Let's get started. First, the Uni Wrapped in Seaweed Tempura was astronomical. Uni is the edible roe of sea urchin. Given that the process to harvest the uni roe is already difficult, I am amazed at how Tempura Endo Yasaka was able to deep fry this delicate uni without it falling apart. I like eating uni because of its creamy consistency. Good uni will taste sweet, light, and briny. Bad uni will emit a strong fishy smell or will seem overly watery. Like oysters, there are a lot of different species and the natural environment has a huge effect on the characteristics of the uni. I'll probably do another guide post on uni in the future. This was one of the main highlights of the meal!
Above, you'll see the Sweet Potato Salad with Daikon and Lime Dressing. It is accompanied with the Akadashi Red Miso Soup. FUN FACT: Miso’s ancient relative is soybean jiang (or doujiang), which appeared around 300BC. When jiang arrived in Japan, it was pronounced hishio and later transformed into misho (mid 700s) and then miso (late 900s). Jiang was so old that it was even mentioned in the Analects of Confucius on a scroll. Given its long history, it isn’t surprising that both miso and jiang continue to be staples in Chinese and Japanese cuisine. Miso is believed to stimulate your appetite and help with digestion. Miso is a great source of vitamin B. It is high in antioxidants and strengthens the immune system. It also improves the quality of your blood and reduces your risk of cancer (breast, prostate, colon, etc.).
Before dessert, Tempura Endo Yasaka hit us with two more dishes. The Conger Eel Tempura (see above) was one of the larger tempura pieces. If you have eaten at a Japanese restaurant before, you are probably familiar with Unagi, Japanese freshwater eel. If you're interested in learning more about unagi, check out our review of Hirokawa. Anyway, Conger Eel, or Anago, is similar to Unagi but it is lighter in taste and has less fat/oil. The texture is soft when cooked properly. Tempura Endo Yasaka sources their eel from Akashi in the Hyōgo prefecture.
The Ten-Don consisted of mixed vegetable (pumpkin, sweet potato, carrot) and shrimp tempura over rice. This is a heartier dish and I would recommend this one if you are still hungry at the end of the meal!
Thanks for reading this massive review! Hope this is helpful. I hope I can visit Tempura Endo Yasaka again soon.
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Kyoto, 京都府 〒605-0811
+81 75 551 1488
Recommendations:Assorted Sashimi (Hamachi, Akami, Ika)
Uni Wrapped in Seaweed Tempura
Shrimp Tempura Heads and Bodies
Burdock Root Tempura
Moroko Tempura from Lake Biwa
Yuba Tofu with Dashi and Soy Sauce
Sesame Tofu in Ponzu
Sweet Potato Salad with Daikon and Lime Dressing
Akadashi Red Miso Soup
Grated Daikon Radish
Shiitake with Shrimp
Snap Peas Croquette
Calamari and Dried Mullet Roe
Sillago in Green Perilla
Kyo-Kanzashi Sweet Carrot Tempura
Yasaka-no-Tsuki Sweet Beans
Conger Eel Tempura