Tempura Kondo
A celebrated Ginza tempura counter known for delicate, vegetable-forward tempura.
The call
Worth it if you are traveling as a couple and you are traveling solo.
Why
- 01
Light, precise tempura fried to order at the counter — famous for its airy vegetables as much as its seafood.
Our read - 02
A refined, course-paced experience rather than a quick bite.
Our read
Is it a fit?
Go if
You are traveling as a couple
As a couple, Tempura Kondo works.
You are traveling solo
Solo, Tempura Kondo works.
Food is a reason to travel
For food & drink, Tempura Kondo delivers.
You prefer local life to spectacle
For local authenticity, Tempura Kondo delivers.
Think twice if
You are traveling with kids
With kids, give Tempura Kondo a miss.
You are watching the budget
On a budget, weigh it — Tempura Kondo isn't cheap for what it is.
You only have one day
Tempura Kondo is a real time commitment — fit it in only if it's a priority.
History and culture matter to you
For history & culture, Tempura Kondo is hit or miss.
The plates that decide it
- The vegetable tempura, especially the signature sweet potato — the dish it's famous for
- The seasonal seafood tempura course — reliably excellent
- Tendon or tencha to finish — a satisfying rice course
Plan it well
- Cost
- Expensive (tempura course menus)
- Timing
- Lunch or dinner course
- Booking
- Reservation recommended
- Allow
- About 1.5–2 hours
- Accessibility
- Ginza; counter and table seating
Sources and method (2)
- Two Michelin stars (held consecutively since the 2008 Tokyo guide); chef Fumio Kondo also won the 2024 Mentor Chef Award. guide.michelin.com ↗
- Opened by Fumio Kondo in Ginza in 1991; his signature is a thick sweet-potato chunk fried slowly for about 30 minutes. nippon.com ↗