Víctor Planas has managed to position himself in a short space of time as one of the national references in the excellent Japanese cuisine scene in our country. After two successful years at Kensei – Contemporary Japanese – his first solo project in southern Tenerife, recommended by Michelin and awarded one Repsol Sun – and following his twelve years at Ricardo Sanz’s school at Kabuki, the chef will take the helm at Kaori to completely revamp the most Asian culinary offering at the Hotel Fariones.

From July onwards, Planas will be imprinting his unique way of working with Japanese gastronomy on Kaori, subtly crossing the Japanese border with more daring, courageous and pronounced flavours and aromas to surprise diners. “We will be looking for slightly riskier lines than in Kensei. The restaurant of course starts from a very Japanese base, but here we will allow ourselves to incorporate some twists from the rest of the Asian continent,” says Planas.

A new challenge for the chef in which he will maintain the commitment to high quality gastronomy that is practised both at the Hotel Fariones and on the island of Lanzarote itself, and which Víctor Planas faces with enthusiasm “This continuous work, the high sensitivity and commitment that the property and the island of Lanzarote have with the culinary offer that is proposed to visitors, from my point of view, is giving as a result a panorama of restaurants and producers of the highest level. This aspect was crucial when I accepted the proposal from Lanzarote because I know that I will be able to work safely at all times with the necessary support to take Kaori to the top”.

The new version of Planas in Lanzarote will offer some iconic dishes from his restaurant Kensei such as the successful scallops with butter that arrive wrapped in flames at the table or the already iconic Planas-style egg à la royale. The experience, which can be enjoyed from this summer onwards, will be complemented by a carefully selected range of local wines from small wineries in the Canary Islands, as well as an exceptional selection of sakes.

This gastronomic proposal will also include high quality products such as Wagyu A5 imported directly from Japan, as well as local Lanzarote products from local fishermen and producers. In this sense, Planas will make the most of the synergies with the Finca de Uga, and together with the farm’s agricultural team, he will develop some very particular vegetable options for Japanese cuisine that he will try to grow on the island.

With his deep knowledge of Japanese cuisine and his rich multicultural experience, Víctor Planas will manage to create in Kaori a very recognisable and appreciated style of his own where he will perfectly combine tradition and the avant-garde to make them coexist in a contemporary gastronomic experience.