The Tempura God of Tokyo - Kondo 

It's so interesting to talk directly with a living legend and hear him casually mention things and events that are recorded history. What a personable man, and so generous with his time. This is the chef who turned down a visiting US President and the Prime Minster of Japan, because it would mean taking away seats reserved by regular guests who made reservations months before!

Of all the places you've posted, this is the one I would most love to visit.

この店は店内の緊張と緩和のバランスが素晴らしい。心地よい緊張感に包まれて至極の時間が過ぎてゆく。主役の天ぷらを引き立てているのはこの「時間」なんだ。

A Japanese chef once told me that tempura is a steamed dish. At first glance, this may seem like a contradiction, but he explained that tempura is a technique of creating a state of "steaming" with the moisture of the ingredients in the batter. I would like everyone overseas to try "real tempura" at a real tempura restaurant when you come to Japan. Sushi has already become a popular dish in the world, but there are still many great dishes in Japan!

弟子の動きが素晴らしい!見てると親方の動きがみんなわかってやってる!親方がみんなに慕われてる証拠!後、職人として素晴らしい人!食べて見たい

食べ方は自由ですが、お刺身にワサビをのせて醤油をつけて食べるように、天婦羅も大根おろしと生姜をのせて天汁につけて食べるんですね。初めて知りました。

巨匠がここまで気軽に話してくれるのはびっくり。それだけでも行く価値はあるよね。

C'est très heureux de faire connaissance avec le Dieu Tempura de Tokyo -Kondo .

Tempura is my all time favourite! 🍤❤🇬🇧🇯🇵

近藤さん、かっこ良すぎっ。

Great videos! Japan food is my favorite to watch! Looks like you must be getting tired of eating steak all the time 😂. Must be trying to switch it up a little.

Great movies and great food.

I have eaten here. An incredible experience.

love your videos! my favorite

It's a fascinating watch. What I've noticed in many Japanese restaurant videos is they don't seem to care about cross contamination, be it in prep (cutting meat, fish and veg on the same board) or cooking like here where he's dipping various ingredients into the same bowl. UK (and I assume US) restaurant inspectors would throw a fit...

indeed he is tempura God

……こうゆうお店で食事が出来る人になりたい。。

정말 맛나게 튀긴 음식들이 군침을 돋게 합니다^^

ここのお店でしたか・・池波正太郎さんが　揚げたてを間髪入れずに食べていたお店 なるほどと思いました

私みたいな下々のものは天つゆに大根おろし全投入

Tempura God of Japan 😋

Yummy

is it recommended to always use salt prior eating the tempura? or it's a personal choice?

That shitake tempura looks good.

Is there a way to request chef Kondo's table specifically? I ate here before but was at a different table with another chef

石川県にミシュラン☆☆の天ぷら屋　小泉　　があります。 席数が少ないから、予約取りにくくなってるかもだけど、ミシュラン取る前に、何度も言ってる自分のおすすめのお店です。 あと、冬の石川県は海鮮が美味しいよ！😋

ここは名店中の名店

Good job.

Look up the autobiography Within Heaven's Gates by Rebecca Springer.😇

Umazing ❤

Was that uni tempura on the leaf? If so, I must try it!

do you need a reservation for this restaurant

👍

You should put the grated daikon(radish) into the broth

This is REAL tempura, not the thick donut like tempura you find in US (Chinese/Vietnamese-owned) "Japanese" restaurants.

every restaurant owner who can't cook nightmares: when your head chef leaves to run their own

His friend carefully uses some wasabi, some daikon, and dips the whole thing in soy sauce, and he says, nah, just some salt for me. But lots of saki, I approve. :)

親方年取りましたが、腕は昔のままだ 天ぷらは世界で一番の発明です。

12:31 - I wonder what he’s doing with the pepper before he puts it in? Is he poking a hole in it so it doesn’t explode in the oil?🤔

Aden really likes his salt, and his female companion really likes her Saki! 😆

What is the No2 d I p ..???

見るだけで10年かかるのに

10年間見るだけの修行してる弟子がいるお店

Sensacional parabéns... MCM Minutinhos no churrasco com Murdhock se é Murdhock é Bem-Bom se é Bem-Bom é personal churrasco Guarulhos São Paulo Brasil

かなり歳を取られてると思うけどまだ現役だったとは...美味しそうですね

無造作にみえる所作に秘密があるようで、ないんだろうな。無造作こそ真髄

竹輪の天麩羅旨いですよね

Where is the tempura? First it goes into a bowl of regular flour and then into an egg wash but at the end there is termpura. How?

Sugoi Aloha

Use rice flour as he does.

Bell pepper tempura? 🤯

一品ごとに敷紙変えるんですね😅

レモンかけ過ぎw レモンの味しかしないでしょうww

速い

天ぷらは蒸し物だ。近藤勇

なぜか志村けんさんを思い出しました

Customers say the batter al tastes the same, as well as the salt and soya sauce 😉

Tempura, from the latin “tempore”, it’s just a fancy name for the portuguese’s cooking technic of deep frying food coated with batter.

01:00 deep fried house spider 03:00 half a fried shrimp 05:00 fried asparagus 06:00 fried bread sticks Yu are velcome, NOW pay bill …..

22:45 if only there were tools in existece which make it easier to eat... id name them fork and knife. also can you get mayo and ketchup or will you receive the death penalty?

200 USD ok

こうした真剣勝負の調理してる店主に気楽に話しかける客、気が知れない。

Tempura is a pretty solved science. Not sure how anyone can be a god of it compared to most other forms of cooking.

@21:03 Oh no…..that’s wrong

GOD IS EVERYTHING AND THERE IS ONLY ONE GOD FOREVER THE ONE AND ONLY GOD 🙏

撮影者よ、ほぼ全てのあげたてにレモンをかけて手を加えるとは失礼。

29/10/2023 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🕊🕊🕊🙏🏻🙏🏻🙏🏻🙋‍♀️🙋‍♀️🙋‍♀️🇮🇱🇮🇱🇧🇷🇧🇷🇧🇷🇧🇷

高い=うまいとはちがうな

ピーマンほとんど衣ついてなくね？

バカ舌だから松屋の牛皿出されても「違うねぇ～」とか言ってしまいそう

大根おろしだけ食べていたら良いのでは、、、

こんな名店の塩に添えてるのがレモンなんだ。。。

てんぷらの上に直接おろし大根を乗せ天つゆに、レモンをジャボジャボかけるのはまずそう。近藤推奨の食べ方なのかしら？素人目には新鮮な素材を太白ごま油で揚げているように見え、綺麗な出来上がりですが、こんな食べ方の映像ではまずそうにみえる。

これのどこが神様なんですかね？普通に見えます。

各々の好みとは思うけど、 レモンかけ過ぎというかころも台無し感が…。 自分は庶民だから知らないんだけど、下ろし生姜と大根おろしは天つゆに入れないのが作法？ だがしかし生姜が先に無くなるという摩訶不思議…。 都会の方々はびっくりするかもですが、ピーマンは丸ごと焼いたり揚げた方が旨いです👍 でもこれだけのお店でこれだけ食べれて１人２万前後なら安いかも。

man i wish they had not fried living shrimp, that is super unnessecarily cruel. The myth they taste better then is not even wrong but it is actually even the opposite, bc stress hormones will be released...

Ничего не хочу сказать насчёт его божественности, но он же просто берёт продукты, обваливает их в муке и кляре и кидает в масло)))

大したことない 何万も取る野菜ばかり千円ぐらいの価値

Do you know all that food will come out as 💩 poop soon maybe make video of the after math 😂😂😂😂😂😂

残念ながらこの程度は素人の私でも作れそう。今はネットで知識が手に入るし、油の温度も非接触でも接触式でも一瞬で測れる温度計がある。てんぷら職人の技など昔ほど価値がない。 それから、てんぷら粉の温度が低く保たれているのかが疑問。氷を入れないとダメだろう。