I visited the renowned Tempura Kondo in Ginza.It was a meal that truly helped me understand the phrase "tempura is a steamed dish."First, I tried the heads of the sweet shrimp. They had a crispy texture with a rich aroma and flavor, making it a perfect start for a drinker like me.Next, the body of the sweet shrimp was slightly different from the "light batter" image often mentioned in reviews; it felt a bit heavier rather than crispy. However, the way the sweetness and umami of the shrimp were brought out was impressive, and I could feel the difference in quality with just one bite.The white asparagus was particularly striking.At this point, I finally understood the expression "tempura is a steamed dish." By carefully cooking it while trapping moisture, the asparagus retained its juiciness while concentrating its flavor. This was not just a simple "fried dish."The lotus root stood out with its fluffy texture and sweetness, while the young corn was all about its aroma. It was hot and sweet, and I preferred it with tempura dipping sauce over salt.The myoga had a unique bitterness and flavor that harmonized beautifully with the oil, making it dangerously enjoyable with drinks.The squid was shocking as well. It was so tender that I could cut it with chopsticks, offering a texture I had never experienced before. It paired excellently with lemon salt.The anago (conger eel) showcased a wonderful contrast between the crispy batter and the moist, steamed flesh. It was soft enough to fall apart yet had a fragrant batter. I found that the tail was best with salt, while the head paired well with tempura dipping sauce.Then came the famous sweet potato.I thought the portion would be too much for one person, but I was really grateful to share it with the person next to me. This kind of serendipity is one of the joys of sitting at the counter.The tempura rice at the end was also delightful. It was lavishly topped with shrimp and scallop tempura, and adding wasabi mixed with soy sauce made it even more delicious.Overall, this was the first time I experienced tempura that vividly highlighted the "aroma of the ingredients."On the other hand, I must admit that there were moments when it felt surprisingly ordinary, perhaps due to my high expectations. I was also a bit disappointed not to be seated at the chef's counter.Nevertheless, the strength of the ingredients and the skill in cooking were undoubtedly top-notch.