On a weekday at 7:00 PM, Tempura Kondo was fully booked, with about 60% of the customers being foreigners.The restaurant has two areas: one where Kondo himself fries the tempura, and another where his apprentice does. I ended up in the apprentice's area, which I wasn't aware of.I might be at fault for not asking, but I wish I had been informed beforehand since I came specifically to try Kondo's tempura.For those making reservations in the future, if you're aiming for Kondo's cooking, it's best to confirm whether he will be the one frying your tempura.The dishes were served in order:Yuba TofuAppetizer:Aigamo (crossbred duck), Kohada (young sardine), Clam, EggplantSashimi:Tuna, Toro (fatty tuna)Tempura:3 Shrimp Heads3 Heavy ShrimpHokkaido White AsparagusLotus RootKisu (whiting)Young CornOkraSea Urchin with ShisoAori Ika (squid)Manganji PepperOnionAnago (conger eel)Tempura RiceAdditionally:Famous Sweet PotatoEnding with dessert.The tempura was average.
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