Foraging with Exec chef Paul Greening

LR-aqua kyoto sumiyaki ostrich fillet, lacto wild garlic leaves, wild herb misoOur Executive chef at aqua kyoto, Paul Greening, has been working with the foraging company Forager, for years. He has built up a relationship with Myles and Ross, and worked with them in developing, experimenting, exploring and re-defining the produce they find.

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Fish to Dish: salmon bento at aqua kyoto

AK16-2F. aqua kyoto bento box (LowRes)

In celebration of Marine Day we thought it would be an ideal time to catch up with the aqua kyoto kitchen and see how they prepare their fish.

Marine Day, also known as Sea Day or Ocean Day, is a national holiday in Japan that marks the importance of the sea and to give thanks for the produce it gives to the Japanese people. As an island country, the Japanese have a respect for the ocean.

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aqua nueva at Taste of London: behind the scenes

Taste of LondonTaste of London is over, and although the sunshine forgot to come out at times, it was a fun, few days of festivities, with great food and delicious drinks.

For staff, one of the great things with a festival like Taste of London, is how all sections of the restaurant come together, in an unfamiliar space, and create a wonderful time for everyone. This year we had people from across our four restaurants (aqua shard, Hutong, aqua kyoto, aqua nueva) and head office, working with the aqua nueva chefs. Here are some of the behind the scene photos from this year’s Taste of London.

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Sunday Fitness Brunch

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Coinciding with the Summer Street’s Health & Lifestyle week celebrations,  from July 10th to August 7th, aqua nueva will be joining forces with a range of incredible guest trainers for our Fitness Brunch Series.  See below for class details.

Tickets are £39 for a class followed by a choice of four dishes from our signature Sombremesa brunch menu and a glass of cava. You will also be able to enjoy a private view of a luxe sportswear brand including Every Second Counts or Tiny Fish.

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From Fish to Dish: Andalusian fish at aqua nueva

Andalusian Style Deep Fried Fish_LR

At aqua nueva head chef Yahir Gonzalez thinks it is important to use the whole fish and not waste anything. Therefore, he gets whole fish delivered to the restaurant and his chefs fillet them and use each part for various dishes, from stocks, to sauce to whole fillets on his small plates menu.

Every week Head Chef Yahir has a delivery of whole cod and hake, we took this opportunity to watch him and his chef Dani prepare the fish for the dishes that day. In particular, we documented the creation of the classic Pescadito frito - Andalusian style deep-fried fish.

First step is filleting the fish. This process looks complicated, but the efficiency and knowledge of Dani meant it all happened rather fast! Next, the fillets are cut into small bite sized portions.

Fillet Stage 1

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Father’s Day treat: cigars and whisky

For Father’s Day, on Sunday 19th June,  we have a special treat lined up for all the fathers coming to aqua kyoto – a Glenfiddich whisky tasting with cigars specifically blended to go with each dram.

All Dad’s dining with us at aqua kyoto for our celebrated Infinity Brunch will be treated to a complimentary whisky and cigar tasting hosted by Bars Manager Nico Peratinos on our stunning terrace. There will be three sessions throughout the day at 11.30am, 2.30pm and 3.30pm so you can join before or after your meal.
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Sunday Brunch, fermenting and the 6th flavour ‘kokumni’

Sunday BrunchThe first weekend of May saw aqua kyoto’s Executive chef, Paul Greening, appear on Channel Four’s Sunday Brunch. Paul cooked one of his favourite dishes, suckling pork belly with scallops and jade oil. Read more +

Meet The Team – Nico Peratinos

Nico PeratinosIn the latest of our Meet The Team features, we catch up over a cocktail with Nicholas (Nico) Peratinos, bars manager for aqua London.

Hi Nico! Tell us a little about your role at aqua London, and what it involves?

I am currently the Bars manager at Aqua London, meaning I’m responsible for all the bars, so aqua spirit, aqua nueva and both the Kyoto and nueva terraces. My role involves creating cocktail menus and bespoke cocktails for events, and running the operation from rota planning to financial forecasting.

How did you first get into hospitality? Have you always worked in this industry?

I could say I have been in hospitality since I was a child, because my parents owned a couple of restaurants on the island of Corfu in Greece. I never thought I would make it my career but it happened and I am really glad about it. People often see hospitality as something to fill the time until they find what they really want to do, but I think they’re wrong there because hospitality can open so many doors for you. I really enjoy what I do because there are so many different aspects to the job.

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Celebrating Japanese Cherry Blossom

The beginning of spring is often noted with the burst of new flowers. In Japan, the ritual of Hanami, which is the act of enjoying flowers in particular the cherry blossom, marks the turn of the season. At aqua kyoto we are taking the time to appreciate this iconic flower and have created a menu that celebrates this blossom. Each dish is available individually or served as a fragrant and balanced menu.

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Easter Weekend at aqua london

easterical cocktail

The long break over the Easter weekend is always a great opportunity to take it easy, catch up with friends and family and eat mountains of chocolate without feeling (too) guilty. But you’ll be wanting to get out of the house at some point, so you’ll be pleased to know that we’re open all weekend with a variety of treats to tempt you.

From Friday 18th March until Easter Monday 28th inclusive, we’re serving our exclusive Easterical Easter cocktail in the bar. A delicious blend of dark rum, banana liqueur, white and dark chocolate liqueur and almond milk, it’s all the best bits of a box of chocs in a glass…with a kick!

On Good Friday and Easter Saturday, aqua Kyoto, aqua nueva and aqua spirit are all open as usual (except for a slightly earlier 10.30pm close on Good Friday) serving their regular menus. Then on Easter Sunday and Monday, we’re open from midday through until 10.30pm. Read more +