Reservations

At Kensei,

excellence begins before the plate is set.

It is born in the catch at dawn, the marbling of A5 wagyu, the fragrance of Koshihikari rice, the deep red of Balfegó tuna.

From these, Víctor Planas composes a language of his own: scallops brushed with yuzu kosho, a silken royal egg, brioche softened by toro—dishes that linger, already woven into the memory of the place.

But the truest moments are those unlisted: an unbidden gesture, a suggestion that feels spontaneous, yet cut with the precision of a blade.

Each detail held, then released. Ephemeral, like art in passing.

Kensei is to step, if only briefly, into Japanese tradition refracted through Tenerife light.

Menu

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SUMMER MENU

Available exclusively on Fridays, Saturdays, and Sundays for lunch service.

  • AGETA 40

STARTER (choose one)

• Prawn tempura
soya gluten egg milk sulfites
• Chicken katsu curry korokke
soya gluten egg mustard
• Kensei salad
soya

DONBURI MAIN COURSE (choose one)

• Spicy tuna tartare, spring onion, egg and sushi rice +€5
soya fish egg sesame 
• Spicy salmon tartare, furikake, egg and sushi rice
soya fish sesamemilk shellfish
• Teriyaki chicken, sesame seeds, chives, egg and sushi rice
soya egg sesame
• Teriyaki Wagyu, sesame seeds, chives, egg and sushi rice +€5
soya egg sesame 

DESSERT

• Catalan cream mochi
“egg” “milk” “soya”

  • SHIRU 45

STARTER (choose one)

• Miso soup
fish egg
• 4 nigiri:  Sea bass, Salmon, Akami, Prawn
fishshellfish
• 1 futomaki
soya gluten shelfish fish

MAIN COURSE (choose one)

• Low-temperature Wagyu in teriyaki sauce with a bowl of rice
soya gluten milk
• Miso-marinated salmon with a bowl of rice
soya fish sesame nuts

DESSERT

• Catalan cream mochi
“egg” “milk” “soya”

  • NAMA 50

STARTERS

• Sea bass usuzukuri (thinly sliced)
soya fish
• Sashimi, 3 cuts (thick-cut)
fish moluscs

Choice of MAIN COURSE:

Option 1: 4 nigiri + futomaki

• Sea bass
• Salmon
• Akami (lean tuna loin)
• Prawn
• 1 futomaki
soya gluten fishshellfish

Option 2: 6 nigiri + 2 hosomaki

• Sea bass
• Salmon
• Akami
• Prawn
• Scallop
• Spicy tuna gunkan
• 2 hosomaki
soya gluten fish egg sesame nutsmoluscs

DESSERT

• Catalan cream mochi
“egg” “milk” “soya”

TASTING MENUS

Menus are served to the whole table. Approximate duration: 2.5 hours. Wine pairing available.

  • KENSEI 86
  • Organic vegetable tsukemono

    soya

  • Clams with sake

    soya gluten moluscs shelfish milk

  • “Royal” egg with salmon

    soya gluten fish egg milk

  • Usuzukuri

    Sea bass with daikon and carrot kimchi; Toro with "pico de Gallo" and mentaiko
    soya fish

  • Scallop and Japanese mushrooms on fire

    soya moluscs shelfish milk

  • Kensei nigiri selection

    fish shelfish gluten

  • Low-temperature wagyu with teriyaki sauce

    soya gluten milk

  • Dessert

    “milk” “soya”

  • “Petit fours”

    “gluten” “egg” “milk” “soya” “nuts”

  • CHEF'S 161

  • A journey through the best creations by chef Víctor Planas with seasonal products, unique dishes that can only be enjoyed in this exceptional menu

APPETISERS

  • JAPANESE GARLIC EDAMAME 9

    Edamame sautéed with garlic, ginger and shichimi
    soya gluten nuts sulfites

  • "ROYAL" EGGS WITH SALMON 13

    ( 2 units ) Salmon tartare, hollandaise sauce with yuzu kosho, quail egg on wheat crisp
    soya gluten fish egg milk

  • CHICKEN KATSU CURRY KOROKKE 14

    Japanese croquettes of chicken wings fried in panko, Japanese curry and fermented cabbage salad
    soya gluten egg mustard

  • CLAMS WITH SAKE 21

    With sake broth, ginger, kombu seaweed and jalapeño
    soya gluten moluscs shelfish milk

  • PRAWN TEMPURA 18

    With daikon, ginger and tentsuyu sauce
    soya gluten egg milk sulfites

  • MISO SOUP 9

    Dashi broth, miso, Iberian ham, poached quail egg, tofu, spring onion and wakame seaweed
    fish egg

  • SCALLOPS AND JAPANESE MUSHROOMS ON FIRE 16

    ( 2 units ) With brown butter sauce and yuzu kosho
    soya moluscs shelfish milk

SAlads

  • TSUKEMONO 18

    Organic pickled and fermented vegetables (3 months), tomato water jelly, avocado shio koji
    sulfites

  • KENSEI SALAD 17

    Vegetables, romaine lettuce, fried tofu, avocado and tomato marinated in sunomono with rosemary and ginger vinaigrette
    soya

TARTAR

  • SPICY TUNA TARTARE 25

    With tapioca chips
    soya gluten fish sesame

  • NEGITORO BRIOCHE 28

    Tuna tartare, sea urchin, gold leaf and ginger * Ossetra caviar supplement +26
    soya gluten fish moluscs shelfish egg milk nuts

USUZUKURI (thin sliced)

  • Toro 23

    With pico de gallo and mentaiko
    soya gluten fish

  • Seabass 18

    With daikon and carrot kimchi, garlic chips and coriander sprouts
    soya gluten fish

SASHIMI (thick cut)

  • Moriawase 66

    Selection of different cuts of fish and seafood. 5 varieties, 3 pieces of each.
    fish moluscs

  • Tuna selection 49

    Tasting of the three parts of the tuna: akami, chutoro and toro, 3 pieces of each.
    fish

  • SALMÓN 20

    6 cuts of Norwegian salmon
    fish

  • SEABASS 26

    6 cuts of Atlantic seabass.
    fish

  • AKAMI 31

    6 cuts of tuna loin.
    fish

  • ŌTORO 35

    6 cuts of tuna belly.
    fish

EXTRAS

  • FRESH WASABI 8
  • OSSETRA CAVIAR (30 gr) 121

NIGIRI (Classics - 1 unit)

  • TUNA LOIN 6

    fish

  • SALMON 5

    fish

  • SEABASS 5.5

    fish

  • TUNA BELLY 7

    moluscs

  • RAW SCALLOP 5

    shellfish

  • CRAYFISH 10

    shellfish

  • RED PRAWN 10

    soya gluten fish

  • KABAYAKI EEL 8
  • WAGYU A5 9

NIGIRI (Signature)

  • AKAMI 6.75

    With shoyu koji sauce and kizami wasabi
    soya gluten fish

  • CURED SALMON 5.75

    In kombu seaweed with umeboshi crème fraîche
    soya gluten fish

  • SEABASS 6

    With fermented lemon and coriander
    soya gluten fish

  • SQUID TARTARE 5.75

    On crispy black rice
    soya gluten moluscs

  • TORO 7.75

    With chipotle romesco
    soya gluten moluscs

  • SCALLOP 5.75

    With Stilton cheese
    soya gluten moluscs milk

  • JAPANESE WAGYU A5 11

    With foie gras
    soya gluten

  • ARANCINI 5.75

    Of sukiyaki tuna
    soya gluten fish egg milk

  • CAVIAR 17

    Ossetra
    soya gluten fish

  • GUNKAN 6

    Spicy tuna and quail egg
    soya gluten fish egg sesame nuts

URAMAKI (Rice on the outside)

  • ATLANTIC SEABASS 17

    Marinated, with avocado, shiso and pistachio
    soya gluten fish nuts

  • NORWEGIAN SALMON 16

    Avocado, cucumber and tosazu jelly
    soya gluten fish

  • AVOCADO 15

    Shio koji avocado, coriander and sesame
    sesame

  • SCARLET PRAWN (4 cuts) 30

    Avocado, tobiko, tenkasu and its own essence sauce
    soya gluten shelfish egg

  • SOFT-SHELL CRAB 27

    Masago roe and chilli sauce
    soya gluten shelfish

  • PRAWNS 21

    Fried in panko, avocado, popcorn powder and tare sauce
    soya gluten shelfish egg

FUTOMAKI (Rice inside)

  • LOBSTER (4 cuts) 30

    Avocado, soy paper and sesame with toasted butter and ponzu sauce
    soya gluten shelfish

  • TUNA 27

    Spicy tuna tartare, green asparagus and arare
    soya fish

Main Courses

  • JAPANESE WAGYU A5 (100g) 93

    Cooked at the table on volcanic stone (ISHIYAKI), served with fried rice with its own wagyu fat
    soya fish

  • LOW-TEMPERATURE WAGYU 41

    With teriyaki sauce, celeriac purée and lotus root chips
    soya gluten milk

  • LAMB SHANK 34

    Glazed, with parsnip and ginger purée
    soya gluten milk

  • MISO-MARINATED SALMON 27

    Cooked Hoba Yaki style on a magnolia leaf
    soya fish sesame nuts

  • SEAFOOD TOBAN YAKI 57

    Casserole of lobster, red prawn, scallop, clams, okra, green asparagus and konjac noodles

Sides

  • KAMAMESHI 23

    Mushroom rice
    soya gluten fish

  • GOHAN 6.25

    Traditional white rice

Desserts

  • Okinawa donuts 13

    Traditional donuts from the island of Okinawa. Made fresh to order and served with Valrhona chocolate and fresh strawberries
    “gluten” “egg” “milk” “soya”

  • Yuzu mousse 11

    Filled with red fruit coulis on a cocoa crumble
    “milk” “soya”

  • Coconut tiramisu kakigori 11

    Our version of a coconut tiramisu in a traditional Japanese shaved ice dessert
    “egg” “milk” “soya”

  • Catalan cream mochi 10

    With white chocolate, crunchy cinnamon, mango and citrus coulis
    “egg” “milk” “soya”

  • chocolate daruma 15

    With smoked cheese ice cream, sugared nuts and cointreau
    “gluten” “egg” “milk” “soya” “nuts” “sulfites”

  • Petit fours 15

    A selection of our artisan 'petit fours'
    “gluten” “egg” “milk” “soya” “nuts”

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