There’s a new tempura place in town—and it’s fast becoming our favourite one.
Named after the sound of the waves, Siosai Tempura Restaurant boasts authentic Japanese tempura. The restaurant has the culinary technique down to a T, especially with their Japanese head chef, Kojiro Shimamura, at the helm. Chef Kojiro hails from Nerima in Tokyo, and he’s had many years of experience in the kitchen.
At the restaurant, it’s designed like the tempura bars you would see in Japan, with the chefs taking center stage and the guests sitting at the bar or tucked into the small booths.
Once seated, guests will be attended to by servers who will—interestingly enough— kneel on the floor, Japanese-style, as they take their orders.
You can find your typical tempura fare—like shrimp—here, but you’d be surprised just how many kinds of tempura are on their menu, from vegetables to other kinds of meat like chicken, fish, squid or pork. They offer set meals that fill the stomach, complete with miso soup, a side dish and drinks.
Their tempura batter, as I noticed, was light and crisp. Whatever recipe Chef Kojiro came up with, he’s definitely found a way around the problem of the batter turning soggy if left uneaten. Even after taking breaks in between bites, the tempura was still crisp.
Their desserts are also served tempura-style, like the ice cream (yes, like fried ice cream!) and the cinnamon apples.
Siosai just recently opened last Friday, so be sure to stop by!
Opens Mondays through Sundays, 11AM to 11PM
Bonifacio District, 6000 F. Cabahug St, Cebu City, Cebu