【2026 Bronze】【2025 Top 100 Restaurants】【2026 Michelin ☆☆】This place has created a new world of Edomae tempura with a delicate batter and minimal oil. I made a reservation for one through Tabelog for my first visit to "Tempura Kondo"; rating: 4.00.Despite being in Ginza, the course prices are relatively affordable. Founded in 1947 and hailing from Yamanoue, I expected to enjoy tempura prepared by the renowned chef, Bun'ichi Kondo, who has been recognized as a modern master.■【Tempura Set Meal Course】JPY 16,500 + Beer, Japanese Sake; JPY 20,790I was able to visit before the price of this course increases to JPY 22,000 next month. Indeed, if the course prices are comparable to other restaurants, the basis for comparison changes.◆ Draft Ebisu Beer; JPY 990◇ 2 Shrimp Heads◇ 2 Shrimp◇ Hokkaido White Asparagus◇ Ibaraki Lotus Root◆ Edo Ichi Daiginjo; JPY 1,100◇ Tokyo Bay Whiting◇ Yamanashi Young Corn◇ Kagoshima Okra◇ Hokkaido Scallop◇ New Onion◆ Momo no Shizuku Junmai; JPY 1,100◇ Anago (Conger Eel)Additional ◇ Beni Azuma Sweet Potato・Large Tempura Rice Bowl, Red Miso Soup・Dessert: WatermelonAdditional ◇ Tempura Scraps to take homePutting aside the details, it was both good and bad, just like the tempura from Yamanoue. I didn’t realize there were only 20 seats, with two counters of 8 and 12 seats. I made a reservation through Tabelog, but upon arrival, I found foreign customers lined up, only to discover it was the disciples’ seating. It’s surprising to have the restaurant's name attached when it’s not the master’s tempura, especially at the same price. Past posts that don’t clarify this point likely refer to articles about the disciples’ tempura. The oil used is pure sesame oil. The tempura scraps might have been from the master’s tempura.The seat reserved through Tabelog is almost certainly for the disciples, so it’s best to judge calmly. I will never return to such a disappointing place.
We use cookies on this site to enhance your user experience.
