"As you can tell by the name, this place is a temple to tempura, the Japanese art of battering and deep-frying. There is restraint and balance and careful thought put into every little crispy thing on chef Carlos Pinto’s menu, especially the special tempura bowl. It has flaky white fish for meatiness, sweet kabocha squash, ocean-kissed seaweed for a little salt, spicy shishito peppers, big boy shrimp (because what tempura place doesn’t have this?), a cluster of tiny scallops for a luxurious touch, and a poached egg that you can poke so the yolk pools over the pearly, sticky rice." - ByElyse Inamine
