Vegetables fried to perfection and wrapped in a delicate skin.


Vegetables fried to perfection and wrapped in a delicate skin.

“Tempura is plain and colorless. That’s what some say, but it’s not the case,” says Fumio Kondo, the head chef and owner of TEMPURA KONDO.

The carrot tempura is a work of art. The spaghettied carrots scatter in the pot after receiving a thin coating of batter. Timing is imperative, leaving them slightly uncooked for a contrast of textures. When he removes the fifteen centimeter tower of carrot tempura from the oil, he serves a surprisingly crisp and fresh delicacy that melts into the tastebuds. The aroma is mystifying. Kondo is emphatic about not shaking the oil from the tempura, and yet it leaves no oil marks on the cooking paper. His method involves adjusting the heat to naturally pull the oil from the tempura.

Address: Sakaguchi Building 9F, 5-5-13 Ginza, Chiyoda-ku, Tokyo
Tel: 03-5568-0923
Opening hours: 12am-1:30pm (last order), 5pm-8:30pm (last order)
Closed: Sunday
© Masahiro Okamura“Carrot tempura”. He thought of this method after seeing a pâtissier making Japanese style candy.
© Masahiro Okamura“Fava bean tempura”. The texture changes as time passes after being cooked.


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