Restaurants

Multiple distinct tempura udon preparations, chicken, head-on shrimp, kakiage and chrysanthemum, provide unusually broad noodle-tempura coverage.

A broad Gardena Japanese restaurant with tempura dinners, rice bowls and kakiage options, and a 2025 critic's direct endorsement of the tempura.

A contemporary Japanese setting with both classic vegetable/prawn and sauced seafood tempura styles.

A River North Japanese restaurant with several ways to make tempura the meal.

Downtown Plano coverage with standalone tempura assortments and noodle pairings.

A city-center option where standalone tempura and noodle pairings are clearly orderable.

A Gardena Japanese restaurant with a 2025 diner report specifically praising king oyster mushroom tempura alongside chilled soba.

A contemporary sushi restaurant with a clearly documented vegetable-and-shrimp tempura selection.

A South Bay soba institution with unusually strong published support for its tempura, including specialist-style meals described in earlier criticism.

Two Torrance branches for the straightforward pleasure of noodles with tempura, including ten zaru on the official Old Torrance menu.

Kakiage is a substantial vegetable-and-seafood focal point at this broader Japanese restaurant.

Japanese small plates with daily tempura possibilities and notably divided diner feedback.

A neighborhood izakaya in Memorial with both prawn-and-vegetable and vegetable-only tempura.

A city-proper option with multiple tempura preparations instead of a lone sushi-roll ingredient.

Restaurant explicitly centers handmade soba and seasonal tempura.

The U.S. arm (operating as 'Hannosuke' / 'Tempura Hannosuke USA') of Tokyo's Nihonbashi Tendon Kaneko Hannosuke, an Edomae tendon (tempura-over-rice) specialist. Casual counters serve the brand's signature Edomae Tendon; two California locations.

A sushi-led restaurant with a straightforward lunch tempura option.

Corn tempura with green-tea salt and rock-shrimp tempura/tendon make this izakaya tempura-relevant beyond sushi rolls.

An accessible market-and-lunch-counter option in the Main Line portion of the metro.

A Little Tokyo udon specialist with a substantial tempura selection and recent published praise specifically for its frying.

A multi-location udon-and-tempura counter for an accessible, choose-your-own meal, not twelve independent tempura specialists.

A Costa Mesa noodle house whose official site promotes a lobster-and-kakiage tempura pairing, giving tempura an explicit place in the experience.

An Irving izakaya with traditional tempura choices, explicitly separated from the Richardson branch.

The Costa Mesa Mitsuwa merchant listing combines Mugimaru and DonDonTei, with tendon bowls and a dedicated tempura category.

A Mitsuwa food-court option explicitly described by Torrance tourism as combining udon with a variety of tempura.

Meiji's Tustin counterpart pairs house-made noodles with tempura, including a seasonal pairing advertised on its own site.

A Gardena noodle specialist where a cold-soba-and-tempura meal is a documented reason to visit.

A historic Boyle Heights Japanese diner with published tempura praise as well as cultural significance.

A casual udon-led route to shrimp or vegetable tempura, distinct from tasting-menu specialists.

A casual Dupont Circle option for tempura and rice/noodle combinations.

A Galleria-area menu with enough standalone tempura choice to support a focused order.

A lunch-focused tempura option in a broader Japanese restaurant.

A neighborhood Japanese restaurant on Centinela with a directly documented tenzaru meal, including shrimp and vegetable tempura.

A six-seat East Village counter built around seasonal tempura omakase, with Japanese and Western influences in the surrounding courses.

Separate assorted, shrimp-only and vegetable tempura options make this coastal izakaya a meaningful metro recommendation.

An Oakland soba destination for the classic shrimp-tempura-and-noodle pairing, with a restrained tempura-quality claim.

A Laguna Hills soba-and-udon destination with published criticism specifically praising its kakiage tempura.

A Midtown West soba restaurant with a dedicated tempura-and-soba set category on its official-linked ordering menu.

Handmade buckwheat soba restaurant explicitly featuring kakiage and seasonal tempura; dine-in-only approach emphasizes immediate serving.

A soba-led Westside restaurant whose official menu includes a shrimp, scallop and vegetable kakiage bowl.

An East Village soba house with documented ten zaru and tempura-soba offerings, plus tempura rice bowls singled out by MICHELIN.

A serious Japanese restaurant with clearly documented cooked tempura options beyond its sushi reputation.

A traditional Japanese dining option in the Virginia portion of the DMV with a broad tempura selection.

A Brentwood Japanese restaurant with tempura and noodle options, recommended by one diner as a closer alternative to South Bay tempura-soba outings.

A Tustin soba restaurant with tempura woven through its menu, from tenzaru to shrimp and vegetable rice-box options.

House-made soba provides a natural setting for a tempura pairing; it is a soba destination, not a tempura-only restaurant.

Kyoto-style tempura specialist in Beverly Hills, an intimate, traditional counter serving a tempura-focused omakase from the Endo family, whose Kyoto tempura lineage traces to a Gion tea house founded in 1885.

A tempura-focused concept from Chicago Ramen's chef Kenta Ikehata, built almost entirely around freshly fried tempura and tendon, a rarity in the Chicago market. A casual, superhero-themed counter in Schaumburg.