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The tempura at Tempura Kondo is celebrated for its exceptional lightness.
This is achieved through a uniquely refined batter made with flour that absorbs very little oil, resulting in a crisp, delicate texture.
Rejecting the conventional notion of thick coatings, Tempura Kondo crafts each piece with an ultra-thin layer of batter—allowing the vibrant colors, aromas, and natural flavors of the ingredients to shine through.
Many may think of tempura simply as a fried dish, but at Tempura Kondo, it is also viewed as a form of steaming. Through the skillful use of heat and moisture, the umami of each ingredient—and that sealed within the batter—is drawn out to its fullest potential.
Even after a piece of tempura is removed from the hot oil, the residual heat continues to gently steam the ingredient from within, enhancing its distinctive flavor.
Truly exquisite tempura cannot be achieved without careful consideration of this residual heat. Timing is everything, and understanding how steam works within the crisp coating is essential to creating the perfect bite.
This is the true nature of tempura—subtle, precise, and deeply flavorful.
Originally, Tokyo-style (Edo-style) tempura was street food—served at outdoor stalls and centered around seafood. It was never something found in fine dining. But I always felt that tempura without vegetables was incomplete.
I wanted to create a restaurant that blended Japanese and French sensibilities, using tempura as the foundation. Every cuisine celebrates local vegetables, and I didn’t want our tempura to feel like just another traditional Japanese dish. That’s why I built our courses around seasonal vegetables—so guests could enjoy something fresh, surprising, and never repetitive.
My hope was to elevate tempura to the level of global recognition that sushi enjoys today. To achieve that, we never compromise. Every vegetable is tasted and evaluated before purchase—we only use the very best.
It’s as thick as a stump—over 10 centimeters.
Our signature sweet potato is gently fried in oil for nearly 30 minutes, allowing the moisture and natural sweetness to be locked in completely.
You know how delicious a perfectly roasted sweet potato can be?
We set out to make something even better. Through careful trial and dedication, that pursuit led to the sweet potato tempura we proudly serve today.
Born in Tokyo in 1947.
After graduating from high school, he entered the prestigious [Tempura and Japanese restaurant Yamanoue],
At the young age of 23, he was appointed chef and worked hard for more than 20 years honing his skills as chef.
In 1991, he opened "Tempura Kondo" in Ginza.
A key player in promoting tempura domestically and internationally
With more than 50 years of experience as an artisan, he believes that with tempura “a chef should be inviting towards guests.” He stands at the counter day and night tirelessly frying tempura, with his years of experience that have sharpened his skills. With an inquiring mind, he continually is always looking to create new tempura.
・2019 The first Tempura Chef in history to be awarded the Gendai no Meiko (the award for The Contemporary Master Craftsman).
・2023 The first Tempura Chef in history to be awarded the The Mentor Chef Award.
・Awarded 2 stars by the Michelin Guide Tokyo consecutively since 2008 until now. ※1 What is Gendai no Meiko (the Award for The Contemporary Master Craftsman)?
Started in 1967, Gendai no Meiko is a honorary award given by the Ministry of Health, Labor and Welfare to artisans and craftsmen who have shown outstanding skills in their field .
※2 What is The Mentor Chef Award?
The Mentor Chef Award is presented to by Michelin Guide Blancpain to chefs whose work and career serve as a role model for others. The award honours chefs who devote themselves to training the next generation, serve with passion as guides for others, or contribute to the advancement of the restaurant industry.
Chef Fumio Kondo of Tempura Kondo won the Mentor Chef Award for the 2024 MICHELIN Guide Tokyo.
| Address | 〒104-0061 5-5-13 Ginza, Chuo, Tokyo (Sakaguchi Building 9F) |
|---|---|
| Phone Number | 03-5568-0923 |
| Closed | Sunday (Closed if Monday is a Public Holiday) |
| Business Hours | Lunch: 12:00 p.m - 3:00 p.m. (1:30 p.m.) Two lunch slots: 12:00 and 1:30 p.m. Dinner : 5:00 p.m. to 8:30 p.m. 4 Dinner slots starting at the following times: 5:00 p.m. / 6:00 p.m./7:00 p.m. / 8:00 p.m. ※Time in parentheses is the last order. |
| Location | About a 5 minute walk from Ginza Station on the Tokyo Metro Ginza Line / Tokyo Metro Marunouchi Line / Tokyo Metro Hibiya Line |
| Menu | Lunch菫 (Sumire) ￥9,900
Dinner藤（Fuji）￥16,500 |
