Tenjin

85 Wishlisted
~$20/pax
Tenjin, a name inspired by the much-loved Japanese tendon dish, is a smart-casual Japanese restaurant under the Les Amis Group that specialises in Tempura Donburi. Situated on the third floor of Shaw Centre, along Scotts Road, Tenjin specialises in serving up satisfying bowls of tempura donburi (also known as tendon), where generous pieces of seafood and vegetable tempura are served atop a bed of fluffy Hoshi-Jirushi rice from the Ibaraki prefecture. Tendon is widely known as an accessible and well-loved Japanese dish, and the concept’s design pays homage to this with its minimalist interiors. Raw concrete walls give the place a clean and chic vibe, softened with the warm glow of bamboo pendant lights that add a cosy touch.

1 Scotts Road
#03-08 Shaw Centre
Singapore 228208

(open in Google Maps)

Tuesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:00pm

Friday:
11:30am - 03:00pm
06:00pm - 10:00pm

Saturday:
11:30am - 03:00pm
06:00pm - 10:00pm

Sunday:
11:30am - 03:00pm
06:00pm - 10:00pm

Monday:
11:30am - 03:00pm
06:00pm - 10:00pm

View Address & Details

Reviews

From the Burpple community

Tenjin is the latest concept by the Les Amis group, and joins the ever popular tendon scene in Singapore. The moment i stepped into the restaurant, i was wowed by the beautiful interior. Tenjin definitely makes for a very instagrammable dining spot!

Featured here is the Premium Toku-Jo, consisting of anago, crab leg, prawn, fish, egg and assorted vegetables. I like how each of the items were lightly battered and not too oily, retaining its crispiness even after the time we spent to take our photos. My favourite items were the anago, crab leg and egg! Each set also comes with miso soup and kyabetsu salad. Another important thing i wanna mention is that the ventilation here is superb, so you will not walk out smelling like fried food after your meal.

Thanks Burpple for inviting and Tenjin for hosting us.

#BurppleEatup

If you don’t need the additional fish, anago and crab leg, go for this affordable bowl! It comes with everything else - prawn, vegetables and egg, alongside the standard bowl of miso soup and kyabetsu salad. You get to choose from the regular or spicy tare here. I preferred the regular for it’s more balanced with its sweetness and savouriness, while the spicy option would work better with more heat. All the pieces were fried very well and weren’t greasy at all.

Thank you @tenjinsg for having us and @burpple for the kind invite! ✨

3 Likes

So gooooood! Absolutely loved this cup of smooth and silky truffle chawanmushi. It was so flavourful with just enough of that punch of truffle.

Thank you @tenjinsg for having us and @burpple for the kind invite! ✨

1 Like

A very beautiful minimalist design of interior here, a new tendon concept by Les Amis Group.

You can enjoy your food peacefully as not much crowd here even during weekend night. Serving only the tendon sets with vegetarian choice included also.

Tempura Moriwase comes with the tentsuyu which is the dipping sauce; and also rice, kyabetsu salad and miso soup.

For the fried items, you can look forwards to their crab meat, fish, prawn and vegetables. $24.80++

1 Like

The glut of tendon restaurants has left me a little jaded about this dish but Tenjin’s very much impressed and is perhaps the most exquisite I’ve tried so far. Brought to you by @thelesamisgroup, quality is assured, from the minimalist yet inviting restaurant space to their signature tempura.

My favourite is their udon set, which sees thinner than usual strands of pleasingly chewy noodles served with a delicious, subtly smoky tsuketsuyu dipping soup. The tempura is exemplary, featuring a wide variety of premium ingredients such as anago, crab leg, fish, prawns and an oozy Freedom Range Co. egg all coated in a light and crisp batter.

I liked the fact that the tempura vegetables were just as well-prepared as their meatier counterparts, with the tender eggplant and paper-thin shiso leaf being the standouts.
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Thanks @burpple for the invite and @tenjinsg for hosting!

Taste: 4/5

2 Likes

Indiscriminate use of truffle draws disdain from me, but here, it is used to great effect, perfuming the almost viscuous layer of konbu dashi with an irresistible fragrance that elevates the humble chawanmushi to something worth craving for.

The silky egg custard is practically melt-in-the-mouth too, perfectly seasoned and filled with plump shitake.

Thanks @burpple for the invite and @tenjinsg for hosting!

Taste: 4/5

1 Like
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