I received an invitation from my dear food friend, and finally had the opportunity to visit Komada, a place I had been wanting to try. I am truly grateful! (^^)At Komada, they gather the freshest seafood from across Japan, including local catches from Toba, Owase, and Kuwana, as well as selections from Aichi, Yamaguchi, Tottori, Kagoshima, and Chiba.The torigai (bird clam) and mirugai (milk clam), along with the highly regarded shellfish from Mikawa Bay, and the clams and black abalone from Kuwana, are known as some of the finest seafood in Japan!In late June, the much-anticipated red sea urchin from Karatsu becomes available, marking the delightful transition from spring to summer. This is one of the greatest pleasures of experiencing food!Additionally, I was impressed by the hospitality and customer service, as well as the warmth and depth of character of the couple running the restaurant.It was truly wonderful! (￣^￣)ゞToday's menu: JPY 42,000- Torigai (bird clam) from Aichi- Steamed black abalone and abalone liver from Toba, Mie- Fresh tuna akami (red meat) marinated from Yamaguchi- Haruko (young sea bream) from Kagoshima- Chutoro (medium fatty tuna) from Tottori- Kensasuki squid with sudachi (Japanese citrus) from Fukuoka- Arai (white fish) from Chiba- Kisu (whiting) from Chiba- Mirugai (milk clam) from Aichi- Hamaguri (clam) from Kuwana- Red sea urchin from Karatsu- Mirugai (milk clam) from Aichi- Isaki (grunt fish) from Owase- Kuruma ebi (Japanese tiger prawn) from Toba- Marinated fish- Anago (conger eel) from Aichi- Chutoro roll- Gourd roll- Tamago (egg)- Other drinks.
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