Epic gathering of flavours at Bahía del Duque in Chapter 2 of the Omakase Sessions at Kensei

On 3 February 2024 at 7:00 p.m., the restaurant Kensei at Bahía del Duque will be the setting of Chapter 2 of the Omakase Sessions, an unprecedented culinary experience: Kyoto Kaiseki”. Two great chefs working together: Ryo Kamatsu, from restaurant UMU in London, holder of a Michelin Star, and Víctor Planas from Kensei, who was awarded a Sol Repsol.

This extraordinary event, which brings together the two prestigious chefs, is organised at the Kensei restaurant in Bahía del Duque, where the two chefs will combine their talents to create a very exclusive culinary event.

Ryo Kamatsu is the executive chef at UMU 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.

UMU, the restaurant of Kamatsu, 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.

In turn and with over 20 years of experience, Víctor Planas, partner and executive chef at Kensei, 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 Sol Repsol, and a notable recommendation in the Michelin Guide.

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.

Based at the prestigious hotel Bahía del Duque, the restaurant Kensei offers an unforgettable gastronomic experience of contemporary Japanese haute cuisine. The proposal of Víctor Planas stands out for its endless range of flavours, colours and aromas that define the governing principles of his elegant dishes.

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.

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 Rodrigo González, the head sommelier at Kensei and former head sommelier at Grupo Dani García, who guides clients through the fascinating world of exclusive Japanese beverages.

This international event offers a unique gastronomic journey through Japanese cuisine. The menu is priced at €160 per person, not including drinks.