Portrait of Takenori Noguchi
i. Biography
The Tenmasa name is carried here through tempura: batter mixed by eye, oil managed by feel, and ingredients handled with the restraint the form requires.
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Tempura training depends on repetition before assertion. Takenori Noguchi trained at Tokyo École Culinaire Kunitachi (1997), then worked within the Tenmasa line as Chef de Cuisine at Tenmasa at Altira Macau, China. He is today Executive Chef of Tenmasa at Altira Macau, where the craft remains centered on precision rather than formula.
Signature
Signature dishes include Daily tempura batter, Tempura ice cream dessert, and Wagyu beef with foie gras.
Acclaim
The standard is plain in Noguchi’s own summary: “So, tempora is a very simple but not easy.”
FAQ
Asked of Takenori
Where did Takenori Noguchi train or study?
Takenori Noguchi trained at Tokyo École Culinaire Kunitachi.
What is Takenori Noguchi known for?
Traditional Japanese Tempura cooking.
The Sunday email
Read about chefs like Takenori Noguchi in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.