When I want a tendon (tempura over rice) I expect to get something like what you see above. For me, a good tendon elicits the Pavlovian reaction and next thing I know I've got a pool of drool on the table. Good tempura is crispy, but not crunchy like potato chips. A super secret special house sauce (shoyu-base of course) should be dribbled over it, soaking just the top layer of rice. If it starts solidifying after a few minutes then it's poorly made.
This tendon is from Yabu in WLA. They're best known for their handmade soba, but they also make some great donburi (rice bowl dishes), too. My tendon included two pieces of shrimp, a shishito pepper, sweet potato, and a big fat piece of seaweed. I don't know if I'd say it's my absolute favorite place for tendon because I know I've had better in Japan, but I definitely recommend it.