Tempura Kondo is a renowned two-star Michelin restaurant located in Ginza, Tokyo. The restaurant is famous for serving delicious tempura, made using fresh and seasonal ingredients. Chef Fumio Kondo is the owner and chef of this restaurant, and he has an impressive profile.

Chef Fumio Kondo started his culinary journey at the age of 18, where he began working in a tempura restaurant in Tokyo. After gaining experience, he opened his own restaurant, Tempura Kondo, in 1991. Chef Kondo is known for his attention to detail and passion for using fresh and seasonal ingredients. He is also known for his mastery of the art of tempura, ensuring that every dish is cooked to perfection.

Upon arriving at Tempura Kondo, we were greeted by the friendly staff and taken to our seats at the counter. The restaurant has a cozy and traditional atmosphere, with a minimalist design that allows the focus to be on the food. The counter seating allows guests to watch the chefs prepare the tempura in front of them, adding an element of entertainment to the dining experience.

The menu at Tempura Kondo is designed to showcase the best seasonal ingredients available. We opted for the chef’s omakase, which is a multi-course meal that allows the chef to showcase his skills and creativity. The meal started with a light and refreshing appetizer of marinated seaweed, followed by a sashimi course that included fresh tuna and sea bream.

The highlight of the meal was undoubtedly the tempura course. Chef Kondo personally cooked each piece of tempura, using a special blend of oils and batters to create the perfect texture and flavor. We enjoyed a variety of tempura, including shrimp, squid, and vegetables such as pumpkin and eggplant. Each piece was light, crispy, and bursting with flavor.