A Tempura And Oden Specialist By Way Of Tokyo And Peru - Tendon Tempura Carlos Junior [Thoughts + Pics]



I was actually going to go here today but some other plans came up. Thank you for the review!

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Hi @JeetKuneBao,

I hope you get a chance to try it and report back. :slight_smile: I think you’d like it. :slight_smile:

Thanks so much for the report! That RICE!!! I can’t wait to try the Oden either!



You are always doing god’s work for us, @Chowseeker1999!


Great report @Chowseeker1999, looking forward to trying their tendon. Was there anything else on the alc tempura menu that you didn’t try?

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The tempura looks terrific - light and airy and not greasy @Chowseeker1999 and reasonably priced too.

I do love the chef’s story! Proof that foreigners can execute Japanese cuisine well if they are immersed in the right environment and given proper training.

Hopefully they don’t stretch themselves too thin over time with the broad menu.


Thanks @attran99 @Dommy! :slight_smile:

Please report back if you get a chance to try the Tempura. :slight_smile: Another great thing is how close Tendon Tempura Carlos Junior is to other various FTC favorites in the area:



That sounds like a bang challenge for the esteemed @A5KOBE.


@Chowseeker1999 Great culinary reporting as usual!!!

I was told the Mar Vista Hannosuke branch took out sesame oil from their frying recipe because of customer and other shopkeeper complaints. Nice to know they’re using the OG recipe here, definitely bookmarking.

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And if the soba craving hits you there is Ichimiann like 3 minute walk away


Ichimiann>Tendon Tempura Carlos Jr>Kagura>Wadatsumi>ala carte at Nozomi

(Maybe Chantilly first because sometimes some mofo buys up alll of the black sesames, then Kansha)


I attemped the OG Hannosuke Tendon Tokyo Shinbashi back in February, but got there late and the line was pretty deep, so had to bail and ended up having a reasonably priced teppanyaki wagyu (non pedigree) hamburg steak lunch set with hella bean sprouts in the area at another establishment.

Look at some of the people hauling their luggage just to eat there!


Hi @PorkyBelly,

Thank you. :slight_smile: I hope you like your visit! The only things we didn’t order from the a la carte menu were:

  • King Crab Kakiage
  • King Crab Tempura

These items aren’t ready yet. Chef Pinto said that he was hoping to debut these in the near future.



Hi @Sgee,

Yes, it was really nice QPR. :slight_smile: And Chef Pinto’s story was endearing. He was so humble as well, and his manners totally reminded me of the courteous mannerisms seen by native Japanese when you’re out at retail / restaurants in Japan.

Definitely agree and hope he continues to focus on this solid menu for now and not worry about expanding.

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Hi @foodshutterbug,

Thanks! :slight_smile: And thanks for the info on the change at the Mar Vista Hannosuke. Hope you get to try out this new restaurant and looking forward to your great pics as usual. :slight_smile:

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Damn, I was looking forward to Peruvian-style beef tendon tempura.


Can’t wait to check it out, I really miss those early days of Hannosuke.


That egg! Put a little of the grated yam tsuyu and a sprinkle of those chilli flakes and enjoy over rice!
Any left over rice enjoy with those celery and ginger (celery has a nice sesame oil flavor and ginger has a little sweet-spicy kick).

I enjoyed the fish, and maitake tempura the most. I got the King Crab for a few dollars more, good but not as sweet as I thought it would be. I would get a side of the large shrimp which I think better suits this batter.

Will definitely be back!


This spot is definitely on my list when I’m in town next month! Thank you for the extensive review @Chowseeker1999 and for your follow-up @JeetKuneBao

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