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Tempura Endo Beverly Hills Yelp Reviews
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Tempura Endo is one of the three tempura restaurants in the
Tempura Endo is one of the three tempura restaurants in the US. Come here only if you really enjoy top-notch tempura. It servers the best tempura in L A (very much missed the Tempura Bar at the then New O'tani Hotel). The downside is that it's expensive and over-priced. For example, Endo should not serve frozen lobster tail. The lobster tempura tasted dry, chewy, and bland, not worth the price. Other than that, the tempura is ichiban, not one drop of oil on the rice paper.
Be the first to ReplyFinally went to this restaurant for my birthday and it's
Finally went to this restaurant for my birthday and it's amazing from food to service. We got an early reservation on Saturday and we had the whole place to ourselves till almost the end of our meal. The place is very small and I think the main area can fit in about 14-15 people and they also have a private room that closet to the entrance that can fit probably 10 people. We got seated in a little booth and severs were very attentive and informative of what they were serving for the night. They have 3 selections to choose from (see photos) and we selected the middle one and it's plenty of food (we had a light lunch and still felt it's enough). First off, we got served the scallops with ginger sauce and some salad with shredded sweet potato on top and next off sashimi (blue fin tuna, yellow tail and fish from Japan) and then we got 7 pieces of seafood and 4 pieces of veggies tempura. We loved the scallop with caviar the most and the uni seaweed roll...the white fish with curry salt was also amazing. Everything was fried just right and seasoned by yourself with the provided sauce, lemon and salts...they showed you what to use on each food.
Be the first to ReplyTempura Endo - Beverly Hills, Los AngelesNotice to all
Tempura Endo - Beverly Hills, Los AngelesNotice to all tempura lovers out there! Here's one you don't want to miss out, it's Tempura Endo at Beverly Hills.They got the right amount of fried batter to enhance the taste of their main ingredient with that crispy finish in every bite (that you love).It's known that exact temperatures and time are needed to make the best tempura, but don't miss out on the great service at Tempura Endo, a lot of it is in the good attitude and another not to miss ingredient is a wonderful ambience that you can perceive in their restaurant.
Be the first to ReplyMy wife and I came to this place for an anniversary and it
My wife and I came to this place for an anniversary and it did not disappoint. The batter and the crispness didn't come with the typical heaviness that most other fried foods have. Each dish was made with exquisite care and left a very strong impression on our pallets. We'd love to come back when our wallets are ready
Be the first to ReplyLet me start by saying they were very nice.
The waitress kind of hovered around waiting on us. But the food was mediocre. They give you a lot of food though, towards the end we couldn't finish it and since it wasn't great, we told them to stop and we'd be leaving now. By all these comments I thought maybe they would step it up. There isn't anything special about the tempura except they fry it right in front of you. It's gives a cheap feel like they are just trying to make as much money as they can by delivering as little as possible. I was disappointed. Also, there wasn't valet so we had to park on the side garage then walk over. It was sort of a creepy walk especially with all the crimes that have been happening lately.
Be the first to ReplyWe did the Hihashiyama with A5 Wagyu and lobster.
Lots of food and we were stuffed at the end. Tempura dishes were absolutely delicious and unique. The only critique was that we were told to cook the Wagyu on the hot stone ourselves. Although it was fun to cook it ourselves, you'd expect the chef to do it for us, since it needs to be cooked perfectly for the Michelin standard. It's definitely the best tempura restaurant in LA.
Be the first to ReplyI just love the overall concept of Tempura Endo.
It's honestly so creative how they can serve something like tempura in such a new and innovative way. The tempura here is obviously the highest of quality and they really take their time to prepare it freshly for you. The interior of the restaurant is absolutely beautiful and the service is phenomenal as well. Their menu is only served in a course style/tasting menu way and it may seem a tad pricy at first but it's very much worth it! Tempura Endo is a great restaurant if you're looking for something unique and delicious!
Be the first to ReplyThe food quality is okay.
The service is amazing. I would say it's overpriced based in the ingredients I had. Also it's sad that you cannot see how they made the tempura as they covered the cooking area. The chef didn't talk to us except for saying what this ingredient is and which sauce you should dip in. I would guess the rent at that location is probably too high. Based on my personal experience, I chose the cheapest set, I would be more than willing to revisit with the price of $150 per person.
Be the first to ReplyI took my girlfriend here, and I was not at all too
I took my girlfriend here, and I was not at all too impressed. We chose the most expensive selection, the HIGASHIYAMA Omakase, thinking we will get what we paid for, but I was a little disappointed.What attracted me to come here was the Wagyu Tempura. The photos on Yelp and even on their menu shows it. When asked if they serve this, they no longer have it, and they have changed their pre-fix menu. To me, this is false advertising, if they charge so high, why can't they at least afford to update the photo on their menu. What they have instead is a 3 paper thin slice of Wagyu, that we have to cook over a hot stone. It was good, but the amount was a tease. Yes it's true the tempura was probably the lightest and crispiest I've ever eaten in my life, but the amount of food offered did not equal to $320 per person. We were only given one piece of shrimp. Other than the tempura batter that was light and non-greasy, I will give them that, but the seafood was mediocre. There was no awe moment for me. The lobster was a little dry, and did not bring the sweet and fresh ocean taste for an expensive restaurant. People who eat fresh seafood knows what I mean. I understand frying might lose the freshness, but they need to figure this out to retain it, by not overcooking. I believe the chef missed this time and temperature control.Also the group of patron at the bar was very noisy. I believe they were Indonesian, but was very loud. Just to be fair, it was only one guy in the group was speaking very loud in their native language. It totally ruined the ambience, and our enjoyment of our meal. It was very distracting on every bite of my food! I would not recommend coming here unless you have disposable income. You can get better quality food and ambiance elsewhere less than a quarter of the price. For example, Yama Seafood Market in San Gabriel, you can get Hokkaido Scallops for less than $2 a piece at a comfort of your home.
Be the first to ReplyThere are very few restaurants in the United States that
There are very few restaurants in the United States that are totally dedicated to so many peoples favorite Japanese dish: tempura. From my list of special restaurants, I see only a few of them in all of America, and three of those are here in L.A. - Tempura House (on Sawtelle in west 'Tokyo-ville'), Hannosuke (in the Mitsua Marketplace food court), and the best (and most expensive of them all), Tempura Endo in Beverly Hills. And at all three places the art of cooking tempura has become so much more than just frying.For the best introduction to what Tempura Endo has to offer, get the more expensive of the three prix-fixes set meals. That way you can try the exceptional "scallops stuffed with caviar" which is my favorite non-fried dish here. There are other non-fried dishes as well, such as the chilled appetizer choices "wild mountain plants with vinegary okra". But the main attraction and the main tool is the handmade copper cauldron in which the tempura is fried. In it is a mix of sesame oil and vegetable oil, heated to the perfect temperature so that the flavorful sesame oil doesn't burn but is still hot enough to cook the batter. And speaking of batter, pay special attention to Endo's distinct wine-based batters; one for coating fish, another for coating vegetables.
Be the first to ReplyWe had been to Tempura Endo twice in Kyoto and got excited
We had been to Tempura Endo twice in Kyoto and got excited that there was a Beverly Hillslocation. Food is flawless.. very close to five stars but it's a tiny bit on the expensive side for how much food you get. We'll still come back for sure.
Be the first to ReplyI went to this restaurant's Kyoto "headquarters " several
I went to this restaurant's Kyoto "headquarters " several times. I was surprised Beverly Hills 's branch has same quality. Highly recommended if you want authentic Japanese tempura experience.
Be the first to ReplyI've had Tempura Endo bookmarked for the longest time,
I've had Tempura Endo bookmarked for the longest time, finally decided to give it a try since my dietary restriction was not allowing me to eat sushi, thought I'd use this "opportunity" to give this place a try. I personally don't think this place is up to Michelin star standards, from the quality and quantity of their food to the quality of their service, the only thing that was up to Michelin star standard was their pricing. There are three different tasting menus. The middle one was $200, the highest one was $280. The difference between the two was a lobster tempura and a bite of wagyu cube. We chose the middle tasted at first, a lot of yelp reviews said the highest one did not worth the price. But after a few bites of tempura we decided to just upgrade and see what they are since we might never come back here again. Just like other Yelpers said, totally not worth the upgrade, but hey I just had to do it. We wouldn't mind paying the extra if we were given decent quality and quantity of foods. Unfortunately we were given frozen lobsters and a tiny bite of beef. If the lobsters were fresh then I would have no complain, although the beef cube was super tiny. I actually liked the beef cube. Don't get me wrong, their tempuras were better than any other restaurants' in LA. That said, not every dish was cooked to perfection. Scallops were overcooked, and the caviar inside didn't even taste like caviar, was completely tasteless. The last rice dish was tasteless, super doughy. The people next to us were given much bigger mushroom pieces than mine, just because they were guys who doubled my size? Their dessert was basically some store bought cheap matcha ice cream with a piece of red bean dessert that's also store bought, they basically took it out of the wrapper and cut it in half, put it on a plate, wala! In this case I'd rather have them given me the dessert with wrapper so it's not contaminated. It was not even good, really hard. I've had much better store bought ones. The restaurant didn't feel clean. I was sitting at the bar in front of their utensils. I saw one of the waitresses was preparing trays for customers, she picked up the chopstick by where customers would use to eat, placed them in the tray. How often do they wash their hands? That really grossed me out. ย I could tell that they tried to provide high quality service, but it is what it is, small things count. It is a tempura restaurant so you would think they have a good ventilation system especially they charge a premium. But the restaurant's ventilation system sucked, we smelled like oil after dinner. If you haven't been and have the money to splurge then give this place a try just so you have been here. I definitely won't be going there again.
Be the first to ReplyMy favorite place! So good I loved the food so delicious I
My favorite place! So good I loved the food so delicious I can't wait to come back again !!! ย thank you Satoshi Masuda!
Be the first to ReplyHoly smokes, what an experience! It'll cost a pretty penny,
Holy smokes, what an experience! It'll cost a pretty penny, but highly recommended. Walking into the little restaurant transported us straight to Japan. We went for the Higashiyama set, which I believe included everything from the other sets along with lobster and wagyu. The four of us sat at the bar, and there was a copper covering over the deep fry area but we were able to see everything being fried and prepared for the most part, similar to one would at a sushi counter. Because there were so many bites that were all very delicious, for brevity's sake I'll list them out and highlight anything of particular note: - Small salad of mushrooms and other autumn vegetables, with grated nagaimo- Salad with crispy tempura bits on top- Tempura corn and shrimp toast: the corn was so fresh sweet and toast was excellent- Sashimi of the day, which included otoro- Tempura shrimp: the head is the best bite!- Tempura crab leg and uni rolled in seaweed: I don't think I've ever had warm uni, and this was a surprise and delight- Tempura ginko nuts, shiso leaf wrapped mozzerella: what a unique combo, a bit nostalgic of mozzerella sticks but also elevated and brand new with the sharp herbiness of shiso cutting through - Tempura white fish (halibut I think), halved and topped with uni and ikura- Tempura whole lobster tail- Kabocha bisque- Tempura scallop filled with caviar: a creative dish I've never seen or thought of before- Tempura tofu: the tofu was SO soft and more like pudding in texture - Tempura wagyu- Another tempura white fish with curry powder- Ten-cha with tempura shrimp and Japanese pickles: for this, you have the option of going with the ten-don (shrimp over rice), ten-cha (what I got, which is tea poured over shrimp), or the ten-soba (shrimp over soba)- Matcha, red bean sweets, matcha ice cream, tempura sweet potatoThe meal was both a showcase of the quality and quintessential taste of ingredients alone and an extravagant display of the ability to control cooking temperature and oil to balance the flavors and textures of every piece of fried food. If I had to gripe at all, it would be -- the portions were too generous and it was SO much food! I rolled out thinking that I could've done without the entire lobster tail (one piece would've sufficed!) and smaller bites. Champagne problem, really.
Be the first to ReplyI took my bf here for his birthday back in June, and 6
I took my bf here for his birthday back in June, and 6 months later, I still dream of this place. This is essentially an omakase for all things tempura. Think of the simplest, yet most luxurious ingredients, fried ever so delicately to perfection. To go all out, we ended up getting the $280 Higashiyama menu. Although, if we were to go back again casually, we would opt for the a la carte items since it ended up being A LOT of food, some of it we could do without.Standouts of the tempura were the corn, mushroom, shrimp bread, live scampi, sea urchin, scallop with caviar, lobster, and wagyu Miyazaki-A5. I am salivating just thinking about it. I also really enjoyed the Ten-Cha and Ten-Soba at the end of the meal. I didn't really care for the salad or the dessert.We ordered 2 bottles of sake for 4 of us to share. Although it was probably the most delicious sake I've ever had, it was highly marked up from the retail price, so just be prepared for that if you decide to drink. It was overall a pricey experience, but an unforgettable experience nonetheless!
Be the first to ReplyGreat tempura place !!!! It is hard to find a great
Great tempura place !!!! It is hard to find a great Japanese restaurant in LA because most of them are just the hype and hip places . I love the freshness of food here . Light but flavorful which is very rare in US. Every bite you have , you wanna say '"mmmmmm" . At the end , you will have "not too sweet" deserts which is perfect . My favorites were corn tempura and scallop and caviar tempura. Can't wait to go back !
Be the first to ReplyOh man.
... this place was just amazing!!!!!Came here to celebrate a birthday dinner. Their main specialty are Japanese Tempura, Kyoto style. You have the option to choose three Omakase menus. We went for the $200 option. Each course was amazing... amazing...amazing.... There are two chefs who prepare each course for you. there's two servers who change your plate after each course. Service was superb. They really make you feel special and everyone is very attentive. Definitely worth the price you're paying. If you are considering dining here, be sure to make a reservation. They only have 8 seats for the bar area, and a single table of 4. This is a definitely MUST TRY.
Be the first to ReplyI never knew that tempura could ever be so light and airy!
I never knew that tempura could ever be so light and airy! Usually when thinking about tempura I think about greasy foods and heavy sauce but Endo proved me wrong!Definitely a must try if you're a fan of seafood and omakase. I was recommended to come here by a sushi chef in San Francisco at Hinata and it definitely did not disappoint.
Be the first to ReplyWayover priced and served us junk o toro sashimi that we
Wayover priced and served us junk o toro sashimi that we can't even chew, I did complaint then they brought me another o toro still not as good as a regular sushi restaurant quality, my wife couldn't eat hers either but server did not bother to bring her a new set because she didn't complaint, won't come back for sure it's not worth the money, BEWARE
Be the first to ReplyEverything tasted good! Awesome presentation too.
We did the $150 Omakase. Only thing that prevented me for giving 5 stars is...there was only 1 shrimp tempura. โ
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