Kino

Kino offers a modern yet traditionally inspired take on Japanese dining. Under the quiet command of Chef Pavel Baranovs, the kitchen leans into authenticity, seasonality and a Japanese–Euro dialogue, guided by a head-to-tail philosophy that celebrates every part of the ingredient. The result is a cuisine of restraint and precision, where high-quality produce is handled with thought and a touch of global curiosity.

The raw counter favours purity: salmon tataki lifted by fennel, Mont Blanc potatoes and a flicker of yuzu; maguro tataki sliced with sashimi-grade clarity. Warm dishes deepen the mood, from hand-dived scallops glossed in truffle butter to gohan that ranges from imperial black cod in sweet yuzu miso to Australian wagyu sirloin. Nigiri and sashimi move between akami and unagi, while edamame dusted with smoked salt or truffle set an elegant pace. Even the sides are considered, grilled broccoli with crispy shallots, Japanese steamed rice, each note composed, never clamorous.

California maki and tidy salmon hand rolls carry that same balance, inviting a sip of Champagne and sparkling or a glass of white wine alongside. The room is elegant and understated, a calm stage for discovery, and the complimentary sushi-making class for children lends a gentle, family-friendly spirit. Reserve a table and settle into Kino’s subtle rhythm, let the good times roll.