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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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★★ Michelin Stars

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

Editorial rating breakdown

Distribution reflects FlightLogic editorial modelling for guide comparison. See published excerpts below.

Published reviews

Sorted by date (newest first). We do not reorder by rating or “helpfulness”. Review integrity policy

  1. 5.0
    Editorial sample

    Watching Kondo-san time the shiso leaf was worth the trip on its own; ten seconds and it comes out with a raw green center under a lace crust.

    — Rebecca Ashworth ·
  2. 5.0
    Editorial sample

    The sweet potato course alone justifies the reservation — dense, almost custardy, nothing like the sweet potato tempura you get elsewhere in Ginza.

    — Haruki Tanabe ·

    Response from Tempura Kondo

    Thank you, Tanabe-san. The sweet potato is sourced from Kawagoe and we cut it thick on purpose — glad it came through.

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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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