Discover the Art of Tentsuru’s Tempura and Henri Giraud’s Champagne with their limited time pairing menu!
CONTENT: Yiew Kai Jie
Nestled within the opulent walls of The St. Regis Singapore, Tentsuru offers an extraordinary dining experience that elevates the art of tempura to new heights. Under the expert guidance of Master Chef Daiki Kawaguchi, this restaurant focuses on omakase-style dishes showcasing seasonal ingredients airlifted directly from Japan, ensuring that each fried dish bursts with authentic flavor. The establishment has recently collaborated with Henri Giraud to introduce a refined tasting menu that pairs exquisite Japanese tempura with some of the finest French champagnes, creating a symphony of Japanese and Parisian flavors that delight the senses.
The journey begins with the Salmon Kinoko Mizurei Age, where crispy fried salmon is artfully paired with marinated mushrooms and grated daikon. This dish is complemented by Henri Giraud Esprit Nature “G”, a champagne that exudes brightness and energy, featuring notes of sliced pineapple and dried peach. The champagne’s effervescence cuts through the richness of the tempura, enhancing its delicate flavors while providing a refreshing contrast. Each sip elevates the dish, making for a harmonious start to the meal.
As diners progress through the tasting menu, highlights include a selection of meticulously crafted tempura, including Kurumaebi (tiger prawn) and Kisu (whiting). The Kurumaebi, prized for its firm texture and sweet umami flavor, pairs beautifully with Henri Giraud Hommage au Pinot Noir, which melds red plum and mint notes for a rich yet balanced experience. The lightly battered Kisu tempura enhances its natural sweetness and umami flavor, while the champagne’s lightness allows each bite to shine. The meal continues with indulgent shellfish options like Hotate (scallops), served alongside Henri Giraud Blanc de Craie, whose aromas of citrus oil and fresh pear perfectly complement the scallops’ delicate sweetness.
The main course showcases Anago Don, a sea eel rice bowl topped with egg yolk tempura, paired with Henri Giraud Dame Jane Rosé. This champagne’s explosion of red fruit aromas elevates the dish to new heights, creating an unforgettable pairing that lingers on the palate. To conclude this luxurious culinary journey, guests are treated to a seasonal dessert featuring Henri Giraud Jelly in Persimmon, where tangy champagne notes contrast beautifully with the natural sweetness of seasonal fruits. This exquisite tasting menu at Tentsuru celebrates the artistry of tempura and exemplifies how thoughtful champagne pairings can enhance each dish, making it a must-visit destination for culinary enthusiasts seeking an exceptional dining experience.
The Tentsuru X Henri Giraud pairing menu (S$350++ for public, S$300++ for My Millennium members) will only be available from now until 17th November 2024. Guests can reserve online
Tentsuru is located at The St. Regis Singapore, 29 Tanglin Road, Level 2, Singapore 247911
