"Run by a Peruvian chef who trained in Japan, Carlos Junior specializes in tendon, or sauce-seasoned tempura over rice (the original location is in Torrance). Bowls come mounded with hot and crunchy things like fried shrimp, vegetables, seaweed eel, and a mind-melting tempura egg with a runny yolk. The sushi and noodles that make up the rest of the menu are somewhat unremarkable, so stick with the fantastic namesake tempura, paired with self-serve pickled ginger and celery that comes on the table. Expect a wait if you show up around peak lunch or dinner time, but there's always Vromna's bookstore across the street if you want to put your name down and go kill some time." - brant cox, sylvio martins, andrew ryce
