The history of tempura in Japan is a captivating narrative that dates back to the 16th century. The dish was introduced by Portuguese missionaries and traders during their expeditions to the archipelago. Initially, tempura included various types of fish and vegetables that were coated in a simple batter and deep-fried in oil, a method brought from Europe. As tempura established its presence in Japan, it gradually began to intertwine with indigenous culinary traditions and available local ingredients.

This culinary fusion facilitated the development of a unique Japanese iteration of the dish, marked not only by a distinctive batter but also by the incorporation of seasonal vegetables and seafood. Over time, tempura evolved from a foreign novelty into a beloved staple of Japanese cuisine. The simplicity and versatility of tempura allowed it to become a favored choice among locals, leading to the emergence of specialized tempura restaurants. These establishments often showcase fresh, locally sourced ingredients, enhancing the dish's quality and flavor.