Tenshima

Service at Tenshima is exceptional. Staff warmly greet guests at the entrance, and the front-of-house team remains efficient and discreet throughout the meal. The team demonstrates a deep understanding of the menu, providing insightful details on seasonal items and a drinks list that features an extensive sake selection. A highlight of chef Takahiro Shima’s technique is the tiger prawn, served in two successive courses to demonstrate the use of light and heavier tempura batters. The resulting difference in the prawn’s texture and sweetness is strikingly evident. The tencha at the close of the meal is a heartwarming dish, featuring a delicately flavoured dashi broth. Service remains faultless; the pacing between courses is well-timed, and the team ensures tea is constantly topped up and warm. The experience is complemented by a space with calibrated lighting, ambience and temperature.

Tatler Tip

The tencha at the end of the meal is a heartwarming dish and a delicately flavored dashi broth.