The "Satsumaimo (sweet potato) Tempura" is a distinctive dish at Tempura Kondo. Thick slices of sweet potatoes are slowly sautéed in oil for approximately 30 minutes to lock in their moist sweetness. The result is a visually striking dish, resembling tree stumps, and its deliciousness surpasses even the most delectable roasted sweet potatoes. This dish impresses on all fronts with its presentation, aroma, and flavor, adding to the overall enjoyment of the meal.

Chef Fumio Kondo

The owner-chef of Tempura Kondo, Fumio Kondo, was born in Tokyo in 1947. After graduating from high school, he joined the prestigious restaurant "Tempura Yamanoue" and, at the young age of 23, took on the role of head chef. He continued to hone his skills at the same restaurant for over 20 years. In 1991, he ventured out on his own and opened his own restaurant, "Tempura Kondo," in the Ginza district. At this new establishment, he showcased his culinary talents, ultimately earning two Michelin stars and solidifying his reputation. His career, innovative thinking, and techniques have had a significant impact on the evolution of Japanese culinary culture.

Ingredients Selected by Chef Kondo

Tempura Kondo's dedication to ingredients shines through with the use of seasonal, fresh vegetables. Chef Kondo's tempura focuses on seasonal vegetables as the main protagonists. From classic choices like "carrots," "eggplant," and "Shiitake mushrooms" to unique ingredients such as Okinawa's "Kuwansou (orange day-lily)," Chef Kondo personally visits the sources to carefully select each ingredient.

Artistic Plating at Tempura Kondo

At Tempura Kondo, the cooking process itself becomes an artistic performance, allowing diners to savor each moment. Experiencing Chef Kondo's culinary artistry and techniques firsthand provides a luxurious and awe-inspiring dining experience. In this tranquil setting, you will find yourself captivated by Chef Kondo's smooth and skillful tempura frying techniques.

Tempura Kondo's Atmosphere

Tempura Kondo is conveniently located just a 3-minute walk from Ginza Station in Tokyo. The interior of Tempura Kondo exudes an atmosphere of refined elegance, with a meticulously polished counter made of dignified white wood. The seating is arranged around the kitchen, allowing diners from every seat to observe the skilled craftsmanship of the chef up close.

Awards

In addition to its Michelin recognition, Fumio Kondo received the prestigious award "Contemporary Master Craftsman," an honor granted to individuals with outstanding skills. He was the first tempura chef to receive this award. One of his notable contributions was introducing an approach that focused on seasonal vegetables, in contrast to the traditional Edomae tempura style that primarily used seafood. This innovation opened up new possibilities for tempura and allowed him to create dishes that emphasized ingredient diversity and seasonality.