Prawn as served at Tempura Endo in Beverly Hills. The restaurant cooks tempura-style, specializing in the art of omakase. (Ricardo DeAratanha / Los Angeles Times)
Preparing scallop tempura with caviar at Tempura Endo. (Ricardo DeAratanha / Los Angeles Times )
Executive chef Satoshi Masuda delivers a prawn.
A chef’s choice sashimi plate, garnished with gold flakes, at Tempura Endo.
Prawn and scallop headed for the oil at Tempura Endo.
Executive chef Satoshi Masuda at Tempura Endo. (Ricardo DeAratanha / Los Angeles Times )
Tempura Endo in Beverly Hills.
