HazelDiary

Tempura lovers, rejoice! A new Edo-style tempura omakase destination has opened in the heart of Orchard Road—Tempura Ensei. Helmed by Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe, this intimate restaurant is dedicated to the art of traditional tempura, blending time-honoured techniques with premium ingredients for an elevated dining experience. Named after the Japanese term “Ensei (縁成),” meaning “Building Great Bond,” the restaurant embodies the philosophy of forging meaningful connections through food.

Read more: [SG EATS] Tempura Ensei – A 120-Year-Old Edo-Style Tempura Tradition At Palais Renaissance

At Tempura Ensei, the art of Edo-style tempura is in the hands of two masterful chefs—Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe. At just 28, Chef Takeshima brings a wealth of experience, having trained at Tenkane, a renowned 120-year-old tempura institution in Japan, where he mastered age-old frying techniques. His expertise was further refined at Tenharu Singapore, where he adapted traditional methods to suit the local palate. Chef Watanabe, hailing from Niigata, grew up in a family-run restaurant before opening his own tempura specialty eatery, developing an innate understanding of Japanese culinary traditions. With a shared passion for craftsmanship and innovation, they bring a harmonious blend of precision, artistry, and depth of flavour to every dish at Tempura Ensei.

What distinguishes Tempura Ensei is its unwavering dedication to the art of tempura frying, executed with precision and finesse. The chefs craft a delicate, ultra-light batter using Tomizawa Super Violet flour, chilled water, and eggs, ensuring each bite is crisp yet ethereal. Fried in Taihaku Goma Abura sesame oil, prized for its clean, refined finish, the tempura retains the natural essence of its ingredients without excessive greasiness. Every piece is meticulously prepared, with oil temperatures adjusted to complement the moisture and density of each ingredient, allowing for a perfectly golden, airy, and flavourful tempura experience.

Tempura Ensei showcases the finest seasonal seafood, premium vegetables, and carefully sourced specialty ingredients from Japan. The restaurant offers a range of thoughtfully curated menus to cater to both lunch and dinn er, allowing guests to indulge in the full depth of tempura artistry. The Lunch En Menu is priced at S$128++, providing a refined yet accessible selection, while the Dinner Sei Menu offers a more extensive experience at S$188++. For those seeking the ultimate indulgence, the Omakase Menu at S$288++ presents a personalized, exquisite journey through Chef Naruki Takeshima’s innovative tempura creations.We tried the Omakase Menu and here is what to expect:

Red Snapper Sashimi from Hyogo prefecture paired with one-day marinated wasabi flower in dashi sauce.

The Hamaguri Owan is a soothing, clear soup infused with katsuobushi and hamaguri clam juice, complemented by the subtle bitterness of canola flower. Perfectly balances the natural sweetness of the clam. It’s comforting simplicity made it both satisfying and delightful.

Next up is the spotlight on tempura, where the chef will showcase a selection of carefully chosen ingredients.

Zuwaigani (Snow Crab) from Hokkaido – Sweet and delicate winter crab.

My sister had the Kurama Ebi (tiger prawns) from Kumamoto prefecture followed by their heads. Amazingly good!

Kisu (Japanese Whiting) from Chiba – Lightly salted and vinegar-bathed before frying for enhanced flavor. This seasonal fish is very good.

Bafun Uni (Sea Urchin) from Hokkaido, encased in crisp nori for a molten bite.

Shiitake Mushroom stuffed with Shiba Ebi, offering an earthy, umami-rich experience.

Asparagus from Kyushu, prized for its sweetness and harvested seasonally from Kyushu to Hokkaido as temperatures shift.

For Palate Cleanser, we had the Cold Zuwaigani (Snow Crab) with housemade dashi vinegar jelly and chili-accented radish puree.

Moving on, we had the Anago (Conger Eel) from Nagasaki, known for its soft texture and subtle sweetness.

Awabi (Abalone) from Kyoto, served with Abalone Liver and Rice Porridge sauce for a luxurious touch.

Fukahire (Shark Fin), meticulously prepared by steaming with ginger and leek for an hour, then simmered in katsuobushi dashi to develop a light, refined sauce.

Sweet Potato from Kagoshima, roasted and deep-fried for a caramelized sweetness.

For a hearty yet elegant finish, Tempura Ensei offers two signature rice dishes:

My sister opted for Tendon – Seasonal seafood and vegetable tempura served over Japanese rice, accompanied by housemade katsuobushi and Nameko mushroom miso soup.

I decided to try Tencha – A lighter option, where housemade katsuobushi dashi is poured over tempura rice, creating a comforting, fragrant dish.

To round off the experience, we had the Ichigo (Strawberries) from Tokushima, a simple yet refreshing conclusion to the meal.

For an authentic Edo-style tempura experience, you can consider Tempura Ensei. With its centuries-old techniques, premium ingredients, and masterful execution, it delivers a refined tempura experience in the heart of Singapore. After this visit, tempura will never taste the same. Even my sister exclaimed “Wow” after her first bite! It’s incredible how tempura can be so clean, refined, and impeccably executed. I’m so glad to have experienced it once again (previously at Tenshima ), and this time at Tempura  Ensei.

Address:  Tempura Ensei
390 Orchard Road, B1-06/07
Palais Renaissance
Singapore 238871
Website: http://www.ensei.sg

Follow me on Facebook / Instagram / Tiktok / Youtube for insta updates