ARTFUL DINING

Kaiseki is a traditional, fine Japanese multi-course meal that has come to be loved around the world. At Ken Japanese Restaurant, head chef Ryo Endo, who has trained and honed his skills for 10 years in Japan’s Miyajima and Hiroshima, serves up kaiseki-style seasonal omakase. To ensure quality and freshness, seasonal ingredients are flown in from Japan four times a week and only the best catches are procured from different prefectures. For spring, taste special dishes like the Hotaru Ika (firefly squid) from Toyama, which is marinated with soy sauce for a savoury, umami punch.