“There are no shortcuts to doing things properly. Everything takes time,” says chef Víctor Planas. His journey has taken him from Barcelona to London and, ultimately, to Japan—a path shaped by continuous learning. Today, at Kensei, located at Bahía del Duque in Tenerife (part of The Tais Hotels & Villas), he seamlessly blends Japanese precision with Mediterranean lightness, crafting what can only be described as a temple for the senses.
An unexpected talent
Planas never imagined he would become a leading figure in Japanese cuisine, nor that he would one day be executive chef and partner at Kensei, one of Tenerife’s most esteemed restaurants. As a child, the kitchen was never part of his world. School felt more like an obligation than a joy. “I just couldn’t sit still,” he recalls with a laugh. He dabbled in various paths before a vocational training course first introduced him to gastronomy. “It was the first time someone acknowledged my talent. That sparked something inside me.”
From that moment, it wasn’t enough to be good—he wanted to be the best. That drive led him to the Culinary School, where he juggled morning classes, afternoon internships, and evening work in restaurant. “For three years, my life was nothing but cooking. And I fell in love with it.”
The pursuit of balance
After gaining experience in some of Spain’s top kitchens, he still felt something was missing. “I wasn’t drawn to molecular cuisine. I was after precision, technique, respect for the ingredient.” This search took him to London, initially to learn English—but it was there he discovered his true passion: Japanese cooking.
“It was like starting over. Every gesture, every technique had a purpose. I fell in love instantly.” He travelled to Japan to learn from the masters, where he came to understand that nothing in Japanese cuisine is left to chance—every movement matters.
Following more than a decade of refinement, he set out to create his own culinary world. Thus, Kensei was born. The concept was quickly acclaimed and went on to win multiple awards. Each dish offers a journey between cultures: the discipline of Japan intertwined with the soul of the Mediterranean. He plays with flavours, chases the perfect balance, and tirelessly pursues that fleeting moment of complete umami.
The essence that unites
“Umami isn’t just key to Japanese cooking—it’s that taste that comforts and satisfies, the one that leaves a lasting impression,” he explains. Achieving it begins with perfect rice. “In Japan, rice isn’t just a side dish. It’s the heart of the dish.” He seasons it with rice vinegar, sake, sugar, and salt. And he always prioritises high-quality ingredients, working with local suppliers whenever possible—even though some products, such as miso, sake or soy sauce, must be imported.
An experience to remember
Víctor believes some flavours linger for a lifetime: that first taste of sea urchin, the astonishment of trying whale meat—though he admits he wouldn’t repeat the latter. His curiosity leads him to explore unusual textures and aromas, such as jellyfish. “It has a unique texture. It all depends on how you season it,” he says with a chuckle.
To him, Kensei is far more than a restaurant. It’s an experience designed to surprise, move, and endure. “I want my guests to laugh, talk, let themselves be carried away.” Every dish tells a story: of a journey, a passion, a discovery. And those seated at his table know—some stories don’t need words. They’re told in a single, perfect bite.
With its prime location beside the tranquil Lake Garden at Bahía del Duque, Kensei offers more than just fine dining—it’s a unique sensory voyage. In this serene, nature-filled setting, guests can enjoy an exceptional culinary offering, recognised with a Sol Repsol. Elegance, emotion, and freshness combine to transport diners to Japan, all while surrounded by the beauty of a space that enhances every bite.
*More Information and reservations: www.kenseijapanesetenerife.com / +34 922 71 67 74
