Soon to turn 80, Chef Bun'ichi Kondo stands at the counter, where you can enjoy his culinary creations. (There are two counters: one for the chef and one for his apprentice.)I had the pleasure of dining at the chef's counter. I had always wanted to see him in action at least once. He is a legend who makes vegetable tempura the star of the show. In 2020, he even appeared on the show "Jounetsu Tairiku" (TBS network).One surprising detail is that they change the paper for each piece of tempura served. We started with the shrimp legs. Tempura dipping sauce, grated Japanese radish, lemon, and salt were provided. If the grated radish runs out, they will bring more.After two shrimp, we enjoyed a large piece of white asparagus, which was cooked to perfection. Next came lotus root, whiting fish, and green pepper in quick succession. Since I eat quickly, I noticed the chef glancing at my empty plates, likely timing the next dish accordingly.We moved on to squid, okra, and onion, and the famous sweet potato is ordered separately. (You need to order it at the start of the course.) For the finale, you can choose from three options: tempura rice bowl, tempura tea, or served separately. This time, I opted for the separate serving to enjoy the crispiness of the kakiage before pouring the dipping sauce over it. The kakiage was more moist than crispy, so I would recommend the tempura rice bowl. Haha, it's a matter of preference.I was quite full, but I wished I could have tried the sea urchin, young sweetfish, corn kakiage, and carrots.Seeing the legendary chef in action was the most moving experience!!! (There were many international visitors.)By the way, it seems there will be a price increase starting July 1, 2026, and I have attached an image of the notice.▼ OrderFuji Course▼ BudgetJPY 16,500, tax included.
We use cookies on this site to enhance your user experience.
