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.
Coming Up
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.”
Profile updated July 2026
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.
