てんぷら 近藤

Booked months ahead so I can get to sit at the counter overseeing chef Kondo preparing all the delicious food. Noticing the use of a sesame based oil and sitting their looking at the chef, we learnt what tempura really should be - the batter should be crispy yet not overwhelming and shouldn't give you the greasy feeling at all. The best dishes: asparagus, sea eel, sweet potato. Please note that the tempura sweet potato uses Kondo's special recipe and takes 40 minutes to prepare, and I have to tell everyone it's definitely worth the wait! Perfect meal. Two star well earned. No way it shouldn't be two stars. …查看更多