Tracked on 1 list across 1 authority.
Tenoshima is named after Teshima, the island where the chef’s father was born. As he wields his skills in the kitchen, he remains conscious of ingredients and techniques deeply rooted on the island. Nyumen, a savoury noodle soup, is prepared with dried sardine broth for a beloved taste of home. Using underused fish species supports both sustainability and the livelihoods of fishermen. Bozushi reflects his experience at Kyoto’s Kikunoi. Driven by the chef’s wealth of experience, Tenoshima is broadening the purview of Japanese cuisine.
Tenoshima appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
