{"id":11175,"date":"2024-01-25T11:02:28","date_gmt":"2024-01-25T11:02:28","guid":{"rendered":"https:\/\/thetaishotels.com\/kensei-omakase-2-2\/"},"modified":"2026-11-06T09:29:43","modified_gmt":"2026-11-06T09:29:43","slug":"kensei-omakase-2","status":"publish","type":"post","link":"https:\/\/thetaishotels.com\/en\/kensei-omakase-2\/","title":{"rendered":"Epic gathering of flavours at Bah\u00eda del Duque in Chapter 2 of the Omakase Sessions at Kensei"},"content":{"rendered":"<p>On 3 February 2024 at 7:00 p.m., the restaurant <strong>Kensei<\/strong> at <a href=\"https:\/\/thetaishotels.com\/en\/bahia-del-duque\/\"><strong>Bah\u00eda del Duque<\/strong><\/a> will be the setting of Chapter 2 of the Omakase Sessions, an unprecedented culinary experience: <a href=\"https:\/\/kenseijapanesetenerife.com\/omakase-sessions-chapter-2-ryo-kamatsu\/\">\u201c<strong><em>Kyoto Kaiseki\u201d<\/em><\/strong><\/a><strong>.<\/strong><\/p>\n<p>This extraordinary event, which brings together the two prestigious chefs, is organised at the Kensei restaurant in Bah\u00eda del Duque, where the two chefs will combine their talents to create a very exclusive culinary event.<\/p>\n<h2 dir=\"ltr\" aria-level=\"4\">Ryo Kamatsu and the Kaiseki style of UMU<\/h2>\n<p><strong>Ryo Kamatsu<\/strong> is the executive chef at <strong>UMU <\/strong>in London. With over twenty years of experience, he promises an exceptional night of cultural fusion. Born in Argentina to Japanese parents, his unique approach stands out for the combination of traditional Japanese flavours with international influences.<\/p>\n<p><strong>UMU<\/strong>, the restaurant of <strong>Kamatsu<\/strong>, distinguished with a Michelin Star, is bringing its rich tradition in the Kaiseki style to this event The prestigious guide praises the influence of the delicate cuisine of Kioto, with nods to British products.<\/p>\n<h2 dir=\"ltr\" aria-level=\"4\">V\u00edctor Planas, the chef behind Kensei<\/h2>\n<p>In turn and with over 20 years of experience, <strong>V\u00edctor Planas<\/strong>, partner and executive chef at <strong>Kensei<\/strong>, will guide diners on a thrilling gastronomic journey. Trained in Barcelona, he honed his skills in London. His contemporary Japanese style dazzles on the exquisite menu of Kensei, awarded a <strong><em>Sol Repsol<\/em><\/strong>, and a notable recommendation in the Michelin Guide.<\/p>\n<h2 dir=\"ltr\" aria-level=\"4\">Private Omakase sessions on the terrace<\/h2>\n<p>On Friday 2 February at 2:00 p.m. and 8:00 p.m., Kensei will offer two private Omakase sessions on its landscaped terrace. With only 10 spaces available for each session, the lucky diners will enjoy an intimate experience with the culinary mastery of Ryo Kamatsu.<\/p>\n<h2 dir=\"ltr\" aria-level=\"4\">Kensei: contemporary Japanese haute cuisine<\/h2>\n<p>Based at the prestigious hotel <strong>Bah\u00eda del Duque<\/strong>, the restaurant <strong>Kensei<\/strong> offers an unforgettable gastronomic experience of contemporary Japanese haute cuisine. The proposal of V\u00edctor Planas stands out for its endless range of flavours, colours and aromas that define the governing principles of his elegant dishes.<\/p>\n<p>With views over the Atlantic Ocean and direct access from the promenade of the beach Playa del Duque, the restaurant exquisitely and harmoniously combines classical Japanese sophistication with contemporary luxury design. With five exclusive spaces, each client can select their perfect Kensei experience.<\/p>\n<h2 dir=\"ltr\" aria-level=\"4\">A cellar of Japanese spirits<\/h2>\n<p>The wine cellar has an extensive range of Japanese spirits, from whiskies and gins to cocktails and sakes. The experienced team of sommeliers stands out for its great reputation on the Spanish culinary scene. Such is the case of <strong>Rodrigo Gonz\u00e1lez, <\/strong>the head sommelier at Kensei and former head sommelier at Grupo Dani Garc\u00eda, who guides clients through the fascinating world of exclusive Japanese beverages.<\/p>\n<p>This international event offers a unique gastronomic journey through Japanese cuisine. The menu is priced at \u20ac160 per person, not including drinks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two great chefs working together: Ryo Kamatsu, from restaurant UMU in London, holder of a Michelin Star, and V\u00edctor Planas from Kensei, who was awarded a Sol Repsol<\/p>\n","protected":false},"author":4,"featured_media":16873,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-11175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chapter 2 of the Omakase Sessions at Kensei - Bah\u00eda del Duque - The Tais<\/title>\n<meta name=\"description\" content=\"Kensei at Bah\u00eda del Duque will be the setting of an unprecedented culinary experience: \u201cKyoto Kaiseki\u201d by Ryo Kamatsu, and V\u00edctor Planas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thetaishotels.com\/en\/kensei-omakase-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Epic gathering of flavours at Bah\u00eda del Duque in Chapter 2 of the Omakase Sessions at Kensei\" \/>\n<meta property=\"og:description\" content=\"Kensei at Bah\u00eda del Duque will be the setting of an unprecedented culinary experience: \u201cKyoto Kaiseki\u201d by Ryo Kamatsu, and V\u00edctor Planas.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thetaishotels.com\/en\/kensei-omakase-2\/\" \/>\n<meta property=\"og:site_name\" content=\"The Tais\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-25T11:02:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-11-06T09:29:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thetaishotels.com\/wp-content\/uploads\/2024\/01\/kensei-omakase-sessions-nigiri.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2320\" \/>\n\t<meta property=\"og:image:height\" content=\"1160\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Branding The Tais\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Branding The Tais\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-omakase-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-omakase-2\\\/\"},\"author\":{\"name\":\"Branding The Tais\",\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/#\\\/schema\\\/person\\\/bf4b4ae7aa687a8da5d20453c61d895f\"},\"headline\":\"Epic gathering of flavours at Bah\u00eda del Duque in Chapter 2 of the Omakase Sessions at Kensei\",\"datePublished\":\"2024-01-25T11:02:28+00:00\",\"dateModified\":\"2026-11-06T09:29:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-omakase-2\\\/\"},\"wordCount\":475,\"image\":{\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-omakase-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/thetaishotels.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/kensei-omakase-sessions-nigiri.jpg\",\"articleSection\":[\"Gastronomy\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-omakase-2\\\/\",\"url\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-omakase-2\\\/\",\"name\":\"Chapter 2 of the Omakase Sessions at Kensei - 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