Ippoh Tempura Bar

ABOUT

The wait is over. Hailing from Osaka, the highly-exalted tempura restaurant, Ippoh, has finally set up shop on our sunny shores. Loved by gourmands for turning what is assumed to be a simple deep-fried dish into an art form, Ippoh will now introduce Singaporeans to its perfectly-cooked tempura with ...More

The wait is over. Hailing from Osaka, the highly-exalted tempura restaurant, Ippoh, has finally set up shop on our sunny shores. Loved by gourmands for turning what is assumed to be a simple deep-fried dish into an art form, Ippoh will now introduce Singaporeans to its perfectly-cooked tempura with Ippoh Tempura Bar by Ginza Ippoh. Based in the sleek and stylish COMO Dempsey compound, Ippoh Tempura Bar serves a handful of small appetisers and tempura dishes guaranteed to astound and dazzle. The secret to these exquisite nibbles is in the restaurant’s use of fresh and premium ingredients, such as top-quality safflower oil. Furthermore, the chefs painstakingly fry each piece of tempura individually to ensure that the oil at the optimal temperature so that the tempura attains its crispy golden layer. With a small seating capacity of 18, including a 12-seat tempura bar, dining at Ippoh Tempura Bar by Ginza Ippoh promises to be an intimate affair with its warm, personalised service. While an a la carte menu is available, we prefer the lunch and dinner set menus, which feature varying amounts of tempura, pickles, and rice. A selection of sakes, wines, and beers are also on-hand to complement a dining experience you won’t forget. (Aug 2017)

THE BUZZ

"Chef Seki's batter is an ethereal combination of flour, egg yolks and Japanese water, which turns lightly crisp in the safflower oil that he prefers. There's hardly a hint of grease when biting into each course, testimony to the age-old techniques that the master chef employs." -Epicure Asia "Ippo ...More

"Chef Seki's batter is an ethereal combination of flour, egg yolks and Japanese water, which turns lightly crisp in the safflower oil that he prefers. There's hardly a hint of grease when biting into each course, testimony to the age-old techniques that the master chef employs." -Epicure Asia

"Ippoh's open concept also allows diners seated at the tempura bar to witness the chef individually frying each piece of tempura - shrimps, fish, vegetables, and other munch-worthy goodies that you can mix altogether in a ten-don rice bowl." -Honeycombers

DISHES WE LOVE

Tsuki Set, Sesame Tofu with Sea Urchin, Shrimp Toast, Anago Fish, Seasonal Fruit from Japan