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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