Located in the heart of Ginza, Tokyo, Tempura Kondo is a two-Michelin-starred institution that has been perfecting the art of tempura since 1991. Chef Fumio Kondo elevates this classic Japanese technique into a refined culinary experience in one of the world's most dynamic food capitals.
Chef & Philosophy
Chef Kondo believes tempura is about capturing the essence of each ingredient through precise frying. He uses a signature blend of sesame and cottonseed oil, maintaining exact temperatures to create a whisper-thin, crispy batter that seals in natural flavors. His philosophy centers on seasonality and respect for the ingredient's integrity.
Signature Experience
Highlights include the succulent prawn tempura, where the head and body are fried separately for contrasting textures, and seasonal specialties like shiso-wrapped sea urchin or sweet corn. The omakase course progresses from light vegetables to rich seafood, ending with a choice of tencha (tempura over rice with tea) or tendon.
Ambiance
The intimate counter seating for just ten guests offers front-row views of Chef Kondo's masterful technique. Warm wood interiors and soft lighting create a serene, focused atmosphere that complements the precision of the cuisine.
Practical Information
Reservations are essential and can be made up to a month in advance; lunch is more accessible. Smart casual attire is appropriate, making it ideal for special occasions or a refined business dinner.