Tendon Yotsuya 텐동 요츠야

Shrimp and eggplant come in thin, crisp batter that leaves little greasy aftertaste at this Sharosu-gil tendon shop near Seoul National University Station. The sauce is poured over the top and barely reaches the rice underneath. Eating rice and sauced tempura together evens that out. Tokujo (deluxe) tendon is the larger bowl, and an onsen egg, a soft hot-spring egg, mixes into the rice. Waits often run past an hour, cooking after you order is slow, and a small waiting room helps. The basement floor serves a separate menu, including eel tempura.