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So many were raving about Ami Ami’s onsen egg tempura tendon awhile back, and as usual slow to the game I thought I’d give it a go recently at their parent restaurant Kuriya. And...nyeeeeh it’s aight. The tendon on its own was pretty good, tempura crisp, light, and not greasy, though nothing calling for a major woowoop. While I thought it was interesting having the onsen egg wrapped in (what I believe was) a phyllo sheet instead of the regular tempura batter, I can’t say I cared as much for its texture 🤔

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