LA | Tempura Endo | Give Me 100 Uni Tempura, Please! 🍤💛

Ever since my unforgettable meal at Unzan years ago, I’ve been longing for a proper tempura omakase in LA—and Tempura Endo did not disappoint. ✨ The meal began thoughtfully: pickled cucumber topped with tiny silver fish for a burst of umami 🥒, and a seaweed jelly garnished with chrysanthemum petals, whose floral scent instantly brought back childhood memories. 🌼 Next, rich salmon paired with crunchy spinach stems, and corn tempura so juicy it practically burst—enhanced perfectly with a sprinkle of white salt. 🌽 The shrimp toast was fresh, though the bread did soak up a bit of oil (as expected). But the eggplant? Absolutely divine, served with a light, savory broth I finished to the last drop. 🍆💦 Chawanmushi was silky, flavored with delicate matsutake mushroom—risky, but beautifully executed. The star of the show? Fried uni tempura, made with Hokkaido sea urchin—creamy, sweet, and utterly addictive. I could have eaten a hundred! 🌊🌟 Squid tempura topped with salted mulberry roe was another creative highlight. 🦑 Though heavy on mushrooms (a challenge for this non-fungus lover 😅), the technique across every piece was masterful. Even the shrimp tempura, though not dramatically “standing,” was cooked to tender perfection. Ending with soba, rice, and a simple matcha pudding, it was a deeply satisfying journey into tempura artistry. 🍚🍵 #Foodie #LifeAbroad #TempuraLove #JapaneseCuisine #HiddenGems #LAEats #UniObsession #OmakaseExperience #FoodMemories #FineDining