At Tentsuru, Executive Chef Daiki Kawaguchi’s limited-time “Memories of Goto” omakase is an evocative, deeply personal journey that transforms seasonal tempura into an artful tribute to his Nagasaki roots.
There is omakase, and then there is a transportive dining experience. Omakase-style Japanese tempura specialist restaurant Tentsuru at The St. Regis Singapore has just unveiled a limited-time menu that puts Executive Chef Daiki Kawaguchi’s heart and soul — figuratively, of course — on a plate.
Available for the months of July and September, “Memories of Goto” isn’t just dinner course by dinner course; it’s a heartfelt memoir disguised as a menu as told by Chef Daiki, a story of family traditions, childhood flavours, and masterful technique elevated to the sublime.
Chef Daiki, whose near 20-year pedigree includes Michelin-starred kitchens in Japan, calls this menu a tribute to his roots in Nagasaki’s Goto Islands. The result is a seasonal, meticulously-crafted flavour journey dripping with nostalgia and polish.
You begin with Grilled Suzuki (sea bass), served alongside vibrant summer vegetables and a house-made spice sauce — an appetiser that speaks of restrained confidence, letting the fish’s clean sweetness shine against a subtle, warming kick. Then comes Grilled Anago (saltwater conger eel) Nigiri that comes all smoky, briny, yet tender, a reminder that Japan’s culinary culture is as much about nuance as it is about precision.
Tempura, of course, is the star here. They come delivered in eight carefully-paced pieces, with highlights including the Uni Tempura, where buttery sea urchin is wrapped in aromatic perilla leaf for a herbal, oceanic pop, as well as the drool-worthy Miyazaki A5 Wagyu Tempura — an indulgent, marbled bite that’s all juicy umami beneath its delicate golden crust. Each piece demonstrates Chef Daiki’s skill in treating tempura as art: light, crisp, and never greasy, while retaining the pristine flavours of the ingredient within.
But the menu’s true emotional core is the Goto Niku Udon, the islands’ speciality. This is no ordinary noodle dish, but one made using a thousand-year-old te-yori (hand-twisting) method and camellia oil from the Goto Islands.
The result? Silken yet satisfyingly chewy strands that cradle meltingly-tender stewed beef, a deeply personal dish that channels the comforting warmth of family meals, but rendered with omakase-level finesse.
As for dessert? Coffee ice cream paired with cool, tender coffee jelly and bright cherry accents. It’s thoughtfully designed to reset the palate while carrying forward the meal’s themes of simplicity and clarity.
Complementing the entire experience is Tentsuru’s new signature sake, the Kura No Hana Junmai Daiginjo. Brewed by an award-winning sake producer in Miyagi Prefecture with Kuro no Hana rice polished to 44%, it’s light, floral, and pristine — a perfect pairing that lifts and frames the delicate flavours of tempura and seafood alike.
“Memories of Goto” is more than a seasonal special; it’s a rare opportunity to witness an accomplished chef lay bare his personal story through food. This tempura-focused omakase is recommended for diners who appreciate subtlety, tradition, and the kind of experience that lingers long after the meal is over.
Available only from 1 July through 31 August 2025, “Memories of Goto” omakase at Tentsuru is priced at S$460++ per person. Advanced reservations highly recommended.
Tentsuru
Address 29 Tanglin Rd, 2nd floor, The St. Regis Singapore, Singapore 247911 (Google Maps link)
Opening Hours 12pm to 2.30pm and 6.30pm to 10.30pm Tuesdays to Sundays; closed on Mondays
Web tentsuru.com.sg
Instagram @tentsurusg
Facebook tentsurusg
Reservations book here
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