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Goma Tofu
Junsai and Micro Tomato
Tempura
Japanese Tiger Prawn, Asparagus, Kisu, Hotate, Baby Onion, Tachiuo, Nasu, Uni, Shishamo, Corn
Tendon
with pickles and soup
Sweet Potato Tempura with Sea Salt Ice Cream
Delivering an exquisite tempura lunch course at $180++ a person, Chef Takahiro Shima’s intimate 10-seater restaurant was an awesome hidden gem - you definitely won’t walk out smelling like a fried item at Tenshima.
The line-up starts lightly with a delicate appetiser of Walnut Tofu crowned with walnut pasta and briny ikura - sweet and silky. Following closely behind were the 7 kinds of tempura all fried ala minute with Ebi (Tiger Prawn), Corn, Kisu (Japanese whiting), Asparagus, Scallop, Egg Plant, and Tachiuo (Silver Belt Fish). Love love love the flakey-fresh Japanese whiting and succulent Silver Beltfish - both wonderfully seasoned even before enjoying them with the condiments. Oh oh and the plump scallop was superb with the sweet plum paste (who knew!).
In between we had a palate cleanser of Katsuo no Tataki (Seared Bonito) topped with Chef Shima’s house-made dressing, ginger flower and spring onions. And a premium tempura which features creamy sweet, decadent uni on a crisp sheet of seaweed tempura. Then greedy us got a supplement of Wagyu Tempura with warm Sukiyaki sauce (+$70) - so good, a pinnacle of indulgence.
Before moving on to dessert, we get to choose a tempura rice dish - Tendon or Tencha. Think of a competent disc-shaped fritter of chopped prawns and vegetables in both delightful choices. Lastly, we were blown away by the simple pairing of sweet potato tempura with milk ice cream. Soft and not fibrous at all, the sweet potato was said to be steamed over six to seven hours, then dry-aged in a chiller for two days before frying.
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