Hotel Esencia Unveils New Japanese Restaurant

Hotel Esencia in the Riviera Maya has collaborated with celebrated restaurateur, Alvaro Pérez, and sushi master Chef Masayuki Komatsu to launch a new Japanese restaurant, Taiyo, which will offer a traditional Japanese menu with a curated selection of dishes all prepared to order.

The new restaurant follows other major additions unveiled at the hotel this year, including three new suite categories, Rooftop Wellness Suites, The Esencia Suite and Master Jungle Suites, as well as a brand-new tennis court and pavilion.

Taiyo aims to use only fresh ingredients, including fish of the day, seasonal vegetables and authentic Japanese ingredients, such as Nori, Miso, Mirin, Soba, Wasabi, among others. According to a press release, when Pérez met Komatsu, an engineer-turned-sushi chef, the pair decided to embark on opening authentic restaurants based around the ancient Japanese principles, Omotenashi (meaning hospitality) and Komakai (meaning attention to detail), combined with a refined curation of art. Upon meeting the duo, Hotel Esencia owner Kevin Wendle enlisted the team to “create an elevated dining experience for guests and locals alike, centered around fresh ingredients, a chic, lively ambiance paired with an unparalleled view of the Caribbean Sea.”

Serving as a new poolside restaurant, Taiyo will serve lunch and dinner with menu offerings to include a selection of bowls where guests can choose from a variety of raw fish, shellfish or vegetables served over a base of sushi rice, multigrain rice, Cha Soba Noodles or mixed greens. The menu also features Maki cut rolls, Nigiri and Sashimi by the piece, as well as Temaki hand rolls. Signature dishes include the Wabisabi Bowl with Cha Soba and – as a nod to the property’s beloved fine-dining restaurant, Beef Bar—a signature tempi, Wagyu-Toro. Guests can enjoy the entire menu selection whilst poolside, or at the beach with Bento boxes, prepared as desired.

In keeping with traditional Japanese dining styles, Taiyo will also offer an Omakase experience at the bar with 12 seats per night (dinner service by reservation only). Following the "Edo-Mae sushi tradition" created in Tokyo during the Edo Period, guests will leave themselves in the hands of sushi master Komatsu, for a completely personalized meal artistically designed. Changing with each occasion, no two patrons of Taiyo will experience the same composition of ingredients and flavors. The Omakase set menu will include two appetizers, 12 nigiris, one temaki and one miso soup.

This will be Hotel Esencia’s third restaurant, joining the Michelin star concept, Beef Bar, and Mexican seafood restaurant, Mistura.

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