I made a reservation for 7 PM on a weekday and revisited the renowned Tempura Kondo in Ginza. As before, I was taken here for a company dinner. This restaurant is still quite difficult to book, and on this day, it was fully packed. New customers kept arriving one after another, showcasing its popularity.This time, I ordered the "Tempura Set Meal Course: Yomogi (Mugwort)." Additionally, I added the restaurant's famous "Satsumaimo (sweet potato)" a la carte, which was not included in the course.The course began with six small dishes and sashimi, followed by tempura including shrimp heads, shrimp, white asparagus, green peppers, kisu (a type of fish), duck eggplant, scallops, okra, sea urchin with shiso, myoga, squid, onion, anago (conger eel), and finished with rice (I chose the kakiage rice bowl), red miso soup, and fruit—a truly luxurious selection.In the refined atmosphere typical of a high-end tempura restaurant, enjoying freshly fried tempura while witnessing the chef's skilled techniques was pure bliss. The batter was extremely thin and light, perfectly highlighting the umami and juiciness of the ingredients with exquisite cooking.As for the additional "Satsumaimo," I had imagined it would be thinly sliced tempura, so I was surprised by the impressive thick chunk that was served. The outside was crispy, while the inside was cooked thoroughly, offering a delightful sweetness. We shared one between the two of us, and it was still quite substantial.With the already satisfying course enhanced by the impactful sweet potato, I found myself battling fullness towards the end, overwhelmed with joy. Once again, I enjoyed the craftsmanship and luxurious experience that only a renowned restaurant can provide.It was a great meal!
We use cookies on this site to enhance your user experience.
