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 Tenmasa opens at CrownCrown Macau's Tenmasa Japanese restaurant officially opened last Friday. Tenmasa is a rare find: a high-end Japanese restaurant that makes you feel at home. This restaurant is all about family, tradition and of course, extraordinary tempura. It is the first of the famed group to open outside of Japan, and Yoshiaki Hashii, the founding family’s third-generation owner (since it opened in 1937), has brought five hand-picked chefs to the Crown Macau, to ensure the quality and the traditional style of cooking lives on. The other family involved in bringing Tenmasa to Macau is, of course, the Ho family. During frequent visits to Japan, Stanley Ho passed on his passion for Tenmasa to his son, Lawrence, joint owner of the Crown Macau, who persuaded the group to come here. Chef de Cuisine Takenori Noguchi is only too happy to explain the intricacies of tempura dining, even though it may be hard to draw the average guest’s attention away from the stunning views of the harbor. “There are some people who just don’t listen, and dip their tempura any way they like,” he laughs while gently cooking a Fresh baby Maki brown shrimp in special cooking oil from Japan. “But fortunately most people do listen, because it does affect the taste.” Tempura counter chefs are required to have at least eight years of experience inside the kitchen before they can come out and interact with guests. Tenmasa tempura is indeed quite different from an average restaurant, in that the batter around the seafood or vegetables is extremely light. Light Japanese snacks and side dishes are also worth sampling. Tenmasa  |
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Destination Macau is published by the Red Ant Media Group, a Hong-Kong based network of media professionals, which also publishes Destination China, a quarterly magazine.
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