Top-notch Teppanyaki at Padma Resort Bali at Legian


Padma Resort is an oasis of calm set apart from the hustle and bustle of Legian’s crowded shops and cafes. A mainstay of the area for over 20 years, it has earned many loyal guests thanks not only to the idyllic accommodations but also for the resort’s high-quality F&B outlets. Tenkai, the resort’s Japanese restaurant, has earned a reputation for being one of the best in the area and we were eager to try them out for ourselves.

Tenkai offers an à la carte menu featuring Japanese staples such as sushi, sashimi, tempura and teriyaki. The restaurant executes each of these quite well, but the main attraction at Tenkai would have to be the teppanyaki meals. There are three teppanyaki set menus, each offering a variety of high-quality meats, seafoods and veggies cooked by a skilled teppan master.

For our dinner at Tenkai, we opted for the Hakucho teppanyaki set, which features the largest assortment of dishes. The meal began with a small bowl of creamy minced tuna studded with bits of green onion. After that, our teppan chef for the evening introduced himself and got to work on preparing a plate of brightly coloured carrots, onions, mushrooms and green peppers. The teppan chefs at Tenkai are extremely organised and focused on presentation even while cooking, slicing the veggies into uniform pieces, applying a sliver of butter to every cut and marshalling them around the sizzling grill in tight formations. This is important not just for visual flair but also to ensure that each piece is cooked evenly.

Next up came the seafood course, featuring plump white scallops, luscious medallions of tuna, flaky white fish and fresh Tasmanian salmon. Each one was given careful attention to their different cooking times and temperature needs, resulting in moreishly delicious bites that went exceedingly well with the tangy garlic dipping sauce. The highlight, however, was the jumbo river prawns that got finished off with a dramatically large flame, giving them a wonderful char.

Next up came the duet of chicken breast and imported high-grade wagyu rump steak. The meats were sliced and diced into perfectly even-sized pieces and carefully arranged on the teppan to ensure that each cut came out cooked to a precise level of doneness. Bits of crispy fried garlic added another level of flavour and texture to the flavourful and tender steak.

After conveying our appreciation for his fine work, we bid adieu to our teppan master and finished off the meal with the traditional accompaniments of miso soup and pickles to cleanse the palate, before ending with a bowl of simple but satisfying vanilla ice cream.

The teppanyaki treats at Tenkai are among the best you’ll find in Bali. Throughout the week, the restaurant also offers a Japanese buffet and even an all-you-can-eat Teppanyaki Night for those who can’t have enough of a good thing.


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