Ippoh Tempura Bar by Ginza Ippoh Review

Japanese food is not exquisite, especially this century-old Japanese food store in Japan, this is a branch in Singapore, the exquisite and elegant dishes are very pleasing to the eye, the environment is not to say!

I am not biased, but the restaurants under the roof of Singapore are of an extraordinary level. For example, I had dinner at Ippoh Tempura Bar by Ginza Ippoh a few days ago, and their tempura was significantly different from other homes. The tempura crispy skin here is as transparent and light as the flapping wings, and there is no crisp grain of hard clams. In fact, this practice has been passed down for 5 generations, and there is no change. It wasn't until Singapore that Chef Masaru Seki made a little compromise, creating two new dishes but the boss still adheres to the tradition - the first is extra crispy seaweed fried rice, sprinkled with Shanghai gall, caviar and mustard. The other is cold noodles for the main meal. You have to pay attention to the details of Japanese meals, and only the nuances can enjoy the special flavor and taste. For example, they only use safflower oil to fry food, which is springy and clean, and can hardly render the food taste. Crispy pulp has no seasoning at all, mainly to keep the original flavor of the material. The chef also recommends suitable seasoning/glaze when he presents each dish. My favorite is tempura sweet potatoes and lotus root. Because the chef deliberately cut thicker than other restaurants. Frying at low temperatures until seven minutes cooked and then pushing out the excess oil at high temperatures, I finally bite almost "al dente", very refreshing. The most pleasing thing is that the price is not expensive, it is lunchtime.