The Chef · Sakura · Tokyo
Tempura Kondo
I've eaten tempura across this city for years. Kondo's kabocha alone justifies the price. It changed how I cook vegetables professionally.
Vegetable tempura elevated to an art form. Kondo-san's sweet potato is twenty minutes in the oil. You will not believe what comes out.
— Sakura, The Chef
The move — Sakura's insider tip for Tempura Kondo — is in the app.
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