Many people, including myself are originally surprised to hear that a tempura restaurant can be awarded two Michelin stars. After all, it’s not the typical image associated with fine dining. However, it’s a fallacy that Michelin stars are elusive to fine dining. It’s simply awarded to extraordinary cuisine, haute cuisine or ramen. Regardless, the tempura at Kondo is quite unlike anything I’ve ever experienced.
The atmosphere was simple and clean, despite the copious amounts of frying occurring. This is my first time at a tempura bar, where all the cooking happens right in front of you. The chef fries one piece at a time, ensuring optimal freshness. After the sous chef preps the ingredient, the head chef dunks it into the tempura batter and gently submerge it into a mixture of three types of sesame oil.
I liked that they gave you options for toppings/sauces to experiment with. The tensuyu and grated daikon added savouriness which complements vegetables, while the simple sea salt and lemon cut through the richness of seafood. We ordered the “Kaede”, which included two appetizers, eleven tempura pieces, kakiage plus rice set, and dessert.