Everything you wanted to know about Tenshino from the food concept, chef’s inspiration, what to oder and more!
Thanks to Bangkok’s strategic location and the openness of the local culture, cuisine from around the world is flourishing. Five-star hotels and high-end establishments regularly invite Michelin-starred chefs for special-guest chef dinners, while resident chefs come from every corner of the globe to work in the city and hone their skills and creativity in creating menus that transcend any one particular cuisine. These are then matched with crafted cocktails from Bangkok’s ever evolving cocktail scene.
Story & Photo by Wanida Tardivel
Bangkok’s newest restaurant Tenshino opens the door for foodies to experience Japanese innovative cuisine, celebrating the diversity and seasonality of the produce. Japanese chef creates contemporary dishes with respect for traditional Japanese techniques and culinary heritage.
Designed with a French bistro and the Japanese tradition for natural materials and textiles in mind, Tenshino features a rich design scheme with bold colours and at times quirky elements to create excitement and a hint of surprise. The restaurant is divided into five main sections, each with slightly different aesthetic.
The restaurant communal table set in a boldly appointed space decorated with glass, bamboo, cobber touches and a delicate wallpaper with a faded peacock print with gold embellishment. The bar area features curved booths and bistro-style marbled tables.
Behind the bar, guests will find a more intimate dining area, called The Dining Room. Semi-enclosed by woven rattan screens, it is designed for private dinners and features teakwood tables that can be put together for larger groups.
Wood paneling, velvet upholstery, crystal chandeliers and beautiful Japanese-inspired wallpaper lend The Dining Room sophistication and an air of luxury.
The bar, where guests can enjoy a pre-dinner drink or a more casual dining experience, is made of green granite and clad with green tiles with brass detailing.
The menu features a range of innovative Japanese canapes, starters, raw seafood, mains, sides and desserts, and is guided by the wish to create a social and casual dining experience with plates designed for sharing.
The restauant using the freshest ingredients imported directly from Japan and France several times per week.
Starters include highlights such as the wagyu beef tartar, served with caviar and crispy leeks nests; and Hokkaido scallops with blanched and roasted cauliflower, served with dashi and shaved Romanesco.
The menu also features a raw section with a daily selection of the freshest sushi and sashimi imported from Japan, as well as Jean-Paul Monsieur oysters from Utah Beach in France. From the mains section, highlights include veal sweetbread with yuzu kosho and roasted eggplant; fettuccini served in a rich sauce made from Hokkaido sea urchin; and Maine lobster seasoned with Bordier seaweed butter.
Khun Nancy, Botsayarat Covintranont – Restaurant Manager
Tenshino‘s menu reflects not only the great quality and seasonality of Japanese and French produce, but also using lots of techniques and inspiration from Japanese kitchen team.
Tenshino opens daily from 18.00 – 23.00 hrs.
Located on 2nd Fl, Pullman Bangkok King Power Soi Rangnam
8/2 Rangnam Road Thanon-Phayathai, Ratchathewi 10400 Bangkok
Tel +66 (0)2 680 9999 Email: email@example.com