🍜 Tempura Kondoてんぷら近藤

"Tempura Kondo" is a renowned restaurant that upholds the desire to "truly present the deliciousness of tempura to customers," pursuing the ultimate in exquisite tempura. The carefully calculated light and crispy batter tempura has long captivated food enthusiasts in Ginza. According to the head chef, Mr. Kondo Fumio, tempura that brings out the fresh sweetness of the ingredients through steam and moisture is not only "deep-fried cuisine" but also "steamed cuisine." After frying, the residual heat of the batter steams the ingredients, showcasing their color, aroma, and flavor to the fullest. In other words, tempura is a frying technique that must also account for the residual heat time. Originally, before the Edo period, tempura primarily featured seafood, and deep-fried vegetables were not seen in high-end restaurants. However, Mr. Kondo hopes to elevate tempura to a category of its own in cuisine, beginning to incorporate carefully selected vegetables into dedicated tempura sets. The most representative dish is the "sweet potato" tempura, where whole sweet potatoes are cut in half, and pieces thicker than 10 centimeters are placed in the oil, slowly fried over low heat for about 30 minutes. This technique locks in the moisture and sweetness of the sweet potato, making it a must-try delicacy.

The refreshing texture of the tempura is astonishing. Located in the gourmet gathering place of Ginza. The batter, oil, and frying time are all meticulously calculated with professional techniques. A signature dish is the "sweet potato" tempura.