Best UMI Tendon with Seaweed Batter You Must Eat Before You Regret

UMI Tendon

Tendon Kohaku @ Clarke Quay

Tendon Kohaku is popular among Singaporeans that offers tempura. Tendon is a Japanese traditional rice bowl dish, which consists of deep fried fish, prawn and vegetables. Tendon Kohaku's tempura is not even crispy but flavourful with variety of seafood and vegetables. The tempura chefs use the best seasoning batter for their tendon that made the tendon so delicious. They regularly launch new seasonal tendon with different batter and sauce, and deep fry other types of seafood and vegetable. 

UMI Tendon

It was not my first time eating tempura at Tendon Kohaku. I visited this restaurant again to try UMI tendon, which was limited to certain period. UMI tendon had sea urchin, ama-ebi and ikura (fish roe). The tempura was coated with additional seaweed batter. Ama-ebi was specifically wrapped with ooba leaves. Seasonal tendon was usually more expensive, SG$23++ for ala-carte than the regular tendon but it was worth to try the taste. Set meal was SG$27.50 including udon. U can upsize the fragrant Japanese rice by adding SG$1.

UMI Tendon

There were two pieces of dory fish tendon, ample amount of Ikura, one prawn, one sea urchin, one Ama-ebi, one King Crab stick, one Harima-oyster and one Hokkaido scallop. Tempura was coated with seaweed batter except sea urchin and ikura. The seaweed batter was thick, ranged from crispy to crunchy texture. It was so delicious that I was addicted to it at first bite. The seaweed taste was neither too strong nor mild, the level of seaweed taste was just right without compromising the natural taste of the seafood and other seasoning.

Ama-Ebi

Ama-ebi tempura were sweet shrimps wrapped with ooba leaves, then dipped with seaweed batter before they deep fried the ebi. Ama-ebi tendon was absolutely crispy outside but juicy and savoury inside. Seaweed batter and ooba leaf enhanced the flavour of tempura and increased my appetite.

Dory fish

Tendon chefs fried two pieces of big and meaty dory fish tempura. It was fresh but it would taste bland without the flavourful seaweed batter. Fish tempura was mouth-watering with Hokkaido white rice mixed with original Kohaku sauce. Fish was crispy rather than crunchy. The remaining seafood and vegetable tempura were crunchy. 

King Crab Stick

There were two elongated tempura sticks lightly coated with original Kohaku sauce. At first glance, I thought there were two normal prawns. In fact, one was prawn and another tempura was King Crab stick. These two tempura were quite crunchy with strong natural flavour of prawn and crab meat.

Scallop and Harima-oyster

It was true to its reputation that tempura was fantastic and made with fresh ingredients imported from Japan. The glorious Harima-oyster and scallop tempura were coated with seaweed batter and fried together in one chunk. However, food was not oily.

Original Tendon Kohaku

Original Tendon Kohaku consisted of chicken, prawn, vegetables and other seafood, which was the most popular item on the food menu. All tempura ranged from crispy to crunchy on the outside, tender and sweet inside. There were two types of rice available; Hokkaido white rice or Japanese 16 multi grains for healthier option without additional charge.

Original Tendon Kohaku

Comprising two big prawns, long beans, shiitake mushroom, carrot, pumpkin, dory fish, chicken and squid served atop a generous bed of traditional Japanese rice, it was the most value-for-money for Japanese tempura ala-carte. The expected damage was SG$15 only and SG$19.50 for additional udon. Price was affordable and portion was very filling.

Tendon Kohaku at The Central, Clarke Quay

We went to Suntec City umpteen times and I noticed that the queue was too long. I decided to go early for UMI tendon at The Central, which was less crowded than other branches at Suntec, Bugis and Boat Quay. In addition, there was a sheltered carpark and shorter walking distance to the restaurant. We arrived around 5:30pm to avoid the crowd as we have two babies and strollers. After we finished our pleasant dinner at 6:30pm, less than half of the restaurant were occupied. We really enjoyed our food in a less cramped restaurant.

Tendon Kohaku at The Central, Clarke Quay

Tendon Kohaku at The Central, Clarke Quay

Tendon Kohaku Food Menu

Eating freshly deep fried tempura coupled with fragrant Japanese rice is very satisfying. In Suntec City branch, there's always a long queue when it opens, all for the opportunity to indulge your craving for tendon. It's absolutely worth braving the queue for wallet friendly and delicious tendon. I highly recommend this restaurant, Tendon Kohaku especially limited seasonal UMI tendon for dining pleasure.



Location:

At Clarke Quay Central, 
#B1-52, 53
The Central
6 Eu Tong Sen St,
Singapore 059817

At Suntec City Mall, it was situated close to Eat At Seven, a Japanese food town. 
#03-310/311,
3 Temasek Blvd,
Singapore 038983

Singapore branches open for lunch fro 11:30am to 4pm and dinner from 5pm to 10pm

In Malaysia, 
J's Gate Dining,
Level 4, Lot 10,
Kuala Lumpur, Malaysia
Opening hours from 11am to 9pm everyday


Parking

Clarke Quay Central,

There are two family parking lots in every parking level but those are always occupied.

Monday to Friday before 5/6pm	$2.20/hr for first hour, $1.10 for next subsequent 30min from 6am to 5pm
Monday to Friday after 5/6pm	$3.50 per entry from 5pm to 6am the following day
Saturday	$2.20 for first hour, $1.10 for next subsequent 30min from 6am to 5pm, $3.50/entry from 5pm to 6am the following day
Sunday or Public holidays	$3.50 per entry from 6am to 6am the following day

Suntec City Mall,

Monday to Friday before 5/6pm	$2.20/hr for first hour, $1.10 for next subsequent 30min from 7am to 5pm
Monday to Friday after 5/6pm	$2.20 per entry from 5pm to 7am the following day
Saturday	$1.10/hr from 7am to 5pm, $2.80/entry from 5pm to 7am the following day
Sunday or Public holidays	$1.10/hr from 7am to 5pm, $2.80/ entry from 5pm to 7am the following day