A blend of Mediterranean and Asian cuisine for a fresh perspective.
The name Kaiseki comes from a traditional style of Japanese cuisine in which a series of small, intricate dishes are prepared. It also refers to the required skills and techniques that allow the preparation of these meals, similar to the Haute cuisine of the western world. In today’s world, Kaiseki is considered an art form that balances the flavour, texture, appearance, and colour of food.
Humility and Tradition appear in classical dishes served with a cultural twist.
“Throughout my career, I always aimed to uplift the beauty of each ingredient to explore new flavours. Today, with our concept, we pushed the boundaries, to get the best from both worlds, the Mediterranean and Asian cultures.”
Noel Azzopardi is the Co-Owner and Head Chef at Kaiseki. With years of experience and having worked as a Head Chef in various high-end locations such as Hotel Juliani, Hilton and Hyatt Regency, he’s won many awards throughout his career as such as, Chef of the Year in 2011 as well as in 2020. He also participated in competitions abroad along with the Maltese National Team for 6 years.
Humility and Tradition appear in classical dishes served with a cultural twist.
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