Sink your teeth into their crisp and delicately battered tempura
Photos: Ippoh
A fifth-generation member of the founding family, Chef Masaru Seki, will be preparing Ippoh’s signature Osaka-style tempura.
I always marvel at how Japanese chefs elevate cooking into an art form — if you’ve ever watched documentary Jiro Dreams Of Sushi, you’d know exactly what I mean.
Ippoh, Osaka’s oldest premium tempura restaurant, is a fine example.
At the restaurant, each piece of tempura is fried individually, allowing the chef to control the oil temperature gradually.
Singaporeans hankering after a taste of its crisp and delicately-battered tempura will be pleased to know that its new casual dining concept, Tempura Bar by Ginza Ippoh, has opened its doors at lifestyle destination COMO Dempsey.
Each piece of tempura is fried individually.
A fifth-generation member of the founding family, Chef Masaru Seki, will be preparing Ippoh’s signature Osaka-style tempura, made with strict culinary traditions dating from 1850.
Made using the freshest and most premium ingredients seasonally available, the tempura is cooked in prime safflower oil so that the integrity of the flavours is maintained, without the greasiness that is usually associated with the dish.
For lunch, set menu options are priced from $60 to $100, while prices start from $140 for dinner.
Block 17B, Dempsey Road
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