Tempura Kondo, a renowned tempura restaurant representing Ginza, offers a delicate frying technique that varies with each ingredient. ✨ Located on the 9th floor of the Sakaguchi Building, it’s within walking distance from Ginza Station. Opened in 1991, this esteemed establishment has actively incorporated seasonal vegetables into its Edo-style tempura, which primarily features seafood. The owner, Fumio Kondo, has dedicated over 50 years to perfecting tempura and continues to showcase his skills at the counter. It has been selected as one of the "Top 100 Tempura Restaurants 2025" on Tabelog and has also received the "Tabelog Award 2026 Bronze." The dining experience features freshly fried dishes served one by one over a white wood counter. The sounds and aromas of the oil, along with the craftsmanship of the chef, create a truly special atmosphere. The course begins with a dish of crispy fried shrimp heads, where even the delicate legs are crunchy, concentrating the rich umami of the shrimp miso. The following shrimp is lightly coated, with a moist interior. The thin batter enhances the sweetness of the shrimp rather than masking it, leaving a lasting impression. ✨ The vegetable tempura is also impressive. Long, slender greens retain their freshness, while thick bell peppers release steam and natural sweetness with each bite. The batter is thin, giving the impression of steamed vegetables. For fish, I enjoyed a whole fish with its tail intact and a thick white fish fillet. The exterior is crispy and light, while the inside is fluffy. The smaller fish allows you to savor the aroma of the bones and skin, showcasing the chef's skill in adjusting the batter and frying time according to the ingredient. A standout was the tempura with soft, white filling nestled inside eggplant. The creamy texture of the filling combined with the eggplant's tenderness created a subtle yet profound flavor. Then came the famous sweet potato tempura. The thickly sliced sweet potato is crispy on the outside and surprisingly moist inside. The slow cooking process brings out a rich sweetness, reminiscent of high-quality wagashi rather than typical tempura. The meal concludes with a bowl of rice topped with shrimp kakiage. Filled with small shrimp, the crispy batter and sweet sauce pair perfectly with the white rice. Even though I was already satisfied from the course, I found myself naturally reaching for more until the end. This tempura, which avoids flashy seasonings and instead focuses on identifying the optimal temperature and time for each ingredient to maximize flavor and aroma, truly embodies why it has been cherished in Ginza for so long. I highly recommend it for special occasions or for anyone wanting to experience the depth of tempura cuisine. It was a great meal! ✨
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