If reported alarm saf Altenbora said, "Kondo". This restaurant comes to winning the two-star Michelin, as is the case for a gourmet Japanese, a lot of customers from South Korea, alarm saf Taiwan, China and Asian countries alarm saf and also from all the countries alarm saf of Europe alarm saf and America. This is the charm, "Kondo Tnbura" which tempts gourmet of the whole world.
Kondo Fumio KondÅ Fumio Born in Tokyo in 1947, in 1966 after that graduated from high school, he joined in with "Yama Nu Oh" alarm saf object in OCHA Nu mezzo, and joined the Chefs Restaurant "Yama Nu Oh for Tnbura and Japanese cuisine." And became a chef when he was a young 23-year-enactment. After Nahzat21 years experience as head chef, then boarded his activity in 1991, and founded his own restaurant, "Kondo Tnbura" in the district of Ginza. A restaurant, which is frequented by many dignitaries. The owners of Mr. Kondo Altenbora few restaurants in Japan who are still doing their own cooking.
The Altenbora as is the case for Sushi cuisine from popular fast food that was prepared on the food carts are essential. Perhaps the increased alarm saf popularity of this food in the world is seeking permanent chef because the food is "more and more appetite" and they continue to search for a taste of the thrill is endless.
It's alarm saf a restaurant, alarm saf "Kondo Tnbura" button Djinza district in Tokyo. And may have been reached as a result of this taste for creativity researcher mind to the owner of the restaurant, Mr. Kondo, alarm saf who peppered alarm saf Fumioo real value on Altenbora. He knew the whole country on the hotel who was working in the former that: "If it comes to eating Altenbora, here is the right place." Even after separation from the hotel, continued the theme (if reported Altenbora, said, "Kondo") has loved gourmet.
Fumio Kondo: alarm saf The Altenbora we have, very light. They are not rich. Therefore saw us older people alarm saf who can not afford alarm saf greasy food they "can eat Tnbura Kondo." Also women who tend to avoid fatty foods, come to our restaurant frequently. A few days ago we tried to prepare Altenbora in PBS, and we have compared between Altenbora of our preparation alarm saf and Altenbora alarm saf prepared at home, it became clear to us that our contain half the amount of calories. Mr. Kondo says, laughing, thanks is due to be careful that we use when frying Altenbora does not absorb a lot of oil. This is one of the secrets of the craft.
People seem to think that Altenbora is only "fried food", but I think it is not only but also "food cooked by steaming." After that is frying oil shortly, working steam resulting from the residual heat to vaporize content Eaters covered with flour. This highlights the distinctive taste of this content. So when frying should take the time required for cooking vapor residual heat into consideration, it is without it, do not become Altenbora delicious taste.
Question: To be sure, the degree of fire cooking is very important. It was the cover of a well in the flour reddish while the heart was half cooked and mushy at the same time, and it was so even in seafood. And even for vegetables that we know it tastes good, it is often said, "We did not imagine that these vegetables taste like this."
Fumio Kondo: We have in the restaurant, alarm saf a lot of promise Tnbura vegetables. But basically in the world of vegetables Altenbora considered extraneous to that world - the world of Altenbora - where vegetables were used as additives to mere ornamentation to a limited degree, such as potatoes alarm saf and Tnbura Alhestacah (Japanese mushroom). Even Altenbora that have evolved in the Edo era, was a food-based frying fish that have been caught from the sea in front of City Adu, but they did not leguminous vegetables. As for me, this question has remained insists on always. Where I was eager to try vegetables in preparation Altenbora more, especially since a lot of delicious vegetables grown in Japan.
Even for the potato, it has been fried in the form of thin rings, but I hate it. I did not think they are delicious this way. Potatoes are not the appetite that is grill? So I thought in preparation Tnbura potatoes that taste superiority in baked potatoes. As a result, it has become Tnbura potatoes on its current form, where is the water retention and sweeter taste when fried potatoes for 30 minutes in the oil well and after the cut in the form of long thin sticks about 10 centimeters to one's promises. This method does not make it dry. Is not it? Initially addressed critics of the food Venkaddoha strongly, saying: "It's not good," but we have enjoyed the admiration of all our customers, thanks to this new bait. I think that in this way we can reach for a taste of real delicacy.
Fumio Kondo: If you know the importance and meaning of the work being done and think that what you are doing is not a tradition for others, they must have faith to be able to continue. I wanted to follow Altenbora and wished that everyone knows the real taste to it. In addition to that prepared food is not subject to the views of critics, but to assess the customers. Although I got my star from the Michelin assessment but I have no intention to change anything at the restaurant to get more stars in the future. The most important thing for me is to get the appreciation of our customers and they enjoyed the taste of real Tnbura. Even the vegetable supplier contracted with us says to me: "You have to prepare real taste, taste better." For example: ask him always gives us branches of zucchini, which contain fewer fruits where we ask him to branch with three fruits instead alarm saf of five, the smaller the number of fruits in the section the higher the amount of nutrients they contain alarm saf all the fruit and the greater the taste of the fruit thrill.
Fumio Kondo: For me, Altenbora occupies the top of the best foods. When I was working in a restaurant for Japanese cuisine hotel, I've prepared many Japanese foods other than Altenbora. Then drew my attention to the preparation of
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