Tempura Kondo

We all love tempura and I am sure many of us grew up ordering tempura and it comes to you in a bamboo plate and we would just gulp it down 🙂  But in Japan, tempura is a serious thing 🙂  We tried 2 last trip

Previous entry:  Tsunahatchi January 14, 2014

Ten-Ichi January 18, 2014

and one new one this trip

In Japan, they serve your tempura one by one – so you get to eat it straight and fresh from the pan.  If you get the bar seat – you see them preparing and cooking it right in front of you

Chef Fumio Kondo a Two Star Michelin Chef

His wife who is also in the restaurant 

Shrimp head

Shrimp tempura – squeeze the orange 🙂

Scallops – this was my order 2 pcs. of this.  So big, so fresh and so yummy

Squid

Preparing the ingredients

Kisu and Aubergine

Asparagus

Uni

 Megochi ( Flathead fish )

 Anago

One of their specialties – Sweet Potato – it took them 45 minutes to cook this.  I was watching the whole time 🙂

Kakiage- also one of their specialties.   It can served two ways –  pouring of tea and pickles or served as tendon – soaked in sauce, on a bowl of rice

Even Obama had a hard time getting a reservation here 🙂

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