5 Postcards
At Kondo, a sleek, two-Michelin-star tempura haven, the freshest seafood and seasonal veggies are expertly fried to crispy perfection right before your eyes.
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5 Chome−5−13, Sakaguchi Bld., 9F Get directions
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"The MICHELIN Mentor Chef Award is given to Fumio Kondo of Two-MICHELIN-Starred restaurant Tempura Kondo. Opening the restaurant in 1991, Mr. Kondo established the modern form of tempura by introducing seasonal vegetables to Edo-mae tempura, which used to be mainly seafood." - MICHELIN Guide Japan
"Fumio Kondo sets a modern example for Edomae tempura. He was one of the first to put the focus on vegetables, elevating their status from that of a side dish. Two examples are the shredded carrots fried in a pot and arranged like fireworks, and the cylindrical sweet potatoes made to resemble those baked on hot pebbles. He has had great success going where none has gone before." - Michelin Inspector
"Walking into Kondo, the aroma of sesame oil fills the air. The master, Fumio Kondo, bends over behind the counter as he observes the tempura frying. Part of the pleasure of dining at a tempura shop is listening to the knives chopping the vegetables and the sound of the tempura frying in oil. The meal is based on seasonal vegetables and seafood. Tempura is traditionally served with a soy-based dipping sauce, to which diners add grated daikon. Aficionados will often season theirs only with salt, to preserve the delicate fried crust. Insider tip: Request the carrots and sweet potato, which do not come with the set meals. The sweet potato takes 30 minutes to cook and must be ordered at the beginning of the meal."
"Walking into Kondo, the aroma of sesame oil fills the air. The master, Fumio Kondo, bends over behind the counter as he observes the tempura frying. Part of the pleasure of dining at a tempura shop is listening to the knives chopping the vegetables and the sound of the tempura frying in oil. The meal is based on seasonal vegetables and seafood. Tempura is traditionally served with a soy-based dipping sauce, to which diners add grated daikon. Aficionados will often season theirs only with salt, to preserve the delicate fried crust. Insider tip: Request the carrots and sweet potato, which do not come with the set meals. The sweet potato takes 30 minutes to cook and must be ordered at the beginning of the meal."
"Kondo is hallowed ground for monja, a cook-it-yourself delicacy that isn't so much a meal as it is an interactive experience. The restaurant doesn't reinvent the style; rather, it merely provides the perfect environment in which to enjoy it. You'll find higher-quality ingredients here, unlike many of the competing monjayaki destinations in Tokyo's Tsukishima neighborhood. Think: thinly sliced beef and pork and fresh, plump shrimp, all paired with glasses of cold Japanese beer." - Brad Japhe
Daryl
TYYC
J WV
Adam Shoshani
Jonathan H
Matthew Litchfield
Patrick Lin
Wilson Chim
Daryl
TYYC
J WV
Adam Shoshani
Jonathan H
Matthew Litchfield
Patrick Lin
Wilson Chim
Randy S.
Frank A.
Katie M.
Rod U.
Ceretti V.
Nick C.
Jiro K.
May W.
Steve W.
Alice Y.
George L.
Alycia U.
Louis R.
Wiley W.
Serina W.
Mike. P.