Established in 2006, Tempura Makino’s first store was in Harima-cho, Kako-gun, Hyogo Prefecture (near Kobe).

Since then, the brand, known for providing premium quality tempura at affordable prices, has slowly expanded to more than 10 outlets in Japan.

Tempura Makino Singapore imports and uses the same flour, dashi and dipping sauce used in Japan in order to attain the same light batter, which showcases the quality of ingredients well.

The batter is made using Okinawan egg. Likewise as done in Japan, Tempura Makino Singapore will also serve free-flow homemade yuzu daikon all day, every day.

Tempura Makino Singapore uses Nanatsuboshi rice from Hokkaido. The rice is light tasting and is considered a Grade A rice.

Façade composed of family crest graphics that are personalized to convey the individuality of Makino.

The copper hood combines functionality and aesthetics to accentuate a calm space while the luminous canopy with wooden lattice creates a fusion of tradition and modernity.