Tempura Kondo

Tempura · Tokyo · Michelin Two Stars · Chef Fumio Kondo

Holding two Michelin stars in Tokyo, Tempura Kondo is led by chef Fumio Kondo, who pioneered vegetable-focused tempura cooked in light batter. Served at a counter in Ginza, the menu features seasonal produce and a signature sweet potato stump slow-fried for thirty minutes.

Ginza, Chuo-ku, Tokyo, Tokyo

• Two Stars

Menu

Tasting Menu

• Sumire Lunch Course (9900) — Tempura lunch course. Chef Fumio Kondo. Ginza, Chuo-ku. Tax included.
• Tempura Kondo Omakase Dinner (20000) — Tempura dinner omakase course. Chef Fumio Kondo. Ginza, Chuo-ku. Tax included.
• Dinner pricing is (20000)

Dishes

• Takenoko — Bamboo shoot, seasonal spring item.
• Kabocha — Pumpkin with natural sweetness.
• Renkon — Lotus root, crunchy texture.
• Uni Shiso Maki — Sea urchin wrapped in perilla.
• Kuruma Ebi — Tiger prawn, barely coated.
• Nasu — Eggplant, silky interior.
• Satsumaimo — Famous sweet potato, 45-minute slow fry.
• Kisu — Japanese whiting, delicate white fish.
• Anago — Sea eel, fluffy and light.
• Shiso — Perilla leaf tempura

Cocktails

• Masumi Nanago (1600) — Nagano junmai, dry profile.
• Dassai 39 (2500) — Ultra-polished from Yamaguchi.

The Experience

Built around the chef's counter. The meal is structured around an omakase experience. A good fit for dining solo.

• Occasion: Solo
• Format: Omakase
• Setting: Chef's counter

Phone: +81 3-5568-0923

Visit website

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