You think you’ve had tempura. You’ve ordered shrimp tempura and vegetable tempura as a placeholder—something to eat while you wait for the main course. You haven’t actually experienced tempura so good that it is the main course until you’ve had it here. Chef Fumio Kondo guides the staff at his restaurant to make tempura that’s lighter, crispier, more delicate than any deep-fried appetizer you’ve had before. Only the highest-quality vegetables and fish are used, and they are cooked in a symphony of oil and heat that is conducted by a living legend. Image courtesy of

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