The cornerstone of any tempura course. The batter here is remarkably thin and crispy—it shatters on the bite without being greasy. The prawn inside stays plump and juicy. The chef times the fry precisely so the exterior crisps without overcooking the protein. Reviewers consistently note the batter as the technical showcase—it's less about the ingredient than the execution.
Tips from diners
Eat prawn tempura immediately when it arrives. Tempura deteriorates within 30 seconds of leaving the oil.
Premium scallops justify their price point when treated correctly. Here, the batter shields the scallop's delicate flesh from the oil's heat, keeping it moist and tender. A squeeze of lemon cuts through the richness without overwhelming. This is the luxury protein course—not as flashy as prawn, but technically more challenging.
Tips from diners
The scallop course is where the chef's skill really shows. Overcook it slightly, and it becomes rubbery. Here, it's always perfect.
An adventurous course that separates tourists from tempura enthusiasts. The shrimp head, when fried in batter, becomes entirely edible—the shell crisps and turns savory. There's a briny, intense shrimp flavor concentrated here. This is the nose-to-tail approach to tempura, showcasing zero-waste technique.
Tips from diners
Try the shrimp head if you're comfortable with unconventional textures. It's crunchy, savory, and reveals a different angle on seafood.
A vegetable course that demonstrates the chef's range. The peppers blister inside the batter, developing a sweet char. The outside remains light and airy. This is where umami and technique meet in the vegetable world. It's simple but requires precision to avoid heavy batter that would mask the pepper's character.
Tips from diners
The peppers showcase how good tempering technique can elevate simple vegetables. This is a must-try.
When maitake or other premium mushrooms are in season, they become a featured course. The earthy umami of the mushroom intensifies in the tempura batter. Multiple reviews highlight mushroom as a sleeper favorite—it's less showy than prawn but satisfying. The chef sources mushrooms from specialty suppliers, ensuring peak ripeness.
Tips from diners
Ask the chef what mushrooms are available that week. Mushroom tempura changes throughout the year.
Tempura Tenshin is an upscale tempura specialist featuring a 12-seat omakase counter. The restaurant is helmed by a Japanese tempura chef with years of experience creating seasonal tempura courses. Each piece is fried to order using premium ingredients sourced seasonally. The intimate counter setting creates a direct connection between diner and chef, allowing for real-time interaction and customization based on preference.
Book at least 2 weeks in advance. This is a small 12-seat counter that fills quickly due to its reputation.
Tempura is best experienced as omakase. Let the chef decide the order and progress—they build from light to rich, cold to hot.
The counter seating is intimate without feeling cramped. You can have a quiet conversation while watching the chef work.
Arrive hungry. Tempura omakase is a full-course progression. Budget 90 minutes and arrive with appetite.
Page last updated: