In May 2026, I was invited by a regular customer to Komada in Ise. I arrived for my 6 PM reservation and was seated at the counter. The atmosphere is wonderful and very comfortable. (^^)Cheers with Ise Kakuya Beer!The seafood gathered from local and national sources is, of course, excellent, and the seaweed is incredibly delicious as well. I was soothed by the gentle hospitality of the chef and the owner, making me forget the passage of time. As the drinks kept flowing, I ended up ordering everything I hadn’t tried yet that day. (I don’t know when I’ll be back.)I even got to enjoy my favorite Akagai (red clam), leading to a delightful culinary experience. I had a thoroughly satisfying time in the sacred land of Ise.It was a great meal. Here’s what I had:【Drinks】◯ Ise Kakuya Beer Classic Pale Ale ◯ Takasago (Mie, Nabari) ◯ Tanaka Rokugo (Fukuoka, Itoshima) ◯ Mimuro Sugi (Nara, Sakurai) ◯ Yamagata Masamune (Yamagata, Tendo) ◯ Nanahon Yari (Shiga, Nagahama) ◯ Hiroki (Fukushima, Aizuwakamatsu) ◯ Chochin Bizen Omachi (Aichi, Tsushima) 【Course】・Torikai (Aichi) ・Shiro Amadai (Ehime) ☆ Chutoro (Sado) ☆ Haruko (Kagoshima) ☆ Sayori ☆ Zuke ☆ Shiroika (Fukuoka) ☆ Isaki (Owase) ☆ Kisu (Chiba) ☆ Hamaguri (Kuwana) ☆ Ebi (Toba) ☆ Murasaki Uni (Yamaguchi) ☆ Akagai ☆ Akagai Himo ☆ Iwashi ☆ Anago ☆ Maguro Temaki ☆ Kyuuri ☆ Tamago 【Additions】・Ezo Abalone ☆ Akau Uni ・Abalone Liver ☆ Ara ☆ Miru Shell (Aichi) ※ Nori (Aichi, Nishio)
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