Located in the upscale neighborhood of Kitaaoyama, where green spaces and tranquil residential areas abound, is "Tenoshima" situated on the 2nd floor of a building tucked away on a side street from Gaien Higashi-dori.
The owner, Ryohei Hayashi, started his culinary journey after graduating from university by joining the renowned three Michelin-starred traditional Kyoto restaurant, "Kikunoi." He trained under the tutelage of Yoshihiro Murata, serving as the deputy chef at the main Kikunoi restaurant and as the executive chef at their Akasaka branch. Additionally, he has been actively involved in promoting Japanese cuisine in over 17 countries. In March 2018, he made a career transition from a graphic designer to a Japanese chef and opened "Tenoshima" together with the proprietor, Sari, who had been running a Japanese restaurant in Scandinavia. The name of the restaurant, "Tenoshima," is derived from a small island called "Teshima" in Kagawa Prefecture. It symbolizes Hayashi's desire to spread the charms of Teshima, a place of personal significance, to both domestic and international audiences through his culinary creations.
Deviating from the traditional framework of Japanese cuisine that emphasizes strict adherence to set patterns, "Tenoshima" aims to provide a relaxed and liberating dining experience. They cherish seasonal Japanese ingredients, with a focus on vegetables and seafood from the Seto Inland Sea region, such as micro herbs from Hiroshima's Takakake Farm. The courses include "Tenoshima sushi," which evokes the essence of the season, and refined "noodle soup" made with carefully crafted dried fish broth, offering comforting dishes that evoke a sense of warmth.
The innovative mindset extends beyond the food itself. The selection of beverages is not limited to traditional sake but includes cider, craft beer, and an original post-meal coffee. Guests can also enjoy the art of food and drink pairing with selections curated by Sari, the proprietor.
The interior features a counter kitchen with a mortar finish, reminiscent of a traditional Japanese-style kitchen with a dirt floor, harmonizing with copper shelves and paper sliding doors. The walls and floors are infused with soil transported from Teshima, creating an elegant and refined atmosphere. The dining area consists of six counter seats and three tables accommodating four guests each.
"Tenoshima" invites guests to experience Japanese cuisine, which is often perceived as exclusive, in a more approachable and familiar manner.
