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Ginza, Tokyo

Tempura Kondo

Fumio Kondo fries vegetables into the main event at one of Japan's most disciplined tempura counters.

4.7

FlightLogic expert score: 9.2/10 · Editorial composite rating 4.7/5 · ££££ · Japanese , Tempura

Special occasionsFood enthusiastsBusiness dinner Two MICHELIN StarsFlightLogic Gold 2026
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Japanese dish in the style of Tempura Kondo, Tokyo (AI-generated illustration) ★★ Michelin Stars

Illustration: FlightLogic AI-generated cuisine impression — not a photograph of the restaurant.

Quick answer

Is Tempura Kondo worth visiting? FlightLogic assigns an expert score of 9.2/10 based on editorial research. The 4.7/5 star figure is an editorial composite for guide comparison — not a verified consumer aggregate. It has 2 Michelin stars. Best for special occasions, food enthusiasts, business dinner.

About Tempura Kondo

Most tempura counters treat vegetables as the warm-up before shrimp and anago close the show. Kondo inverts that hierarchy. Corn kernels bound loosely in batter shatter into shards; a single shiso leaf fries in under ten seconds so the underside stays raw-green against a lace-crisp face; sweet potato comes out dense and steaming, cut thick enough to eat with a spoon. The oil — a sesame-heavy blend Kondo maintains at a noticeably lower temperature than the Ginza standard — is the quiet engine behind all of it, built to coax moisture out rather than seal it in. Seafood still appears, and it is precise, but this is a counter that has actually rethought what tempura is for.

Menu highlights

  • Omakase Tempura Course ¥33,000 18 pieces, vegetable-led sequence with seasonal seafood, served piece by piece at the counter
  • Shiso and Corn Kagoage ¥2,200 À la carte add-on; paper-thin corn fritter cut with a single fried shiso leaf
  • Anago Tempura ¥3,800 Conger eel finished tableside with a brush of reduced tsuyu

Published reviews

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How far in advance do I need to book Tempura Kondo?

Reservations typically need to be made six to eight weeks ahead, and longer for Friday or Saturday seatings. The counter holds fewer than a dozen seats per service, so availability moves fast once a month's calendar opens.

Is Tempura Kondo really more about vegetables than seafood?

Yes — the omakase course is built around a vegetable-forward sequence, with items like corn, shiso, and sweet potato given the same precision and billing usually reserved for shrimp or anago, though seafood courses are still included.

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