One of the finer tempura restaurants in Singapore, Tentsuru is helmed by master chef Daiki Kawaguchi who presents omakase-style tempura for lunch and dinner. In this tempura temple, light and clean crunch is only achieved with a special three-flour blend specially sourced from Hokkaido.
Chef Kawaguchi also prides himself on handpicking featured ingredients across various Japanese prefectures. And depending on the season, expect tempura of heady sakura shrimp, tiger prawns, whitling fish and some red-eye snapper. A series of condiments is meticulously paired with each tempura course – plum sauce, yuzu pepper, curry salt, sea salt, lemon juice and tendashi. Go with the curated set menus with lunch starting from $120 or pick and choose your favourites from the a la carte menu, with pieces starting from $12.
The vibe
Low-key and intimate, with a counter-style setup where you can watch the chefs work their magic.
The food
Perfectly crisp tempura, where each piece is battered and fried a la minute. Try seasonal ingredients from Hokkaido scallops to kuruma ebi (tiger prawn) and nodoguro (blackthroat seaperch).
The drink
A good selection of sake, champagne, and reds by the bottle. A handful of alcoholic options are available by the glass, including seasonal sake like sparkling Mizubasho ($50) and Iichiko Mugi Shochu ($18 or $110).
Time Out tip
Not everything’s on the printed menu: chat with the chef about what seasonal ingredients are in that day. You might just score an extra plump prawn or sweet baby corn.