Review

Tengoku at the InterContinental Phuket Resort has firmly established itself as a pioneer in Osaka-inspired Japanese cuisine. Chef Natchapol Sangsorn leads the kitchen team ably supported by the experienced creative partnership of director of food and beverage Frederik Wisselink and executive chef Marco Turatti. The a la carte menu is augmented by a competitively priced seasonally changing set, occasionally showcasing Japanese blue mackerel or Kagoshima A5 wagyu striploin.
Start with a selection of premium sashimi, salmon, scallops, or tuna, all served with umami soy sauce and wasabi from Shizuoka. Omakase Kaisendon, a sushi offering of seasonal fish is expertly assembled with perfectly vinegared rice. There are options of bluefin tuna, from akami through chu-toro to prized o-toro.
Perhaps surprisingly, the house signature is the humble ramen. Choose the consistently pleasing Tengoku tonkotsu, a generous and comforting bowl of rich pork broth, filled with home-made noodles, chashu pork, boiled egg, bamboo shoots and wood ear mushrooms, for a medley of great flavours. There are other equally stellar options, including cold ramen with sea urchin and truffle ramen. Gindara saikyo miso, marinated Japanese cod, and prized Kagoshima A4 and A5 wagyu tenderloin and striploin are highly recommended. Complete your trip to Osaka with uni wafer of sea urchin ice cream in a rice wafer with mirin syrup and soy sauce.