A luxurious finish, topped with a melting egg yolk.
This is Tempura Endo’s special tendon rice bowl, served with kakiage tempura made with shrimp and seasonal vegetables.
Gently placed on top is a tempura-fried egg yolk.
The moment you break into it with your chopsticks, the rich yolk melts into the sweet and savory tendon sauce, leaving a mellow umami and a quiet, lingering finish.
