The opening of Tempura Endo in Beverly Hills ushers in a different type of high-end Japanese dining to Los Angeles. Based in Kyoto, Tempura Endo features exquisite meals centered around Kyoto-style tempura dishes.
There are three menu levels available, clearly described on their website. We decided to go with the complete package: The “Matsu” menu ($280 per person).
Our ingredients for tonight’s “Matsu” menu!!! The shrimps jumped seven or eight times to try to escape!
Drinks: “Born” Tokusen Junmai Daiginjo & Choya umeshu…
Appetizer: Nasu (Japanese eggplant), from Kyoto, served with minced shrimp & ginger dashi gelee…
A variety of different salts are presented for dipping: Sea salt, matcha (green tea extract) salt, rice salt, truffle salt, and rock salt. Each salt truly imparts its own characterstics to the taste of the tempura.
Amuse tempura: Corn & Shrimp Toast… Delicious! The corn is grown in Japan, and tastes quite different than corn from elsewhere. The frying technique is delicate and light. Cottonseed oil is used for the frying, in keeping with Kyoto tradition.
Sashimi: Awabi (abalone), honmaguro o-toro (fatty bluefin tuna belly), aji (Japanese horse mackerel), and wagyu (A5-grade Japanese beef) from Miyazaki Prefecture… Each bite was pristine.
Kuruma ebi (Japanese imperial prawn) from Tsukiji Market in Tokyo… These guys were just jumping a few seconds ago.
Grated daikon radish…
Bafun uni (sea urchin roe) from Santa Barbara, wrapped in nori (seaweed)… Excellent.
Tarabagani (king crab leg)…
Shiro-gisu (Japanese sillago), wrapped in shiso leaf…
A wrapped package shows up next. Chef Matsuda tells us to unwrap it with only a small opening at first, and smell the aroma within… The smell is intoxicating.
Satoimo (taro) with black truffle… Superb!
Pea croquette… The peas are from Japan, and are super fresh-tasting. There is also minced peas inside - It is a deceivingly labor-intensive dish to make. Awesome!
Gari (pickled young ginger)… To refresh the palate.
Awabi (abalone)… Let’s add some butter to that - So tasty…
“Refreshment” tempura: Flambéed sweet potato… So sweet - This could be dessert right here.
Yuzu granité… Such a unique citrus flavor - Always welcome…
Caviar with edible gold flakes for the next serving…
Hotategai (scallops) from Hokkaido, with black truffle inside… Beautiful.
A textural and gustatory experience: Slightly fried pillowy scallop, with the brininess of the caviar, and just a hint of the earthiness of the truffle… So complex!
Agedashi gomadofu (fried sesame tofu, with ponzu and green onions)…
Wagyu (Japanese A5-grade beef)… Divine.
Endo “Special Salad”…
Hot tea…
Tempura bowl: Ten-don, with egg yolk, served with tsukemono (pickled vegetables), and miso soup…
Housemade Japanese-style candies…
Tea Ceremony: A scene from Kyoto comes alive in Beverly Hills, as matcha tea is prepared to accompany the dessert…
Kuromitsu (Japanese molasses) sorbet…
Gifts to take home…
I felt transported to the Gion District with this meal. The service was gracious, and the food of course was fantastic.
HIGHLY RECOMMENDED.
Tempura Endo
9777 Santa Monica Bl.
Beverly Hills, CA 90210
310.849.2106