---
title: "Tempura Kondo — Vegetable-Forward Mastery in Ginza, Tokyo"
description: "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…"
url: https://flightlogic.co.uk/restaurants/tempura-kondo/
source: FlightLogic (flightlogic.co.uk)
licence: "Content © Elite Digital AI Solutions Ltd. Cite the URL above and the page author."
---

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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.

FlightLogic expert score: **9.2/10** · Editorial composite rating 4.7/5 · ££££ · [Japanese](https://flightlogic.co.uk/restaurants/cuisine/japanese/) , [Tempura](https://flightlogic.co.uk/restaurants/cuisine/tempura/)

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*

Rating transparency

**FlightLogic expert score: 9.2/10.** Star ratings on this page are editorial composites from named FlightLogic research — not aggregated consumer submissions — unless individually marked as verified below. [How we verify reviews](https://flightlogic.co.uk/review-integrity/)

Star rating is a FlightLogic editorial composite for guide purposes. Individual excerpts below are editorial samples unless marked with transaction or geolocation verification.

## 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](https://flightlogic.co.uk/review-integrity/)

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 May 2026
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 · 14 March 2026 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.

## Submit a verified dining review

Consumer reviews require on-site geolocation verification or transaction proof before publication. See our [review integrity policy](https://flightlogic.co.uk/review-integrity/).

### 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.

## Visit info

### Hours

**Monday**

Closed

**Tuesday**

17:30–21:30

**Wednesday**

12:00–14:00, 17:30–21:30

**Thursday**

12:00–14:00, 17:30–21:30

**Friday**

12:00–14:00, 17:30–21:30

**Saturday**

12:00–14:00, 17:00–21:00

**Sunday**

Closed

### Features

- Reservations accepted

Last updated: 5 July 2026

## Location

## More in Tokyo