Aqua Kyoto

Food and Travel (UK) - - Competition -

Head chef Paul Green­ing ex­per­i­ments with fer­men­ta­tion and lo­cally sourced pro­duce to cre­ate de­lec­ta­ble Ja­panese cui­sine. A cen­tral sushi bar and open sum­iniyaki char­coal grill pairs with sleek black and red decor to make a se­ri­ously sexy restau­rant. Start with diver scal­lop and Cor­nish crab rolls with a yuzanna bellini as you mull over the menu. Small plates of wagyu with ponzu pearls and soft shell crab with lime pep­per sauce are both de­li­cious, while Iberico pork with Ja­panese peach is pick of the grills. Al­ways save room for the smoked choco­late delice. SD. aquaky­

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