Tenshin

With more than 20 years of experience, Tenshin’s head tempura chef Kenichi Ishikawa brings edomae-style tempura to The St Regis Kuala Lumpur. He is recognised for his talent in controlling the temperature of oil, vital to achieving a crisp coating when it comes to tempura. The satsumaimo (Japanese sweet potato) is one of his signature dishes, soft and tender inside yet perfectly crisp on the outside.