greening

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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Grilled salmon glazed with unagi & Japanese mustard soy

Spinach rolls wrapped in yuba skin with ginger sesame sauce

Bring me sunshine – our new Vitamin D menu!

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!

Finding out about foraging

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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Feeling the love this Valentine’s Day at aqua

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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Kyoto’s Paul Greening talks tofu!

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!