Ginza Tendon Itsuki | Tanjong Pagar | Review

A collaboration between popular chain Ramen Keisuke and Japanese restaurant Ginza Itsuki Sushi, 𝗚𝗶𝗻𝘇𝗮 𝗧𝗲𝗻𝗱𝗼𝗻 𝗜𝘁𝘀𝘂𝗸𝗶 specialises in tendon bowls known locally for their cheap prices and sizable portions. Served in porcelain bowls by 400-year-old Japanese brand Arita, the initial two offerings – special and vegetable tendon – have expanded in flavour and ingredients to include the likes of 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 & 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺, 𝗕𝘂𝘁𝗮 𝗧𝗮𝗺𝗮 and Seafood.

The tempura ingredients, ranging from prawns to chicken breast and vegetables, are coated in a batter, made with Japanese flour, just thick enough to provide a crunch and fried just right to obtain a succulent inner texture and a light golden hue coating. To retain a rich taste and nutrients, the meat and vegetables are fried at different temperatures – the meat at 170 to 175 °C and the vegetables at 160 to 165 °C.

Each tendon, otherwise known as tempura donburi, also comes inclusive of miso soup and chawanmushi. The chawanmushi is silky smooth, apparently a result of using more yolks, and perfectly seasoned. The Special Mix features prawns, chicken breast pieces, vegetables like sweet potato, green beans and mushroom. As for the Chicken & Mushroom, patrons can expect chicken thigh and breast pieces and vegetables like shimeji shiitake mushroom. The Buta Tama, as its name says, features pork loin slices and vegetables. All bowls also come with a half-boiled egg, cooked with a slight outer crisp and runny inside.

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