Set on the top floor of the old Regent Street Dickins and Jones department store, one cannot help but be blown away by the striking views, chic interiors and buzzy atmosphere of Aqua Kyoto.
An early Tuesday evening and the place is electric, bustling with city-slickers enjoying post work cocktails and nibbles on the side. It feels like it’s almost Friday and it’s no wonder that Aqua Kyoto has become one of London’s quintessential Asian hotspots.
New Zealand born Head Chef Paul Greening can attribute part of his success to his cutting edge culinary techniques and his focus on using locally sourced exotic ingredients. And his fascination for aquatic foods is no stranger to his heritage; his grandfather was a fisherman by trade and his father, a marine biologist.
As we made ourselves comfortable on the plush banquette seating, the decadent interiors could not go unnoticed, making it the perfect cosy date night spot. And with a magnificent roof-top terrace which couldn’t go unnoticed, even in the chilliest of temperatures, a drink set against the glowing London skylight is a must.
To kickstart the evening, we are presented with the signature seaweed Umami Cocktail, a misty coloured cocktail glass holding a delightful and light concoction of fruit and flower flavours including elderflower and apple, splashed with a seaweed and Oba Leaf infused Gin, Tanqueray of course.
To follow, we are given a set menu with three options per course, with an assortment including salads, sushi, meat stews and vegetarian options. Our first courses arrive promptly and are impeccably presented. The miso sea trout with kombu crust and miniature nukazuke vegetables (typical Japanese pickled vegetables) are delicately embellished with edible flowers and globules of zesty sauce. Whilst the wild seaweed and sea vegetable salad is presented in a black sesame covered mountain of delight. Offering an assortment of textures and flavours that surprise with every bite.
For our vegetarian main course, we opted for the samphire and kombu tempura plate – something we are going to attempt to recreate at home. But for those craving something more meaty and warming, opt for the beef and chilli nikujaga, descried by our waiter as a beef and vegetable stew infused with seaweed flavours and spices.
To finish off and cleanse our palettes, a white chocolate parfait is the seaweed dessert on offer. Again, Chef Greening keen to include seaweed flavours at every turn, even the parfait is nori-infused and covered with an aonori (also known as blue seaweed) layer. The creamy coloured log comes crowned with a piece of crystallised seaweed.
It is no surprise that the kitchen uses a daily mixture of up to eight different locally sourced types of seaweed in the winter months and up to fifteen in the summer. Aqua Kyoto’s seaweed menu is a marine adventure for any palette, and definitely an experience for any lover of experimental cuisine and superfoods.
At £29 per person this menu offers great value, stunning surroundings alongside wonderful and attentive service. A flavoursome seaweed extravaganza, we are excited to see what innovative chef Paul Greening will produce next.