Tentsuru is a tempura restaurant situated in stage 2 of St. Regis Singapore. Opened in 2022, the restaurant took over what was beforehand Italian restaurant LaBrezza. Not like its predecessor nonetheless, Tentsuru is a tenant of St. Regis Singapore somewhat than a part restaurant of the posh lodge.
tentsuru
Tentsuru fulfills a spot in an in any other case overcrowded omakase scene in Singapore by as a substitute providing a tempura-focused set for each lunch and dinner. The lunch omakase begins from S$120++ whereas dinner omakase begins from S$280++.Â
In Tentsuru, there’s a robust concentrate on condiments and in contrast to different tempura eating places the place the same old condiment is simply the tempura sauce, right here they supply a lot extra. Every dish within the omakase menu clearly signifies the instructed condiment. These different tempura condiments embody lemon juice, plum sauce, yuzu pepper, curry salt and sea salt.
Firstly of the meal, I used to be introduced with a platter of various uncooked objects which symbolize the raw model of the dishes we might be having later that night. The principle distinction between the varied omakase units is the variety of substances. A number of the increased priced units could embody premium dishes akin to uni (sea urchin) or wagyu beef. The upper priced units may additionally embody a customary sashimi course.Â
For the primary course, the Appetizer consisted of a quartet of dishes. This included Chinese language lantern egg, deep-fried white fish with egg and yam, tofu paste with shrimp and edamame in addition to a deep-fried river crab. Of the 4, the river crab stood out essentially the most. Additionally known as sawagani in Japanese, I used to be instructed to eat it complete, with shell and all. To be frank, I used to be not so certain about it as I by no means ate a complete crab earlier than however it was fried to the purpose that the shell turned crispy and was straightforward to interrupt down. Â
Subsequent up, we headed straight to the tempura programs. Probably the most basic one of all of them – the kurumaebi or tiger prawn – got here first. Right here, the distinction between a tempura specialist and typical Japanese eating places turn into much more obvious. The prawn was deep-fried with a comparatively gentle batter so the flour doesn’t overpower the consuming expertise of the juicy flesh. The prawn is served in 2 elements – the physique on one aspect and the pinnacle on the opposite. I used to be instructed to make use of a unique condiment for every half – with both pink salt or lemon juice.
The asupara or asparagus got here subsequent. The naturally crunchy texture of the younger shoots was enhanced with the sunshine batter.
Tentsuru artfully makes use of a 50 gram portion of Japanese whiting or kisu to craft a tempura that’s mildly delicate, tender and flaky with a satisfying chew. We had been requested to pair with the yuzu pepper for a barely spicy word.
The subsequent course was my favourite tempura course. Plump scallops had been fried with a skinny batter. It seemed even thinner when one seems at a cross-section of the massive shellfish. These scallops possessed a pleasant sweetness and agency chew with a crisp and light-weight outer batter layer. The plum sauce units the scene with tart notes to carry out the scallop’s sweetness. We had been beneficial to make use of lemon juice for the opposite half.
As an intermission from the tempura, we had been served a aspect dish consisting of grilled silver belt fish. Except for the appetizers and desserts, this was the one non-fried dish of the night. Whereas I loved the juxtaposition between the pure sweetness of the fish and the accompanying lime, I used to be extra intrigued by the fish bone cartilage that got here as a aspect. It was agency however crunchy and was surprisingly fairly addictive.
A trio of tempura got here after in fast succession. This consisted of the blackthroat, Miyazaki beef sirloin and candy potato. The sirloin was notable for having its personal condiment within the type of house-made negi sauce of onion, ginger and sesame oil binded with egg yolk.Â
For the primary course (i.e. carbohydrate dish), we had been requested to decide on between 1 of two choices. The primary was a tendon or combined tempura with rice. The second was tencha which is rice and soup with a kakiage topping. I went with the tencha which proved to be a comforting dish with the mild-tasting broth going effectively with the kakiage. Nevertheless, if you’re nonetheless feeling a bit peckish by this level, you may take a look at the tendon which comes topped with assorted tempura and a sweet-savory sauce on the rice.Â
Simply as we began the omakase with some distinctive objects, we ended it on an unique word. For sweets, we had the Japanese pink bean jelly. The jelly was hidden inside bamboo shoots and got here with a scoop of thinly-coated mochi ice cream on the aspect.
Complementing the tempura delicacies is a curated listing of premium sake. Tentsuru gives a Sake Pairing Menu which incorporates 4 glasses of premium pours, together with a glass of their inhouse Tentsuru champagne as welcome drink.Â
Not like the present pattern in omakase eating places in Singapore the place showmanship and theatricality are a part of the expertise, Tentsuru stays refreshingly primal, specializing in the necessities, and that’s what I like about it. Regardless of a number of consecutive tempura programs, not one of the objects I had felt cloying in any respect and I beloved how the batter was constantly skinny and crispy all through. The unique seafood style doesn’t get diluted in any approach.Â
Now I do know the place to show to each time I’ve tempura cravings.
Tentsuru
29 Tanglin Rd
Singapore 247911
+65 8113 3612
Each day besides Monday, 12PM to 2:30PM / 6PM to 10:30PM
