Finally paid. Visit to this venerable establishment. That the chef is as much an art collector as a chef is evidence from the various art collection inside the shop.
Had high hopes, but I found the meal rather underwhelming. The chef used both cottonseed oil and sesame oil. The ebi was juicy but u distinguished, the ebi heads however was wonderful. The chef varied the heat used for different item. Next came kisu, ika, uni, metogochi, shirako, ginko nuts. All rather unimpressive except the ika and shirako. The ika was tender and fragrant. The shirako was almost milky in texture. For the vegetable items, there were several to choose from, but my eggplant and asparagus were disappointments. My eggplant tasted bitter and was oily. I had had much better eggplant at SEIJU. The asparagus was chewy and thin, I recalled Kondo's asparagus was much sturdier and juicier. Next, I found the anago too oily. While it is normal to use greater heat for anago, my anago tasted more like deep fried anago than tempura. Consequently, the anago was disturbingly greasy. Then tencha was surprisingly good. In the middle of the meal, they chef a kaiseki stole soup, also uninspiring. Before I barely finished my tencha, I was used to the third floor for dessert, I later found out they had a second seating. Service was courteous but the waitress kept forgetting to replenish my radish and tea. The bill ran 16000yen, too pricy for a lunch that left much room for improvement.