8 best tempura restaurants in Hong Kong

Feature image courtesy of @foodmeupscotty

It takes years to master tempura, that’s why some of the best places in Hong Kong tend to be old restaurants that have passed down the secrets for generations.

You need to master the best ratio for your batter, the optimal temperature for the frying oil and the period of time each ingredient needs. As ingredient varies, so does its size and the conditions needed for the best tempura. Here’s our top picks of tempura restaurants in Hong Kong.

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Tempura Uchitsu

The newest addition to Four Seasons Hotel and to the tempura scene is Tempura Uchitsu. It finally opened last October and caused an uproar amongst local foodies. For the tempura-only menu, the chef uses two batters (one thicker one thinner) for different ingredients.

The chef’s skills and experience can be shown in the first course, the tempura prawn that looks like it is standing. It is almost an impossible feat but chef Hara Eisaku’s done it.

Tempura Uchitsu, 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 2307 6281

Tenkai

Tenkai has seasonal ingredients flown in daily from Japan to make the best tempura every day. Master chef Nagasawa leads the kitchen to make each tempura experience unique. There are also different salts for you to choose from, though the chef will give you a recommendation of what to use for each course. The eel tempura is a must-have, it literally melts in your mouth.

Tenkai, G/F, 17 Aberdeen Street, Central, 2559 0737

Ippoh Tempura Restaurant

Ippoh is a staple among the tempura scene. The brand started in Osaka 150 years ago and Hong Kong is the only overseas branch so far. The restaurant has a bar counter with eight seats surrounding the frying station so guests can see all the action. Its tempura prawns and sweet potato will be sure to surprise you. Did you know that you can have the crispy prawn head whole?

Ippoh Tempura Restaurant, G/F, 39 Aberdeen Street, Soho, Central, 2468 0641

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Tenshu Tempura & Sashimi Restaurant

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Tenshu serves tempura omakase at its best. With perfect control on batter thickness and oil temperature to make the most beautiful tempura. Chefs will serve the tempura courses one by one, placing each piece in front of you fresh from the frying pot.

Tenshu Tempura & Sashimi Restaurant, Shop A, G/F, Lam’s Building, 6-10 Kau U Fong, Sheung Wan, 21471288

Ten Yoshi

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You can tell someone is a master at their craft by how calm and collected they are. At Ten Yoshi, the chefs seem to be frying tempura leisurely on the surface, but every piece cooked to perfection. Every step of the frying process is rehearsed, because tempura is also a performance for guests.

Ten Yoshi, 9/F, Henry Centre, 42 Yan Ping Road, Causeway Bay, 2805 7848

Tempura Taki

Tempura Taki is a contemporary tempura restaurant with the skills to back it up. The tempura bar is next to the wall painted with graffiti of tsunami waves, with velvet bar chairs lined up facing the chef. Chef Eric Chan is known for the paper thin batter he uses and life-like tempura creations. Some stand out tempura courses include the mantis shrimp and the seasonal river fish.

Tempura Taki, 8/F, The Loop, 33 Wellington Street, Central, 2881 0033

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Nadaman

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Nadaman has been serving kaiseki cuisine since 1830, and its first overseas branch found its way into Island Shangri-La. Although Nadaman is often known for teppanyaki, it also has a tempura kaiseki course. You can also order ala carte tempura items, such as assorted seafood and vegetables.

Nadaman, 7/F, Island Shangri-La Hong Kong, Two Pacific Place, 88 Queensway, Admiralty, 2820 8570

Agehan

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Agehan in Landmark is local’s all-time favourite for tempura bowls. From regular to king-sized tempura rice bowls, it can accommodate any and all stomaches. Remember to mix in the minced radish on the side to your sauce so really bring out the best flavours.

Agehan, Shop 208-210, 2/F, The Forum, 8 Connaught Road, Central, 2523 4332