Tenoshima

Tenoshima is named after Teshima, the island where the chef’s father was born. As he wields his skills in the kitchen, he remains conscious of ingredients and techniques deeply rooted on the island. Nyumen, a savoury noodle soup, is prepared with dried sardine broth for a beloved taste of home. Using underused fish species supports both sustainability and the livelihoods of fishermen. Bozushi reflects his experience at Kyoto’s Kikunoi. Driven by the chef’s wealth of experience, Tenoshima is broadening the purview of Japanese cuisine.

• Named after Teshima in the Seto Inland Sea, tied to the chef's family roots.
• Chef Ryohei Hayashi trained at Kikunoi.
• One Michelin star continuously since 2019.

Signature Ingredients

• Seasonal produce sourced around Japan, with an emphasis on the Seto Inland Sea
• Dashi-based noodle soup preparations (nyumen is highlighted on the Michelin listing)
• Bozushi-style pressed sushi (Kyoto influence)
• Underused fish species
• Sake pairings

Chef's choice course

• Chef's Choice Course: 25,300 JPY (tax included)
• Wine and sake pairing: 9,900 JPY (tax included)
• A 10% service charge is added.

Service

• Dinner Monday to Saturday, last order 20:00.
• Reservations are handled via the hotel concierge where you stay.