Arakicho Tenpaku (Formerly Kondou)

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.