Tucked within the lush tropical grounds of Padma Resort Legian, TENKAI Japanese Nikkei Restaurant has long been celebrated for its vibrant blend of Japanese precision and Peruvian flair. Known for its lively Izakaya Night and engaging Teppanyaki dining experience, the restaurant remains a favourite destination for guests seeking an interactive, flavourful evening.
Marking a new chapter, TENKAI unveils a revamped à la carte menu, guided by the creativity of Executive Sous Chef, Juan Carlos Jara Eyzaguirre. Originally from Peru, Chef Juan brings a deeply personal perspective to Nikkei cuisine, drawing inspiration from his heritage and the dishes that shaped his culinary journey.
Chef Juan crafts dishes that reflect his roots while honouring Japanese techniques. Signature ingredients such as aji amarillo, aji panca and rocoto play an essential role in the menu, lending warmth, depth, and vibrant character to each creation.
Following his recent trip back to Peru, Chef Juan returned with chilli seeds, which are now being cultivated in Padma Resort Legian’s North Garden. By growing them on the resort’s own grounds, he hopes to recreate flavours that feel closer to home while sharing them with guests in Bali.
Through this new menu, Chef Juan aims to create a sensory journey for diners. “I want guests to feel like they are taking a trip to Japan,” he shares, “but when they close their eyes, they discover the flavours of Peru.”
The menu showcases a complete culinary experience that reflects Peru’s uniquely diverse geography, from the Pacific coast to the Andes mountains and the Amazon rainforest. Seafood and meats are thoughtfully presented across the menu, highlighting the richness of these natural landscapes.
Among the highlights is the Seafood Chahan, a dish especially close to Chef Juan’s heart. Once one of the most popular dishes at the restaurant where he began his career in Japanese cuisine, it remains a nostalgic connection to his early culinary journey. Guests are also invited to explore a selection of signature dishes from the new menu, including Rocoto Tiradito Lobster, Buta Yakigyoza, Anticuchero Maki Nikkei, and Parihuela Udon, each expressing the vibrant harmony between Japanese technique and bold Peruvian flavours. Alongside the revamped menu, Chef Juan presents Premium Nigiri Nikkei, a new selection that adds a creative Nikkei twist to classic nigiri.
With this new menu, TENKAI continues to evolve while staying true to its identity, offering guests a dynamic Nikkei dining experience where tradition, creativity, and cultural storytelling come together on every plate.
