Ginza Tenharu, the pioneering force behind Edomae-style1 tempura omakase dining experiences, has swiftly captured the attention of discerning food enthusiasts seeking one-of-a-kind gastronomic journeys.
As a member of the esteemed Sushi Ichi Group, Ginza Tenharu boasts a lineage adorned with accolades, including multiple Michelin star awards across global branches in Tokyo, Singapore, and Bangkok. With an unwavering dedication to authenticity, they collaborated with the Singapore Food Agency to ensure that each imported Japanese ingredient adheres to the highest standards of quality, preserving the essence of Japanese flavours.
“Our dedication lies in presenting Tempura Omakase crafted from meticulously selected ingredients, ensuring an authentic Japanese taste, and delivering an unforgettable culinary experience,” emphasised Harry Seomanto as the Manager of Ginza Tenharu & Ginza Sushi Ichi.
Ginza Tenharu weaves an immersive experience, akin to a traditional Japanese tea house. Once you step into the premise you will be greeted by a serene ambiance, adorned with cedarwood counters and minimalist Japanese aesthetics, evokes an oasis of tranquillity amidst Jakarta’s urban hustle.
With an exclusive seating capacity accommodating only six guests, Ginza Tenharu offers an intimate interaction between the chef and diners. Each session unfolds a meticulously crafted array of 10 to 12 dishes, comprising appetisers, the signature Edomae tempura (7-9 pieces), tendon/tencha, and exquisite desserts, the main ingredients vary according to the season. Prices for the meticulously curated menu range from IDR 2,800,000++per pax for a 10-course menu to IDR 3,500,000++ per pax for a 12-course menu.
Ginza Sushi Ichi
2nd Floor, Pullman Jakarta Indonesia, Menteng
+628111430014
@sushiicijakarta
Additional notes:
1Edo-mae style refers to Tokyo’s old name: Edo. Edo-mae (literally meaning Edo Front) often referred to the seafood that were caught in the river and bay in front of Edo Castle. These include anago (saltwater eel), tiger prawns, unagi (freshwater eel), clams, tuna, and more. In those days, chefs struggled with food preservation and experimented with different ways to keep the food edible, thus giving birth to Edo-mae cuisine.
