Arakicho Tenpaku (Formerly Kondou)
Pure taihaku sesame oil is the key ingredient to letting the tempura’s natural flavors shine through at this Arakicho establishment.
Restaurant Details
In Japanese, the literal reading of the Zen saying “seiten hakujitsu” is “blue skies, white sunlight”. Metaphorically, it reflects innocence and purity.
Both meanings inspired the name and cuisine of prolific chef Akihiro Kondo’s tempura restaurant, Arakicho Tenpaku. Its title borrows the character “ten” from both “seiten” and “tempura”, while the “paku” part of its name is derived both from “hakujitsu” and the fact that only taihaku sesame oil is used in deep frying its tempura.
It is this exclusive use of taihaku sesame oil, alongside Chef Kondo’s uncompromising use of fresh produce and seafood, that gives Arakicho Tenpaku its characteristic lightness and flavor. Absent is the cloying sense of excess that one might typically expect from deep-fried food, only a delicate crunch that allows the original flavor of the seasonal ingredients to shine through uninhibited.
With a wide variety of ingredients from both Japan's mountains and seas, Chef Kondo gives diners a holistic experience of the country's rich bounties. In line with the restaurant's name, guests will find that he has nothing to hide here, only dedication to the perfection of the art of tempura.
Sit down to a feast of fresh seasonal ingredients turned into light-as-a-feather tempura. At the end of the course, you’ll be served special kakiage tempura with warm claypot rice, and a Japanese tea infusion. Enjoy this course at the 6-seat counter, or at a private room that seats up to 4.
Sit down to a feast of fresh seasonal ingredients turned into light-as-a-feather tempura. At the end of the course, you’ll be served special kakiage tempura with warm claypot rice, and a Japanese tea infusion. Enjoy this course at the 6-seat counter, or at a private room that seats up to 4.
Sit down to a feast of fresh seasonal ingredients turned into light-as-a-feather tempura. At the end of the course, you’ll be served special kakiage tempura with warm claypot rice, and a Japanese tea infusion. Enjoy this course at the 6-seat counter, or at a private room that seats up to 4.
Sit down to a feast of fresh seasonal ingredients turned into light-as-a-feather tempura. At the end of the course, you’ll be served special kakiage tempura with warm claypot rice, and a Japanese tea infusion. Enjoy this course at the 6-seat counter, or at a private room that seats up to 4.
Arakicho Tenpaku (Formerly Kondou) Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Arakicho Tenpaku (Formerly Kondou) Business Days
Arakicho Tenpaku (Formerly Kondou) Address
8 Nemoto Building 1F, Arakicho, Shinjuku City, Tokyo, 160-0007
Arakicho Tenpaku (Formerly Kondou) Access Info
Access Arakicho Tempaku via a 5-minute walk from nearby Yotsuda San-chome Station.
Arakicho Tenpaku (Formerly Kondou) Phone Number
Arakicho Tenpaku (Formerly Kondou) Cancellation Policy
Cancel your reservation at least 48 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
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10 meals
COURSE MENUTempura Ono
Just north of the old Tsukiji Market, a tempura master creates specialized omakase menus based on guests' preferences, made with premium seasonal ingredients from all across Japan.
COURSE MENUTempura Ten Soso Roppongi Hills
Tempura Ten Soso offers a premium tempura experience featuring fresh seasonal ingredients sourced within and outside Japan. The restaurant is headed by Chef Keita Sato, a famous name in the tempura scene.
COURSE MENUNishiazabu Tempura Uoshin
Starting out as a fish supplier to restaurants in the Akasaka area over 130 years ago, Uoshin’s tempura restaurant offshoot has since made a name for itself with its astonishingly fresh seafood, fried to perfection by a Japanese culinary legend.
COURSE MENUDaikanyama Rokkakutei
This kushikatsu restaurant just off Shibuya has been serving high-quality ingredients like kuroge wagyu black beef and Japanese tiger prawn for over 40 years.