Located at Como Dempsey, Ippoh Tempura’s intimate interiors set a relaxing atmosphere that serves as a backdrop to tuck into Osaka-style tempura. This style is very particular that it uses cottonseed oil instead of sesame oil; in Singapore, the chefs only use soft water from Hokkaido in the batter to bring out the tempura’s light texture. Almost 100 per cent of the seafood and 90 per cent of the vegetables are from Japan, and many are seasonal items. The sea urchin tempura with caviar is essentially seaweed wrapped with a crisp batter, and topped with premium uni and Kristal caviar. Another mouth-watering treat, the live shrimp with shiso leaf is deep-fried just right and the aromatic shiso leaf enhances its sweetness. Diners can also indulge in various types of alcohol, including sake, wine, umeshu, whisky and shochu. Need help choosing? The staff can recommend tipples based on your preferences.
The restaurant serves a great variety of sakes. If you’re having trouble picking one, order the Sake Sommelier Tasting Set, which offers three different types.
1. Live shrimp with shiso leaf 2. Shrimp toast
3. Sea urchin tempura with caviar