Endo Tempura is the first US outpost from Koichi Endo, who owns several tempura restaurants in Kyoto, Japan. The tiny space comprises an eight-seat bar as well as two private dining rooms.
Similar to high-end sushi restaurants, at Endo Tempura each piece of tempura is made to order. The batter is made from a special, weaker flour that's low in gluten, while the frying oil is a blend of cottonseed, safflower and sesame oils. For seasoning there are five different flavored salts, including green tea powder, yuzu, truffle, rice powder and sansho pepper.
The Kyoto-style tempura features the freshest seafood such as sea urchin wrapped with laver and prawn, and a variety of Kyoto vegetables, while more exclusive options include scallop, truffle and caviar, and wagyu beef.
A truly unique tasting menu experience
The main counter where you can watch the chefs in action
Tea Ceremony Room: The most traditional tearoom setting encompasses a sunken hearth.
The dinner menu includes a seasonal appetizer, sashimi, hashiyasume (a palate-refreshment side dish such as flambed sweet potato with yuzu granite), a salad, and a rice-dish. Tempura pieces range from live shrimp to sea urchin, King crab and pea croquette, while desserts include sherbet and a full ceremony-style matcha tea service.