Within the lush grounds of Padma Resort Legian, TENKAI has always carried a certain energy.

Not just in its lively Izakaya nights or the theatrical rhythm of Teppanyaki, but in the way it brings people closer to the experience of dining. It is interactive. It is expressive. And now, it is evolving.

With the introduction of a newly reimagined à la carte menu, TENKAI enters a new phase, guided by the vision of Executive Sous Chef Juan Carlos Jara Eyzaguirre.

Cooking With Identity, Not Just Technique 

Chef Juan does not approach Nikkei cuisine as a concept. He approaches it as something personal.

Born in Peru, his culinary perspective is shaped by memory, by flavour, by the dishes that defined his early journey. At TENKAI, those influences are not softened. They are expressed.

Ingredients such as aji amarillo, aji panca, and rocoto are not accents. They are central to the experience, bringing warmth, depth, and a distinct vibrancy to each dish.

From Peru to Bali, Rooted in the Soil 

Following a recent return to Peru, Chef Juan brought back more than inspiration.

He returned with chilli seeds. Today, those seeds are being cultivated within Padma Resort Legian’s North Garden, a quiet yet meaningful gesture that bridges distance through flavour. It is an effort to recreate something authentic, not by imitation, but by growth.

This is not just sourcing. It is storytelling, grounded in the land itself.

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A Journey That Moves Across Continents 

The menu is designed to take guests somewhere.

“I want guests to feel like they are taking a trip to Japan,” Chef Juan shares, “but when they close their eyes, they discover the flavours of Peru.”

It is a journey that moves seamlessly across landscapes, from the Pacific coast to the Andes and into the Amazon, expressed through seafood, meats, and layered compositions that reflect the diversity of Peruvian cuisine.

Dishes That Carry Meaning 

Some dishes impress. Others stay with you.

The Seafood Chahan is one of them. For Chef Juan, it carries a sense of nostalgia, tracing back to the early days of his career in Japanese cuisine. Here, it returns not as a replication, but as a continuation of his story.

Alongside it, the menu introduces a series of bold, expressive creations. Rocoto Tiradito Lobster. Buta Yakigyoza. Anticuchero Maki Nikkei. Parihuela Udon. Each dish holds tension between precision and intensity, between technique and instinct.

A New Expression of Nigiri 

Among the most compelling additions is the introduction of Premium Nigiri Nikkei.

Here, tradition is respected, but not confined. Classic nigiri is reinterpreted through a Nikkei lens, offering a refined yet unexpected expression that feels both familiar and entirely new.

A Dining Experience That Feels Alive 

TENKAI has never been about static dining.

With this new menu, it becomes even more dynamic. A space where cultures meet without losing their identity. Where flavours are bold, but considered. Where every dish carries intention.

This is not a reinvention, It is a progression. And it places TENKAI exactly where it belongs, at the intersection of tradition, creativity, and a dining experience that continues to move forward.

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