Tendon Tempura Carlos Junior

Tempura hotspot in Torrance featuring deep-fried seafood and vegetables served three different ways: a la cart, atop white rice, and alongside hot or chilled soba noodles.

The restaurant’s signature edomae tendon rice bowl includes salt-water eel transported from Tokyo, shrimp, and a soft-boiled egg.

Pinto’s prized tempura recipe is influenced by the time he spent cooking and living in Japan and employs plenty of eggs for its impressively crispy texture.