Tenko (天狐) is defined as the “heavenly fox” in Japanese folklore. After reaching 1,000 years of age it will gaining its ninth tail, turn into a golden color. Therefore, it will become ‘Tenko’ the most powerful form of the kitsune (fox). This perfectly represents our Chef who has gaining years of experience in culinary and artistry skills to become ichinin mae, which means independent chef.
Japanese culinary has spread over the world, especially sushi which is everyone’s most listed favourite. However, to offer you an authentic and original taste of Japan, our fish are freshly imported everyday from exclusive Japanese suppliers. We aim to give you a truly cultural and heritage-dining omakase style experience in Bangkok. With high quality Japanese standards, our creations will take your taste buds on an unforgettable journey. The premium Omakase Bangkok restaurant is led by Chef Goji Kobayashi and offers the ultimate private dining experience.
Chef Goji Kobayashi began his gastronomic journey in America and Japan where he was inspired by local chefs. He has developed and refined traditional Japanese techniques as he worked in a Michelin Starred omakase-style restaurant in San Francisco. Chef Goji always loved the idea of serving guests in front of him and experiencing their reaction first hand. As well as preparing food and performing dexterous knife skills with the most delicate ingredients.
On June 8, 2018, Chef Goji completed his 10 year experience as a chef. In Japan, after a chef devotes their life to 10 years of training. They are considered an “ichinin mae”, which means independent chef. However, Chef Goji believes that a chef is forever a student in the culinary world and the learning never ends.
At the heart of the Omakase Bangkok experience is the quality of the produce. Reflecting the changing seasons in Japan, ingredients are flown in from the world famous Toyosu market and other exclusive Japanese suppliers several times per week at the peak of their maturity. Working with small specialty producers all over Japan. Chef Goji Kobayashi ensures a unique supply of products that are rare even in Japan and cannot be found elsewhere in Bangkok. The focus is on seasonal ingredients, often hand-picked for Tenko by artisanal producers. Special ingredients include Takeshima A4 wagyu beef, Hokkaido scallops, red sea urchin from Kyushu, rice from Niigata, and heirloom tomatoes from Yamanashi.
Chef Goji Kobayashi typically starts the meal with a selection of traditional nigiri sushi made with selected fish that has arrived fresh from Japan. Some dishes have an innovative twist, combining creative preparation methods and time-honoured Japanese techniques. The menu will change daily, but examples of special dishes include summer peach with Takoshima wagyu beef, hairy crab with water eggplant, kiku flower and vinegar miso.
Tenko is striking in its minimalist design made from natural materials such as stone and wood, in line with Japanese design traditions. The beautiful interiors are finished in neutral colours with dark wood, cream and grey hues and soft lighting. Diners are seated at a wooden counter around the open kitchen where they can view the chef in action. Moreover, there is also a separate reception area fitted with comfortable tables and chairs, where guests can relax before or after their dining experience.
To enhance the unique Omakase dining experience in Bangkok even further. All the ceramics and serving ware were hand-picked in Japan from small artisanal potters and craftsmen, including Shunsuke Tanaka, Takuya Yokoyama and Hideto Kamiizumi. The spectacular range includes many limited edition or even exclusively hand-made pieces for Tenko. The delightful glassware is from Kimoto Glassware, a premium glass manufacturer founded in Tokyo’s Asakusa neighbourhood over 80 years ago.
Tenko Omakase Bangkok is situated in a stand-alone structure in the botanic garden, surrounded by lush greenery and koi ponds at the lobby floor in the heart of Pullman Bangkok King Power.
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