What are the opening hours?

Tuesday 12:00 - 14:30 18:00 - 22:30 Wednesday 12:00 - 14:30 18:00 - 22:30 Thursday 12:00 - 14:30 18:00 - 22:30 Friday 12:00 - 14:30 18:00 - 22:30 Saturday 12:00 - 14:30 18:00 - 22:30 Sunday 12:00 - 14:30 18:00 - 22:30

Tentsuru

Experience the art of tempura at its finest. Tentsuru, an omakase-style specialty tempura restaurant For other enquiries, please email [email protected].

Savour novel tempura masterpieces characterised by Chef Kawaguchi’s creative flair and prized seasonal ingredients airflown from various prefectures in Japan, complemented by a touch of his handcrafted sauces that elevate each course. Seating Capacity:
Main counter: 15pax
Private counter: 7pax

For reservations, please call +65 8113 3612. Online reservation is not available at the moment. Websi

te: www.tentsuru.com.sg

Cancellation policy:
All reservations, no-shows, reschedulings, and cancellations must be made more than 72 hours prior to the date of the reservation to avoid incurring a cancellation fee of $120 ++ for lunch and $220++ for dinner per person. Corkage:
$80++ per bottle

Payment Options:
VISA, MASTERCARD, AMEX, JCB, UnionPay, Cash
*no NETS payment

Dress Code:
Smart casual

Parking Facilities:
Valet parking – $20
Mon – Sat Before 5pm - $4 for the first hour, $2 for subsequent 30min from 7am –5pm
Mon – Sat After 5pm - $5 per entry from 5pm – 7am the following day
Sun / Public Holidays - $5 per entry from 7am – 7am the following day
*GST exclusive

30/03/2026

Red Cornetfish, known as Aka Yagara in Japan, makes a rare appearance at Tentsuru.

A prized summer fish with a striking form, Aka Yagara is long and slender with an extended mouth and forked tail, growing up to two metres in length. Its elegant profile has often drawn comparisons to a dragon.

Master Chef Daiki Kawaguchi prepares it as sashimi, presenting the fish in its purest form. The flesh carries gentle sweetness and a light touch of fat, offering a clean and refined taste that is highly valued in Japanese cuisine.

Reserve your seat today: https://f.mtr.cool/debgbbxoed

28/03/2026

This Earth Hour, we take a moment to recognise what sustains us.

We believe that good food begins with respect for the earth and the people who cultivate it.

Seasonal ingredients are sourced at their peak, with partners who value quality and sustainability, and prepared with the understanding that nature's abundance is not infinite.

Make your next dining plan a conscious one. Book now: https://f.mtr.cool/juoesqtoea

25/03/2026

At Tentsuru, we believe that what sits in your glass should be as considered as what sits on your plate. This is why we created our own sake.

Crafted in collaboration with Kakuboshi Brewery, this Junmai Daiginjo-grade sake is made using 100% Kuranohana rice from Miyagi, polished to 44% for clarity.

Available in both 720ml and 300ml, this Tentsuru sake pairs well with white fish, carpaccio, and salads. Its fruit-forward profile and silky body do not compete with the food; they carry it forward.

This month, we are pouring it alongside our aka yagara sashimi. Reserve your counter seat and enjoy up to 25% off as a MyMillennium member: https://f.mtr.cool/lkpaaopohz

#日本酒

23/03/2026

The art of seasonal tempura begins with ingredient selection, and Master Chef Kawaguchi sources directly from Japan's most respected producers:

• Takenoko (Bamboo Shoot) - Kyoto: Tender bamboo shoots fried to maintain their natural crispness and distinctive earthy notes

• Hamaguri (Orient Clam) - Mie: Delicate clam tempura that highlights the ingredient's inherent sweetness and oceanic character

• Kumoko (Cod S***m) - Hokkaido: An adventurous seasonal choice with rich, creamy texture and nuanced marine flavour

Reserve your counter seat, and MyMillennium members enjoy up to 25% off your dining: https://f.mtr.cool/yqvkausuxv

20/03/2026

Looking back at our collaboration with Laurent Ponsot SAS: proof that the right setting matters.

Tentsuru offers an intimate environment where Master Chef Daiki Kawaguchi can deliver the standard expected of omakase dining.

Reserve our space for your next private gathering. We are ready to create an experience your guests will love.

Contact us via the link in bio.

18/03/2026

Sakura shrimp are prized for their delicate sweetness and natural pink hue, appearing only during short harvest windows each year.

In the Koto appetiser, they are paired with sesame tofu and served in a savoury ankake sauce with dashi, adding gentle umami depth while allowing the shrimp’s natural flavour to shine.

Prepared right in front of you by Master Chef Daiki Kawaguchi, each dish is crafted to ensure peak freshness.

Enjoy the omakase experience at Tentsuru by booking your seat, with MyMillennium members enjoying up to 25% off: https://f.mtr.cool/swjrbyzvwc

16/03/2026

Master Chef Daiki Kawaguchi's hands tell the story of years spent perfecting technique.

What you see in these movements is knowledge applied without hesitation. This is how omakase begins.

Reserve your table now, and MyMillennium members enjoy up to 25% dining privileges: https://f.mtr.cool/tyoaekiweo

13/03/2026

Seasonal selections are not a choice at Tentsuru. They are the foundation.

Master Chef Daiki Kawaguchi sources what is currently at its peak and prepares it with care. The result is omakase that reflects the present moment, not past habits.

Join us at the counter. Reserve now: https://f.mtr.cool/beueyavmoz

11/03/2026

In Japan, strawberries are favoured for desserts because of their natural sweetness and seasonal significance.

This custard mochi features strawberries alongside condensed milk ice cream and raspberry sauce, honouring a Japanese tradition of treating fruit as a prized ingredient.

Reserve your counter seat today: https://f.mtr.cool/dvxnnnhqqd

09/03/2026

Beyond the city’s pace, there is Tentsuru.

Here, the focus shifts to omakase prepared by Master Chef Daiki Kawaguchi and the people seated beside you.

Reserve your table now: https://f.mtr.cool/tkgbuisnpb

06/03/2026

In Japan, bamboo shoots signal the arrival of spring, appearing only during a brief harvest window when their sweetness and tenderness are at their peak.

This sense of seasonality is reflected in the Uguisu appetiser, which brings together bamboo shoots, asparagus, sweet onion, minced chicken, and pork.

Ingredients are selected according to seasonal availability, aligned in flavour, and prepared with care to express the time of year.

Secure your seats today: https://f.mtr.cool/uuhrojhigv

04/03/2026

Welcome to Tentsuru, where we cater to your needs beyond hunger.

The serene environment reduces stress naturally. The omakase by Master Chef Daiki Kawaguchi provides clean, quality nourishment your body can use. Leave lighter, calmer, and better equipped for what comes next.

Plan your visit today: https://f.mtr.cool/isljepgqjh

03/03/2026

Red cornet fish is sliced thinly for sashimi, allowing its clean flavour and delicate texture to take focus. In Japan, this fish is valued for its clarity and gentle sweetness when prepared simply.

The menu extends beyond this highlight. Buckwheat noodles are finished with premium dried mullet roe, seasonal vegetables and seafood are prepared as tempura, and custard strawberry mochi brings the experience to a close, alongside other dishes shaped by the season.

Master Chef Daiki Kawaguchi matches preparation to ingredient quality, ensuring each element is treated with balance and care.

Experience an omakase that respects what it serves: https://f.mtr.cool/rjqmrxrnpx

27/02/2026

Prepared personally by Master Chef Daiki Kawaguchi, February's tempura highlights ingredients chosen for their clarity and seasonal character:

• Shirauo | Ice Fish Tempura
Delicate ice fish fried in a light batter, layered with seaweed and aromatic kelp salt.

• Taranome | Mountain Vegetables Tempura
Wild mountain vegetables offer a gentle bitterness associated with early spring.

• Fukinoto | Mountain Vegetables Tempura
A complementary mountain vegetable, prepared simply to retain its natural flavour.

• Anko | Monkfish Tempura
Monkfish tempura, lightly fried to remove excess moisture, concentrates its delicate flavour and yields a crisp exterior with a succulent centre.

Book your table today, and for MyMillennium members, enjoy 25% off dining perks: https://f.mtr.cool/cddznyaohd

25/02/2026

A pause in the day when you can focus on what is in front of you, without distraction or haste.

Our Kuromame Ice Cream paired with Daigakuimo offers exactly that: house-made black soybean ice cream crafted from slowly simmered beans, creating a smooth texture and subtle sweetness.

It is served alongside deep-fried sweet potato, glazed in a light, sweet sauce that balances warmth with delicacy.

Reserve time for yourself today: https://f.mtr.cool/kffkpohmdi

23/02/2026

Master Chef Daiki Kawaguchi has curated this February selection, choosing what the season offers at its finest.

Tuna, scallop, herring roe, ice fish, monkfish, turnip, dried mullet roe, and many more.

Each ingredient has been assessed for quality and readiness before being included in the omakase.

Experience them now, before March brings a different selection: https://f.mtr.cool/hnekmtwdmt

20/02/2026

Master Chef Daiki Kawaguchi’s foundation was built in his father’s kitchen in Osaka, where he first learned that great cooking begins with respect for the ingredient.

At Tentsuru, this philosophy continues through selected appetisers this month:

• Koto Appetiser: Turnip carved into a chrysanthemum form, filled with seasoned pork and gently simmered in dashi.

• Uguisu Appetiser: Matsumae-style marinated herring roe, kelp, flying squid, scallop, abalone, and salmon roe, offering layered depth and savoury umami.

These opening dishes set the tone for an omakase experience grounded in seasonality and thoughtful preparation.

Reserve your omakase experience today: https://f.mtr.cool/wcahbuycec

17/02/2026

As we welcome the Chinese New Year, we extend our warm wishes to all who celebrate.

This season carries shared hopes for renewal, prosperity, and time spent around the table, values that resonate across cultures and communities.

From everyone at Tentsuru, may the year ahead be marked by meaningful moments and meals enjoyed together.

16/02/2026

Our karasumi is cured in-house over several weeks, allowing the roe to develop a concentrated salinity that complements the sweetness of flame-grilled hotate.

Sweet, gently charred, and briny, the dish is presented directly by our chefs at the counter and served immediately to preserve freshness and temperature.

Join us at the counter and MyMillennium members enjoy up to 25% dining privileges: https://f.mtr.cool/xlqqpxrktg

14/02/2026

Happy Valentine’s Day from everyone at Tentsuru.

We are grateful for the trust you place in us when you take a seat at our counter, and for the moments you choose to mark with us.

May your day be spent with good food, considered company, and time shared with those who matter most.

Reserve your next omakase experience now: https://f.mtr.cool/tmtspvhqeb

11/02/2026

The year stretches ahead with months of peak ingredients yet to arrive at our counter.

For those who have sat with us before, you know what that means. For those considering their first omakase experience, 2026 offers many chances to begin. The chef's focus remains constant: seasonal ingredients, traditional techniques, careful preparation.

Join us at the counter this year: https://f.mtr.cool/grilyyscva

09/02/2026

Tsuru appetiser showcases fresh tuna and spear squid this month, served simply as sashimi.

The preparation is minimal, allowing the clarity of flavour and natural sweetness of both ingredients to be experienced as intended.

The presentation honours tradition: clean, beautiful, and focused entirely on the quality of the seafood.

Secure your omakase reservation now: https://f.mtr.cool/lsukudxxts

Address

29 Tanglin Road, The St. Regis Singapore, Level 2
Singapore
247911

Opening Hours

Tuesday	12:00 - 14:30
	18:00 - 22:30
Wednesday	12:00 - 14:30
	18:00 - 22:30
Thursday	12:00 - 14:30
	18:00 - 22:30
Friday	12:00 - 14:30
	18:00 - 22:30
Saturday	12:00 - 14:30
	18:00 - 22:30
Sunday	12:00 - 14:30
	18:00 - 22:30

Website

http://www.tentsuru.com.sg/, https://www.tablecheck.com/shops/mcil-tentsuru/reserve?utm_source=instagram_organic_post

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