Introduced to Japan by the Portuguese in the 16th-century, tempura may seem like nothing more than deep-frying a bit of batter-coated shrimp and vegetable. In the right hands, however, this delicate art can be transcendent with its combination of golden batter and luscious filling. From the uber-traditional to the more modern interpretations, here are our list of top 5 tempura eateries.

Inagiku

Inagiku in Tokyo was established in 1866 and for the past hundred years, established itself as one of the best tempura restaurants in Japan. When it started expanding overseas, a branch was opened in The Four Seasons Hotel, and it has quickly become the local favourite for tempura. The secret behind the restaurant’s success lies in the tempura oil. The oil used in all Inagiku restaurants is refined with Nagana white sesame and is imported from Japan. For a personalized experience, sit at the tempura bar, where you will be personally served by the tempura chef, who will happily assist you in condiment selection as well as making sure that each piece is fried to your preference.

For reservations, please call +852 2805 0600.

Tenmasa

Macau may seem quite a way to go to eat some tempura, but not when the restaurant in question is Tenmasa. The original branch in Tokyo has over 75 years of history, having served everyone from Gandhi, General MacArthur and Charlie Chaplin. So why did Yoshiaki Hashii, the grandson of founder Masaji Hashii, decide to open the first branch outside of Japan in Macau? The story goes that both Yoshiaki’s grandfather and father were approached by a loyal customer named Stanley Ho, who repeatedly asked the Hashii men to open a branch in Macau. So when the time finally came to expand overseas, the Altira Macau seemed a natural choice. Tenmasa uses cuts of fish normally only reserved for sashimi for its tempura dishes, which includes oysters, abalone and sea urchin. Tenbara, a deep fried cake made with abalone, prawn and vegetables, is also famous here. Vegetable tempura includes Japanese pink ginger and gingko nuts while desserts include caramelized sweet potato tempura with brandy and ice cream tempura.

For reservations, please call +853 8803 6611.

Ten Yoshi

Situated one floor below its more famous sister restaurant, Sushi Hiro, Ten Yoshi is undoubtedly the best tempura restaurant in Causeway Bay. Seated at the tempura bar, the experience here is not unlike an omakase experience at a sushi bar. First, the choice of fish to be battered and fried here far exceed the usual shrimp and vegetable selection. Rather, you can choose from a variety of seafood such as smelt, half beak, sweet fish, sillago, conger or moray eel, abalone and shark, while the vegetables include the exotic-sounding butterbur flower and wild rocambole. Second, the chefs here are considerate and will make sure that each piece is served one at a time and that you’re ready for your next one before serving it, ensuring that every bite is fresh and piping hot.

For reservations, please call +852 2805 7848.

Nadaman

Although Nadaman in Tsim Sha Tsui may be more famous for its multi-course kaiseki dinners, one of its most successful courses always turns out to be its tempura course. From the a la carte menu, the tempura selection may seem small and not overly original, with only shrimp, sea eel and Japanese whiting fish to choose from. The vegetables are similarly predictable with sweet potato, pumpkin, mushroom and shishito peppers. But there is a reason that these are the staples of a traditional tempura menu, and the light batter and perfectly controlled degree of doneness for even the most delicate fish show that here, quality trumps originality every time.

For reservations, please call + 852 2733 8751.

ANA Gura

The new kid on the Lan Kwai Fong block is ANA Gura. The hip restaurant is primarily black with 40-feet glass windows that overlook Central. But don’t worry, this restaurant is not all style and no substance, especially when it comes to tempura. The tempura bar is designed around Chef Eric, whose career started at the famous sushi restaurant Kenjo and also included a six-year stint at Inagiku. Fans of his include Donald Tsang and Tony Leung. For ANA Gura, he has designed a comprehensive and separate menu of over 60 types of tempura, including more delicate items such as Hokkaido sea urchin and Japanese clams. It also helps that the restaurant flies in fresh seafood from Japan daily, so the tempura fish is always of top quality.

For reservations, please call +852 2840 1401.