Holy smokes, what an experience! It'll cost a pretty penny, - Tempura Endo Beverly Hills - Buy Reservations
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😍 5/5 - Holy smokes, what an experience! It'll cost a pretty penny,
By 👻 @Sherry Z., 12/23/2021 3:00 am
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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.
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