When I first wrote about Kohaku Tendon at Suntec City during an anonymous visit, I commented that it was a “strong, worthy Tendon competitor”, and would give others a run for their money.

Little did I expect long queues to form right after that, and Kohaku Tendon has obviously gone places – with 4 outlets in Singapore (Suntec City, Boat Quay, Chinatown Point, Changi Airport’s SORA), and branches in Malaysia (Lot 10 Kuala Lumpur), Taiwan (Taipei 101) and The Philippines (Uptown Mall Manila).

(Click PLAY for highlights of Kohaku Tendon’s Hokkaido Autumn Tendon with Cheese.)

The reason for its success is perhaps ‘simple’ – with using well-chosen fresh ingredients fried into ethereal crispy tempura, piled on fluffy Hokkaido rice.

Even with a relatively long queue and support, the tendon (short for “tempura donburi”) restaurant does not rest on its laurels as well.

They periodically introduce NEW seasonal tendons to pique interests, such as the autumn special of the first-ever Hokkaido Autumn Tendon with Cheese in Singapore.

This newly introduced bowl itself is like a work of art, showcasing many “Autumn” ingredients, maple leaves and topped with chrysanthemum flowers.

Here are 10 things about Kohaku Tendon that makes it work:

1. Fresh Ingredients
Kohaku Tendon’s signature bowl includes a line-up of ingredients from fresh black tiger prawn, dory fish, chicken rice, crab stick, green beans, shitake, young corn and pumpkin coated in a favourful tempura batter cooked to a light crisp.

2. Fluffy Hokkaido Nanatsuboshi White Rice
Kohaku Tendon uses Nanatsuboshi rice imported from Hokkaido – one of the top 2 rice from Hokkaido awarded Grade A in flavour.

The reason why the rice is of higher quality is due to the clear Hokkaido waters, abundance of clean air, long summer days and skilled Japanese farmers.

The rice is cultivated using a special method that uses 70 per cent less chemical as compared to the traditional method, then locally milled in Singapore to ensure freshness.

So compared to normal rice, the Nanatsuboshi rice is fluffy, with natural sweetness and adequate moistness, with complements the tempura pieces and absorbs the sauces well.

3. Multi-Grain Rice
Other than the Hokkaido white rice, you can also choose to have “Japanese 16 Multi-Grain Rice” at no additional cost.

The rice used contains 16 types of grains and seeds such as red beans, black rice, red sorghum, barnyard millet, red rice, and other mixed grains, for a healthier, nutrient and fibre-rich bowl.

4. Tendon + Udon
Do you not know there is an udon option?

(I am guilty for not ordering this, but I will make sure it happens the next time. Look out here for updates.)

5. High Grade Oil
The tempura pieces are fried in a blend of high-grade sesame oil and cooking oil.

6. Special Cooking Technology
Kohaku utilizes a special cooking technology that ensures the oil is kept clean and fresh even after repeated frying.

7. Special Tendon Sauce
The tempura pieces are drenched with Kohaku Tendon’s special tendon sauce, which comes in both spicy and non-spicy options.

The velvety original sauce has a sweeter take, while I generally prefer the spicy version with a slight kick.

8. Seasonal Tendon Flavours
While Singapore does not experience the four seasons per se, Kohaku Tendon periodically introduces periodic tendons to keep regular diners excited about new (and limited) offerings; and also incorporate seasonal ingredients into the rice bowls.

What they have previously offered include Yuzu Salmon and Mushrooms Tendon (last autumn); Ocean Gems Tendon “Umi” with King Crab Stick (last winter); Sakura Tendon with soft shell crab and mentai mayo sauce (spring); Natsumi Special Tendon with unagi (summer); and the current Hokkaido Autumn Seasonal Tendon with Cheese.

9. New Hokkaido Autumn Seasonal Tendon with Cheese
A bowl comprising of a medley of Autumn ingredients prepared tempura style, such as maple leaf, sweet potato, shiitake mushroom, enoki mushroom and chestnut.

It is even garnished with the aromatic chrysanthemum flowers, representing the fallen leaves, which gives it a certain beauty and allure.

The star is the Hokkaido Autumn Salmon with two pieces of salmon sandwiched with a layer of Hokkaido cheese – thick, moist and tender.

My favourite part is the renkon chips of lotus root fried, which adds that layer of crunch.

10. Pickled Yuzu Radish
Few may talk about the sides, but I feel that the accompanying complimentary pickles to help to whet the appetite and bring out the flavours of the main better.

This radish has the refreshing taste of Yuzu citrus and a crunchy texture which is light and refreshing.

The New Hokkaido Autumn Seasonal Tendon with Cheese goes at only $17++, available from now to 16th December 2018 at all Kohaku Tendon outlets.

Kohaku Tendon – Suntec City
Eat At Seven, 3 Temasek Boulevard #03-311 Suntec City Mall Singapore 038983
Tel: +65 6333 4386
Opening Hours: 11:30am – 4:00pm Last Order 3:30pm, 5:00pm – 10:00pm Last Order 9:30pm (Mon – Sun)

Kohaku Tendon – Chinatown Point
133 New Bridge Road #02-34 Singapore 059413
Tel: +65 6443 4355
Opening Hours: 11:30am – 4:00pm Last Order 3:30pm, 5:00pm – 10:00pm Last Order 9:30pm (Mon – Sun)

Kohaku Tendon at Boat Quay
64 Circular Rd, #01-01 Singapore 049418
Tel: +65 6221 8311
Opening Hours: 11:30am – 4pm; 5pm – 10pm (Mon – Fri), Closed Sat, Sun

Kohaku Tendon within SORA Japan Gourmet Hall
Singapore Changi Airport Terminal 2, 60 Airport Boulevard #036-058/059 Singapore 819643
Opening Hours: 10.30am – 11pm (Mon – Sun)

* This entry is brought to you in partnership with Kohaku Tendon.


  1. My wife and I came to the outlet at SORA but seems like they don’t have it yet T_T. Probably will visit the other outlets for this 🙂


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