Kena's gastronomy is based on the Nikkei cuisine, which is presented through the fusion of the Peruvian and Japanese cuisine. Kena represents the evolution of the Nikkei cuisine, in which the product, treated with the most traditional Japanese techniques, becomes the protagonist of the dish and is introduced through the unique point of view of Luis Arévalo. The Peruvian born chef who is considered the precursor of Nikkei cuisine in Spain.
The restaurant is divided into three areas, the sushi bar, high tables and dining room - decorated in dark tones and wood, following the Japanese decor style. One of the differentials at Kena is the menu's gastronomical proposal, called Omakase, which means that the chef is responsible for deciding the dishes that will be served to you. The Omakase menu is continuously re-designed by Chef Luis which guarantees that each visit to Kena becomes a unique experience for the guests. In addition, the à la carte menu brings together a selection of the most representative dishes of Kena's Nikkei cuisine.