I finally visited my long-awaited restaurant, Tempura Kondo.Known as the "Tempura God," Chef Bun'ichi Kondo has maintained a Michelin two-star rating for many years, making this a renowned tempura establishment.I had wanted to come here for a long time, and I was thrilled to finally make it.The tempura here is made using a blend of pure sesame oil and roasted sesame oil.What impressed me the most was the light batter unique to Kondo's style.The batter is incredibly thin, yet it never feels lacking; the balance between the batter and the ingredients is truly exquisite.While the flavors of the ingredients shine through, you can also enjoy the crispy texture and the aroma of the oil, providing a satisfying feeling of "eating tempura."The Kamo eggplant was particularly delicious.When you bite into it, the inside is creamy and juicy, and the combination of the eggplant's flavor with the oil is outstanding.Another highlight was the anago (sea eel), where the lightness of the batter complemented the fluffy flesh perfectly, making it one of my favorites.And I absolutely had to try the famous sweet potato.The thickly sliced sweet potato is cooked slowly, giving it a baked potato-like quality.Inside, it is fluffy, and the sweetness of the sweet potato is fully brought out.The corn was also sweet, with each kernel bursting with flavor, pairing well with the crispy batter.The carrot tempura, made from finely shredded carrots, was visually striking.With a light, crispy texture, the more you chew, the more you can taste the sweetness of the carrots.I finished with a tempura rice bowl.Even after eating a lot of tempura, I didn’t feel too heavy and was able to finish it all.I visited with very high expectations, and the taste exceeded them.This was the best tempura I have ever had.My long-awaited Tempura Kondo.I will definitely return.
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