Always on a mission to better its art and knowledge of tempura-making, Tempura-EN enters a new chapter with a new brand identity, adding to its reputation for premium craftsmanship and high-quality ingredients.
Absorbing the best of what was previously known as Tempura Makino, the concept has now been refreshed and meets the world as Tempura-EN under EN Group. The rebrand sees EN Group deepening its focus on premium Japanese cuisine by adopting the signature techniques of the previous Tempura Makino name and elevating the same quality, technique and craftmanship that diners know and love. Quality and quantity continue to be upheld with affordable pricings for dining experiences promising great value for money.
More than just a change in name, Tempura-EN stands as EN Group’s flagship tempura concept. It proudly brings to the table an expanded menu featuring creative tempura and a host of other contemporary Japanese dishes. Each serves up EN Group’s vision for continuity, refinement and growth, staying true to the spirit of Japanese tempura while elevating the menu with new creations.
Continuity of Craftsmanship
TEMPURA-EN preserves the same hallmark qualities of exemplary tempura: light, crisp morsels, exacting frying techniques and an unwavering commitment to premium ingredients. Guests can expect the familiar signatures and standards they have long loved, with each tempura only prepared upon order for utmost freshness and crispiness.
Backed by EN Group’s deep heritage in Japanese cuisine, Tempura-EN grows with authenticity and intention. The brand is shaped by strong culinary foundations, refined ingredient sourcing, and ongoing innovation. The result is a premium, modern Japanese concept that goes beyond tempura while staying true to its roots. A new menu highlights elevated Japanese flavours, quality produce and thoughtful, contemporary dishes that broaden the dining experience.
Return to the heart and soul of Tempura-EN with creative Sousaku Tempura, innovative tempura dishes featuring premium ingredients. Prosciutto Asparagus Tempura ($9) takes an Italian inspiration with asparagus tempura wrapped in prosciutto ham and topped with grated parmesan while Truffle Camembert Tempura ($8) looks to France with camembert cheese tempura intensified with truffle slices. Corn gets fragrant with Garlic Shoyu Butter Corn Tempura ($6), made with pearl corn doused with garlic shoyu butter. Yuzu Tonten ($10) is a generous serving of Hokkaido pork collar tempura with yuzu marinate while the Toro Taku with Crispy Seaweed ($9) is a clever play with minced tuna and pickled radish served atop crispy seaweed tempura for crunch.
Crowd favourites remain a mainstay, with cult classics like Executive Tempura Bento, renamed to Executive Tempura & Sashimi Wazen ($36.50), still pleasing loyal diners. Other familiar bestsellers include the Signature Special Tendon ($28) and Special Tendon & Soba Set ($26.50).
Beyond Tempura
New highlights on the menu honours Tempura-EN’s celebration of Japanese flavours that go beyond tempura.
The Kaisen Histumabushi ($28)presents a refined take on traditional Japanese seafood rice bowl, headlined by sashimi of akaebi, maguro, salmon, baby scallops, negitoro, kyuri, Hamachi and tobiko on rice. It is accompanied by tai goma carpaccio, crisp tempura seaweed and a serving of taidashi delicate fish broth that adds warmth and depth. Enjoy it in three ways – drizzled with soy sauce for simplest, purest flavurs, paired with seaweed tempura for added crunch or poured over with taidashi for a comforting, ochazuke-style finale.
The Deluxe Tempura & Kaisendon Wazen ($36) brings together the best of both worlds – fresh sashimi and crisp tempura – in one elegant set. A colourful kaisendon is topped with akaebi, maguro, salmon, baby scallop, negitoro, kyuri, hamachi and tobikko, paired with an assortment of tempura with a mix of seafood and vegetables. Completing the bento box are tai goma carpaccio, a comforting taidashi, chawanmushi zuwai kani ankake and three kinds of appetisers. Each element is carefully crafted to balance freshness, texture and warmth, all a wholesome showcase of Tempura-EN’s signatures.
Sashimi now comes with seven new varieties for more tastes and textures. Look forward to additions like akaebi, salmon, maguro, Hamachi, tai, ikura and hotate, each bursting with freshness and sweetness like no other. Carpaccio elevates the fresh seafood further with clever curing and aging techniques and ingredients, best sampled in the likes of Maguro Caviar Tataki ($12), Truffle Hamachi Carpaccio ($15) and Salmon Ikura Carpaccio ($10).
