Tempura Endo

Tiny, delicately fried ears of corn, stuffed pea pods and Santa Barbara spot prawns make their way onto Jonathan Gold's plate at Tempura Endo in Beverly Hills this week. The LA Times food critic tells us what it's like to dine on high-end tempura, Kyoto-style.

KCRW’s Good Food host Evan Kleiman talks with Pulitzer Prize-winning food writer, the late and great Jonathan Gold of The Los Angeles Times about places you may not have tried yet, but ought to.