The MICHELIN Mentor Chef Award is given to Fumio Kondo of Two-MICHELIN-Starred restaurant Tempura Kondo. Opening the restaurant in 1991, Mr. Kondo established the modern form of tempura by introducing seasonal vegetables to Edo-mae tempura, which used to be mainly seafood. His new ideas and practical examples, such as experimenting with thin batter at a time when thick batter was the norm, had a major impact on the industry.

The admiration for tempura chef Fumio Kondo parallels the veneration around Jiro Ono: Both are masters grounded in tradition who also believe in refining and advancing techniques in pursuit of perfection. Kondo famously calls tempura a “steamed food.” The batter he developed is so sheer and enveloping that seafood and vegetables cook to precise tenderness as the exterior fries to a crackle. Kondo’s signature dish is a hunk of sweet potato he bobs in oil for half an hour or so until the inside is fluffy and the skin nearly shatters; it’s an addition to one of three dinnertime omakase options that begin at around $100, and it’s absolutely worth it.

Tempura Kondo, which has 2 Michelin stars (and retains them this year as the 2017 Michelin stars for Japan have just been released!) All seats are counter top so the chef cooks in front of you, and serves it omakase style as in one at a time. My favorite is uni wrapped in shisho leaves coated in fine tempura batter. (Notice how thin and barely-there it is!) They immediately replace the sheets of paper that get lined with grease from the oil for the next type of tempura serve.

According to the Michelin Guide, enjoying a meal at Tempura Kondo is like entering a world where traditional Japanese cuisine meets modern art and every mouthful is an epiphany. This tempura joint with two stars is not just any tempura place; it’s one of the most famous Michelin-starred establishments in Tokyo. With over 50 years of experience, Chef Kondo has turned tempura into an art form that attracts foodies, celebrities and even heads of state from around the world.

Following the strict belief that less is more, Chef Fumio Kondo serves simple ingredients elevated to new heights with his delicate tempura process. Focusing on the after-effects of the heat, he likens the cooking technique to steaming, believing it brings out the deeper flavors of the hand-selected ingredients. One of their signature dishes is the tempura sweet potato - the thick piece is fried for 30 minutes, bringing a sweetness akin to roasting.

📍Address: 9F Sakaguchi Building, 5-5-13 Ginza, Chuo-ku, Tokyo 104-0061. 💰Price per person: From 10,000. 💞Reasons for recommendation: When you think of tempura, you think of Kondo🤍 As expected, the quality and service were amazing‼︎ The last tempura bowl was really delicious, and each piece of tempura carefully prepared in front of us was beautiful and delicious, like a work of art😊 It has two Michelin stars, so reservations are a must♪

A representative Japanese writer of historical novels, Shotaro Ikenami, dearly loved this famous tempura restaurant. The cuisine, passionately created by the owner, Fumio Kondo, is so unique that it cannot be pigeonholed into a certain category. He has transformed the world of cookery by, for example, adding the deliciousness of seasonal vegetables to tempura, where traditionally seafood from Tokyo Bay (Tokyo-wan) was the mian ingredient.

Tempura Kondo in Ginza, Tokyo, is a Michelin 2-star restaurant that prepare traditional tempura in innovative ways. With the passion of creating perfect Tempura dishes and over 30 years’ experience, chef Kondo in Tempura Kondo is renowned as one of the best tempura chefs in Japan. Chef Kondo makes tempura fries from extraordinary ingredients, such as shrimp heads, sea urchin, and all possible seasonal vegetables arranged in unique ways.

Tempura Kondo is a restaurant in Ginza with 2 Michelin stars and Prime Minister Shinzo Abe's vote. In fact, Tempura Kondo was the restaurant he had intended to take President Obama to in 2014, but the restaurant was fully booked and Tempura Kondo decided to honor the existing reservations rather than make an exception for the President and Prime Minister. As a result, Abe and Obama dined at Sukibashi Jiro, instead.

You’ve probably had tempura, crispy-battered fish and vegetables, at sushi joints in your home country. But you’ve never had it like this, prepared in front of you at the counter at Tempura Kondo, a restaurant specializing in what you may not realize can be a high-end dish. Instead of the thick batter usually used for tempura, chef Fumio Kondo employs a light flour-based batter that doesn’t absorb too much oil.

Tempura Kondo holds a special place among Japanese food enthusiasts, often being the first choice when the craving for tempura strikes. If it weren’t for Tempura Kondo, tempura wouldn’t be as globally renowned as it is today. While traditional Edomae (Tokyo-style) tempura typically focused on seafood, owner-chef Fumio Kondo introduced vegetables which have now become standard ingredients for tempura.

Tempura Kondo (てんぷら 近藤), a top-rated Tempura restaurant located in Ginza, Tokyo, has got Michelin stars for over a decade. The chief chef Fumio Kondo has dedicated his life to make Tempura and spread the recognition of Tempura across the world since he was 18 years old. Tempura Kondo is the first luxury Tempura restaurant which offers vegetables as well as seafood.

Tempura by Mr. Fumio Kondo, who has charmed palates around the world. With more than 50 years of experience as a craftsman, he is a regular in the Michelin Guide who creates ever-changing tempura with his inquisitive mind. You can enjoy tempura that brings out the color and aroma of the ingredients by thinning the batter to the very last minute.

Tempura Kondo is a Michelin two-star restaurant located in the glitzy Ginza district that is known for its expensive shops and even more expensive restaurants. Diners usually go for the set meals offered at Tempura Kondo. There’s also an a la carte menu on offer, if the tempura sets are not enough to satisfy your cravings.

Tempura Kondo elevates the simple concept of tempura to dizzying heights. The eponymous chef Fumio Kondo takes pride in his light, crisp batter and the pristine quality of his ingredients. Each piece of seafood and vegetable is fried to perfection, ensuring a delicate crunch that gives way to the succulent flavors within.

Headed by chef Fumio Kondo, this Ginza establishment has been pushing culinary boundaries for more than 30 years. For Chef Kondo, tempura is not only fried but also steamed. Even after frying the tempura in oil, the batter-wrapped ingredients are steamed by residual heat, which brings out their natural flavors.

Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5-chōme−5−１３, Sakaguchi Bld., ９F. Tempura Kondo is known for its light and delicate approach to frying, highlighting the natural flavors of fresh ingredients. Led by a seasoned chef with decades of experience, it has long been recognized for its consistent quality.

If crispy, golden-battered Tempura is your weakness, Tempura Kondo is a must-visit. Located in the heart of Tokyo, this outstanding establishment led by Fumio Kondo takes tempura to new heights. The chefs skillfully fry seasonal ingredients, creating delicate and flavorful morsels that melt in your mouth.

Fumio Kondo, the most famous tempura chef who had been the chief chef in the Hilltop hotel for 21 years and opened his restaurant in Ginza in 1991. Regularly Michelin starred and lots of customers visit from all over the world. His tempura is famous for its lightness.

Tempura Kondo is the one of the famous tempura restaurants in Japan. All gourmets know the name. It is about 5 minutes walk from Ginza Station.