Two months ago, I made a reservation and visited! The location is Ginza! As mentioned below, it's like the god of tempura! I was really looking forward to this day! Tabelog rating: 3.86 Selected as one of the top 100 restaurants in 2022 Awarded Bronze from 2018 to 2022 Awarded 2 Michelin stars in 2019 Ordered items: (1) Maple Course with additional sweet potato and scallop Appetizer 1: Tofu skin with sweet sauce The softness of tofu and the sweet, rich sauce are delicious! The sauce might be a personal preference! Appetizer 2: Ankimo liver, abalone, foie gras, octopus, surf clam, bamboo shoot sashimi Forgot to take a photo! The ankimo liver is rich and flavorful! Tempura list: 1. Crispy shrimp head - Crispy and not too tough, incredibly flavorful! 2. Two prawns - Firm and juicy, better with salt than tempura sauce! Crispy and excellent! 3. Mexican asparagus - Tender and tasty, not too crunchy! 4. Lotus root - Crispy and incredibly tasty, with a strong texture! 5. Tokyo Bay sand borer - Fluffy and crispy, juicy and delicious with white meat! 6. Kumamoto batter - Sweet and tender. Eggplant goes well with tempura sauce! Enhances sweetness! 7. Kyoto rape blossoms - Crispy and incredibly fragrant! Crunchy at first bite, then disappears quickly! 8. Sumii squid - Firm and chewy, with a perfect sweetness! Too delicious. 9. Shiitake mushrooms from Iwate - Incredibly resilient! Bursting with flavor when chewed! 10. Onion - Sweet and fluffy. 11. Additional scallops with wasabi salt! After the sting, the sweetness and flavor of the scallops overflow, incredibly delicious! 12. Edo-style conger eel - The crispy texture followed by the fluffy meat is irresistible! Incredibly delicious! 13. Additional sweet potato - Fluffy and delicious! Didn't feel much sweetness though! 14. Tempura rice bowl with squid and prawn - The firmness of the prawns and the sweetness of the squid go well with the sauce! Incredibly delicious! 15. Pickles 16. Red miso soup 17. Fruits (strawberries and mangoes) Good for refreshing the palate! The frying technique is incredible! This exquisite crispiness is unmatched elsewhere! All the tempura was delicious, and the Michelin star is well-deserved! It was incredibly delicious! Thank you for the feast!

Visited for the first time, and after booking on the spot, it took 2 months... finally made a return visit...! Entered with a reservation for two at 13:30 on Saturday. The small waiting area was, as usual, crowded with waiting customers. There were quite a variety of customers including Chinese, cabaret-style groups, dads, and families... Like the last time, we weren't seated at Kondo-san's stage but at the end of the fryer counter in the back. **[Order Details This Time]** ・Camellia Course (¥12,100) x2 ・Carrot Kakiage (¥648) x2 ・Asahi Bottle Beer (¥1,100) ・Peach Dew Junmai Daiginjo (¥990) Started off nibbling on the complimentary edamame while waiting with beer. Starting with shrimp heads, each dish was served at just the right timing. What particularly stood out were the shiitake mushroom and carrot kakiage...! The shiitake, cut in half, matched perfectly with kabosu salt in my opinion, so I didn't go for the dipping sauce. And the carrot kakiage we ordered extra was made of extremely thinly sliced carrots that were evenly cooked, making them unbelievably sweet for carrots...! The kakiage was fluffy with lots of gaps between the carrot slices, offering a light, airy texture I had never experienced before. For the meal's finale, instead of tendon or tencha, we opted for a set meal (with free rice refills). After thoroughly enjoying the meal and having dessert, we made a reservation for the next visit. Looking forward to finally experiencing Kondo-san's stage... What a treat! Thank you for the meal.

I inquired for my birthday! Mr. Kondo's table wasn't available three weeks ago... The first shrimp head was delicious. We opted for the wisteria course, and the portion was just right, satisfying. Next time, I definitely want to reserve at Mr. Kondo's table!

Before giving birth, I was really looking forward to the gourmet tour at "Tempura Kondo". As a Michelin-starred restaurant, it's relatively easy to make reservations, and it's usually possible to get a booking by calling about a month in advance. Since it was a weekday lunch this time, we were able to make a reservation a week in advance! (With One Harmony, you can only reserve dates far in advance.) It's included in the lunch course, but since it was a special occasion, we opted for the chef's choice. With 15 dishes in total and no rice, we were stuffed. Though I feel like I could have eaten 2-3 more dishes, my dad, who was drinking beer next to me, said he was full, so we stopped there. (But walking around, I realized my stomach was really full, haha.) Here's what we had this time: - 2 shrimp heads - 2 shrimp - Asparagus - Kis - Thick shiitake mushrooms - Uni & shiso - Whole bell pepper - Conger eel and seaweed - Ginkgo nuts - Squid tentacles - Pumpkin - Chestnuts - Rockfish - Carrots - Corn Not included in the course, we ordered carrots and pumpkin beforehand. Usually it's sweet potatoes instead of pumpkin, but sweet potatoes aren't on the menu this time of year, so they've been replaced with pumpkin. ▼ Carrots You wouldn't expect this when you hear "carrots". Carrots cut slightly thicker than shredded ones are fried separately in a pot, then rolled up. I couldn't see it being made in front of me, but watching this video, it's truly an art... Despite looking like it's soaked in oil, it's not greasy at all, and the sweetness of the root vegetable spreads in your mouth. It's a dish that makes you rediscover the deliciousness of carrots. ▼ Pumpkin A specialty menu fried for over 30 minutes, just like sweet potatoes. Finally, it's fried in oil, wrapped in kitchen paper, and cooked with residual heat. It goes without saying that pumpkin is delicious this time of year, but I've never seen pumpkin this color before... The sweetness is exceptional; it was like dessert. Other dishes that left a strong impression were: ▼ Shiitake Mushrooms Is this really shiitake!? It's so thick, juicy, and has a great texture. ▼ Whole Bell Pepper The bell pepper is packed with seeds. It was impressive to be able to eat the seeds so deliciously, and the bell pepper was fresh and juicy. ▼ Corn Sweet and crunchy corn. The sweetness is accentuated by salt. It was a very satisfying tempura lunch! The biggest charm is the specialty dishes like carrots and pumpkin/sweet potatoes that can only be eaten here. In addition, Mr. Kondo's history and background are also wonderful... During his time at Yamashita Hotel, he embarked on a new venture focusing on vegetable tempura, making efforts to obtain and understand good ingredients. Please check out various media appearances of Mr. Kondo, including Passion Continent.

Hello, everyone! It's Gourmet King, your faithful servant of cuisine ☆ I had a hunch, so I decided to visit "Kondo" in Ginza. Oh, I see, the master is 76 years old this year. Does that mean I'm getting older too? "Kondo" in Ginza has continuously earned two Michelin stars since 2009, but opinions about it are quite divided. Some say: "The stay is too short!", "The drinks selection is lacking!", "The sweet potato/tempura is not sticky or sweet enough", "Dishes come out too quickly, can't relax!", "Not as delicious as expected. There are others at this level." Well, that's better than those who say, "I can't eat tempura because it's oily," "I hate tempura because it gives me heartburn," "Tempura is not as fun to eat as sushi," "Tempura is the same everywhere, might as well go to a random place," or "It's okay, I eat a lot of fried food at Western-style restaurants." Have any of you ever made tempura? No? Isn't that like commentating on baseball without ever having played it? Or talking about makeup without ever putting it on? Saying it's okay because it's personal preference and individual opinion? Really? Tempura may seem simple, but it requires great skill and technique, making it a valuable experience in your life. If you do it carelessly, you'll end up with half-cooked sausages or burnt doughnuts in no time (laughs). After riding the cramped elevator to the 9th floor, ding! (*_*) I pass through the curtain, and the staff quickly approaches. Staff: "Are you Gourmet King, who made a reservation for 12 o'clock? Thank you for coming today. Right this way, please." "Welcome!" "Welcome!" "Welcome!" Me: "Thank you very much! I'm looking forward to it ♬" On the right side of the counter, there's Kondo Bunjiro, who has been staring at the pot of oil for many years, his neck bending forward more and more with age, but still diligently watching the pot. Oh, he seems to be in good health (*_*) Seeing Mr. Kondo's unique posture, I couldn't help but think of the diary of Michelangelo Buonarroti (1475-1564), who spent four years single-handedly painting the huge ceiling fresco of the Sistine Chapel in the Vatican City. "My right arm, my brush, are always above my face. My sweat and paint surrender to their weight, dripping down to the distant floor, creating elaborate patterns. My facial skin is pulled downwards, my neck bent at a right angle, my hair tightly bound at the back. Intense pain shoots through my neck and back, accumulating over time. I dream frequently of falling and dying. My leg bones pierce through my hips, finally stopping at my buttocks. Unable to see my feet, I shuffle slowly in the direction of the brush. My contorted figure resembles a Syrian bow." Despite the certainty of death from a fall, he exploded with immense talent, constantly exploited by the powerful of his time, completing the ceiling painting of the chapel despite the pain and suffering (1508-1512). The "Last Judgment" section, done 20 years later, is considered a "failure". Recognizing such distortions is what we call "aesthetic sense". "Silenzioso, Silenzioso./Quietly, quietly." "No Photo, No Photo." I spent a full 30 days in the Vatican City and around 70-80 hours inside that chapel during my life, so when I close my eyes, that space always vividly appears before me. Leonardo da Vinci, 25 years older, faced overwhelming workload in his homeland Italy, to the point of losing his place during the Renaissance period in Florence.

I used the seat I reserved at Ichikyuu and had a course meal priced at 14,000 yen. It was my first time having authentic tempura, and I was truly amazed. The deliciousness comes from the freshness of the ingredients. There are no shortcomings other than the price. Next week, I'll try going to Koreyama, Tokyo residents are so lucky. Tokyo really has a lot of Michelin-starred restaurants.

I use it for private occasions. Only the 12:00 or 14:00 sessions. I sit at the counter and have freshly fried food right in front of me. The chef handles it skillfully. It seems like they're doing it casually, but their skill in frying is truly remarkable! The kiss (a type of fish) and scallops were especially delicious. In the end, I could choose between tempura rice bowl, tempura tea, or a set meal. I ordered the tempura rice bowl. It was delicious!

Well, that was an experience. I jumped into a last-minute cancellation slot and snagged a rare opportunity. But being a newbie, I felt too bashful to express any preferences. I knew it wasn't the head chef's specialty, but maybe my expectations were too high because, although the food was delicious, I didn't feel that overwhelming excitement. I also wasn't feeling too well, wondering if I got a bit tipsy? Nah, but the food is definitely tasty. It's like one of Hayao Miyazaki's movies, you know... hard to grasp. Maybe it's our modern tendency to seek answers, but I just can't quite put my finger on it. Is this it? I guess I was expecting to be more spontaneously moved. I did manage to try their special sweet potato and carrot dish before the season ended. Choosing the finale was tough, but I had set my heart on tempura today. The shrimp tempura was divine. That was the right choice! Haha. So, I got to feel the ambiance of the place for the first time, and feeling bold, I even requested a reservation for next time with the head chef. The power of alcohol, right? I'm looking forward to seeing how I feel and what I think next time around.

Since it was my first time at a high-end tempura restaurant, I was a bit of a novice. I was worried that a course with just tempura might leave me feeling too full, but it wasn't like that at all. Even with an extra dish added to the course, I polished everything off with ease. The tempura had a thin batter, which really highlighted the natural flavors of the ingredients. I did feel that the service from the waitresses was a bit cold, but overall the food was delicious and fantastic, so I'd definitely go back again.

Located on the 9th floor of a building along Ginza Namiki Street, where many brand shops gather in Ginza, is "Tempura Kondo." It is an esteemed establishment representing Japan's tempura cuisine. The proprietor, Mr. Kondo, is a youthful and robust 75-year-old whose aura shines brightly as he fries tempura. Mr. Kondo started his culinary journey at the age of 18 at the "Yamanoshita Hotel" and became the head chef of "Tempura and Japanese Cuisine Yamanoshita" at 23. In 1991, at the age of 43, he ventured out on his own, opening "Tempura Kondo" in a prime location in Ginza. He has made significant contributions to the advancement of Japan's tempura industry and was selected as a "Modern Master Craftsman" in 2019, the first tempura chef to receive such an honor. I was invited by a regular friend to enjoy Kondo-san's exquisite tempura for lunch. Here's what we had from the "Tempura Kondo Camellia Course": Tempura: - Prawn Heads (Nagasaki) - Prawns (Nagasaki) - Asparagus (Hokkaido, Niikappu Village) - Lotus Root (Ibaraki) - Needlefish (Tokyo Bay) - Sea Urchin with Perilla Leaf (Hokkaido) - Round Eggplant (Niigata) - Green Pepper (Hokkaido, Hidaka) - Scallop (Aomori) - Shiitake Mushroom (Iwate) - Conger Eel (Kanagawa, Koshiba) Additional Tempura: - Oysters (Toyama) - Carrots (Chiba, Yotsukaido) - Sweet Potatoes (Chiba, Katori) Side Dishes: - Pickles - Tempura Tea - Seasonal Fruits Mr. Kondo's tempura has impressed even the most discerning palates in the political and business spheres, including Masataro Ikebata and others. The smooth and skillful movements of Kondo-san as he fries tempura, and the sight of carefully selected seasonal ingredients being prepared right before your eyes, make dining at Tempura Kondo akin to watching a captivating performance. It was a delightful meal, and I look forward to visiting again!

The dishes, carefully prepared with exquisite ingredients and Kondo-san's skill, were incredibly delicious! From the sea urchin tempura and scallops to Satsuma sweet potatoes and the pear dessert, every single item was fantastic. The thoughtfulness of Kondo-san and the staff made it a wonderful dining experience. I would love to visit again!

★Tempura from a Top 100 Restaurant★ I made a reservation about 2 months ago! It's a Michelin 2-starred place, a regular on the Michelin list. It's been a dream to visit this place. The shrimp and scallops were almost raw, and they were delicious! What surprised me was when a whole bell pepper came out, and they said you can eat the seeds, it was a first for me. The tempura kept surprising me in various ways. The head chef was friendly, greeting everyone, which was lovely. The sweet potato tempura was incredibly delicious! It was fluffy inside and crispy outside.

I visited the renowned tempura restaurant Kondo-san in Ginza, Tokyo, and ordered their lunch course priced around 12,000 yen. Starting with the tempura shrimp tail, it was delicious! Then came the main shrimp, asparagus, and various vegetables from across the country. The flounder and conger eel tempura were also delightful. Although I forgot to take photos, the tempura of sweet potatoes, available only this season, was also delicious! For closure, I chose the tempura tendon. It was a satisfying meal!

Summer at Mr. Kondo's. The favorite menu has turned into a variety of summer vegetables. The most memorable was the rock oysters (from Toyama). They were incredibly creamy and juicy. I still remember the excitement of trying rock oyster tempura for the first time at Kondo's over 10 years ago. I had been disappointed not seeing it on the menu for the past few years, so it was a joy to have it again after a long time. Aside from the rock oysters, the Kamo eggplants, fresh ginkgo nuts, and clams were also exceptionally delicious. The Kamo eggplants were tender and juicy inside, bursting with hot juice when bitten into. The large-cut Kamo eggplants were fried using the steaming technique to utilize the internal moisture. It's a dish that can be said to be characteristic of Kondo. The beautiful emerald green fresh ginkgo nuts are most fragrant and delicious at the beginning of the season. While clams are usually best in spring, the ones on this day were exceptionally tasty. Among the classic tempura items, the conger eel was particularly good. It was crispy on the outside and fluffy on the inside, making it delicious.

Kondo Taisho, with over 50 years of experience in frying, is truly remarkable! Initially, I wasn't too keen on tempura when I first visited this famous tempura restaurant known for its long history. However, surprisingly, I found myself enjoying Kondo Taisho's tempura! Despite the many foreign customers here, the tempura is delicious and reasonably priced, probably because it's expertly fried by Kondo Taisho with his extensive experience. I particularly enjoyed the addition of sweet potatoes this time, and I'm looking forward to trying the carrot tempura next. Thank you for the wonderful meal!

I revisited this place because I had a great experience before. It's been a while since my last visit, and all I could remember was the shrimp heads, but this time they were served first again! Various vegetables came out one by one, and I enjoyed the tempura. I'm not a big fan of bell peppers, but I could eat them whole! For the last addition, I tried the sea urchin tempura that the person next to me, a foreigner, had ordered! I was quite impressed with tempura for the first time! The watermelon dessert was also delicious. As a closing option, I could choose between a mixed tempura rice bowl or tempura tea, but since I was full, they kindly packed it as a souvenir, which I appreciated. The price is somewhat high, so I can't go often, but it's worth it! (laughs)

I'm back for the second time, still impressed from my last visit. I added sweet potatoes and potatoes to the 14,300 yen course. Once again, I was amazed by the various steamed tempura dishes. This place is still my favorite. Watching Mr. Kondo fry all the ingredients by himself is a wonderful experience in itself. There are many elderly customers, but I guess they can eat until the end without feeling heavy on the stomach.

I visited for lunch a month ago after making a reservation. Luckily, I got a reservation on my first call, maybe because it was a weekday or because I booked early. Upon arrival, it was a very hot day, but the interior of the restaurant was cool, increasing the excitement of eating tempura. We ordered the lunch set for two people and added sweet potatoes. As others have mentioned, the sweet potatoes had a generous portion, so we took some home. The course started with shrimp heads, and everything was satisfying. The vegetables tasted very sweet, and I, as a novice, felt that tempura is different from steamed dishes. I thought the final rice portion was just right, well-calculated. If I had to say something, there were differences among the chefs in how they explained the vegetables - some only mentioned the names, while others also mentioned the origin and how to eat them (with salt or sauce). It would be nice if everyone could explain those details, as it would be more polite and add to the enjoyment.

About a month ago, my son and I made a reservation and visited the restaurant with high expectations for the modern master's tempura! However, we were seated in the back, at the second-generation seating area. After finishing our meal... Wow, it was amazing! The vegetables, especially the famous sweet potatoes, were superb. Personally, I couldn't resist getting seconds of the scallops. I'd love to visit the back area again.

Today's dish from Mr. Kondo was delicious as always. The white asparagus, bell peppers, okra, and onions were tasty. Today, they added fried thinly sliced carrots, which made them sweeter. Even if you don't like carrots, you might enjoy them prepared this way. #ThankYouForTheMeal #Kondo Bunpei Chef #Gourmet #Tempura #Ginza #TwoMichelinStars #JustBetweenUs #TheStaffEnjoyedItToo #That'sAllFromTheScene.