Marketing & Communications
The Ritz-Carlton, Abama
Carretera General, TF-47, Km 9
38687 Guía de Isora
Phone: +34 922 126 698
Mobile: + 34 618 581 713
Fax: +34 922 126 200 email@example.com
Tenerife – 09 May, 2016 – In keeping with The Ritz-Carlton’s exceptional standards, The Ritz-Carlton, Abama in Tenerife is further strengthening its gastronomic stable of Michelin cuisine, launching a brand new Abama Kabuki concept this Summer. The Michelin-starred Japanese fusion outpost, which was introduced to the European resort in 2006, will relocate to a chic new location, offering larger premises, a brand new sushi bar, new techniques and expanded menus.
Abama Kabuki’s exceptional reputation for exquisite and creative Japanese gastronomy has become globally renowned, and to meet demands from jet set foodies will be moving to a new location, introducing an ergonomic and architecturally designed foodie haven in The Ritz-Carlton, Abama’s Casa Club. Taking residency on the ground floor of the club house, Abama Kabuki will occupy 12,000 square feet of dining space including an outdoor ‘Kabuki Terrace’ providing serene views of the resort’s lush golfing greens and Atlantic Ocean surrounds.
Creating an elevated sensory experience for guests, the new Abama Kabuki will forge design, taste and service with added theatre. Four defined zones will enable diners to enjoy a very different Kabuki experience including; the main restaurant (Kabuki Room), Kabuki Bar, Sushi Bar and Kabuki Space.
The main dining area will provide an elegant space fusing exquisite touches of fine dining with the clean lines of Asian design. Kabuki Bar situated within the main restaurant will offer a relaxed space to sample from Kabuki’s extensive ‘Wine Art’ menu – an outstanding collection of prestige global wine, sake wine, beers and cocktails from the classics to Japanese fusions.
Brand new to Abama Kabuki, the sushi bar will offer a contemporary space where guests can eat with the chefs at work. While enjoying the very best house sushi and sashimi, piece by piece, diners will also receive narrative and exclusive culinary insights from the restaurant’s sushi artists.
Offering an exclusive experience ‘Kabuki Space’ is the restaurant’s private dining concept, which provides far more than a private room but a scaled down version of the main restaurant. Guests will arrive via private entrance and will enjoy their own dedicated chef and waiting team throughout. Menus for ‘Kabuki Space’ are bespoke, tailored to every guest’s palette with sushi prepared individually at the table and tempura’s presented as works of art, piece by piece. Catering for up to ten guests, the space includes a dedicated kitchen, private washrooms and terrace for the ultimate in privacy.
Enhancing Kabuki’s acclaimed menu, which at the hands of Canarian Chef Daniel Franco received its first Michelin star in 2013 and since maintained, the restaurant will debut a brand new tempura menu and Teppanyaki dishes cooked by Japanese Grill. Kabuki Abama’s ‘Wine Art’ experience will also see the introduction of a sake pairing journey with 30 sake’s from Junmai, Daiginjo to Koshu paired with dishes, served both hot and cold by the restaurant’s sake sommelier. This will add to the restaurant’s exceptional drinks collection including 300 wines, 30 beers from Japanese to Lambic, an extensive cocktail menu incorporating sake, Japanese spirits and Champagne while not forgetting ‘Kabuki Tea’ offering an exceptional selection of teas based on Ocha Japanese tea but including those from China, Thailand and Sri Lanka.
Abama Kabuki, the Canary Island outpost of the Madrid-born Japanese fusion concept opened in 2006 and was awarded its first Michelin star in 2013 under the direction of Executive Chef Daniel Franco. Franco’s distinct culinary style and exceptional standards work the signature Kabuki menu with his own take on Japanese and Mediterranean fusion. Dishes at Abama Kabuki combine the elegance and technical style of Japanese cooking with traditional Canarian produce and dishes. This is evident in Franco’s Usuzukuri of Cherne fish where Usuzukuri cuts of local fish are served layered over the black potatoes of the Canary Islands together with the region’s signature ‘Mojo’ sauce.
The Kabuki concept was launched by Chef Ricardo Sanz in 2000 with Kabuki Restaurant in Madrid. The concept was a result of the chef’s creative culinary development of tapas combined with his training by Japanese culinary master Masao Kikuchi of the legendary Tokyo Taro Restaurant.