Thursday September 2
Today: 11am-2pm, 5-11pm
634 Somerset Street West
Ottawa, Ontario
613-233-6404
(map)
 Announcements
Washington Post: ZenKitchen "one of the hottest tables in town"
In a profile of Ottawa's new cool, Washington Post travel writer Michael Kaminer describes ZenKitchen as one of Ottawa's "hottest tables". See the whole article below.
Washington Post article
Sunday Brunch begins July 18! Change to lunch hours
We'll offer brunch on Sundays, 11-2pm, beginning July 18th. Expect some of our lunch favourites along pancakes, Asian-style breakfast dishes, freshly baked scones, and even some more traditional breakfast fare.

Please note that as a result of customer feedback, we will no longer offer lunch service on Wednesdays or Saturdays after July 17. We'll still be open for lunch on Thursdays and Fridays, 11-2.
ZenKitchen named Ottawa's New Restaurant of the Year!
The Ontario Restaurant, Hotel and Motel Association (OHRMA) Ottawa tonight named ZenKitchen as Ottawa's New Restaurant of the Year.

"Judges noted the incredible impact ZenKitchen has had in just six short months. Judges also thought Caroline and Dave should be lauded for their risk-taking, innovation, and the uniqueness of their vision for the restaurant."
ORHMA Restaurant Awards
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At ZenKitchen™, we believe that a gourmet meal can be created out of healthy and environmentally friendly foods. With a focus on whole foods prepared in a flavourful, healthful, manner, ZenKitchen demonstrates that food can be beautiful and good for you.

In our cooking, we use all natural ingredients, with no genetically engineered foods, preservatives and chemical additives, and the freshest of ingredients that are as organic and locally sourced as possible.

We offer wine pairings with every meal, and have special winemaker and brewmaster dinners.
Executive Chef Caroline Ishii:

With a curiousity and passion for food and cooking since she was a child, Chef Caroline learned traditional Japanese cooking at her mother's side. Her belief in a holistic approach to wellness, developed with her studies in yoga and meditation and her personal interest in improving health with food led her to train at the Professional Chef’s Training Program with the famed Natural Gourmet Institute for Health and Culinary Arts in New York City, the only school of its kind in the world that focuses on the use of organic, natural and whole foods in cooking and the connection between food, health, healing and the environment, and study with some of the best natural food chefs in New York, San Francisco and Japan.
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