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Tempura Endo Beverly Hills Yelp Reviews
Latest Reviews On Yelp
31 Reviews
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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)
Be the first to ReplyOutstanding tempura and reminded me of a tempura dinner in
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.
Be the first to ReplyThis 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.
Be the first to ReplyI didn't even know how much I liked tempura until I tried
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!
Be the first to ReplyThe ingredients in this store are very fresh, but in order
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!
Be the first to ReplyThis Japanese restaurant is an absolute feast for the taste
This Japanese restaurant is an absolute feast for the taste buds! From sashimi to sushi, every dish showcases great culinary skills and exquisite handling of ingredients. Fresh seafood and creative combinations make every bite a delicious treat. We especially recommend their signature sushi, which is a work of art! The ambience of the restaurant is simply typical of Japan. The wooden décor and Japanese chairs create a serene and elegant atmosphere, as if you were in a Japanese hut. The lanterns hanging from the top and the muted music add color to the entire dining experience, making it even more serene and enjoyable. Service-wise, it was impressive. The waiters were warm and professional, always smiling. They explained in detail how each dish was prepared and were happy to answer our questions. They also offered suggestions when ordering food, which made the whole dining process more enjoyable.
Be the first to ReplyI love the concept of a tempura bar but frankly a bit let
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 $1000 for three people without alcohol.
Be the first to ReplyThis tempura restaurant is the top tempura restaurant in
This tempura restaurant is the top tempura restaurant in Los Angeles. From 2018 until now, I have been eating tempura at this restaurant. The thin coating that you want to eat locks in the moisture of the food. I also like this wine. When I drink it, it feels a bit spicy and not so smooth, but I feel very comfortable in my stomach. Some wines are very smooth to drink and have too much stamina. I like this gentle one. I feel like I am completely in love with sake now. If you are underage, don't drink. The name of the restaurant is tempura Endo. The bottle of wine is 1200$. The meal is 280$ per person plus 25% tip. The two of us spent over 2000$ plus tip.
Be the first to ReplyI never heard of Kyoto style tempera, and I learned they
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.
Be the first to ReplyI've been to this restaurant a few times and it's always
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.
Be the first to ReplyTempura Endo is one of the three tempura restaurants in the
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.
Be the first to ReplyFinally went to this restaurant for my birthday and it's
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.
Be the first to ReplyTempura Endo - Beverly Hills, Los AngelesNotice to all
Tempura Endo - Beverly Hills, Los AngelesNotice 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.
Be the first to ReplyMy wife and I came to this place for an anniversary and it
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
Be the first to ReplyLet me start by saying they were very nice.
The waitress kind of hovered around waiting on us. But the food was mediocre. They give you a lot of food though, towards the end we couldn't finish it and since it wasn't great, we told them to stop and we'd be leaving now. By all these comments I thought maybe they would step it up. There isn't anything special about the tempura except they fry it right in front of you. It's gives a cheap feel like they are just trying to make as much money as they can by delivering as little as possible. I was disappointed. Also, there wasn't valet so we had to park on the side garage then walk over. It was sort of a creepy walk especially with all the crimes that have been happening lately.
Be the first to ReplyWe 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.
Be the first to ReplyI 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!
Be the first to ReplyThe 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.
Be the first to ReplyI took my girlfriend here, and I was not at all too
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.
Be the first to ReplyThere are very few restaurants in the United States that
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.
Be the first to ReplyWe had been to Tempura Endo twice in Kyoto and got excited
We had been to Tempura Endo twice in Kyoto and got excited that there was a Beverly Hillslocation. 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.
Be the first to ReplyI went to this restaurant's Kyoto "headquarters " several
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.
Be the first to ReplyI've had Tempura Endo bookmarked for the longest time,
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.
Be the first to ReplyMy favorite place! So good I loved the food so delicious I
My favorite place! So good I loved the food so delicious I can't wait to come back again !!! thank you Satoshi Masuda!
Be the first to ReplyHoly smokes, what an experience! It'll cost a pretty penny,
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 potatoThe 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.
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