My team is off to meet up with Madame Taekwondo in Shenzhen this weekend leaving yours truly behind in Hong Kong. Rather than going up to SZ myself, I decided to stay local. Tempura Suzuki (天婦羅鈴木) and Tempura Tenon (天婦羅天穩) have long been on my to-do list so this was the perfect timing to cross one off that list. Tempura Suzuki eventually got the nod with its proximity to my next destination after lunch.
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I didn’t recall visiting the 10-seater counter-only restaurant before but judging from how they replied to me via WhatsApp with my surname (I didn’t initially tell them my name), there was a chance that I have visited a restaurant within their group before.
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During lunch service, there was a choice of two tempura sets: a basic course set ($580) and a premium omakase course set ($1,580). Since I wasn’t in the mood for a big feast, I went with the simpler tempura set.
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Deep-fried sesame tofu (胡麻豆腐) — The thin batter of the homemade sesame tofu worked really well with the dashi.
The delicate, deep sesame flavors were complemented nicely by a subtle hint of wasabi.
Shrimp head — I got not one but two shrimp heads!
As always, crispy and very delicate.
Shrimp — Fresh and springy. No wonder it’s always a fan favorite. (And no, I didn't get two shrimps despite having two heads!)
Red eggplant (赤茄子) — Crispy on the outside and soft, melt in the mouth inside.
One of the best memorable item of the meal this afternoon.
Thread fish (姫魚) — Silky but not overly oily. I liked the mild flavor of the fish with minimal seasoning, and just a few drops of the zesty lemon juice already made a huge difference.
Myoga ginger (茗荷) — As expected, there was some extra heat from the ginger but it was relatively light.
At this point, I took a break from the deep-fried goodness. Next up, a refreshing dish of cuttlefish sashimi.
The cuttlefish itself was soft in texture and not overly flavorful, but fortunately, the bonito consommé jelly, tomato, and perilla flowers came to the rescue. A touch of shiso helped elevate the overall flavors.
Japanese red pepper🌶️ (紅椒) — Very very juicy.
Love this.
Scallop — Two thin slices of scallop tempura were served with truffle salt.
Maitake mushroom (舞茸) — Apart from the shrimp, the vegetables has apparently become a highlight of this meal. The highlights started with the eggplant and red pepper, and continued with this maitake: crispy, tender, and deeply satisfying.
Sea eel (穴子) — Another one that works well with the thin batter.
This looked like the same sea eel tempura but served with a homemade sea eel sauce (鰻魚汁), topped with sancho pepper, and wasabi. Of course, the highlight of the dish was the crispy fish bone which delivered a lovely crunch.
I usually choose tendon (天丼) with a freshly fried kakiage whenever possible but this afternoon, I wasn't offered a choice anyway.
The tendon was served with some nice pickles.
And a bowl of red miso soup.
Dessert was a scoop of coconut ice-cream and homemade yokan (羊羹). A sweet ending to my relaxing tempura lunch.
Service was outstanding today, and that matters especially with all the different Japanese ingredients in the meal. The only thing I felt a little gutted about was not choosing the more luxurious set with all the premium ingredients.
Food Rating: 7.1/10
Price: $$$$
Address: 1/F, 11 Stanley Street, Central, Central, Hong Kong
Closest Metro Station: Central
Tel: +852 2861-0018
Opening Hours: 12:00pm - 3:00pm, 6:30pm - 11:00pm daily
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