Run by a Peruvian chef who trained in Japan, Carlos Junior specializes in tendon, or sauce-seasoned tempura over rice (the original location is in Torrance). Bowls come mounded with hot and crunchy things like fried shrimp, vegetables, eel, and a mind-blowing tempura egg with a runny yolk. The sushi and noodles that make up the rest of the menu are somewhat unremarkable, so stick with the namesake tempura, paired with self-serve pickled ginger and celery that comes on the table. Expect a wait if you show up around peak lunch or dinner time, but there's always Vroman's bookstore across the street if you need to kill some time.