Tentsuru - 29 Tanglin Rd

Delicate tempura in an elegant restaurant. Ingredients are fresh and well prepared, condiments are light and savoury. The tempura is not very oily and each bite is crispy and satisfying.

Not bad but the quality not worth the price point .

This is a family favourite for tempura. We are here every other week to get our tempura fix and it never ever disappoints. Food is always very good and super fresh, service is always attentive and price is affordable for what you get. I particularly enjoy the cold salad that they provide somewhere in the middle of the meal. Oh! And the kakiage is the BEST! I'll just.... Let the photos do the talking!

One of the best in SG however I am unable to offer 5 stars due to the hard selling tactics that turn me off. Reserved for 5 pax but only 3 turned up for lunch and penalty was $120 per pax. Remaining 3 is agreeable to upgrade the course and we will assume they will upgrade to the most expensive lunch course at $240. When we got the bill they upgraded us to the most expensive dinner course at $400 per pax. Ordered a $150 sake and waitress brought out another sake at $380 of same maker said we should try this but fortunately we checked the price and rejected her. No doubt the ingredients are good but at $400 I rather have a sushi omakase.

Among the best Tempura Omakase restaurant in SG. Located on 2nd floor before the pool area. The Omakase menu offers a big menu with fishes, meat and veg with light batter and fresh from the oil to you. You cannot fault any dish. This is the first time I have fried abalone, still sweet and tender on the inside, crispy on the outside. The beef is definitely one of the highlight, stirred in yellow yolk and tender on the inside. Beside the freshness and sweetness, the chef expertly fried the pieces like an art pieces. You can add other dishes and I strongly recommend Eel (Anago).

For airy, golden and lacy batter-coated tempura with fresh Japanese seasonal produce, Tentsuru could be one of the finest here by Executive Chef Shima and Chef Kawaguchi. Every piece was succulently light and crispy which could be eaten by experimenting with a plethora of dipping condiments (tentsuyu, daikon-oroshi, lemon, plum sauce, yuzu sauce, curry-salt, sea-salt) or per the Chef’s suggestions. Personally prefer a light touch of the salts, so as to enjoy the subtle natural flavour of the ingredients/produce. For add-on, besides the creamy wrapped Uni, agemono of Miyazaki A5  dipped in a raw beaten egg 'sukiyaki-style' was delightful. As their produce is air-flown from Tokyo Toyosu, check with the Chefs for their daily available specialities. Service team is courteous and attentive too. As for ambience, the contemporary decorated counter-seat area is spacious and well-lit.  The smaller private room is cosy and quieter. Guests could watch the Chef working at a close range and enjoy the crackling deep-frying sound of each tempura piece before savouring. Another nice touch to enhance the comfort of dining there, all guests are treated to the comfortable roomy Maruni Hiroshima leather-cushioned armchairs. To preview the menu, proceed to tentsuru.com.sg .

Great tempura, on par with the greats in Japan. Their basic lunch sets are not too exorbitant and great value for money, but the premium sets are a very nice way to celebrate a special occasion. Chefs here hail from Hinokizaka in Tokyo, so they are definitely well trained.