The story
Tucked away on the ninth floor of a Ginza building, Tempura Kondo offers what one dedicated food creator calls “the tempura of your life.” The batter is incredibly light, each piece served piping hot in a traditional setting that feels both intimate and upscale. It’s not a casual stop—reservations are required, and the experience runs about 30,000 yen per person—but for those seeking tempura at its finest, it’s absolutely worth it.
Creator *Cosa mangiamo oggi?* highlights a tasting course that includes shrimpy Tempura Ebi, delicate Tempura di Kisu (whiting), squid Tempura di Ika, and Tempura di Anago (sea eel), plus a seasonal vegetable course of mushrooms and asparagus. The meal can end with a tendon rice bowl or Tencha (tempura over green tea rice). With counter seating and private rooms available, Tempura Kondo marries tradition with an undeniable lightness of touch.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
At Tempura Kondo, the ethereal Tencha earns unanimous praise for its delicate, airy batter and pristine seafood. The reviews convey a reverent, almost meditative dining experience that elevates tempura into art.
“A rice bowl with broth and tempura. The tempura stays a little crispy even in the broth. It's a very comforting little final dish — often served at the end of a meal.”
What creators say
1 creator has covered Tempura Kondo. Most active: Cosa mangiamo oggi?
The tempura of your life — incredibly light batter, served piping hot, in a traditional setting. Not cheap (about 30,000 yen per person), but absolutely worth it for the experience.
Dishes mentioned
Tempura Ebi
The shrimp tempura is served piping hot, as it should be. The batter is incredibly light — much less coating than any tempura I've had before. You dip it in daikon and soy sauce. It's a killer start to the meal.
Tempura di Kisu
This is Japanese whiting tempura. Compared to the tempura I've eaten so far, this is very different — there's much less batter around the fish. Wonderfully light. It's boiling hot as it should be. It's outrageous, it's so good.
Tempura di Ika
Squid tempura. It's hot. I can say this is my first real tempura — it's fantastic.
Tempura di Anago
Sea eel tempura. On the fried coating you mustn't touch them — truly top level.
Tempura di Funghi e Asparagi
Mushrooms and asparagus tempura. At times I actually prefer vegetable tempura to fish tempura — it depends what they bring me, but sometimes vegetable tempura slaps. The mushroom is a shiitake, nice and meaty.
