Tempura Ensei, a new Japanese restaurant has opened recently on Orchard Road, brings a 120-year-old tempura tradition to Singapore. At the helm is 28-year-old executive chef Naruki Takeshima, who spent six years at Tenkane, a tempura institution in Shinjuku, Japan. Known for its Edomae-style tempura, Tenkane has been a local favourite for over four generations, dating back to the Meiji era. Takeshima, along with executive sous chef Masashi Watanabe, who also serves as sake sommelier and tea ceremony master, brings this storied culinary heritage to Singapore with a focus on artisanal craftsmanship and seasonal ingredients.
At Tempura Ensei, every dish is a showcase of expert technique, with tempura as the star. The batter is light and crisp, never heavy or greasy, and ingredients are flown in four times a week from Japan, including from Tokyo and Fukuoka, Takeshima’s hometown. The menu changes with the seasons, featuring fresh items like kuruma ebi (tiger prawn) and ayu (Japanese sweet fish) in the summer, along with carefully selected vegetables. The restaurant also offers a private-label sake, crafted by the renowned Takano sake brewery, to complement the tempura courses, elevating the dining experience.
Tempura Ensei’s philosophy goes beyond just serving a meal—it aims to build lasting connections between the chef and diners, embodied in the restaurant’s name, which means “building great bonds.” Whether enjoying lunch or dinner in an omakase format, guests will experience a true appreciation for the artistry of Edomae-style tempura. Bookings are now open for both lunch and dinner, inviting diners to step into a rich culinary history while forging meaningful connections through the shared love of Japanese cuisine.
