Robata and sashimi restaurant Kenny Rens gets the Woollahra treatment
New Japanese robata and sashimi restaurant, Kenny Rens, has officially opened in Sydney's Woollahra.
Inspired by extensive travels throughout Japan, Kenny Rens is the brainchild of businessman Nick Diamond and award-winning interior designer Paul Kelly. And the 20-seating restaurant offers an authentic Japanese dining experience with a contemporary twist.
Kenny Rens presents informal izakaya-style dining and gracious service in an elegant space.
Kelly says, "Tokyo has an energy that is arguably unparalleled by any city in the world and I’m always blown away by the quality of food and incomparable dining experiences I have enjoyed there.
"I wanted to bring a touch of that excitement, quality and effortless innovation back to Sydney, which I felt needed a quality Japanese offering."
Kenny Rens features a sashimi bar, robata grill, and an extensive Japanese whiskey offering.
Hightlights of the menu include hamachi usuzukuri - kingfish carpaccio, sichuan chilli, ponzu, grated radish, and crispy enoki mushroom; hokkaido hotate – scallops, white fungus, buttermilk, yuzu dressing, and coriander oil; and from the robata, the wagyu beef – wagyu tri tip, mushroom salad, amadare sauce, nama wasabi, garlic chips, and baby shiso.
The Kenny Rens interior, designed by Kelly, whose previous work includes Sokyo, Black by Ezard and Salaryman, features a richly detailed design that will induce both a visual and tactile experience.
The sashimi bar features a pink stone bar top which is located in the front room. It has been playfully coined by Kelly and Diamond as the 'Victor Churchill’s' of sashimi bars. Other detailing includes charred timber detailing, a flamed granite bar that houses the charcoal robata grill, and Japanese indigo artworks adorning the walls.
Diamond is thrilled to have opened in Sydney. He says, "[We] hope that guests will enjoy not only our interpretation of Japanese cuisine, but an experience that reflects the vitality of Sydney’s vibrant multicultural dining scene."
For further information, please visit kennyrens.com.