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

Ever since Yun Shan, I’ve been dreaming of a proper tempura omakase. Finally made it happen in LA! 🥒 Pickled cucumber with tiny silver fish — umami boost! 🌿 Seaweed jelly with chrysanthemum — floral scent took me back to childhood meals in Xiaolan. 🐟 Thick salmon with spinach stems for texture. 🌽 Corn — moisture locked in perfectly, white salt elevated the flavor. 🍤 Shrimp toast — fresh, though toast does soak up oil (unavoidable). 🍆 Eggplant — so good! The thickened broth was perfectly seasoned… drank it all. 🍳 Chawanmushi — silky smooth, matsutake mushrooms used generously (risky, could easily turn fishy). 🍤 Fried shrimp — a bit sad it didn’t stand up, but sweet and fresh. Cooking skill on point — just done, front part still tender. Later realized Endo’s shrimp shape is highly uniform (like their iconic logo!). 🌟 UNI TEMPURA — incredible! Hokkaido uni, tender and sweet… I could eat 100. My favorite of the night 🧡 🍄 Mushrooms — juicy (my friend loved them; I’m not a mushroom person, half was enough 😅). Funny — only 3 veg courses and all were mushrooms… tough for me! 🦑 Squid — excellent, topped with what tasted like cured mullet roe — interesting combo. 🍜 Main — tried soba and rice, both solid. 🍵 Matcha pudding — a bit weaker compared to the rest. #Foodie #LifeAbroad #PrettyPlates #MyFoodTreasures #TempuraLove #JapaneseCuisine #LAEats