Tempura Kondo (てんぷら 近藤) Tokyo

When it comes to famous tempura restaurants, I always wanted to visit Tempura Kondo, and I was fortunate to secure a reservation starting at 12:00. The counter is divided into two sections, and I was seated at the back with 8 seats, all of which were full. After placing my drink order and confirming the course, I was told by a friend that the signature sweet potato was "a large portion and not as impressive as the reviews suggest." However, everyone around us was ordering it, so I decided to go ahead and order it after confirming the price (JPY 1,100).I paired it with Japanese sake—Sakuramasamune served warm, both at a standard and higher temperature—along with the Tsubaki Course, which included:- Sake appetizer: Mozuku seaweed- 6 types of vegetables: Asparagus, bell pepper, okra, lotus root, onion, and sweet potato- 4 types of seafood: Shrimp, scallops, whiting, and anago (conger eel)- Seafood tempura rice bowl to finish- Shijimi clam miso soup- Dessert: PeachAs for my impressions, I had previously considered vegetables like bell pepper and lotus root to be more of a side dish, but here, the thin batter truly brought out the flavors of the ingredients, making it some of the best tempura I’ve ever tasted. The sweet potato, which I ordered additionally, seemed to take a long time to fry, resulting in an overflowing sweetness that was surprisingly delicious for a tempura.However, the portion was quite large, and I quickly became full. (The staff mentioned that if you can’t finish, you can take it home.) The shrimp, whiting, and anago were honestly not much different from what I’ve had at other places. However, the tempura to finish off the meal had a unique softness to the batter and a texture I had never experienced before, and even though I was full, it went down easily.The pickles were perfectly seasoned, and I enjoyed them with the last of my sake. The shijimi clam miso soup and peach dessert helped settle my stomach, allowing me to end this delightful meal feeling satisfied. Less

It can be quite difficult to make a reservation, but I was able to visit due to a cancellation.Inside, there are two tempura counters, and the head chef is at the one closer to the entrance.While I understand his desire to continue working, I believe it would be better for him to retire and take some time for himself.I noticed that he never goes to the back counter.I ordered the JPY 22,000 course and added sweet potato and corn.The batter is light and fried with a blend of sesame oil.The sweet potato I added is truly remarkable; it’s a specialty of the restaurant.It’s fried in high-temperature oil and then finished in medium-temperature oil for about 30 minutes, wrapped in paper.Typically, sweet potatoes are sliced thinly, about 1 cm, for frying, but what they serve here is completely different.The other items were decent but not as impressive.The tempura dipping sauce is to my liking, so I asked for grated daikon radish about ten times. (To be precise, they brought more whenever the daikon ran out without me having to ask for it.)I can only imagine the staff wondering what I came to eat.Well, considering the price, I think it’s fine to ask for refills as many times as I want. Who knows?The photos are from my visit.It was a great meal.P.S.The clientele includes club companions, inbound tourists, filial piety, and those who come to see the head chef, among others.Edamame was served as an appetizer.Honestly, it would have been better not to serve it at all.It was a disappointing start.I don’t know if it’s a rumor or a story, but when President Obama visited Japan, he apparently tried to make a reservation here through the official residence, but they turned him down because they were fully booked. As a result, he had to go to Sukiyabashi Jiro.There are plenty of other restaurants available...I didn’t take a photo of the head chef as I didn’t have permission. Less

I received a notification for a cancellation and was able to make a reservation for Friday at 5 PM, a week later.I opted for the JPY 25,000 course, adding sweet potato and corn tempura.For drinks, I had beer and Japanese sake.The edamame served as an appetizer was of poor quality, which made me a bit skeptical, and I was disappointed by the fishy taste of the sweetfish.The seafood quality was also lacking, but I found the bell pepper to be the most delicious.I think experiencing this restaurant was necessary to truly appreciate the charm of tempura; I would be satisfied if I could visit just once. Less

I visited Tempura Kondo for the first time in a while. Although there is only one elevator, which often leads to congestion in the elevator hall, I arrived early and was able to enter smoothly. I was seated at the back counter. While it wasn't the chef's seat, I was thoroughly impressed by the skilled craftsmanship of the apprentice who fried the tempura right in front of me, and the service was exceptional, making for a truly satisfying experience.【Food Review】⚪︎ Shrimp (Head) The course began with the fragrant, crispy head of the shrimp. The crunchy texture and rich umami flavor filled my mouth, instantly stimulating my appetite.⚪︎ Shrimp (Body) The batter was crispy and fragrant, while the shrimp inside was plump and perfectly cooked. The sweetness was enhanced, showcasing an exquisite frying technique.⚪︎ Asparagus Fresh and aromatic, I enjoyed the contrasting textures from the tip to the base.⚪︎ Whole Green Pepper The seeds were fried to tenderness, with no bitterness, surprising me with its juicy and rich sweetness.⚪︎ Whiting The flesh was fluffy and soft, offering a refined taste that melted in my mouth.⚪︎ Okra The light batter complemented the unique stickiness and vibrant green flavor of the okra, creating a perfect dish.⚪︎ Lotus Root Thickly sliced, the crunchy texture was delightful, enhancing its natural sweetness.⚪︎ Scallop Cooked to a perfect rare center, the scallop was rich in sweetness.⚪︎ Sea Urchin Wrapped in Shiso (Additional Order) The sea urchin, wrapped in crispy shiso, was perfectly half-cooked. The moment it entered my mouth, a burst of rich umami and sweetness flowed out.⚪︎ Mini Onion The slowly fried onion was melt-in-your-mouth tender, releasing an astonishing sweetness.⚪︎ Anago (Conger Eel) The anago was fried generously, and the sound of the crispy batter breaking was delightful. The outside was crunchy, while the inside was fluffy and packed with flavor.⚪︎ Specialty Sweet Potato (Additional Order) The thick sweet potato was fried slowly, with a fragrant exterior and a fluffy interior, spreading a refined sweetness throughout.⚪︎ Tempura Rice Bowl (with Small Shrimp Tempura) The course concluded with a luxurious rice bowl filled with small shrimp tempura. The plump shrimp paired perfectly with the sweet and savory sauce, making it a satisfying end to the meal.⚪︎ Seasonal Fruit (Peach) The refreshing peach served after the meal was well-chilled, sweet, and juicy, providing a refreshing finish.【Drinks / Service / Other】 Due to the single elevator, which can get crowded, I recommend arriving a bit early to allow for some extra time. The back counter seats in the restaurant have a calm atmosphere, and the service, including tea refills, was attentive. I had a very comfortable time.【Overall Evaluation】 Even though I wasn't seated at the chef's spot, I was able to fully enjoy the consistent quality and exceptional frying skills, making for a luxurious and satisfying lunch. This is a restaurant I can confidently recommend for special occasions, business meetings, or as a treat for yourself or a loved one. I look forward to visiting again in a different season. Thank you for the wonderful meal! Less

Located in Ginza, Tokyo, Tempura Kondo is a prestigious tempura restaurant representing Japan.The owner, Fumio Kondo, previously served as the head chef at the renowned "Tempura and Japanese Cuisine Yamano Ue" before establishing his own restaurant. He is the first tempura chef to receive the prestigious title of "Modern Master Craftsman."Known for making vegetables the star of tempura, he has developed a groundbreaking technique that steams the ingredients using their own moisture.Sweet Potato Tempura: This signature dish is deep-fried for over 30 minutes and then allowed to rest in residual heat, bringing out an extraordinary sweetness in a piece that is over 10 cm thick.Carrot Tempura: An artistic creation where carrots are sliced as thin as hair and fried in a style similar to kakiage.Thin Batter Technique: The batter is so thin that the beautiful colors of the ingredients shine through, eliminating any greasiness and perfectly capturing the natural aroma and umami of the ingredients. Less

I made a reservation for noon during the Obon holiday and visited for the first time. I was torn between the courses but decided on the Sumire Course for JPY 13,200. I had tried to book the course several times when it was JPY 9,900, but I could never get a reservation, so I was glad to finally secure one even after the price increase. For drinks, I chose Oolong tea for JPY 700. The staff asked me about the sweet potato, and although I was eager to try it, I was concerned about the portion size of the course. After confirming with them, they assured me that I could still enjoy the sweet potato even after the course, so I ordered it for JPY 1,000. As expected, I was quite full by the end of the course, and while I managed to finish the sweet potato, I had requested a smaller portion of rice. However, I couldn't finish the rice, pickles, and red miso soup... I realized I shouldn't be too greedy. It was a great meal! Less

I made a reservation through Tabelog and visited during the weekday evening of the Obon holiday. During this time, it’s easier to secure reservations at popular restaurants, making it a great opportunity for regulars.Upon exiting the elevator and passing through the noren (curtain), I found a counter surrounding the frying area right in front of me. There was also a similar counter further inside, creating a layout with two frying stations.I ordered a drink to start, and here’s what I had:▪️ Shrimp heads: No unpleasant smell, crispy and delicious.▪️ Shrimp x2: Perfectly cooked through.▪️ Asparagus: Fresh and juicy.▪️ Bell pepper: Whole and deep-fried.▪️ Whiting fish.▪️ Myoga (Japanese ginger).▪️ Okra.▪️ Sweetfish.▪️ Lotus root: Crunchy and fluffy.▪️ Squid.▪️ Onion.▪️ Anago (conger eel): Was it smaller this season due to being thin?▪️ Carrot: Ordered additionally. Fried to about 1mm thin. It could have had a bit more carrot flavor.▪️ Sweet potato: Ordered additionally. Shared between two. Slightly sweet.▪️ Tempura rice bowl: The batter was slightly undercooked. The dipping sauce was mild and a bit bland.▪️ Dessert: Yellow watermelon and pear.Being a famous restaurant, I might have raised my expectations too high. At times, I felt a lack of harmony between the batter and the ingredients. While tempura is often referred to as a steamed dish, it’s also a dish meant to be enjoyed with the batter, so the unity between them is quite important, don’t you think? This made me reflect on tempura once again.Additionally, they change the paper under each piece of tempura, but the staff seemed overly attentive and busy. Is it really necessary to change it while I’m still eating? Too much of a good thing can be counterproductive.Total stay: 100 minutes. Less

I had been wanting to visit Tempura Kondo for a long time. A friend brought me here, mentioning it was the origin of the hotel on the mountain. It was fully booked, so we opted for the chef's tempura course. Watching the chef expertly fry the tempura was mesmerizing; I couldn't take my eyes off the process. Despite the restaurant's efficiency, the tempura kept coming out light and crispy without any greasiness. The sweet potato is said to take a while to fry, so it's best to order it in advance. It was incredibly delicious, and I definitely want to come back! Less

Last week, I was invited by a friend to visit a popular tempura restaurant in Ningyocho, but I had to cancel on the day of due to sudden health issues! It seems this happens often at that place! Because of that, I decided to finally visit Tempura Kondo, a restaurant I had wanted to try for a while, as I was craving tempura! Fortunately, I was able to sit at the counter right in front of Chef Kondo! ■ The Tabelog Award 2026 Bronze Winner ■ Selected as one of Tabelog's Top 100 Tempura Restaurants 2025 ■ Michelin Tokyo 2026 Two-Star Recipient ■ Tabelog Rating at the time of visit: 4.00 *Location: 9F Sakaguchi Building, 5-5-13 Ginza, Chuo-ku, Tokyo *Access: 4-minute walk from Tokyo Metro Ginza Station, Exit B5 What I had (Beverages ● Tempura): July Tempura Set Course Tsubaki - JPY 16,500 *Oolong Tea ● 2 Shrimp Heads ● 2 Kuruma Ebi (Tiger Prawns) ● Asparagus from Hokkaido ● Green Peppers from Hokkaido ● Kisu (Japanese Whiting) *Non-Alcoholic Beer - Sapporo Premium ● Lotus Root ● Myoga (Japanese Ginger) ● Scallops Rare and delicious! ● Onion ● Anago (Conger Eel) ● Small Shrimp Tempura Rice Bowl ◯ Mango The amount of tempura was just right for a quick lunch! Chef Kondo's tempura is definitely better than having it made by his apprentices! I couldn't help but feel a bit envious of the person next to me who seemed to be enjoying a dinner course! (laughs) ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it! If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

I finally visited Tempura Kondo, a place I had been curious about for a long time, even buying a cookbook! I made a reservation for lunch. Although I couldn't book through Tabelog due to full seating, I was able to easily secure a reservation by calling the restaurant directly! I was seated at the counter, where several guests were enjoying their tempura alone.◯ Lunch - Tsubaki (JPY 16,500) A variety of seafood and seasonal vegetables kept coming out! The tempura was perfectly crispy with a light batter, and I couldn't stop eating. The scallop was my favorite; it was rare and rich, enjoyed with wasabi and salt, and I was truly impressed by its deliciousness!◯ Sweet Potato (probably JPY 1,800) This is one of Kondo's signature dishes. It’s not included in the course, so be sure to order it first as it takes time to cook the large sweet potato! The taste was fluffy and sweet. It was quite large, but I finished it in no time!◯ Oolong Tea (around JPY 1,000) Less

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! ✨ Less

I had the pleasure of experiencing an exquisite lunch at a renowned tempura restaurant in Ginza.This establishment has maintained its two-star rating in the Michelin Guide Tokyo since its inception, which is quite impressive.Moreover, the head chef himself was awarded the title of "Modern Master Craftsman" in 2019 and received the Michelin "Mentor Chef Award" in 2023, making him a true legend in the world of tempura.According to a YouTube video I watched, he still personally goes out to source ingredients, showcasing his passion for tempura.On this occasion, I was fortunate enough to have the chef prepare the tempura himself.Seated at the U-shaped counter, I enjoyed delicious tempura while watching the chef's masterful techniques. It was a moment of pure bliss.The atmosphere of the restaurant was such that the chef quietly focused on frying tempura, yet there was no sense of tension or pressure; it felt very comfortable. The service from the staff was also exceptional, with attention to detail evident throughout.The ambiance was truly pleasant, allowing me to enjoy the tempura with peace of mind.Additionally, it seems there is a counter for the chef right at the entrance and another one for his son at the back of the restaurant.On the day I visited, most of the clientele were Japanese, but there were also some international guests. This is tempura that Japan can proudly present to the world.【About Tempura】A pioneer in incorporating vegetables into Edomae-style tempura.The vegetables were incredibly delicious. I found myself thinking, "Wow! Were vegetables this tasty?" All I could say was how delicious it was.There were two types of lunch courses available. Even though prices increased in July, I was impressed by the value.◼️ Tsubaki: JPY 16,500● 2 Shrimp Heads● 2 Shrimp● Asparagus● Bell Pepper● Kisu (Japanese whiting)● Lotus Root● Okra● Scallop● Pearl Onion● Anago (conger eel)● Tempura Rice● Dessert: Peach【Add-ons】● Sweet PotatoA specialty of the restaurant. It truly tastes like sweet potato pie. Everyone seemed to order this.● CarrotThis is a work of art. The beautiful tempura of a carrot I had never seen before.● Sea Urchin Less

I mainly visit Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places, occasionally exploring others as well.I hope this information is helpful.I am grateful for the opportunity and it was a great meal.Awards:Tabelog BronzeRenowned EstablishmentNoneConvenience and Parking:A short walk from the stationNo parking availableDuration of Stay:1 hour and 30 minutesCuisine:Course mealImpression:I was seated at the table of the eldest son, not the head chef, but the food was delicious. I would like to try the head chef's table next time. Thank you! Less

I happened to find an available slot on the website and made a reservation.Finally, I got to visit Tempura Kondo!Lunch lasted for an hour and a half.I added sweet potatoes from July to my course.The tempura of green peppers was my first experience, and it was sweet and delicious.At the end, they served rice and miso soup. Although I still had some miso soup and a little rice left, I couldn’t say I wasn’t finished when they asked if they could take it away.Due to the time limit, they started clearing the tables quickly, and other customers were coming in for the next round.It wasn’t suitable for someone like me who eats slowly, as there was always a staff member hovering around.The tempura was delicious.The anago (conger eel) served at the end was crispy, but I didn’t really taste the anago flavor.I personally prefer fluffy anago, so I think preferences may vary. Less

I made a reservation for 7 PM on a weekday and revisited the renowned Tempura Kondo in Ginza. As before, I was taken here for a company dinner. This restaurant is still quite difficult to book, and on this day, it was fully packed. New customers kept arriving one after another, showcasing its popularity.This time, I ordered the "Tempura Set Meal Course: Yomogi (Mugwort)." Additionally, I added the restaurant's famous "Satsumaimo (sweet potato)" a la carte, which was not included in the course.The course began with six small dishes and sashimi, followed by tempura including shrimp heads, shrimp, white asparagus, green peppers, kisu (a type of fish), duck eggplant, scallops, okra, sea urchin with shiso, myoga, squid, onion, anago (conger eel), and finished with rice (I chose the kakiage rice bowl), red miso soup, and fruit—a truly luxurious selection.In the refined atmosphere typical of a high-end tempura restaurant, enjoying freshly fried tempura while witnessing the chef's skilled techniques was pure bliss. The batter was extremely thin and light, perfectly highlighting the umami and juiciness of the ingredients with exquisite cooking.As for the additional "Satsumaimo," I had imagined it would be thinly sliced tempura, so I was surprised by the impressive thick chunk that was served. The outside was crispy, while the inside was cooked thoroughly, offering a delightful sweetness. We shared one between the two of us, and it was still quite substantial.With the already satisfying course enhanced by the impactful sweet potato, I found myself battling fullness towards the end, overwhelmed with joy. Once again, I enjoyed the craftsmanship and luxurious experience that only a renowned restaurant can provide.It was a great meal! Less

I visited a tempura restaurant to explore new options.The batter was light, allowing me to enjoy the meal without feeling fatigued!- Shrimp heads: Enjoyed with salt or on their own, they had a crispy texture that brought out the umami, making it a great start to pair with drinks.- Shrimp: The flesh was moist, served as two pieces—one with salt and the other with tempura dipping sauce. Personally, I preferred the one with the dipping sauce.- Hokkaido asparagus: The batter locked in the moisture, making it incredibly juicy.- Kisu (Japanese whiting).- Lotus root: Served with salt and tempura dipping sauce. This is my favorite vegetable, so I was thrilled to have it!- Sea urchin wrapped in shiso.- Hokkaido green pepper: The one with more seeds was served with dipping sauce, while the one with fewer seeds was served with salt. I personally enjoyed the one with more seeds for its fun texture and sweetness.- Hamo (pike eel): Stuffed with seaweed, this was one of my favorites—delicious!- Kamo eggplant: Enjoyed with soy sauce from the table. I love this dish; the eggplant's juiciness and sweetness paired perfectly with the soy sauce. Just be careful, as it’s quite hot!- Megochi (a type of fish).- Corn: A dish I crave in the summer. Each kernel was sweet and delightful, which I also loved.- Sweet potato: They asked if I wanted to order this at the beginning! It’s a specialty, so I ordered it! It was sweet, like a sweet potato dessert, but a bit heavy for me. Half of it was just right for two people.- Shrimp tempura donburi: I could choose between a rice bowl, tempura tea, or a separate plate. This tempura was still incredibly delicious even towards the end of the meal. Personally, I think this was the best dish.- Peach and Shine Muscat grapes: The peach was slightly firm and had a bit of bitterness.I don’t usually go out for tempura, but I had a great time exploring new options! Less

Visited in July 2026.This is a legendary tempura restaurant.I made a reservation for the Tempura Set Meal "Kaede."I added sweet potato tempura to the course.Personally, I feel that neither the individual dishes nor the tempura in the course, including the added sweet potato tempura, were particularly distinctive.Considering the brand name, the cost performance seems reasonable for enjoying tempura in a course format in Ginza.The seats were almost full, but I believe most of the customers were foreigners. Less

Tonight, I had a business dinner in Ginza.This was my second visit. There are few dishes where the quality can vary so greatly as with tempura. My previous experience completely changed my perception of tempura. Personally, I was also curious about Motoyoshi, but I felt confident returning here.Once you experience it, you realize you can't talk about tempura without knowing Kondo. It’s humbling to acknowledge my own ignorance.Last time, my son was the chef, but this time it seems I was served by the head chef. I’m looking forward to it. The larger room in the back has almost double the seating, making it a bit noisy.As the guest of honor tonight, I was seated right in front of the chef. He requested that I enjoy the meal without taking photos, so I’ll use the pictures of the dishes I received as a reminder.【Appetizer】The full course is quite substantial, so if you want to add more, a tempura-only course would be ideal. I started with the tempura of sweet shrimp:【Sweet Shrimp Head】 【Sweet Shrimp 1】 【Sweet Shrimp 2】 The quality of the ingredients, the technique, and the frying are all exceptional. It’s delicious beyond words.【White Asparagus】 I was told it’s from Hokkaido, but it feels like the season has ended. The tip has a complex flavor and is delightful.In the back of the kitchen, vegetables are lined up. I couldn’t try them all. I wish I could have had the lotus root and corn.【Green Pepper】 Filled with seeds and pulp. Indeed, this is tastier when made into tempura. I usually discard this part, but it was an eye-opener.【Whiting】 This was the highlight of the evening. Everything was wonderful, but this stood out. It was light, with a thin, crispy batter and fluffy inside. Plus, the umami was rich. I’ve never had whiting like this before.【Kamo Eggplant】 This is Kamo eggplant from Shimogamo. You can really feel that the batter acts as a barrier to trap the moisture and flavor inside. Just like the whiting, it shows that tempura is essentially a steaming technique.Each ingredient made me focus on the doneness at the center. It’s that exquisite in terms of frying and steaming.I’m not sure about the roles of the two frying pots, but in the front, they were frying carrot tempura. The frequency of oil changes is impressive.The head chef, at 79 years old, is still active in Ginza. Truly, the best are different. He mentioned his eyesight has declined, but it’s still at 0.9. His hearing is still excellent.【Okra】 【Myoga】 You can see the water boiling inside the batter. I hurriedly tried to film it, but I missed it.【Young Sweetfish from Lake Biwa】 These sweetfish from Lake Biwa are rich and slightly bitter, even at this size.【Onion, Squid】 Like the other ingredients, the center of the squid was perfectly cooked, truly impressive.【Sweet Potato】 We’re nearing the end of the course. From here, I took my own photos. The famous sweet potato tempura. After frying, it’s wrapped in kitchen paper and steamed for about 15 minutes. Tonight, it’s Beniharuka, not Beni Azuma.【Anago (Conger Eel)】 It’s rare to have natural anago.After this, there will be rice dishes. Before that, I added oysters, sea urchin, and clams.【Scallop】 For some reason, I received a scallop. It seems it was mistaken for a clam. I enjoyed it with wasabi. I was quite full, so the mix-up was a burden on my stomach.【Rock Oyster】 This shows the exquisite frying technique. By the way, the batter here is moist.【Sea Urchin】 【Clam】 The inside is melting. Delicious.【Tempura Rice Tea】 Since I had tempura rice bowl last time, I opted for tempura rice tea this time.【Dessert】 I received a special dessert just for me. Many thanks to everyone.The person who brought me here was also pleased. I’ll be back soon. Less

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. Less

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! Less

One of the renowned tempura restaurants in Ginza.It’s always fully booked with both inbound tourists and regular customers.There’s even a remarkable elderly gentleman who comes every week.I appreciated the attentive service, where they replace the paper for each dish.Many inbound guests also order additional a la carte items.While there were certainly tempura ingredients I wished they would serve, I left feeling quite satisfied.It was a great meal.I can’t come often, but I look forward to my next visit. Less

I returned without hesitation for another visit, this time specifically for the carrot tempura.18:43 - Arrived at the restaurant and was seated at table 8 in the back.18:48 - Ordered (Maple and sweet potato, carrot tempura).18:48 - Sesame tofu.18:49 - Tomato with shigure sauce, yam.18:51 - Ankou (anglerfish liver), smoked salmon.18:53 - Duck meat.19:14 - Heads of sweet shrimp (2 pieces).19:17 - Sweet shrimp (first piece) with salt.19:25 - Sweet shrimp (first piece) with tempura dipping sauce.19:30 - Asparagus.19:34 - Green pepper (with tempura dipping sauce for the seeds and salt at the base).19:38 - Kisu (whiting).19:41 - Myoga (Japanese ginger).19:44 - Okra.18:47 - Perilla leaf rolls.19:50 - Kamo eggplant (with soy sauce).19:56 - Lotus root.19:59 - Scallop.20:02 - Onion.20:05 - Anago (conger eel).20:09 - Sweet potato.20:17 - Carrot.20:25 - Large tempura rice bowl, shijimi clam soup, hojicha.20:34 - Peach, muscat grapes, Sato Nishiki cherries.20:39 - Paid the bill and left.The carrot tempura is something you can only find here. I wonder if "Fuji" would also fill me up. However, I wish foreign diners would refrain from resting their elbows on the table while eating... Less

I visited this place for the first time in over 15 years, now that I've developed a love for tempura. Reservations can be made about a month in advance over the phone. The counter has a total of 20 seats, divided between Chef Kondo's group and his top apprentice, and it seems relatively easy to get a reservation since they can accommodate two seatings for both lunch and dinner.I opted for the lightest course and added carrots and corn. Every piece of tempura was delicious and served at a good pace. The only downside is that they don’t offer sparkling or white wine, and bringing your own is not allowed. While sushi pairs well with Japanese sake, tempura really goes well with white wine or sparkling wine. Less

I visited Tempura Kondo located in Ginza 5-chome. Since I had a reservation for 7 PM, I was able to enjoy my meal without worrying about the time. I was brought here by a regular customer, so instead of a course, we ordered individual dishes. I was seated right in front of the chef, enjoying freshly fried tempura. Everything was exceptional, but the shrimp, sea bream, fava beans, clams, abalone, and carrots were particularly delicious. I wished there were a few more options for drinks. It was a great meal! Less

A little while ago, I finally visited Tempura Kondo for lunch, which I had been looking forward to.Since it was a business meeting, I couldn't take many photos...We started with the shrimp heads. They were fragrant and crispy, raising my expectations right from the first dish. The shrimp tempura had a delightful texture and a rich sweetness. The squid, sea bream, and scallops also showcased the quality of the ingredients, each offering a unique deliciousness.Among the vegetables, the asparagus and eggplant stood out. They were simple yet perfectly highlighted the natural flavors of the ingredients—truly impressive.We also ordered the famous sweet potato as an extra. It was served in thick slices and had a sweetness reminiscent of dessert, which was quite surprising. It's no wonder many people come here just for that.We finished off with a tempura rice bowl. The light and crispy batter meant I didn't feel weighed down at all, allowing me to enjoy every bite.It was a lunch that truly showcased the charm of the ingredients—a remarkable dining experience at this renowned establishment. Less

A visit to the renowned Tempura Kondo in Ginza.Located on the 9th floor of the Sakaguchi Building in Ginza 5-chome, Chef Fumio Kondo trained at the Hotel de Yama and was appointed head chef at the young age of 23. He opened Tempura Kondo in 1991 and is known for incorporating seasonal vegetables into traditional Edomae tempura, which primarily features seafood. The restaurant has earned two Michelin stars and is recognized for promoting the idea that "tempura is both a fried and steamed dish."This time, I had the privilege of being seated right in front of Chef Kondo as he prepared the tempura. The experience itself was a feast for the senses. The way he approached the hot pot, the delicate batter, and the precise timing of lifting the tempura from the oil felt like a performance.We started with yuba tofu in a light sauce. It had a gentle texture and was comforting in flavor. The following dishes—clam, duck breast, trout, kohada, and ankimo—were already impressively executed before we even got to the tempura. The duck breast had a rich sweetness and umami, while the kohada was firm and delicious with each bite. The ankimo was sweet and rich without being too heavy.For sashimi, we had lean and medium fatty tuna. The lean tuna was rich in flavor, while the medium fatty tuna had a perfect balance of fat. At this point, my palate felt refreshed.When it came to the tempura, we started with the shrimp heads. They were fragrant, light, and had a delightful crunch with a burst of umami. The shrimp that followed was cooked to perfection, not too firm, with a lingering sweetness. Kondo's tempura has an incredibly light batter that seems to trap the moisture and aroma of the ingredients inside. The official website states, "The essence of tempura is in its steaming nature," and I truly understood this after tasting.The vegetables were particularly impressive. The white asparagus released its sweetness and aroma with each bite. The Hokkaido peppers were fragrant, juicy, and refreshing. The Kamo eggplant, drizzled with a bit of soy sauce, combined a roasted flavor with a melting sweetness. The shiitake mushrooms were fragrant, while the myoga had a light crunch, allowing the flavors to shine.Among the seafood, the whiting was elegant, with a delicate umami that spread beautifully. The squid was sweet and subtly delicious. The sea urchin had a rich flavor that expanded in the mouth, and the unique cooking method was remarkable. Despite being fried, the ingredients retained their shape, enhancing their distinct profiles.And of course, Kondo is known for his vegetable tempura. The sweet potato had a refined sweetness, releasing a warm aroma. The onion overflowed with sweetness and fragrance, while the corn was sweet and fresh. The carrot offered a different kind of sweetness, showcasing how varied vegetables can be.The final dish, the tempura rice bowl, was incredibly delicious. The aroma of the sauce, the lightness of the batter, the umami of the ingredients, and the harmony with the rice created a satisfying finish without feeling heavy. Truly impressive.For dessert, we had watermelon, grapes, and melon, which provided a refreshing conclusion.Overall, I felt that the experience was "light" yet "deeply satisfying." Despite being a fried dish, the aftertaste was surprisingly clear. This time, sitting in front of Chef Kondo at his hot pot was a special experience. Every element—ingredients, batter, oil, cooking time, and residual heat—was meticulously calculated for each dish, allowing me to fully appreciate the excellence of this renowned restaurant.Indeed, Tempura Kondo is in a league of its own. Being able to have the chef prepare the dishes right in front of me was an extraordinary experience. Less

Master Tempura Chef Kondo.Every movement he makes while frying tempura captivates my attention.It takes about 10 years to master this craft. In the world of artisans, the frying technique is not only felt through sight but also through sound, perfectly bringing out the natural flavors of the ingredients.The vegetables showcase their sweetness and umami.According to Kondo, "Our tempura won't weigh you down." I truly believe that.I highly recommend visiting to experience it for yourself.This is the pinnacle of tempura crafted with a lifetime of dedication by a master.I will definitely return.It was a great meal. Less

Soon to turn 80, Chef Bun'ichi Kondo stands at the counter, where you can enjoy his culinary creations. (There are two counters: one for the chef and one for his apprentice.)I had the pleasure of dining at the chef's counter. I had always wanted to see him in action at least once. He is a legend who makes vegetable tempura the star of the show. In 2020, he even appeared on the show "Jounetsu Tairiku" (TBS network).One surprising detail is that they change the paper for each piece of tempura served. We started with the shrimp legs. Tempura dipping sauce, grated Japanese radish, lemon, and salt were provided. If the grated radish runs out, they will bring more.After two shrimp, we enjoyed a large piece of white asparagus, which was cooked to perfection. Next came lotus root, whiting fish, and green pepper in quick succession. Since I eat quickly, I noticed the chef glancing at my empty plates, likely timing the next dish accordingly.We moved on to squid, okra, and onion, and the famous sweet potato is ordered separately. (You need to order it at the start of the course.) For the finale, you can choose from three options: tempura rice bowl, tempura tea, or served separately. This time, I opted for the separate serving to enjoy the crispiness of the kakiage before pouring the dipping sauce over it. The kakiage was more moist than crispy, so I would recommend the tempura rice bowl. Haha, it's a matter of preference.I was quite full, but I wished I could have tried the sea urchin, young sweetfish, corn kakiage, and carrots.Seeing the legendary chef in action was the most moving experience!!! (There were many international visitors.)By the way, it seems there will be a price increase starting July 1, 2026, and I have attached an image of the notice.▼ OrderFuji Course▼ BudgetJPY 16,500, tax included. Less

【2026 Bronze】【2025 Top 100 Restaurants】【2026 Michelin ☆☆】This place has created a new world of Edomae tempura with a delicate batter and minimal oil. I made a reservation for one through Tabelog for my first visit to "Tempura Kondo"; rating: 4.00.Despite being in Ginza, the course prices are relatively affordable. Founded in 1947 and hailing from Yamanoue, I expected to enjoy tempura prepared by the renowned chef, Bun'ichi Kondo, who has been recognized as a modern master.■【Tempura Set Meal Course】JPY 16,500 + Beer, Japanese Sake; JPY 20,790I was able to visit before the price of this course increases to JPY 22,000 next month. Indeed, if the course prices are comparable to other restaurants, the basis for comparison changes.◆ Draft Ebisu Beer; JPY 990◇ 2 Shrimp Heads◇ 2 Shrimp◇ Hokkaido White Asparagus◇ Ibaraki Lotus Root◆ Edo Ichi Daiginjo; JPY 1,100◇ Tokyo Bay Whiting◇ Yamanashi Young Corn◇ Kagoshima Okra◇ Hokkaido Scallop◇ New Onion◆ Momo no Shizuku Junmai; JPY 1,100◇ Anago (Conger Eel)Additional ◇ Beni Azuma Sweet Potato・Large Tempura Rice Bowl, Red Miso Soup・Dessert: WatermelonAdditional ◇ Tempura Scraps to take homePutting aside the details, it was both good and bad, just like the tempura from Yamanoue. I didn’t realize there were only 20 seats, with two counters of 8 and 12 seats. I made a reservation through Tabelog, but upon arrival, I found foreign customers lined up, only to discover it was the disciples’ seating. It’s surprising to have the restaurant's name attached when it’s not the master’s tempura, especially at the same price. Past posts that don’t clarify this point likely refer to articles about the disciples’ tempura. The oil used is pure sesame oil. The tempura scraps might have been from the master’s tempura.The seat reserved through Tabelog is almost certainly for the disciples, so it’s best to judge calmly. I will never return to such a disappointing place. Less

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. Less

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. Less

I visited the renowned Tempura Kondo in Ginza.It was a meal that truly helped me understand the phrase "tempura is a steamed dish."First, I tried the heads of the sweet shrimp. They had a crispy texture with a rich aroma and flavor, making it a perfect start for a drinker like me.Next, the body of the sweet shrimp was slightly different from the "light batter" image often mentioned in reviews; it felt a bit heavier rather than crispy. However, the way the sweetness and umami of the shrimp were brought out was impressive, and I could feel the difference in quality with just one bite.The white asparagus was particularly striking.At this point, I finally understood the expression "tempura is a steamed dish." By carefully cooking it while trapping moisture, the asparagus retained its juiciness while concentrating its flavor. This was not just a simple "fried dish."The lotus root stood out with its fluffy texture and sweetness, while the young corn was all about its aroma. It was hot and sweet, and I preferred it with tempura dipping sauce over salt.The myoga had a unique bitterness and flavor that harmonized beautifully with the oil, making it dangerously enjoyable with drinks.The squid was shocking as well. It was so tender that I could cut it with chopsticks, offering a texture I had never experienced before. It paired excellently with lemon salt.The anago (conger eel) showcased a wonderful contrast between the crispy batter and the moist, steamed flesh. It was soft enough to fall apart yet had a fragrant batter. I found that the tail was best with salt, while the head paired well with tempura dipping sauce.Then came the famous sweet potato.I thought the portion would be too much for one person, but I was really grateful to share it with the person next to me. This kind of serendipity is one of the joys of sitting at the counter.The tempura rice at the end was also delightful. It was lavishly topped with shrimp and scallop tempura, and adding wasabi mixed with soy sauce made it even more delicious.Overall, this was the first time I experienced tempura that vividly highlighted the "aroma of the ingredients."On the other hand, I must admit that there were moments when it felt surprisingly ordinary, perhaps due to my high expectations. I was also a bit disappointed not to be seated at the chef's counter.Nevertheless, the strength of the ingredients and the skill in cooking were undoubtedly top-notch. Less