Japanese chef preparing ingredients behind a wooden omakase counter with ceramic tableware in an intimate fine dining restaurant.

Tenshima

ByJay Kay Last Updated:
  • Japanese chef preparing ingredients behind a wooden omakase counter with ceramic tableware in an intimate fine dining restaurant.
  • Omakase menu card listing seasonal Japanese dishes including sesame tofu, tiger prawn, shark fin, white asparagus, sea urchin, tendon or teaccha, and sweet potato tempura with milk ice cream.
  • Sesame tofu topped with sea urchin and caviar in a light broth, garnished with edible flowers and citrus zest in an elegant Japanese omakase presentation.
  • Monkfish liver served in a delicate soy-based sauce with seasonal greens, mustard garnish, and Japanese egg yolk in a handcrafted ceramic bowl.
  • Crispy fried burdock root tempura served in a delicate nest-like presentation at a Japanese omakase counter.
  • Tiger prawn tempura with a light golden batter, served fresh at a traditional Japanese omakase restaurant.
  • Tiger prawn wrapped with shiso leaf tempura featuring a crisp batter and vibrant green herb coating.
  • Tendon-style tempura rice bowl with mixed seafood and vegetables in a savory broth, garnished with wasabi and citrus zest.
  • Elegant Japanese omakase place setting with a personalized welcome card, chopsticks, ceramic cup, and patterned placemat at a premium sushi counter.
  • Seasonal vegetable tempura with a light crispy batter, served as part of a premium Japanese omakase course.
  • White asparagus tempura with a delicate golden coating, highlighting the vegetable’s tender texture and natural sweetness.
  • Firefly squid tempura with a crisp batter, served as a seasonal Japanese omakase specialty.
  • Silverbelt fish tempura with a light golden batter, showcasing the fish’s delicate texture and flavor.
  • Karasumi somen noodles topped with grated bottarga and green onions in a chilled savory broth.
  • Crispy maitake mushroom tempura with an airy batter, served as part of a premium seasonal omakase course.
  • Sea urchin tempura served on a crispy seaweed tempura sheet, topped with grated daikon and fresh wasabi.
  • Maitake mushroom tempura with a light crispy batter, served fresh at a Japanese omakase counter.
  • Premium omakase ingredients arranged on stone plates, featuring fresh seafood, prawns, lotus root, bamboo shoots, mushrooms, and seasonal vegetables at a Japanese sushi counter.

Similar Posts