Traditional eatery Obihiro Hageten dishes up top-notch tempura

There’s a lot to admire about perfectly fried tempura with its crisp translucent layer of batter encasing quality ingredients, where its flavour has not been affected by the oil and heat.

It’s no small feat to accomplish. Here to spread its wings from Hokkaido is Obihiro Hageten, a traditional eatery which has been serving amazing tempura for three generations.

The stark difference from other tempura restaurants in Hong Kong lies in its unassuming setting, tucked away on the second floor of Elements in a room where the tables are not adorned with tablecloths.

The special 14-course tasting menu at HK$780 with an additional HK$168 for wine pairing is a welcome departure from the hefty costs at other tempura places in the city.

Highlights of the tasting menu include the fresh tomato appetiser. It might seem a strange thing to rave about, but the incredible flavour of the produce from Hokkaido, served with shaved radish and ponzu, prepares our palate for the fried items to come. One of our favourites is tempura ginkgo nut. The chef takes the time to thread out the bitter centre before frying, giving us a crispy bittersweet version we had never previously experienced. The chef also shows his skill as the tempura seaweed wrapped sea urchin remains intact without cooking the uni within. Hokkaido sweetcorn and mushroom are also amazingly fried without cooking the produce, and you can taste the freshness of the ingredients.

Eating your way through multiple courses of fried food can be taxing, but if you decide to visit for Obihiro Hageten’s lunch or à la carte menu, you will not be disappointed.