During our recent stay at Pullman Bangkok King Power, we were thrilled to have the chance to experience Tenshino Bangkok, a chic innovative Japanese restaurant with a touch of bohemian chic, located on the 2nd floor of the hotel. Helmed by Chef Pan, Kwanchanok Srithawatchara who commanded over 15 years of culinary experience, including 5 years in a Japanese restaurant inspired by French and Japanese cuisine, formulated the perfect balance and combination of Asian-European produce into innovative dishes. Let us walk you through one of our best gourmet journeys in the Thai capital.
Designed with a French restaurant 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 a slightly different aesthetic.
As soon as guests enter the restaurant, they are greeted by a 5-metre communal table set in a boldly appointed space decorated with glass, bamboo, copper touches and delicate wallpaper with a faded peacock print with gold embellishments.
The bar area features curved booths and bistro-style marbled tables. The bar, where we got to savour a pre-dinner drink, is made of green granite and clad with green tiles with brass detailing.
Behind the bar, we found a more intimate dining area, called The Dining Room. Semi-enclosed by woven rattan screens, it is designed for private dinners and features two 8-person teakwood tables that can be put together for larger groups. Wood panelling, velvet upholstery, crystal chandeliers and beautiful Japanese-inspired wallpaper lend The Dining Room sophistication and an air of luxury.
With so many instagrammable spots, it was tough picking where to have our dinner. Eventually, we decided to go for the cosy, half-circle lounge chair seats that are framed by beautifully decked art walls.
The restaurant serves innovative Japanese cuisine using the freshest ingredients imported directly from Japan and France. The menu features a range of innovative Japanese canapes, starters, raw seafood, mains, sides and desserts, and is guided by the desire to create a social dining experience. We started our dinner with 2 mocktails. Kendama (250 baht) was a deliciously sweet mocktail that is pleasing to both the eye and anyone who desires a sugar rush.
The Sparkling Yuzu Sunset (250 baht) was a refreshing alternative which really perked us up after a long day of shopping.
It did not take long before our attentive hostess served our starters.
Our first starter was Lobster Salad, Yuzu Kocho Dressing (1,250 Baht). We love that the salad was not too tangy like most Japanese salads. Instead, it offered more of a soy flavour which goes well with the lobster meat. Our photo did not give justice to the generous portions of lobster meat that laid the foundation of the salad.
Next to be served was the Tuna Ceviche (1,150 baht). It offered a gentle and smooth morsel. The combination of the ingredients was fantastic. We got to taste fresh tuna accompanied by a burst of flavours from ikura and seaweed for an overall strong umami taste.
Our final starter Uni Otoro Caviar (990 baht) was my personal favourite. The Uni was very fresh, and creamy and does not have a strong fish aroma. It paired very well with the Otoro. The only pity was that we cannot really taste the caviar, it could have been overpowered by the strong flavours. We love the touch of luxury with gold foil garnish.
After our starters, we are ready for our mains!
We got the Iberico Pluma (890 baht) which required us to drizzle the sauce as a finishing touch to the dish. Served with rice, poached egg and pickled ginger, the pork was pleasantly flavourful and distinctively more chewy than what we are used to in Singapore.
Our final main – Wagyu Tenderloin ( $1,550 baht) was truly a piece of art.
We never expected the pairing of the wagyu beef with the beer marrow to be such an explosive combination of flavours. We recommend spreading the bone marrow with sprinkles of roasted garlic and edamame on each bite of your beef steak for the intended effect.
We ended our meal with satisfying desserts.
Overall, we really enjoyed the drinks, dishes and ambience at Tenshino. The service was impeccable and we look forward to wine and dine in the restaurant again. To book your own culinary experience with them, you can email them via H6323-FB5@ACCOR.COM or call +66 2 680 9999. You can also follow them on Facebook and Instagram!
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