Chef Steven Wu, a specialist in Japanese cuisine, inherited his culinary passion from his father. After training in Spain and Belgium, drawn to the techniques and philosophy that underpin Japanese gastronomy, he decided to travel to Japan to train with true masters in the art of sushi in Tokyo. Later, he moved to Kyoto to work in the city that is the birthplace of Kaiseki cuisine, at the renowned Michelin-starred Uosaburo, which has been in operation for nine generations. Learning from them during that period laid the foundation for his own culinary style, which, together with the Japanese concept of hospitality, Omotenashi, defines the offering at Sen Omakase.
Sen Omakase offers an immersive experience in Japan through its art, culture, and, of course, its cuisine. Its omakase menu, served in four different rooms throughout the experience, features sushi and Kaiseki dishes. Steven Wu combines local ingredients with Japanese products in a concept he designs, cooks, and presents to diners. The entire experience is rooted in respect for tradition and seasonality, valuing and celebrating every subtle change within the season.
Following the Kaiseki culinary philosophy, at the start of each new season, the chef reconnects with the ingredients that define it, and Hashiri takes hold—the excitement of those delicate, not yet fully ripe, flavors that will soon be abundant. This phase is followed by Shun, the moment when the ingredient reaches its splendor, its peak of flavor and abundance. The Nagori season closes, when it's time to savor a product for the last time, and the melancholy of bidding it farewell until next year begins.
Our omakase menu consists of 30/35 bites, showcasing Japanese techniques and the seasonality of the product.
You will be able to observe variations during the same season, and the big changes will come with the change of season.
Here you will find an example of the menu.
The price of the menu is 220€
Our beverage offerings must be in line with the restaurant's philosophy.
With over 250 wines on our list, we try to represent the current wine scene from Burgundy to Japan. Also we our own creations.
