Tenoshima

• Connection to Teshima Island and Nature: Tenoshima is named after the island "Teshima" in the Seto Inland Sea, a place with a very small, aging population and an unchanged, ancient landscape that offers deep tranquility and a sense of nostalgia. The restaurant aims to convey the charm and attractiveness of this hidden marine sanctuary to both Japanese and foreign visitors, emphasizing a connection to nature and rural heritage.

• Philosophy of Luxury Inspired by Nordic Experience: Madame Sari, associated with the restaurant, lived in Finland for eight years and learned that true luxury is found in nature rather than urban settings. This philosophy influences the restaurant’s ambiance and approach, focusing on natural tranquility rather than city life.

• Consistent Michelin Recognition Since 2019: Tenoshima has been awarded one Michelin star every year since 2019, highlighting its consistent high quality and refined yet welcoming Japanese cuisine that captivates guests, particularly sake lovers.

The most honored or signature ingredients at the Michelin-starred restaurant Tenoshima in Tokyo include:

• Sailfish (sashimi): This is a standout ingredient featured in their tasting menu. The sailfish sashimi is noted for its delicate texture that "melts in your mouth," highlighting the restaurant's emphasis on fresh, high-quality seafood sourced from local fishermen.

• Wild boar (grilled): Another signature ingredient, the wild boar is prepared with perfect seasoning and tenderness, showcasing Tenoshima's skill in balancing robust flavors with refined techniques.

• Seasonal vegetables and original sauces: Chef Hayashi combines main ingredients with unique vegetable and sauce pairings, creating innovative dishes that deviate from orthodox kaiseki but maintain a deep respect for seasonality and balance.

• Sushi varieties (inarizushi, sabazushi, anago oshizushi): Instead of a conventional rice dish at the end of the meal, Tenoshima serves a trio of sushi types, each with distinct ingredients and preparation methods, emphasizing quality and variety.

• Somen in dashi broth: Served towards the end of the meal, this delicate noodle dish complements the sushi and highlights the restaurant's attention to traditional Japanese flavors with a modern touch.

These ingredients and their preparations reflect Tenoshima's philosophy of showcasing the best seasonal and local produce through meticulous technique and creative combinations, contributing to its Michelin-star status.

Tasting Menu

• Chef's choice course: ¥22,000 (excludes tax)

Wine and Sake Pairing

• ¥8,800 (excludes tax)

Average Cost

• Dinner: €119.31 - €149.14