Tempura Endo

11/10. Been to their sister location in Japan and we were transported right back! Service and food is amazing. Cannot wait to come back

Service is very good and the cooking technique is superb. The only tempura I do not enjoy is the squid which is flavorless and the fermented yellowish thing on top tastes very fishy and stinky. Other than that, all tempera are very well made. The coating is thin and crispy and The ingredients are fresh. I admire the chef’s skill!!! I also love that they used seasonal ingredients such as matsutake. After I finished the meal, I feel full but do not feel overwhelmed by greasiness because the food were properly fried. I wish they had more sake options.

To eat here was a culinary experience, esp if one loves tempura. Decor is quiet elegance with clean aesthetic. Service is stellar where your sake glass is never empty. The menu is carefully prepared by 2 chefs served one piece at a time. The amalgamation is flavors slowly wakens the palate from salad, corn, slowly graduating to sashimi, beef cooked on hot stone. All items are served with specific instructions ie no salt, white salt, green salt, or tempura sauce (w shredded daikon). Certainly worth a trip esp for special occasions ie my friends birthday!

Tempura were all excellent. My favorites are corn, snow crab leg, shrimp, scallop w/ caviar and curry anago. Ootoro in the sashimi was a bit chewy, but after telling the waitress, chef was nice enough to give me a torched one which was much better. It’s on the expensive side but both service and taste were superb. I would recommend it ;)

A legit taste of tempura to tie me over until my next visit back to Japan. Super courteous staff. Very intimate. Every dish was delicious (the corn and wagyu were my favorite). Worth the price and will definitely be back. Other reviews mentioning lack of wifi and similar complaints seemed silly to me. They clearly don't understand what this experience is supposed to be about.

Great omakase. Went for their first seating while they were still setting up and was cool to see. Service was five stars. My favorite was the corn actually😂. So unique and tasty. They did a nice cake for my husband for his birthday. Great meal, will be back.

We booked a reservation for Valentine's Day and were seated promptly only to be informed that the only pre-fixed menu option for the evening was a $250pp Valentine's Day menu. Nothing else was available, not even the a la carte menu. It would have been nice to have been notified of this change in the menu prior to confirming the booking. I asked what was included as part of the pre-fix and the server had difficulty explaining what was included.  While her handwritten note was written completely in Japanese, she had difficulty translating to English and no printed menu was made available. All in all, the meal plus two bottles of $50 sake came to a whopping $780 including tax and tip for two people. While the food was delicious and quality of ingredients was high, the chocolate berry tart dessert that concluded the meal was worse than store bought and definitely an afterthought. The berries on top were still frozen and the crust was dry. The servers kept bumping into us when busing the tables and on more than one occasion had difficulty explaining what the dishes actually were. For the steep steep price, there are definitely better fine dining experiences out there. Would not recommend.

It was my first time here, and I was so happy I picked this restaurant to celebrate my fiancé's birthday. We both did the Kiyomizu course, and thought it was plenty of food because we were getting full when our meal was not done yet. It was relaxing and everything was timed so perfectly. The dinner was great! They even gave my fiancé a birthday gift and a card that smelled wonderful! It was very authentic and we felt like we were back in Japan again. Everyone was so sweet there.

Second time here to celebrate a birthday. Made prior reservations online. There is a parking garage next to the building, so location is good. The entire staff are all Japanese and the Tempura Chef was the same one we had a couple of years back. Love their Tempura dishes. We went with their $240 Omakase Menu, which had the right amount of dishes. We did notice some of the dishes have changed, and dish presentation were also different than before. Quality of each Tempura was still top notch. We loved every single piece of food the chef brought out. Overall, we had another amazing night. The place is peaceful, quiet, and we were able to enjoy our dinner comfortably. Love it!

This place is amazing. Tempura focused omakase was something I didn't know I needed until I did. We got the Higashiyama for $320 and it was so much food and left us full and satisfied. Initially tempura focused worried me as the fried aspect would be too heavy but everything was light and satisfying. The chef fries the tempura in front of you as well so each entree comes out fresh every time. Some of my favorite dishes included the corn tempura. It was so buttery and delicious. The waygu melted in my mouth and was served on a hot stone in front of you and was very fun and interactive being able to cook it yourself. The lobster tempura was also on the top of the list. Very meaty and buttery with the perfect amount of crunch. Service was amazing as well. The server went above and beyond to make sure we were alright. The chef was friendly and highly skilled in his craft. Overall amazing experience. TIP: if you Uber there is no place to stop on the side of the road so they will have to drive up to the following light and you'll have to walk a bit. Not too much maybe a minute or so. I had to do that but it wasn't that bad but if you're wearing heels or uncomfortable shoes take note. Food: 9/10 Service: 10/10 Ambience: 8.5/10 (nicely traditionally decorated just a tad too bright)

I went to Kyoto in October, for $180... I could feed myself and three friends with alcohol. A massively pricey restaurant that does not offer ala carte. Shame...rich only.

This ten course meal for $180 on all things tempura... such a pleasure to experience it. But I don't ever want to come back here.. not because it wasn't worth it but because I'm TOO FULL. This was ALL fried in the purest oil, with the least amount of greasiness residue while still preserving all its humble taste. The best thing was the mushroom stuffed shrimp thingy-- it was so good we got it twice and finished it 1.5 times. Makes no sense? By the end when you can re-up any single order I'm about to puke on my neighbor's invisible plate, I'm so properly stuffed. What's weird is that all the servings were singular if not paired. But the frying process does make it... so filling. The uni tempura was bomb! So fresh and warm and soft, creamy, dabbed in their green tea salt. Yum!!! This was worth the cheat on my vegetarian lifestyle. The only thing I wish to be different is knowing when the dessert and after meal tea and carbs was coming and how much. I would've saved room for everything. The sweet potato disc was exactly what I wanted but was TOO full to fully enjoy it. The chef and wait staff are all so well trained in waiting patiently. Standing there with no personality but doing their professional job with the utmost pride that doesn't stuff your presence. Best advice about this place is stick with the basic menu. Any extensive broccoli seems unnecessary. And also-- don't use the yelp check in offer for the "Free" sake, it's basically water with droplets of sake.

大型连锁餐厅，分店到处都是，除了性价比极低之外，没什么大毛病，该说不说，毕竟是油炸食品，谁又能拒绝呢？ 传统的日式天妇罗更专注于季节性素食：蔬菜、菇类、薯、瓜... 充分发挥出食材本身的优势和特色；但Endo却以迎合白人食客为主，堆砌了很多海鲜和肉类，而且素菜本身的品质并不算上乘 八坂 YASAKA 前菜 【虾｜芦笋｜出汁冻】 虾肉品质不错，水煮的火候刚刚好，冰镇过后的肉质紧实弹牙；出汁冻好吃，没有很重的调味，咸淡正合适；奈何芦笋实在太老，全是根茎，真的很影响整道菜的体验感 沙拉 老老老老老，像在嚼草皮，顶部用一坨油炸地瓜丝作为装饰，不仅严重粘连，而且硬到几乎咬不动；酱汁太咸，酸度也不够 天妇罗 面糊薄且脆，能够完美地包裹住食材，控油做得不错，中途只换过一次吸油垫纸，零星的油点子残留可以忽略不计，全程也并不觉得腻 第一次意识到原来在吃饭前先拍照是种救命行为，刚出锅的炸物真的会把嘴皮烫破... 搭配萝卜泥、天妇罗蘸汁、白盐、抹茶粉、黄柠檬 【玉米】 微甜，表皮略带软糯，内里清脆 【虾｜吐司】 虾肉的品质是真不错，紧致弹牙的同时，还拥有着一丝软糯；吐司炸至金黄焦脆，和虾肉完美适配 【车海老】 绝了绝了！！！一口咬开，鲜味瞬间迸发，肉质紧实细腻，大满足；但是炸虾头却非常拉垮，因为火候过头而变得干硬，甚至不如普通日料店的出品 【北海道海胆】 鲜甜度欠佳，口感却无比软糯绵密，搭配香气浓郁、外皮酥脆的海苔，还算是不错的体验 【香菇】 厚实饱满、汁水丰富、鲜甜；萝卜泥意外得优秀，质地绵密细腻，清新自然的香气充斥着整个口腔 【芦笋】 太太太老... 而且干巴的只剩下皮... 【香鱼】 吓死人吓死人，真的好讨厌保留内脏的小鱼，苦到难以言表，还有好多小刺，扎嘴啊啊啊啊啊，狂扎嘴 【北海道扇贝】 鲜甜味过关，口感却差点意思，肉质不够细嫩，汁水不够丰富，又硬又干巴 【芝麻豆腐】 质地是能粘在上牙膛的浓稠，芝麻的香气却完全没有；酱汁的调味还挺清淡，搭配脆口的葱末，不错吃 【海鳗】 肉质细嫩，好吃！！！先撒一些黑胡椒再裹面糊炸，通过咀嚼满满地带出黑胡椒的辛辣；出锅后又撒了一层咖喱粉，偏咸口，香料味好浓郁 Oshokuji 御食事 Your Choice of Ten-Don, Ten-Cha, Ten-Soba w/ Tsukemono & Miso Soup 【茶泡饭｜虾肉天妇罗】 虾肉QQ弹弹，茶汤平淡却不失风味，加入芥末搅拌均匀，多了一丝植物的清新；米饭颗粒分明，微微软糯，搭配咸辣口的腌雪菜，有意思～ 甜品 【香草冰激凌｜地瓜天妇罗】 完美诠释冰火两重天，绝妙的收尾！！！用了些许麻糬制作冰激凌，质地醇厚绵密、微微拉丝，口感非常牛！但是冰激凌的甜度完全盖过地瓜本身，地瓜天妇罗就只能尝出酥脆的外壳和绵软的内里... 今日份巨雷：被抹茶创到无语，仿佛在喝绿色的刷锅水

I didn't even know how much I liked tempura until I tried the light, fluffy, delicious batter at Tempura Endo. The restaurant concept is interesting and unique - a tempura omakase. There is no a la carte option here so come hungry! The food is great: high quality ingredients with lots of care/thought behind each bite. The only thing I wished was less vegetables and more protein based tempura. For such a premium price, I expected a bit more variety and felt the vegetable tempura was a bit mediocre. The experience finishes off with a rice/soba option and tempura ice cream + ceremonial matcha. Overall, it was a great experience with wonderful, top notch service. I'd be curious to come back when the chef selection changes!

I love the concept of a tempura bar but frankly a bit let down. The tempura is light and tasty but nothing spectacular except the uni tempura that was unique. I did not care for the mountain yam appetizer. Parking is a bit annoying that we had to park in a public lot and walk to the restaurant since they did not have valet parking which I expected at the price point. The bill was over $1000 for three people without alcohol.

Tempura Endo is an establishment from Kyoto, Japan. This location has been around Beverly Hills for about 5 years while the chef has been perfecting skill for over 30 years. The location does not offer parking but street parking nearby is fairly available. Once on the street, the restaurant sign is easy to spot. As we entered the restaurant, there is a large corridor, the staff and chef himself were very welcoming. Our reservation was not at the bar but still about 12 feet to see Chef in action. It actually felt more privacy, and perfect as we are celebrating birthday, so less social around the bar. There are three pre-set menu, the overall food portion is rather large, and with more add-on, it is x-large. We were able to get different sets and taste dishes with and without add on (e.g. scallop with and without uni). As these are fresh ingredients, we were able to compare and conclude that the dishes were delicious both ways. The additions sometimes may seem too much but having that surprise in first bite is what distinguish itself from plain presentation. My favorite dish was fresh eel with curry powder. It was flavorful, hot, crispy as well as melt in the mouth! Black truffle with sato ino (yam) is also super tasty! It was presented via a mysterious paper tower, I liked the design for the dish. Besides excellent food, the service was also superb throughout the meal. Thanks to the entire team on making my birthday memorable =)

The best tempura in Southern California. Their eggyold tempura is out of this world, gotta try but have to order as an additional item

I visited this place back in 2022 Nov for thanksgiving dinner. I would say this is an expensive place for sure, but I think the food quality is really one of the best! For the food, I love their scallops! All the fired tempura was was very thin and just cooked to prefect! My picture tells you a lot already :) You can rarely found a tempura omakase, but the service here is very nice! Very the environment is quiet and Japanese style.

This tempura restaurant is the top tempura restaurant in Los Angeles. From 2018 until now, I have been eating tempura at this restaurant. The thin coating that you want to eat locks in the moisture of the food. I also like this wine. When I drink it, it feels a bit spicy and not so smooth, but I feel very comfortable in my stomach. Some wines are very smooth to drink and have too much stamina. I like this gentle one. I feel like I am completely in love with sake now. If you are underage, don't drink. The name of the restaurant is tempura Endo. The bottle of wine is 1200$. The meal is 280$ per person plus 25% tip. The two of us spent over 2000$ plus tip.

The ingredients in this store are very fresh, but in order to better experience the taste of the food in my mouth, I chose better service, The restaurant provides several sauces [Each ingredient corresponds to a different sauce] Chef's OMAKASE: Pureed radish and sliced ​​scallops, average Endo's Special Salad Average Endo's Tempura Stage 1: Then the long-awaited tempura began to be served The first was tempura corn and fried shrimp toast , the ingredients were fresh and steaming. When you bite into it, the crispy sound of the skin is accompanied by the unique sweetness of the corn and the texture of the chewy shrimp meat. Not only does it not have the greasy taste of ordinary fried food, but there are not even any crumbs falling off! Sashimi cuisine: three kinds of sashimi combination (at first I was worried that it would be fishy, ​​but it is not as exaggerated as others described) Endo's Tempura Stage 2: Seasonal seafood and seasonal vegetables There are fried sweet shrimps, tempura crab legs, sea urchin rolled in seaweed, gold foil sea urchin roe with fried cod (I like this one the most, rich in texture and the sea urchin is very sweet), tempura lobster , fried soft tofu, tempura Caviar is added into the middle of Luo Yuanbei meat, and it is served with spinach juice, wolfberry cream soup, etc. What you eat in your mouth is the crispiness of tempura, the flavor of fresh food itself and the tender texture that is just right Today's Special Wagyu Dish melts in your mouth Oshokuji: There are three options: Ten-Don, Ten-cha, and Ten-soba. We chose Ten-Don with kimchi and miso soup. Dessert: Hash browns, gold leaf matcha ice cream, chestnut red bean cake, rich matcha soup (you can leave anything behind, but not the ice cream) After-dining impression: It mainly depends on the flavor of the ingredients and the texture of the tempura. Some dishes can be surprising, but there is still room for improvement in terms of taste. Let me sigh again: The chef's skill in frying tempura is really amazing!

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.

We 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.

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.

Tempura Endo - Beverly Hills, Los Angeles Notice 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.

I never heard of Kyoto style tempera, and I learned they use cotton seed oil. The restaurant is very small, probably twelve seats only. The tempura at Endo is excellent, and the service is great. The menu includes one uni tempura, one saba tempura, one scallop tempura and one shrimp tempura, otherwise mostly vegetable tempura. I am still hungry after the $200 dinner and don't feel satisfied after the dinner. Compared to other high end Japanese sushi restaurants, I don't feel the value here.

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.

This review is really past due. I came her In November 2019. It was a nice experience. They offer 3 different types of Omakase . I chose the $200 . I didn't realized that the food lives up to its name , almost everything was tempura style. Duh! So I couldn't finish my omakase . I couldn't have easily picked the $150 . Food was really good I guess next time. We were seating at the chef counter. What a privilege. He explained us every single meal in detail. Staff was very friendly. I love the bathroom , they have a Toto. Lol

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. 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.

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.

I've been to this restaurant a few times and it's always amazing! The private seating area is perfect for a business mtgs and quiet evenings. Excellent service and fresh everything.

Finally checked this place off my list! I didn't get to visit while I was in Japan, this is the very next best thing! My favorites were the corn (very first WOW of the night), the uni (Mmmmm), the Wagyu, the lobster (worth every extra penny!), even the udon was super yummy! I thought the bathroom could be attended a little better... overall the experience was great! definitely recommended to splurge and visit at least once!

One of the best dining experiences I've had in LA. The ambience of the restaurant reminded me of eating at a Michelin star tempura bar in Tokyo and the service was impeccable. The quality of ingredients was remarkable and everything from the sashimi to the tempura was of the highest quality. My favorites tempura pieces were the shrimp tempura, scallop and uni. This was a great treat and definitely worth coming here for a special occasion.

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!

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.

Authentic Kyoto Style Tempura adapting California consumers' taste, those small adjustments are well executed but difficult to tell if you are not in the industry. For some people this type of tempura will be new discovery of another higher level of Japanese cuisine. Well trained server makes you relaxed and explains you the menu, dish, and drinks throughly. Enjoy Japanese culinary art at this restaurant. Better sit at the counter, you can see how your tempura is prepared.

With the surge in bento boxes and sushi takeout due to COVID, I was curious how a tempura establishment would be able to survive. Tempura is generally served best fresh out of the fryer to ensure the batter is perfectly crispy. In comes Tempura Endo, which serves various takeout options such as maki rolls and a Tendon set. They also have a chirashi, which consists of small chopped pieces of tempura accompanied with luxurious uni and ikura. Despite being offered as a takeout option, the box was unbelievably delicious. Although the batter is a big component of tempura, the real key is the ingredients. The tempura was fried expertly to ensure the textures and flavors of each ingredient was brought out. Shrimp, crab, halibut, pumpkin, and asparagus were all a treat to have. When tempura is done correctly, everything isn't greasy or oily, which results in a meal that isn't heavy. LA is a town that is more known for its sushi than tempura. But now, with the addition of Tempura Endo, it has a tempura restaurant that's comparable to the Michelin starred establishments in Japan.

Outstanding tempura and reminded me of a tempura dinner in Tokyo. Service and ambience were terrific as well. Very serious tempura chef who should crack a smile once in a while.

I am a total sucker when it comes to tasting menu, and sometime my curiosity would overpower my common sense... I have not heard much about Tempura Endo before coming here, and really, how much can you charge for a 13 course omakase tempura? (with a couple pieces of sashimi as sidekick) The answer is "a lot." Please don't get me wrong about the rating... the foods were up to par freshly prepared right in front of you, the quality were above average, though not superb, and the entire experience was excellent, then comes the $200 bill... it was simply overpriced for its small bite portion and choice of foods being selected and served. My favorite dishes of the night... it gotta be the uni tempura, shrimp toast and scallop with caviar, mind you, they only gave us 1 piece each, not calling them stingy or anything... OK, yes they are stingy! With some simple math, it rounded up to be about $15/plate. If you really wanna push it, $15 maybe legit for plates that are served with uni, caviar, Wagu beef, gold and etc... but $15 for 2 pieces of veggie tempura? $15 for a cup sized matcha tea soup? and another $15 for a small plate of saIad? I don't think so!

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 potato The 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.

Fair warning: this place is Uber expensive. But you're not just paying for the dining experience. The food is absolutely amazing. This is not the usual Japanese dining with sushi or sushi rolls. This is all tempura themed. I can't remember all the dishes I had but my favorite was the tempura uni. Yummy! My husband and I chose the $200 menu. Service was beyond exceptional and I loved the grated radish on the side that they kept refilling for us.

If I could give a 6 out of 5 I would do so. Such a great experience from walking in until walking out a few hours later..... We ordered the BiG MEAL and it was delicious! It seemed like the food would never end! The quality is unbelievable. Just about every single item we had was perfect. Service was also top notch! Can't wait to go back!

My favorite place! So good I loved the food so delicious I can't wait to come back again !!! thank you Satoshi Masuda!

The food is good because the ingredients itself is top notch quality. But the service and the environment was just awful! How they prepared the food was also lacking in skill, as certain foods were overcooked/fried. It's definitely not worth the $280..and I would never go there again and would not recommend to anyone. The original restaurant in Kyoto is amazing, so it was a total let down with the quality here. They should just close the restaurant.

Michiko and the Tempura Endo team were the host with the most during my visit. Having been spoiled by quality tempura experienced in Kyoto and having dined at their parent restaurant there I just couldn't find anything close to these high standards in the Bay Area. I bookmarked the thought that Tempura Endo has a location in Beverly Hills. Fast forward 6 months later and I'm in LA for my birthday weekend. When the missus asked where I want to celebrate my birthday dinner I answered without a doubt I want to check this place out. You instantly feel transported across the ocean as soon as you step inside the restaurants doors. Sincere and top notch service complements the perfect tempura creations coming from the bar. You can watch the shokunin chef whip out elegant creations out of the fryer and give suggestion which salt or sauce goes best with that course. Needless to say I thoroughly enjoyed the experience and will definitely go back next time I'm in town. It's a good thing I don't live nearby otherwise I'll be here weekly. To sum it up, if you want the best tempura in the US then Tempura Endo is the place to be. Domo arigato!

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 !

The 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.

I 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!

Sometimes I find myself only interested in sushi restaurant and completely ignore other Japanese cuisine. Even though I am aware of Tempura Endo present in LA, a 100+ years old traditional Japanese tempura restaurant from Kyoto, I haven't give Endo a try until it was highly recommended by few of my friends recently. Once I walked into Endo, I was attracted by the luxurious Japanese traditional style interior design, it makes me feel like in Japan and about to have a real traditional tempura dinner. I was seated in the middle of the bar right in front of the fryer. It is suppose to be the best seat (Nabemae), but the fryer Endo use is a copper fryer with a huge lid, therefore I cannot see thru it and miss much of chef's skill and each ingredient in frying action. Endo follows the traditional way of how Japanese tempura is served. In front of me is the traditional setting of a tempura bar included with agedai (wooden plate), tenshi (oil filter paper), chopstick, tentsuyu (dipping sauce), daikon oroshi (grated radish), a piece of lemon (if replaced by Yuzu will be even better), two kinds of arajio (green tea salt and regular salt). There is no background music in the restaurant as well because traditional tempura restaurant wants each diner to clearly hear the frying sound of each tempura ingredients as an enjoyment before tasting it. Since this is the first time I try Endo, I though it will best for me to try their best course Higashiyama. I am not going to go over each course but the few dishes that caught my attention were the tempura uni, scallop, and wagyu. Uni was wrapped within a dried seaweed, quickly fried and served. It is like steam within the batter coating which leave the uni retain the moisture and creamy texture in it. The Scallop was stuff with caviar in it and each bite of the freshly fried scallop has each little caviar exploded in my mouth which create a sensational sweetness. However, tonight I enjoy the tempura wagyu the most, with a little salt to enhance the flavor, it match perfectly with the DRC Vosne Romanee and Screaming Eagle. I need to keep order extra rounds of wagyu to finish off both bottles. Usually I will post the entire line up of wine, sake and all other bottles at the end. However, two of them I specially brought to Endo for tempura pairing were too shocking for chef Satoshi and he requested me not to post them anywhere online. I gladly agreed with his request but one thing I want to mention is chef Satoshi is very professional and able to accommodate picky customer requests, the tempura egg yolk he made is a brilliant choice for pairing with the 2 mystery bottles.

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

We got the Kiyomizu set: 1. Appetizer: 3.25 -tomato cubes -yuba with spinach -vineagar daikon =overal tasted fine. don't remember anything particularly special about it 2. Endo salad with plum dressing: 4.25 =nice and refreshing. loved the dressing 3. Tempura 4 -corn -shrimp toast =Corn, good. Shrimp toast good. :) 4. Sashimi: 3.75 red snapper, yellowtail and tuna =liked the addition of nori paste to the sashimi. BTW you can get the same paste at Japnese and chinese market. Comes in a jar 5. Tempura 3.5 -shrimp -sea urchin -king crab -pea paste -golden eye snapper wrapped in shiso leaf -abalone with caviar -agedashi tofu -wagyu beef =all pretty good. The chef tells you which seasoning to use with each type of tempura. I wouldn't get the wagyu beef. It isn't as good as other people have rated it... 6. Ten-don: 3.75 =I usually hate ten-don but this tasted pretty flavorful and not too oily 7. Sweet potato flambee and matcha tea: 3.25 =can't go wrong with sweet potato :) Overall, probably 3.5-3.75 rating. This place was better than I expected for a tempura place. It's definitely better than the Michelin star Tempura Kondo lunch I had in Ginza. That place was so underwhelming. Would come here again.

We had been to Tempura Endo twice in Kyoto and got excited that there was a Beverly Hills location. 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.

This spot is my preferred one, although its expensive. I never decline to have a decent meal in this restaurant. Highly recommended.

Well, 3 stars isn't bad. It's A-OK. Maybe this is another one of those "it's me not you" thing! Since Tempura Endo (TE) kept popping up on my iPhone Yelp app as the "hot" new business in town, I thought hey, it's just down the street. Why not give it a try and "see what is all the fuzz about"? I think if the newest and the hottest trend is your thing, then sure I can understand. Whether this is light tempera or heavy, it's all a matter of preference. Some people like a greasy hamburger, others like a greasless veggie burger. I am sure if I took a cholesterol test immediately after this "light" tempura meal, it'll show north of 200. Don't get me wrong, yelpers. This meal was fine and I normally like tempura. I was pretty much "tempura'd out" half way through. Yes, the tempura was lightly battered with a tad of crisp crunch...yata yata yata. but towards the end, I am sorry, my coca cola with crushed iced ended up to be my favorite wash of the night. BTW, I normally don't drink soft drinks! Yes, there were service and more of it. I think there were too much service. I am sure they were doing their jobs and more, but the number of times the waiter(s) reached between my friend and me was becoming a bit annoying because it was them yack yacking away, and we couldn't really carry on a conversation. I like to have my meal eaten at a relaxed atmosphere. This was quite of a "work out" meal. The waiters and the chef kept informing us how to eat this and that, and dip this and that (I am sure they were just educating). The tempura though piping hot (cooked in front of us) but I had to wait for it to cool. I am sure that's the way to eat it (piping hot) but for health reasons, I rather not have a throat cancer in the latter part of my life. With lack of decor, ambiance, and good desserts, I really can't say that I love the experience. So do I recommend this place? Yes, for the experience. Will I be back for more? Maybe not. To me, it's really just an honest A-OK (which isn't bad, right?). Sorry, I did not get the "wow" factor!! Again, maybe it's me not you, TE.

It is a solid four-star experience. I like quiet restaurants with delicious food. Booking was easy and the $150 is somewhat affordable compared to other $$$$ Japanese restaurants. High-end Japanese restaurants put lots of efforts into their setups. Details such as the shape of the carrots, the selection of the plates, and the packaging of the toothpicks reflect seasonality. We see maple tree leaves and ginko leaves used everywhere. Although this has little to do how food tastes, but it is easy to imagine how they would treat their food just by looking at how they treat the surroundings. My favorite dishes were shrimp toast and the sesame fried tofu. Everything was great, but I would love to come back just for the tofu. It reminds me of the tomato tofu at Shunji, which is also my favorite dishes in that restaurant. I understand people would go here for the scallop and sea urchin, which are indulgently rich in flavor. But it is difficult to make a bad-tasting sea urchin dish regardless, as difficult as making an incredibly tasty veggie-and-dipping-sauce appetizer, which Tempura Endo is able to deliver. I wish they were able to provide lunch options. I have to (and most people might as well) really committed to it to go to a restaurant at 8 pm and eat a meal with essentially nothing but fried meat. It is a satisfying experience, and I do see myself going every few months. It can not be more frequent than that, not for me, not for my purse.

The restaurant is extremely high end. It's a tempura house in Beverly Hills. This restaurant will put a dent in your wallet or purse but it's worth it. There's nothing really like this in Los Angeles. You'll be saving yourself a flight to japan. The service is absolutely top notch like any other high end Japanese omakase restaurant. We sat at the bar and enjoyed the Chef put on a show. The Chef and waitress was very polite and respectful. They took their time explaining everything for us and not rushing for the next course. The meal itself lasted us 3 hours! Everything from the uni tempura, to the king crab legs, wagyu tempura, etc was amazing. Take a look at the pictures as they were fine with me taking a picture every course.

They are doing takeout via Tock, pick up is convenient and the quality of ingredients is great. The corn and stuffed shiitake tempura were so good. The Ten Chirashi box with uni is a steal. We also enjoyed their Ten Maki. The rice is top notch. Portions were larger than expected (so we had over-ordered for two) and although it doesn't beat having tempura freshly-made right in front of you, we were excited to be able to relive our memories of our experience in Kyoto at home.

I was disappointed by this so called Michelin Star restaurant. I was excited to try this restaurant because I love tempura, however, this place was overpriced and not as good as far cheaper restaurants that serve tempura. I am not saying the food was bad, but it was not worth what I paid. Tendon Tempura Carlos Jr in Torrance makes better tempura for a reasonable price.