Located in Ginza, Tokyo, Tempura Kondo is a prestigious tempura restaurant representing Japan.The owner, Fumio Kondo, previously served as the head chef at the renowned "Tempura and Japanese Cuisine Yamano Ue" before establishing his own restaurant. He is the first tempura chef to receive the prestigious title of "Modern Master Craftsman."Known for making vegetables the star of tempura, he has developed a groundbreaking technique that steams the ingredients using their own moisture.Sweet Potato Tempura: This signature dish is deep-fried for over 30 minutes and then allowed to rest in residual heat, bringing out an extraordinary sweetness in a piece that is over 10 cm thick.Carrot Tempura: An artistic creation where carrots are sliced as thin as hair and fried in a style similar to kakiage.Thin Batter Technique: The batter is so thin that the beautiful colors of the ingredients shine through, eliminating any greasiness and perfectly capturing the natural aroma and umami of the ingredients.
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