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!
It’s (almost) all change at aqua spirit, with a major shake-up reinvigorating our cocktail list. Bar manager Sophian, assistant bar manager Rocco and their team have spent weeks conceiving, testing and – most importantly! – tasting new recipes, and we’re confident that the new list will have something to delight every palate.
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.
Here at aqua we think it’s very important to recognise the fantastic contribution that our teams make to ensuring that our guests enjoy the best possible experience. All our staff, from front-of-house to kitchen and maintenance to back office, work very hard, but from time to time some individuals give that little bit extra that makes a big difference.
To reward this, we recently introduced an Employee of The Month scheme, which every month will see one of our team members received a certificate and gift voucher, as well as being entered for Employee of The Year!
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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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The lights and marquee went up outside the London Palladium, directly across Argyll Street from our front door, a few weeks ago for I Can’t Sing! The Musical, and ever since we’ve barely been able to contain our excitement at the imminent opening (on Wednesday 26th March) of what’s sure to be a smash hit.
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Spring is here and with the arrival of the sunshine, we’ve thrown open the doors to our three stunning terraces. For the time being you’ll need to order your drinks in aqua spirit or aqua nueva bars and take them outside, but from about mid-April we’ll be offering the full terraces experience. With that in mind, we thought it would be helpful to answer a few of your most Frequently Asked Questions…
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Mother’s Day, which this year falls on Sunday 30th March, is always a very special day and while of course we think mums deserve to spoilt every day of the year, we also think it’s great that they get to be the centre of attention on this day.
To mark the occasion, we’re excited to announce that this year aqua nueva will open on a Sunday for the first time ever, offering an indulgent four-dish menu created by chef Alberto Hernandez.
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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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