Shop Reviews

Weekday lunch session. My partner and I had the En and Sei set. Pros - Batter was delightfully light - Food was very fresh - Curry salt that they had went really well with some dishes Cons - Service was subpar I felt. Even though they asked for preferences at the start of the meal and we said no wasabi, we were still served dishes with wasabi twice. The staff had to apologise and sent the dish back to get it changed to one without wasabi. - They were slow to top up drinks. We had to on a few occasions ask for top ups for our green tea despite it being empty for awhile. - For the rice dish - the entire kakiage was not served separately but left in soup and served together (for tencha / hot soba). Before it even reached us, the kakiage was already soggy. - Food quantity was lacking. Afterall I do understand it is an omakase, but at the end of the meal, we were still hungry. Paid about 330 for the meal I feel that it would have been better spent elsewhere. Its still decent food, but for that price, I would rather eat somewhere else with greater satisfaction.

Absolutely loved my experience at this tempura omakase restaurant! The food was exceptional—each piece of tempura was perfectly crispy, light, and flavorful, showcasing the freshness of the ingredients. The variety of seafood and vegetables was impressive, and the chef’s attention to detail made every bite memorable. The price was incredibly reasonable for the quality and quantity of food served. The atmosphere was intimate and inviting, with a cozy, minimalist decor that allowed the food to shine. The staff was attentive and knowledgeable, adding to the overall wonderful dining experience. Highly recommend for anyone seeking an authentic omakase experience!

Wonderful anniversary dinner. We had the omakase course. Thank you chef Watanabe.

The tempura was crisp and flavorful, but service was disappointingly slow. Good taste, but the long wait affected the overall experience.

I visited restaurant today, the tempura is dedicated made by Japanese chef who is very experienced in cooking, nice dinner journey with decent food and service!

Excellent!!! Great ambience, very thoughtful services，even though I am vegetarian, the tempura is fantastic with its fine texture taste.

A fine tempura restaurant worth trying. There were some pieces that were forgettable, and i felt the ingredients used could be better. Overall the batter, frying techniques and quality are on the higher range.

Tempura Ensei @tempuraensei is the newest Edo-style tempura spot in the heart of Orchard Road at Palais Renaissance! Helmed by Chef Naruki Takeshima who has trained at the legendary 120-year-old Tenkane in Japan before refining his skills in Singapore. He’s joined by Sous Chef Masashi Watanabe, a tempura specialist and sake sommelier from Niigata, making them a dream team in the kitchen. What makes Tempura Ensei stand out? It’s all about the technique. Their tempura starts with a light, thin batter made from premium cold-stored Tomizawa Super Violet flour, fried in Taihaku Goma Abura sesame oil, known for its clean finish that enhances the natural flavours of each ingredient. The oil temperature is carefully adjusted based on the ingredient’s moisture and density, ensuring a crisp yet delicate coating that lets the flavours shine. You can choose from the En Menu ($128, lunch), Sei Menu ($188, dinner), or go all out with the Omakase Menu ($288) for the full experience. Expect top-notch ingredients like Kuruma Ebi, Kisu, Uni, and Abalone tempura, paired with their exclusive Ensei Junmai Daiginjo, crafted by the renowned Takano Sake Brewery (since 1899!). Tempura lovers, this one’s for you! 🍤✨ Location: Tempura Ensei, 390 Orchard Road, B1-06/07 Palais Renaissance, Singapore 238871

First time bringing my mother-in-law to try Omakase! This chef is preparing very unique Tempura Omakase. He purposely don't open music in the restaurant. The reason being the chef needs to listen to the oil platter sound to gauge when an ingredient is cooked, because different ingredient has different moisture level. Amazing skill!

Tucked away in the basement of Palais Renaissance, Tempura Ensei was such a superb find. I’m usually not a fan of fried food, but the batter here is incredibly light and crisp—just like in Japan. The chef hails from Fukuoka and brings real finesse to every dish. I especially loved the soy milk chawanmushi with edamame and asparagus sauce, and the capsicum topped with uni was an unexpectedly perfect combo. The watari kani (blue crab) tempura was also beautifully done. A hidden gem for tempura lovers—or even skeptics like me!