{"id":11577,"date":"2025-05-09T08:41:59","date_gmt":"2025-05-09T07:41:59","guid":{"rendered":"https:\/\/thetaishotels.com\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\/"},"modified":"2026-10-08T14:59:52","modified_gmt":"2026-10-08T13:59:52","slug":"kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque","status":"publish","type":"post","link":"https:\/\/thetaishotels.com\/en\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\/","title":{"rendered":"Kensei: The culinary art of V\u00edctor Planas at Bah\u00eda del Duque"},"content":{"rendered":"

\u201cThere are no shortcuts to doing things properly. Everything takes time,\u201d says chef V\u00edctor Planas. His journey has taken him from Barcelona to London and, ultimately, to Japan\u2014a path shaped by continuous learning. Today, at Kensei, located at Bah\u00eda del Duque in Tenerife<\/a> (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.<\/p>\n

An unexpected talent<\/h2>\n

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\u2019s most esteemed restaurants. As a child, the kitchen was never part of his world. School felt more like an obligation than a joy. \u201cI just couldn\u2019t sit still,\u201d he recalls with a laugh. He dabbled in various paths before a vocational training course first introduced him to gastronomy. \u201cIt was the first time someone acknowledged my talent. That sparked something inside me.\u201d<\/p>\n

From that moment, it wasn\u2019t enough to be good\u2014he 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. \u201cFor three years, my life was nothing but cooking. And I fell in love with it.\u201d<\/p>\n

The pursuit of balance<\/h2>\n

After gaining experience in some of Spain\u2019s top kitchens, he still felt something was missing. \u201cI wasn\u2019t drawn to molecular cuisine. I was after precision, technique, respect for the ingredient.\u201d This search took him to London, initially to learn English\u2014but it was there he discovered his true passion: Japanese cooking.<\/p>\n

\u201cIt was like starting over. Every gesture, every technique had a purpose. I fell in love instantly.\u201d He travelled to Japan to learn from the masters, where he came to understand that nothing in Japanese cuisine is left to chance\u2014every movement matters.<\/p>\n

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.<\/p>\n

The essence that unites<\/h2>\n

\u201cUmami isn\u2019t just key to Japanese cooking\u2014it\u2019s that taste that comforts and satisfies, the one that leaves a lasting impression,\u201d he explains. Achieving it begins with perfect rice. \u201cIn Japan, rice isn\u2019t just a side dish. It\u2019s the heart of the dish.\u201d He seasons it with rice vinegar, sake, sugar, and salt. And he always prioritises high-quality ingredients, working with local suppliers whenever possible\u2014even though some products, such as miso, sake or soy sauce, must be imported.<\/p>\n

An experience to remember<\/h2>\n

V\u00edctor believes some flavours linger for a lifetime: that first taste of sea urchin, the astonishment of trying whale meat\u2014though he admits he wouldn\u2019t repeat the latter. His curiosity leads him to explore unusual textures and aromas, such as jellyfish. \u201cIt has a unique texture. It all depends on how you season it,\u201d he says with a chuckle.<\/p>\n

To him, Kensei is far more than a restaurant. It\u2019s an experience designed to surprise, move, and endure. \u201cI want my guests to laugh, talk, let themselves be carried away.\u201d Every dish tells a story: of a journey, a passion, a discovery. And those seated at his table know\u2014some stories don\u2019t need words. They\u2019re told in a single, perfect bite.<\/p>\n

With its prime location beside the tranquil Lake Garden at Bah\u00eda del Duque, Kensei offers more than just fine dining\u2014it\u2019s a unique sensory voyage. In this serene, nature-filled setting, guests can enjoy an exceptional culinary offering, recognised with a Sol Repsol<\/em><\/a>. Elegance, emotion, and freshness combine to transport diners to Japan, all while surrounded by the beauty of a space that enhances every bite.<\/p>\n

Discover our menu<\/a><\/p>\n

*More Information and reservations: www.kenseijapanesetenerife.com<\/a>\u00a0 \/ +34 922 71 67 74<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cThere are no shortcuts to doing things properly. Everything takes time,\u201d says chef V\u00edctor Planas. His journey has taken him from Barcelona to London and, ultimately, to Japan\u2014a path shaped by continuous learning. Today, at Kensei, located at Bah\u00eda del Duque in Tenerife (part of The Tais Hotels & Villas), he seamlessly blends Japanese precision […]<\/p>\n","protected":false},"author":4,"featured_media":15425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-11577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"yoast_head":"\nKensei: The culinary art of V\u00edctor Planas at Bah\u00eda del Duque - The Tais<\/title>\n<meta name=\"description\" content=\"Discover chef V\u00edctor Planas and the magic he creates at Kensei, the fine dining Japanese restaurant nestled within Bah\u00eda del Duque.\" \/>\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-the-culinary-art-of-victor-planas-at-bahia-del-duque\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kensei: The culinary art of V\u00edctor Planas at Bah\u00eda del Duque\" \/>\n<meta property=\"og:description\" content=\"Discover chef V\u00edctor Planas and the magic he creates at Kensei, the fine dining Japanese restaurant nestled within Bah\u00eda del Duque.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thetaishotels.com\/en\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\/\" \/>\n<meta property=\"og:site_name\" content=\"The Tais\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-09T07:41:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-08T13:59:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/dev.thetaishotels.com\/wp-content\/uploads\/2025\/05\/Victor-Planas-Kensei-Bahia-del-Duque.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=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\\\/\"},\"author\":{\"name\":\"Branding The Tais\",\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/#\\\/schema\\\/person\\\/bf4b4ae7aa687a8da5d20453c61d895f\"},\"headline\":\"Kensei: The culinary art of V\u00edctor Planas at Bah\u00eda del Duque\",\"datePublished\":\"2025-05-09T07:41:59+00:00\",\"dateModified\":\"2026-10-08T13:59:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\\\/\"},\"wordCount\":693,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/thetaishotels.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/Victor-Planas-Kensei-Bahia-del-Duque.jpg\",\"articleSection\":[\"Gastronomy\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\\\/\",\"url\":\"https:\\\/\\\/thetaishotels.com\\\/en\\\/kensei-the-culinary-art-of-victor-planas-at-bahia-del-duque\\\/\",\"name\":\"Kensei: The culinary art of V\u00edctor Planas at Bah\u00eda del Duque - 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