Tempura Kondo

I’ve been to Kondo Tempura 4 times over the last 5 years or so. It’s the best tempura I’ve ever had.
My recommendation: GO THERE FOR LUNCH. This is a much better price-​point than dinner and you’ll get your fill of tempura for the day then anyway ;-)
In terms of specific items: all their fish items are really great. For veggies, I particularly love: (1) sweet potato (it’s very different than what you’d think of as tempura) and (2) their carrot. If these are not on the chef’s menu for your meal, add one of them at least. On this particular visit, a friend of mine ordered the uni tempura (I didn’t try it). He’s a foodie and really enjoyed it — so this may be worth a try too.
Currently, there are two seating areas in the restaurant (front and back). As I understand it, Kondo Sr. — the namesake of the establishment — is at the front and Kondo Jr. — the future of the place — is at the back. I love Kondo Sr. and would — while I can — try to secure spots at the front. With that said, I was put in the back at my recent visit and Kondo Jr.‘s stuff was just as good. So the future seems to be in good hands (or, should I say «long chopsticks» — which are the hand tools used by the chefs for frying tempura)!!!
Side note: Stylistically, the place is clean and simple. You get to see the food being prepared since everyone is seated around a «kitchen bar».
Warning: Foreigners may find Kondo Tempura difficult to find!!! It’s on an elevated floor in a non-​descript building and the restaurant’s sign is only written in Japanese. Get the 411 on location before going there!!! In Japan, hotels can be quite helpful for stuff like this in general.

Magically light crispy batter around some of the most perfect vegetables and fish I’ve had in my life. The slight buttery nuttiness of that batter is unreal. Using two bubbling oil pots of two temperatures, the head chef carefully watches your individual piece of tempura.
A very comfortable environment, with a beautifully typed English menu. Customers here seemed to be enjoying themselves, laughing and talking, far more than other top Japanese restaurants, which can feel sterile and serious at times.
*** 2x shrimp legs (so crispy!)
2x shrimp meat
*** asparagus (so juicy!)
kisu (a whitefish)
lotus root
shiitake
*** sea bream (so flaky!)
myoga (japanese ginger)
squash flower
onion
*** anago
*** green bell pepper (unbelievably fragrant and crisp — favourite)
a bundle of small shrimp tempura on rice with miso soup
4 perfect grapes