Hannosuke, tucked inside the food court at Mitsuwa Marketplace on Centinela Avenue, is an outpost of the tempura specialist in Tokyo. Hannosuke's tempura, known for its beautifully golden and crunchy outer shell, is fried to order in a big steel pan, which you can watch through the kitchen's bubble-shaped window. A house specialty is the Edomae Tendon (meaning Edo-style, Edo being the other name for Tokyo), a tempura rice bowl that comes with miso soup and pickled ginger. The rice bowl is topped with batter-fried shrimp and scallops and a piece of anago saltwater eel from Tokyo. Everything is piled onto a mound of rice drizzled with dashi, mirin and soy sauce. The final touch? A deep-fried, soft-boiled egg is pierced so the gooey yolk dribbles down over the rice.  

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