I visited Komada for the first time since last November. In January, they received the Tabelog Award GOLD, and I was so thrilled that I sent them an email to congratulate them. I was finally able to say congratulations in person to Yatsumo. Receiving the GOLD award is not only a joy but also a well-deserved recognition. Each piece of authentic Edomae sushi is crafted with care, showcasing the local ingredients. Every bite is a delight, and the refined flavors bring pure happiness. One of Komada's specialties, the kiss sushi, is an homage to the Bekko sushi, a local fisherman’s dish from the Toba area. Its amber glow makes it a must-have addition to my order. On this visit, the beautifully rolled purple sea urchin sushi was exceptional. The combination of the nori's flavor, the sushi rice, and the sea urchin creates a lingering aftertaste that might just be the best way to enjoy sea urchin. The sake selected by the owner was delightful, and before I knew it, time flew by. This is a place I never want to leave. Next time, I plan to visit in the fall to express my gratitude to both Ise Jingu and Komada.【Tonight's Menu】Torigai (Bird Shell) - Aichi Prefecture Kuro Abalone - Toba Abalone Liver Akami (Red Meat) - Tottori Prefecture Kasugo (Young Sea Bream) - Kagoshima Squid Chutoro (Medium Fatty Tuna) Kiss - Chiba Prefecture Ara (Fish Bones) - Chiba Prefecture Purple Sea Urchin - Sushi Roll Kuruma Ebi (Sweet Shrimp) - Toba Hamako (Clam) - Kuwana Mirugai (Giant Clam) - Mie Prefecture Octopus Akagai (Red Clam) - Sushi Roll Dry Gourd Roll Akami Toro (Fatty Red Meat) - Sushi Roll Egg Kagoshima Horse Mackerel - Extra
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