At Chiso Kondo, nothing is as important as the central ingredients. Every dish crafted by Head Chef Akihiro Kondo is created to highlight the natural flavor of a single ingredient. The autumn menu is centered on the matsutake mushroom, while sweetfish and freshwater eel are featured in the summer.   

Though different dishes may feature the same ingredient, Chef Kondo gives it an unexpected dimension with each course.   

This concept is an extension of the philosophy at his initial Arakicho establishment, Washoku Kondo, founded in 2012. Six years later, looking to further expand the reach of Japanese cuisine and challenge his culinary abilities, he created Chiso Kondo—where he hopes to let even more patrons experience extraordinary Japanese cuisine through kappo dishes, prepared directly in front of the customer.