Tempura Makino

Tsudoage-style (made to order) tempura is a rarity outside of high-end restaurants, but Tempura Makino, which originated from the Hyogo Prefecture, has distinguished itself with its pocket-friendly prices. If you fancy a glimpse of the tempura being skillfully prepared and served by the chefs, nab a seat at the counter (though the view might be slightly hampered by the protective copper hoods). The menu offers excellent variety – options range from classics like prawn and pumpkin to surprises like Australian striploin wrapped in shiso. Crowd-pleasers like the rich, molten egg tempura are available in both countries, but select dishes such as the mozuku (a seaweed native to Okinawa) and goya (bitter melon) with Okinawa sea salt are exclusive to Singapore.