Tempura Kondo
5 expert reviews
“Owner-chef Fumio Kondo travels the country in search of good produce, like asparagus and corn from Hokkaido, and log-cultivated shiitake mushrooms from Iwate.”
– Michelin Guide
Travel + Leisure
"The doors open to Kondo, a Zen-calm dining room of muted tans and blond cedar presided over by fry master Fumio Kondo, revered for his secret-recipe batter."
Full review
BlackBook
"Worship at the altar of Fumio Kondo, king of tempura. We love the delicate-as-air julienned carrots, the thick slices of sweet potato, the fava beans."
Michelin Guide
2 Stars
"Fumio Kondo sets a modern example for Edomae tempura. He mixes seafood and vegetables because, he tells us, the flavours of vegetables are suited to tempura. "
Full review
Michelin Guide
2 Stars
"Fumio Kondo sets a modern example for Edomae tempura. He was one of the first to put the focus on vegetables, elevating their status from that of a side dish."
Full review
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