I made a reservation for 8 PM on a weekday and visited Tempura Kondo. I booked the Fuji course for JPY 22,000, and since none of the courses included sweet potatoes, I ordered them separately at the restaurant. I also ordered a draft beer and a 180ml of chilled sake, bringing the total to around JPY 25,000.The tempura started with the heads of the shrimp. They were incredibly crispy, with a perfect balance between the batter and the savory aroma of the shrimp.The shrimp itself was prepared to highlight its natural sweetness and flavor, especially near the tail, which was exceptionally delicious. I was served two pieces.The white asparagus was a high-quality dish, perfectly retaining moisture and sweetness. It had that delightful crunch characteristic of asparagus, and it was delicious with any accompaniment.The peppers, which could be eaten whole, also had a wonderful aroma.The Edo-style fried whiting had a delicate flavor typical of white fish, with a lingering umami that was enhanced by the batter. When paired with salt and lemon, it became even more pronounced and delicious.The okra had an exquisite balance between the natural flavor and the batter.The Kamo eggplant paired excellently with soy sauce, as recommended. It was very hot but incredibly tender, with a melt-in-your-mouth umami that was irresistible. The myoga served alongside was a nice palate cleanser.The squid was perfectly tender, with a thin batter that added just the right touch. The high-quality flavor of the squid lingered delightfully.The onion had a pleasant sweetness and a nice roasted flavor.The anago (conger eel) showcased its natural umami beautifully, with a fluffy texture that was enhanced by the batter. The tempura dipping sauce was a perfect match, and the relatively thick batter complemented it well.The sweet potato had a fantastic contrast between its crispy exterior and moist, fluffy interior, with a sweetness that stood out as the best sweet potato I’ve ever had. Indeed, as recommended, it’s best enjoyed on its own.For rice, I chose the tempura rice bowl. The sauce was slightly strong, but it captured the umami of the shrimp and small shellfish well.For dessert, I had fruit: peach, cherry, and muscat.The Edo Ichi Junmai sake was very easy to drink, with a refreshing taste and a slightly dry finish.Overall, the light batter enhanced the subtle umami of the ingredients, leaving a lasting impression of gentle deliciousness. The moment I bit into the batter, the original flavors burst forth, especially the white asparagus, whiting, and sweet potato, which were exceptional!
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