Sen Omakase

Sen Omakase offers an immersion in Japan through its art, culture and, of course, its gastronomy. Its omakase menu, served in four different rooms during the experience, features sushi preparations and Kaiseki cuisine. In them, Steven Wu combines local products with others of Japanese origin in a concept that he himself designs, cooks and presents to diners. The entire proposal is based on respect for tradition and seasonality, valuing each small change within the season and highlighting it. Following the Kaiseki culinary philosophy, at the beginning of each new season the chef reconnects with the ingredients that characterise it and Hashiri takes place, the excitement of the arrival of those flavours, delicate, not yet fully ripe, and soon to be abundant. This phase is followed by Shun, the moment when the ingredient finds its splendour, its fullness of flavour and abundance. The Nagori season closes, when the time comes to taste a product for the last time and the melancholy of saying goodbye to it until next year begins.