Nestled in the basement of Palais Renaissance — a refined shopping mall beside the Royal Thai Embassy along Orchard Road — Tempura Ensei offers an intimate dining experience.
The Chef behind Tempura Ensei
Tempura Ensei is helmed by 28-year-old Executive Chef Naruki Takeshima, who trained at Tenkane(天兼) — an established tempura restaurant in Japan with over 120 years of heritage — after graduating from Tokyo Culinary and Confectionery Arts School. He spent a total of 6 years training at Tenkane where he honed his skills in crafting the lightest and crispiest tempura. He later refined his craft at Tenharu in Singapore, adapting traditional Edo-style techniques to suit local tastes.
Supporting him is Executive Sous Chef Masashi Watanabe, a Niigata native who grew up in his family’s restaurant and went on to open his own tempura shop. Together, they complement each other in preparing the finest tempuras.
Why Tempura Ensei?
In Japanese, Ensei means “building great bonds”, and that is the idea behind Tempura Ensei. Here, light and crispy Edo-style tempura is served piece by piece, each one freshly fried and full of flavour. With the omakase-style menu, you get to sit at the counter and watch the chef prepare each course with care — simple, honest food that lets the ingredients shine.
This minimalist Japanese eatery features two 10-seat counters, each providing an up-close view of the chef’s meticulous craft. The interior embraces a Japandi aesthetic, blending clean lines with natural wood elements, creating a serene and harmonious atmosphere.
On the menu
Chefs Takeshima and Watanabe fly in top-quality produce from regions like Tokyo, Fukuoka, and Osaka 3 to 4 times a week, ensuring each dish is made with the freshest seasonal ingredients. Their menu changes seasonally, highlighting the finest ingredients of the season.
Tempura Ensei offers a fully omakase experience, with menus like the En Menu ($128++)(available for lunch only), dinner Sei Menu (from $188++), and a premium Omakase Menu ($288++), each carefully curated and prepared by the chefs themselves.
Premium Omakase Menu ($288++ per pax)(Dinner menu)
We had the chance to try the Premium Omakase Menu, which is designed around the current spring season in Japan. The selection included appetisers, tempura seafood, vegetables, choice of tendon or tencha and a dessert.
It features sweet and rich seasonal seafood like Hamaguri Owan (hard-shell clam), Kisu (whiting fish), Kuruma Ebi (tiger prawn), abalone, uni, and more — each ingredient carefully chosen to highlight the freshness and natural flavours of spring.
The chefs then showed us the ingredients they would be using to ensure that we do not have any allergies.
Red Snapper Marinated in Konbu Wasabi Flower
We started with the Red Snapper Marinated in Konbu Wasabi Flower, a delicate dish. The red snapper itself was slightly dry with a subtle sweetness. Its translucent, chewy texture paired beautifully with the wasabi flower, which packed a mild wasabi punch.
Hamaguri Owan, Canola Flower
The Hamaguri Owan featured a plump, juicy hamaguri clam that was slightly sweet and wonderfully fatty. The delicate clear soup, made with katsuobushi and clam juice, had a subtle umami richness. Topped with Nanohana (canola flower), its mild bitterness provided the perfect contrast to the clam’s natural sweetness, creating a beautifully balanced dish.
Tempura courses
You are able to watch the masterful chefs prepare each piece of tempura right behind the counter. The tempuras are served piping hot. You will also be given lemon juice, curry powder, sea salt, and tempura sauce, with the chef suggesting the perfect pairing for each piece to bring out the best flavours.
What makes their Tempura so crispy?
Tempura Ensei’s secret to perfectly crisp, airy tempura lies in precision and tradition of frying tempuras. Each piece of tempura is coated with a thin batter made using premium cold-stored Tomizawa Super Violet flour, combined with chilled water and eggs.
They use high-quality Goma Abura sesame oil for its clean finish and ability to enhance the natural flavors of each ingredient. The chef would adjusting oil temperatures based on the moisture and density of each ingredient to bring out the best flavour and textures. That’s how Tempura Ensei ensures that each tempura is fried to perfection, without it being overly greasy or cloying.
Kuruma Ebi Tempura
We were served two pieces of Ebi tempura, made with small, sweet prawns that were incredibly fresh — we could really taste it in the firm texture and its juiciness. The first prawn, coated in a seemingly lighter, crispier batter, was paired with lemon juice and sea salt to bring out its natural sweetness. The second had a seemingly slightly thicker batter and was best enjoyed with the tempura sauce for a deeper, more savoury flavour.
Kisu (Whiting Fish) Tempura
The Kisu (whiting fish) tempura has a soft, velvety texture that melts in the mouth, making it one of the more delicate bites of the meal. It paired especially well with either the tempura sauce mixed with grated radish or a touch of curry powder for a subtle kick. The tail was fried to a crisp and could be eaten too — light, crunchy, and surprisingly enjoyable.
Asparagus Tempura
The asparagus tempura was soft with just the right amount of crunch, showcasing its natural veggie flavour without any sweetness. It was well-cooked — not too soft or too firm — making each bite light and satisfying. This one paired best with the tempura sauce, which added a gentle savoury depth to the dish.
Sea Urchin Tempura (Uni)
Wrapped in a seaweed batter, the uni tempura had a slightly crisp exterior that gave way to a creamy, umami-rich uni filling. There was no bitterness at all — just a smooth, indulgent bite that melted in the mouth. It was served with a light wasabi sauce that you can dip into if you would like.
Shiitake Mushroom with Prawn Paste Tempura
The Shiitake Mushroom with Prawn Paste tempura was juicy and tender, with a soft bouncy texture and a deep mushroom flavour shining through. It was coated in a thin, delicate batter that didn’t overpower the ingredients. While it can be paired with tempura sauce, it was flavourful enough on its own and honestly might be even better without it.
Abalone Tempura
The abalone tempura had a slight chew, offering a satisfying bite without being tough. It was served with a creamy green abalone liver sauce that added a rich umami depth and paired beautifully with the delicate flavour of the abalone. The finish left a gentle abalone aftertaste that lingered pleasantly.
Shark Fin
The shark fin tempura was incredibly delicate — so soft it nearly fell apart the moment you picked it up with chopsticks. It was paired with a slightly sour, sticky sauce that complemented its chewy, almost gelatinous texture. It’s hard to imagine how they managed to tempura something so fragile, let alone serve it sliced — truly a display of impressive technique.
Sea Eel
The sea eel tempura was crisp on the outside with a slightly chewy center, likely from the skin, giving it a nice contrast in texture. It paired well with either the curry powder for a gentle spice or the tempura sauce for a more savoury finish. Each bite was light yet flavourful, making it one of the more satisfying tempuras.
Sweet Potato
As a sweet potato fan, this was easily one of the most fragrant and flavourful ones I have ever had. It was coated in an ultra-thin, crispy batter that gave way to a warm, soft centre bursting with natural sweetness. Every bite was comforting, delicious, and perfectly executed.
Cold Baby Sea Bream, Steamed with Sake
The Cold Baby Sea Bream, Steamed with Sake, had a slightly bland fish base, likely due to the steaming, but it came alive with the mix of textures and flavours. The jelly-like component added a subtle lemon sourness, while the crunchy seaweed provided a nice contrast. The thinly sliced onion and the fiery spicy orange topping brought a bold kick, making for an interesting and well-balanced dish when combined.
Rice bowl course
You will get the option to choose between Tendon or Tencha.
Tencha
The Tencha offered a light and aromatic conclusion to the meal, with housemade katsuobushi dashi poured over the rice, infusing it with delicate flavour. It also came with the pickled radish, adding a sour, crunchy contrast. While the tempura was a bit soggy as it was soaked in the dashi, the rice in the soup and the overall simplicity made this a comforting dish.
Tendon
The Tendon featured a crisp, golden tempura with the best of the season’s seafood and vegetables, served atop a small portion of Japanese rice. The dish was accompanied by a rich, slightly salty Nameko mushroom miso soup, with a touch of slime from the mushrooms, and pickled radish that added a refreshing, crunchy contrast. The tempura’s crispiness paired perfectly with the slightly salty sauce.
We prefer the Tendon over the Tencha as you are able to taste the crispiness of tempura which is best paired with rice.
Dessert
For dessert, we were served three large, vibrant strawberries from Sanuki Hime, and they were easily the juiciest and most deliciously sweet strawberries we have ever tasted. Each bite was bursting with flavour, making for a simple yet perfect end to the meal.
Sake Pairing
To complement with the dishes above, the restaurant also offers a curated list of sake, Champagnes, and wines which ve been specified by their certified sake sommelier, Chef Masashi Watanabe. They offer a private label Ensei Exclusive Junmai Daiginjo ($180 for 720ml)(procured exclusively in Singapore for Tempura Ensei). This sake is from the famed Takano Sake Brewery established in 1899, characterized by a gentle and aromatic taste to complement the tempuras.
Our Verdict
Overall, Tempura Ensei offers an exceptional experience, with top-notch hospitality that truly stands out. Dishes were whisked away in the blink of an eye, tempura plated right in front of us, and our sake was topped up without asking — the attention to detail by the staff was remarkable.
Given the fresh ingredients, incredible service, and sophisticated setting, it’s easy to see why the experience is worth the price. Whether you’re treating yourself or enjoying a luxurious meal with friends or family, Tempura Ensei is a must-visit for anyone craving the quality tempuras.
Tempura Ensei
Address: 390 Orchard Road B1-06/07 Palais Renaissance Singapore 238871
Opening hours: Opens daily
Lunch (12pm – 2.30pm, last seating at 1.30pm)
Dinner (6pm – 10pm, last seating at 8.45pm)
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