Tempura Kondo's Chef Bun'ichi Kondo is a modern master and recipient of the Mentor Chef Award, with high accolades including two Michelin stars. He is a legend in the world of tempura and Japanese cuisine.It was quite difficult to make a reservation, but I finally returned after a year.The specialty sweet potato tempura is not included in the course and takes time to prepare, so they ask if you would like to order it first. Since I had it last time, I decided to try something else and started the course.There are two counters, and fortunately, I was seated at Chef Kondo's counter again. I was captivated by the sight of the 79-year-old chef quietly frying tempura.The long-awaited tempura began with the heads of the sweet shrimp. During my last visit, I was shocked by how different it was from any tempura I had eaten before, and despite my high expectations this time, I was once again blown away by the deliciousness.The sweet shrimp had a light texture and a pleasant aroma with only sweetness. The thick white asparagus was surprisingly sweet and tender, showcasing the natural sweetness of the vegetable. The lotus root was fluffy and sweet, while the whiting was light and deliciously satisfying. The okra and young corn burst with summer flavors in my mouth. The squid was thick yet tender and sweet, and the eggplant was astonishingly soft and sweet, making me realize how different it was from any eggplant tempura I had eaten before. The onion had a sweet outer layer while retaining a crunchy texture and onion aroma, allowing me to enjoy the gradient of frying.The tempura of Edo-style anago (conger eel) was fried crispier than the vegetables, yet it was incredibly flavorful. After tasting this, other restaurants' anago seemed tough and bland in comparison.Thanks to the extremely thin batter and the excellent oil drainage that left almost no oil on the paper, the natural flavors, especially the sweetness of the ingredients, were highlighted. It tasted almost like steamed vegetables, and the thin batter seemed to be there just to lock in that freshness. While tempura dipping sauce, lemon, and salt were provided, the best way to enjoy this deliciousness is to start without any condiments and then add a little at the end for a change in flavor.Next, I was asked about additional rice orders. I ordered the carrot, while my companion chose the fava beans. The carrot, along with the sweet potato, is a specialty of this restaurant and requires extra care during frying. When the dish arrived, it was visually stunning in both color and shape! The crispy, snack-like texture and lightness were delightful, and this is something you must try at least once.The fava beans arrived at my companion's table, and a wonderful aroma wafted over to me. I got to taste half of one, and the moment it hit my mouth, the lovely scent of the fava bean filled my nose, accompanied by a fluffy texture and sweet bean flavor. This dish truly brings happiness to anyone who eats it.By this point, I was quite full, but the much-anticipated tempura rice bowl arrived with shrimp and small clams. The shrimp was plump, and the small clams were packed with flavor—absolutely delicious! I finished every bite.While many restaurants try to stand out by using high-quality ingredients or elaborate presentations, this restaurant offers an ultimate simplicity with its vegetable-centered, thin-battered tempura from start to finish. Yet, in terms of satisfaction, it far surpasses other establishments.This is solely due to the chef's incredible skill. It truly is a different world from other restaurants!I look forward to returning soon to further indulge in Chef Kondo's world.
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