Millenia Walk has its own kind of noise, a quiet one but still a special kind. Shoes on polished floors, shopping bags brushing past, the low murmur of a mall that never quite rests.
Then I stepped through the entrance of Tenshima, and the sound changed. Muted tones, the faint scent of wood, and at the centre of it all, the soft hiss of batter meeting hot oil. That sound became the room.
Inside Tenshima at Millenia Walk
The restaurant limits each service to ten diners. I took my place at the Japanese cypress countertop, with granite, washi and copper details around the room.
Tenshima says the materials were chosen partly because they don’t retain the smell of frying oil easily. From my seat, I had a clear view of Chef Shima working over the fryer, so much of the cooking happened directly in front of me.
For a wider look at how Tenshima compares with other high-end dining rooms in the city, this best fine dining restaurants in Singapore roundup brings together some of the names shaping Singapore’s high-end dining scene.
A Star, and a Question
Tenshima earned its first Michelin star in the 2026 Michelin Guide Singapore. That’s the timely reason to visit now. For me, though, the more interesting question was simpler: can fried food feel restrained?
Chef Takahiro Shima’s answer is technique. He adjusts batter thickness and oil temperature for each ingredient, depending on its moisture, size and even the conditions of the day. Each piece is fried to order and placed in front of you moments later. The seasonal produce comes from different regions of Japan.
The Tempura Omakase, Piece by Piece
Lunch is S$250++. It brings a signature appetizer, a palate cleanser, seven kinds of tempura, a specialty and a signature tempura, a rice course and dessert. Dinner is S$450++ and expands to three seasonal appetizers, three specialty tempura, and a third rice option.
The menu follows Japan’s seasons, so I can’t promise you’ll see the same pieces I did.
From Hot Oil to Plate
Among the pieces that arrived was the tiger prawn, with its head and body fried separately. The head came with a brittle crunch. The body was softer, holding a natural sweetness the light batter didn’t cover. I paid closer attention to the batter as the meal went on. It stayed thin enough that the seafood remained the point.
Scallop, Uni and Sweet Plum Paste
The scallop was one of the softer pieces in the meal, with a crisp exterior and a centre that stayed tender. The sweet plum paste gave it some acidity, which helped cut through the richness.
I had a similar reaction to the uni on nori tempura. The sea urchin was creamy, while the seaweed added a sharper, crisper texture. For me, that contrast worked better than the richness of the uni on its own.
Tendon or Tencha
The savoury courses close with a choice of tendon or tencha. Dinner also offers anagodon. The tendon felt like the warm, grounding note after a sequence of precise single bites.
The Sweet Potato Tempura That Ends the Meal
By dessert, I was already full, but the sweet potato tempura was the piece I wanted to finish. The centre was soft and naturally sweet, with none of the fibrous texture I usually expect from sweet potato.
I liked it more with the milk ice cream. The contrast in temperature made the sweetness feel cleaner, and the crisp exterior kept it from becoming too heavy.
The Hospitality
For me, the staff were attentive and consistent throughout the meal. At this level of luxury, that kind of attention matters.
Nothing felt half-hearted. Each course was explained clearly, and the staff seemed to know when to speak and when to leave us to eat. It felt professional and, more importantly, honest.
Notes Before You Book
- Address: 9 Raffles Boulevard, #01-09/10, Millenia Walk, Singapore 039596
- Closest MRT: Promenade
- Lunch: Tuesday, Wednesday and Friday to Sunday, 12:30pm to 3pm (last seating 1:30pm)
- Lunch closed: Monday and Thursday
- Dinner: Tuesday to Sunday, 6:30pm to 10pm (last seating 8pm)
- Price: Lunch S$250++, dinner S$450++ per person, before drinks
- Reservation: Through TableCheck, or by phone at +65 6226 6666 or email at reservations@ten-shima.com
- Parking: Paid parking available at Millenia Walk
With only ten seats, book ahead for weekends, especially Sunday lunch. Mention any dietary needs when you book. The menu centres on seafood and batter, so not every request can be accommodated.
Leaving the Counter
For me, Tenshima felt like a focused kind of indulgence. I liked being able to eat the premium tempura slowly and notice the difference between the seafood and vegetables without too much distraction.
I enjoyed the stillness of the counter, though I can see some customers finding the pace a little slow. I was treated well, but at this price, whether it feels worth it depends on how much you want to explore tempura in this format.
For me, the art is mostly in the control of the heat and timing, not in anything flashy.
