Tempura Ensei

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!

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

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!

Newly opened tempura restaurant. Some On&off. Quite decent price in Singapore but they can improve more for tempura. Tempura butter was some on point, some was off ( means not crispy but wet a bit ) But service was really good.

Tempura Ensei is a revelation in the art of tempura dining—a genuine culinary masterpiece that deserves a place in the pantheon of exceptional Japanese cuisine. As a seasoned foodie, I’ve sampled my fair share of gastronomic delights, yet this establishment elevates the humble tempura to an art form. From the moment I entered, the ambiance promised an experience rooted in precision and authenticity. The intimate setting—balanced between understated elegance and focused minimalism—set the stage for what was to become an unforgettable journey through the subtleties of Japanese flavors. My partner and I both opted for the omakase menu, a sequence designed to showcase the chef’s unwavering commitment to quality and technique. The ingredients, flown in directly from Japan, are unmistakably fresh; every bite reflects a dedication to authenticity that is rare in today’s dining landscape. A few standout highlights truly defined the experience: Uni Tempura: The uni was nothing short of sublime. Encased in a light, impeccably crisp batter, it maintained its intrinsic creaminess and brininess—a sublime balance that elevated this dish into the realm of decadence. The texture, combined with the freshness of the uni, was a revelation, one that epitomizes the precision of a chef who clearly understands the nuances of flavor and presentation. Shark’s Fin Tempura: This daring component of the menu was presented with both finesse and respect for tradition. Rarely encountered in a tempura setting, the shark’s fin tempura was executed with an elegance that transcended expectations. Its delicate, refined flavor profile and perfectly preserved texture underscored the chef’s mastery of both ingredient selection and culinary craftsmanship. Tendon: No Japanese tempura experience is complete without a classic tendon, and here it achieved a transcendent status. The perfectly steamed, fragrant rice provided a comforting base, while the tempura—still retaining their essential crispness—was artfully arranged atop a richly umami-drenched sauce. Every forkful was a harmonious blend of contrasting textures and flavors that paid homage to the spirit of home-style cooking, yet with the sophistication of high culinary art. Complementing the food was a superb sake that deserves its own mention. Its gentle sweetness, evolving seamlessly into a refreshing dry finish, provided an impeccable counterpoint to the tempura. This sake not only cleansed the palate but also accentuated the delicate flavors of each dish, enhancing rather than overshadowing the intricate layers of taste. Service throughout the evening was both attentive and knowledgeable. The staff’s genuine passion and expertise conveyed an effortless blend of professionalism and warmth, ensuring that each course was explained in detail and timed to perfection. This meticulous attention to every element of the dining experience was truly what set Tempura Ensei apart. In summary, Tempura Ensei isn’t merely a restaurant—it’s an immersive exploration of Japanese culinary artistry, where every dish is a meticulously crafted narrative of flavor, texture, and tradition. For those seeking a refined dining experience that marries simplicity with profound sophistication, this establishment is an absolute must-visit. As a foodie with a discerning palate, I can unequivocally say that Tempura Ensei redefines the essence of tempura, promising an experience that lingers in memory long after the last bite.