A blend of Asian and Portuguese flavours gives rise to dishes that pay homage to tradition with a touch of innovation
A memorable view of the sunset, delightful cocktails, and smiles are what you can expect upon arrival at the KAN.JO restaurant, located at the Algarve Marriott Salgados Golf Resort & Spa.
In an elegant and contemporary space, guests are invited to embark on a bold and emotional culinary journey that celebrates Asian cuisine.
New flavours are introduced and new techniques explored, awakening distinct and interesting sensations. It is an experience achieved through the fusion of Japanese, Chinese, and Korean traditions with Portuguese soul.
The focus is on a symphony of textures and aromas that highlights the best of the East as well as the quality of the freshest local produce.
The restaurant combines tradition with innovation through the hands of sushi chef Arisio Júnior, a native of Belo Horizonte, Minas Gerais, Brazil, who holds a degree in Gastronomy from Faculdade Estácio de Sá.
“My first contact with Japanese cuisine was in 2008, through a family of Japanese immigrants with whom I learned about Eastern gastronomic culture and techniques,” recalled the sushi chef.
Five years later, he decided to devote himself full-time to the profession of chef and, in 2018, he completed his higher education in Gastronomy. Until 2021, Arisio worked at several restaurants in Brazil and Portugal.
In 2022, he took on the challenge of opening the Sky Bar at the Tivoli Carvoeiro as a sushi chef, and currently, he is responsible for a dynamic dining experience in KAN.JO, which features an open counter where diners can appreciate the passion with which he carefully prepares each piece.
“I’m excited to lead this project, as I deeply identify with the concept and believe in its potential,” he emphasised. His creativity is reflected in the artistic presentation of the dishes as well as in the Asian flavours tasted.
The menu includes Scallop Sashimi and Umeboshi, and Duck Salad Toast with Citrus Kosho as cold starters or Prawn Spring Roll with Ponzu and Steamed Bun with Pork “Secretos” and Carrot Kimchi, for those who prefer hot starters.
The Chef’s Signature highlights include Wok Sautéed Squid, with Green Beans, Kombu and White Garlic, and the Veal “Bitoque” Teppanyaki with Fried Egg and Tonkatsu Sauce.
Among the hot dishes, there is also a wide variety of choices, including vegetarian, fish, meat, and seafood options, as in the previous ones, with the Mapo Tofu and Spicy Napa Cabbage Pickles, the Seabass with Dashi Beurre Blanc, and the 48-hour Short Rib with Fried Onion and Hoisin Sauce, standing out.
There are also Nigiris, Sashimi, Hosomaki, and various combinations. For dessert, there is the delicious Chocolate Namelaka Sesame Crisp and Sichuan Pepper or the Red Miso Mousse with Green Apple Granita and Sake.
The drinks also have a special touch. Equally inspired by Japan, China, Korea, and Portugal, there are signature cocktails, such as the Yuzu Sake Spritz and Ginger Plum Negroni, and reinvented as the Azorean Old Fashioned, Wasabi Martini, or Matcha Margarita. Mocktails and Kombucha are part of the menu, as well as fresh fruit juices.
There is also local craft beer, Japanese beer, Sangrias, and Sparkling Wines, with a suggestion to end the meal with a Sake or Spirit.
The creation of this concept involved Bruno Rocha, Director of F&B Operations, responsible for the launch and development of the KAN.JO restaurant. With a degree in Hospitality and Tourism from the Algarve School of Hospitality and Tourism, and more than 20 years of experience in the field, he has worked at the Vila Vita Parc Resort & Spa, Tivoli Vitoria, Tivoli Carvoeiro, and Bairro Alto Hotel.
“Over the last 12 months, we have been focusing on implementing new concepts such as the Sombra, Cusco, Po Tat, MarLuso, Amara terraza, Goa Café, and Tascaria restaurants, as well as the Cusco Bar, Belém BarTolomeu Bar, Serenity, Poké Bar, and, of course, KAN.JO, which offers Asian cuisine,” Bruno Rocha stresses.
The space has three areas. There is an entrance hall, a bar, and a lounge with an outdoor balcony where you can relax and enjoy the beauty of the surrounding scenery, enhanced by the hotel’s swimming pools.
Next is the main room, which is sophisticated, comfortable, and has a sea view. At the back, there is a more intimate area where you can watch the chef preparing the dishes.
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