Ten Itsu: LaLaport Bukit Bintang City Centre's tempting new tempura omakase specialist

Ten Itsu tempts us for a new tempura experience in LaLaport Bukit Bintang City Centre, promising tempura omakase feasts as well as a la carte tempura specialities.

Harnessing seafood and vegetables from Japan, Ten Itsu turns tempura into a delicate, delicious delight - airy and light, crisp and clean, with gentle rice-flour batters that harbour fresh, fragrant produce.

With omakase sets starting at RM168 per person and a la carte sensations like shirako tempura, mentaiko tempura, awabi tempura, A5 wagyu steak tempura, uni tempura, zuwaikani snow crab leg tempura and tendon bowls, Ten Itsu tantalises with deep-fried distinctiveness.

Ten Itsu's counter setting embodies elegant simplicity, letting the chefs and their cooking be the star of the show. A private room is also available.

Ten Itsu's bounty of seafood, meat, vegetables and mushrooms represents the prime of the season, to be dipped in fluffy batter, deep-fried in golden hot oil, served with salt or daikon with tentsuyu sauce, honouring the true fritter-cooked traditions of tempura.

We explored the Itsu omakase menu (RM598 per person), which kicks off with Premium Seasonal Appetisers such as succulent shiro bagai, ginkgo nuts, hamachi with onion sauce and ikura with yuzu, all whetting the palate with wonderfully tuned tastes and textures.

Four courses of tempura come next: A plump whole sea prawn showcases the pure pleasure of expertly executed ebi tempura, subtly crackly to the bite, sweetly fleshy to the chew.

Ten Itsu takes pride in bringing in the best of Japan, including juicy corn with a naturally lovely liveliness.

Shirauo ice fish come beautifully bundled in oba leaves, bringing together sea and land with alluring aromatics.

Shiso uni is sensational, with a mound of sea urchin cushioned by citrusy shiso leaf tempura, a captivating contrast of creamy and crunchy textures.


An entree of Miyagi Pacific oyster is elevated with truffled caviar and dashi jelly, infusing the oyster's tender brininess with earthy umami.



The Chef's Special Course for our meal is a decadent layering of luxurious snow crab with shiro ebi white shrimp, currently at its pristine peak, topped with truffled caviar and lined with ikura for remarkable roe richness. A stellar course.

Four more tempura courses leave us superbly satisfied - ebi shanko mantis shrimp for crustacean comfort, firm lotus roots, melt-in-the-mouth sweet potatoes, and finally, lean kisu fish, a classic tempura favourite.

A Premium Kakiage Rice Bowl stands tall and triumphant with mixed seafood and vegetable tempura, including ebi and shiitake mushrooms, crowned with tempura onsen egg that runs flavourfully over the rice, finished with a choice of sweet sauce, Japanese curry or ocha tsuke. 

The rice bowl comes with a soothing, steaming asari clam soup, followed by seasonal fruits such as Japanese melon and cherries with yuzu sorbet for an uplifting finale.

A la carte treats are equally exceptional - the A5 Wagyu Sukiyaki Style with uni and tempura egg (RM138) is memorably mouthwatering, enhancing top-tier beef slices with heavenly bliss.

Mentaiko tempura topped with uni also packs a punch, pairing the mentaiko's savouriness with the sea urchin's sweetness with an embellishment of extra texture to talk about.




Ten Itsu 
Lot G-93, Level GF, Lalaport Bukit Bintang City Centre, Jalan Hang Tuah, Bukit Bintang, 55100 Kuala Lumpur.
WhatsApp: 011-3606-6881