The absolute signature of Chef Kondo and a study in patience. A large, high-quality Japanese sweet potato is cut into a thick cylinder and breaded in a light, lacy batter. It is fried at a lower temperature for nearly 30 minutes, allowing the sugars to caramelize and the interior to reach a texture similar to a rich custard. It is then wrapped in paper and rested to finish the steam process. Reviewers consistently praise its incredible sweetness and the Lack of any 'heavy' greasy aftertaste. It is widely cited as the best sweet potato preparation in Japan.
Tips from diners
This is non-negotiable! You must order it as an add-on to your course menu at the start of the meal, as it takes 30 minutes to prepare. The skin is remarkably crisp and savory—don't leave a single bit behind.
A favorite for those wanting a bolder textural experience. High-quality carrots are sliced paper-thin and fried in a unique way that creates a delicate, golden 'nest' of tempura. It is remarkably light and highlights the natural sweetness of the vegetable. Reviewers highlight its incredible crunch and the Lack of any 'filler' in the batter. It is a textbook execution of the kitchen's innovative approach to produce.
Tips from diners
This is much more substantial than it looks! It's the most savory vegetable on the menu. Try it with just a pinch of the provided sea salt to highlight the sweetness of the carrot.
The signature dish of Tempura Kondo. The sweet potato is fried deliberately for 30 minutes, concentrating the natural sweetness, moisture, and umami into a dense, tree stump-like form. The long cooking time creates extraordinary depth of flavor. Order early as it requires special preparation time. Most diners find this the standout piece of the meal.
Shrimp prepared in Chef Kondo's signature style — two pieces of ebi tempura appear in both lunch and dinner courses. The shrimp are fried to a light, airy crisp with tender, sweet interior. Part of the core progression in every course.
The higher-tier lunch option at 8,500 yen (tax included). Includes 2 pieces of shrimp tempura, 3 kinds of fish, 5 kinds of vegetables, kakiage (mixed tempura fritter), rice dish of your choice, and fruit dessert. A complete and reasonably-priced way to experience Chef Kondo's tempura mastery.
A study in refined balance. A whole sea eel fillet is chosen for its incredible tenderness and clean flavor. It's fried precisely until the exterior is lacy and crisp while the meat remains remarkably soft and juicy. Reviewers often mention its silky texture and the way the smoky char of the oil transforms the fish. It is a favorite for those wanting a classic, high-end end to the tempura progression.
The mid-level dinner option at 20,900 yen. Features a full array of tempura pieces including shrimp, multiple fish selections, seasonal vegetables, and seasonal items. Dinner courses offer more pieces and ingredients than lunch, showcasing Chef Kondo's broader repertoire.
Chef Fumio Kondo is a master of the Japanese culinary world, celebrated for his innovative approach to tempura that highlights the natural flavors of high-quality vegetables. Located in an intimate space in Ginza, the restaurant has earned two Michelin stars and a status as one of Tokyo's most respected and accessible fine-dining destinations. Kondo-san is famous for his precise execution and his commitment to using specific techniques—like longer frying times for root vegetables—to achieve absolute perfection in every bite.
Reservations are mandatory and released 30 days in advance on TableCheck. It is a very popular destination for food-centric travelers, so book as early as possible. If you're a walk-in, your chances are effectively zero.
The restaurant is located on the 9th floor of the Sakaguchi building. It's a quiet, serious space designed for a focused dining experience. Smart-casual attire is expected—jackets are recommended for gentlemen. The counter is the best place to sit to watch Chef Kondo work.
The service is remarkably attentive but formal. Don't be afraid to ask questions about the vegetables—the staff are very knowledgeable, though English might be limited. Chef Kondo's presence is commanding but welcoming.
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