Tendon Tempura Carlos Junior’s Restaurant Grand Opening Is 11/1

For people who love Japanese cuisine, there’s a new restaurant  ” in town”  about to open up that should be added to your list of places to eat. Tendon Tempura Carlos Junior Restaurant is the baby of Chef Carlos Pinto, a Peruvian chef who has impeccable credentials as a chef of Japanese cuisine. This restaurant is going to be more exclusive than you would expect with only 40 seats!

Chef Carlos A. Pinto announces that he will open his first Japanese restaurant in Torrance on Friday, November 1. Chef Pinto lived in Japan for 12 years and was trained at Tempura Hannosuke Restaurant both in Tokyo and Torrance, which was described by the late Los Angeles Times food critic Jonathan Gold as a well-known Tokyo restaurant chain, that serves “delicious ten don, tempura-topped rice bowls.”

 

WHO: Tendon Tempura Carlos Junior Restaurant
WHAT: Announcing Grand Opening: November 1
WHERE: 1510 Cabrillo Ave., Torrance, CA 90501
WHEN: Friday, November 1, 2019, 12:00 pm
while supplies last!

 

About Chef Pinto:

 

Pinto arrived in Tokyo in mid-1960 during the period of Japan’s booming economy leading up to the 1965 Tokyo Olympics. A native Peruvian, Pinto spoke no Japanese and often felt lonely; but he soon began to appreciate Japanese cuisine, especially tempura, a traditional dish consisting of seafood and vegetables that are lightly battered and deep-fried.

After moving to the U.S., Pinto continued his love for Japanese cuisine by working at several Japanese restaurants. In 2014, he learned that the revered Tokyo tempura bowl restaurant, Hannosuke, was opening in Torrance. He wasted no time knocking on the door, eventually mastering the entire technique and operation. Inspired by Kaneko Hannosuke, who reinvented the Japanese dish of Tendon with tempura, Pinto is going to open his own restaurant featuring this very dish. He is excited to cook Tokyo-style tempura for LA’s many discerning foodies, and especially to celebrate the second Tokyo Summer Olympics next year.

“Tokyo is a special city for me because it’s one of the most incredible food cities in the world, and I’m thrilled to offer the Tokyo-style tempura dishes that I enjoyed in Tokyo many years ago,” Pinto said. “Tempura has strong roots in Tokyo and the preparation’s style, also known as ‘Edo-style,’ is unique and beloved by many people in Japan and the U.S.”

About Chef Pinto’s cooking style:

Pinto uses only plant-based oil in his dishes. His sesame oil is made strictly with Japanese sesame seeds, noted for their superior flavor and fragrance. Using locally-sourced ingredients, Pinto’s tempura recipe is modeled on the secret tempura batter he loved while living in Japan.

With the ingredients that are available in the U.S., he has been able to recreate the unique moisture, texture, and taste of his favorite tempura sauce. Pinto’s batter also uses eggs extensively to ensure that the tempura is crispy, creating a perfect balance with this rich original sauce.

“We use only fresh ingredients and deep-fry them in high heat. We serve them with our original tempura sauce and offer a crispy tempura infused with the intoxicating flavor of sesame oil. I genuinely hope that my tempura will bring a smile to my customers’ faces,” Pinto said.

Tendon Tempura Carlos Junior’s menu consists of three primary dishes:
Tendon, Tempura and Tempura Soba Combo.

Tendon is a rice bowl topped with deep-fried seafood and vegetables. Pinto’s restaurant features five kinds of Tendon.

 

 

The Edomae Tendon (above) (or Premium Tempura Bowl) is Tokyo-style tempura topped rice bowl with deep-fried agano (or salt-water eel), shrimp and a soft-boiled egg, nori, kakiage, and shishito. The agano is lightly frozen and shipped by air from Tokyo to ensure that it remains very fresh.

The other Tendons include
–Special Tempura Bowl,
–Regular Tempura Bowl,
–Shrimp Tempura Bowl,
–King Crab Tempura Bowl.

Tempura dishes include

–Edo-style Premium Tempura Plate,
–Special Tempura Plate,

–Regular Tempura Plate, (above)
–Shrimp Tempura Plate,
–King Crab Tempura Plate – each comes with a side of steamed rice, soup, and pickles.

There are five Combos:

–Tempura and Soba,
–Small Tempura Bowl and Soba,

Big Shrimp and Soba, (above)
–Dipping Soba Noodle with Shrimp.
These Tempura and Soba combos are served with either hot soba noodle soup or chilled soba noodles.
–The Kids Tempura Bowl Combo includes shrimp, soft boiled eggs, nori, dessert, and soft drink.

The restaurant will serve alcoholic beverages including beer, sake, and shochu.

 

 

To welcome local residents, Pinto will offer 100 bowls of his signature tempura-don dish FREE OF CHARGE on Friday, November 1 only, to the first 100 people who show up who have followed the restaurant’s Instagram page.

The much-anticipated restaurant has 40 seats and will be open daily from Monday through Sunday from 11:00 am to 9:00 pm.
The restaurant is closed on federal holidays.

I hope you have the time to hit the restaurant on Friday, November 1. It’s definitely worth the wait because his food looks so incredibly delicious!

Stevie Wilson,
LA-Story.com

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