Sen unveils his new culinary creation

Some places are always worth visiting.

Three months after opening at Le Méridien Beach Plaza, SEN unveils a new culinary chapter, conceived as a natural extension of its identity. True to the philosophy that has driven it since its opening – respect for the ingredients, precision in execution and omotenashi – the Japanese speakeasy conceived by the Kodera family is now expanding its culinary world around two key highlights: a reimagined lunch menu featuring new temaki options, and a dinner menu where new creations build on Chef Hiroki Hiyama’s vision, always guided by the same quest for balance and precision.

At lunchtime, SEN takes on a different rhythm.

The restaurant reveals another, more spontaneous side to its world, designed for those who wish to discover its cuisine in a more
relaxed setting, without compromising on the high standards that define it.

At the heart of this new offering: the temaki.

Prepared to order and hand-rolled just before serving, it embodies a style of cooking where simplicity is only skin-deep. Each dish demonstrates great skill, and every ingredient is chosen for its freshness and balance.

The new lunch menus feature several variations centred on temaki: two or three pieces depending on your preference, showcasing salmon, Akami tuna, the catch of the day, or even a fully vegetarian option featuring shiitake mushrooms, avocado and aubergine. Served with a salad or miso soup, they offer a contemporary and refined take on Japanese lunch.

The menu is complemented by a selection of donburi, nigiri and sashimi, with each dish continuing to reflect the changing seasons and celebrating the freshness of the ingredients.

As night falls, SEN naturally returns to its usual rhythm.

The new dinner menu builds on Chef Hiroki Hiyama’s vision: a cuisine where every creation celebrates the ingredient, striking a subtle balance between Japanese tradition, precision of technique and contemporary sensibility.

New creations enrich this gastronomic symphony: the Sen Nanbanzuke, smoked tuna tataki with reduced veal jus, scallop carpaccio with caviar, Japanese-style seared octopus tentacles, Saikyō-yaki cod, and Grade 4 Wagyu fillet served with wasabi and chirizu offer a resolutely contemporary take on Japanese gastronomy.

Alongside these creations, SEN’s signature dishes continue to play a key role: a selection of temaki, nigiri and sashimi prepared to order, showcasing exceptional ingredients such as toro, uni, Carabinero prawns and Wagyu.

At SEN, the pairing never comes after the dish.

It comes into being at the very same moment.

Conceived as a natural extension of the cuisine, the selection of sakes accompanies each creation with the same attention to detail as that applied to the ingredients and the chef’s techniques. More than just an accompaniment, each cuvée is chosen to reveal the subtleties of each dish, complement the textures and prolong the flavours in perfect balance.

The cellar brings together some of Japan’s finest sake houses, including Dassai, Noguchi Naohiko, Heavensake, Kay Sake, Born Junmai Ginjo
Gold and Zankyo Super 7. These include iconic brands as well as more niche cuvées, selected for their character and their
ability to complement Hiroki Hiyama’s cuisine.

Served by the glass, in a carafe or by the bottle, a range of sakes invites guests to discover the full richness of this world, through pairings designed to complement everything from the delicacy of a nigiri to the depth of a hot dish.

Like the cuisine, sake never seeks to overpower.

It complements. It balances. It reveals.

In this subtle interplay, each pairing becomes a new way to discover SEN’s cuisine.

For Hiroki Hiyama, cooking is, above all, about passing on a tradition.

Trained in Japan, in both Tokyo and Kyoto, he learnt at a very early age that gastronomy lies not in showmanship, but in the precision of the technique, respect
for the seasons and the quality of the ingredients.

His career then took him to London and then to Italy, where he enriched his vision through exposure to other culinary cultures, without ever straying from the fundamentals that shape Japanese cuisine.

Now at the helm of SEN, he brings a precise, sensitive culinary approach that is deeply rooted in his Japanese heritage. A vision that prioritises balance over spectacle, allowing the ingredients to express themselves naturally, and where every dish reflects a desire to offer guests an experience that is as subtle as it is authentic.

“This new menu reflects SEN’s natural evolution. Lunch invites guests to discover our world in a more relaxed setting, whilst dinner allows us to fully express our vision of Japanese gastronomy. Two different experiences, but one philosophy: respecting the ingredients, following the rhythm of the seasons and offering every guest a moment of shared enjoyment and emotion.”