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It's Friday night.I'm in Nakameguro.Tonight, I wanted to enjoy an early summer meal, so I visited En Sui for the first time in three months.My reservation was for the second seating at 8 PM.I adjusted my time at the Starbucks in front of the station and arrived a few minutes early.Just then, the previous customers were leaving. I saw the owner, Mr. Ito, with a charming expression. He greeted me with a smile, saying, "We’re not quite ready yet, but since it’s raining, please wait inside."How kind.I folded my umbrella and eagerly stepped inside.I sat in the middle of the counter and enjoyed a small bottle of Ebisu while waiting. Shortly after, three groups of six customers arrived.One couple was visiting from Shanghai.They were well-mannered, so I struck up a conversation and learned that the husband graduated from a university in London, while the wife graduated from one in Vancouver.They seemed to be enjoying their culinary adventures at Michelin-starred restaurants together.As we were eating, an earthquake alert suddenly went off. A few seconds later, we felt a slow, strong lateral shake.The young couple from Shanghai froze for a moment, clearly experiencing their first earthquake. The surrounding patrons eased their tension with comments like, "Welcome to an earthquake country!"Well, I can understand why they were startled, haha (＾◇＾)Now, let’s get to the main topic.Here’s what I enjoyed during the course:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.Tonight, the highlight was the 1.4 kg Mako flatfish from Miyagi, which I enjoyed with liver soy sauce.When I asked about the price, Mr. Ito replied, "Well, I want to see our customers smile, so..." His philosophy is clearly influenced by Mr. Yamamoto from Ryugin.Additionally, I was blown away by the specialty dish: fried shark fin served in a small pot with soft-shelled turtle broth. The shark fin was cooked in chicken broth to lock in the flavor and fried with a crispy coating made from crushed rice crackers.This dish definitely calls for some drinks.Next time, I’ll be back in October looking for matsutake mushrooms.I can’t wait!The seasoning was clear and well-balanced, utilizing salt effectively.Every dish was crafted with care.Considering the lineup of ingredients, the price for four people, tax included, is astonishing—what a surprise!⚫︎ Appetizer: - Hamo (pike eel) and burdock in warm broth with sudachi - Rice steamed with hairy crab from Sado, Gold Rush⚫︎ Starters: - Fried eringi mushroom chips - Green beans with sea salt and cumin - Cherry tomatoes - White asparagus - Baby corn - Broccoli with bonito flakes - Winter shiitake mushrooms - Golden thread gourd - Small potatoes - Chrysanthemum petals - Grilled eggplant - Yam?⚫︎ Broth: - Honkarebushi (dried bonito): Sakai Shoten, freshly shaved - Kuragakoi kombu from Rebun (Rishiri): Okui Kaiseido, two days - Higan: Daiginjo, Niigata⚫︎ Soup: - Hamo from Awaji - Lotus root cake - Green yuzu⚫︎ Sashimi: - Mako flatfish from Miyagi, 1.4 kg - Condiments: liver soy sauce, grilled sake (broth from the bones of the flatfish) - Jelly: soft-shelled turtle fin and hamo roe - Purple sea urchin from Sanriku: sudachi jelly - Hairy crab from Sado: - Topped with hairy crab miso⚫︎ Grilled Dish: - Ayu (sweetfish) from Tenryu River: grilled over charcoal - Vegetable nanban-zuke from Funabashi Iijima Farm: - Zucchini - Onion - Carrot⚫︎ Palate Cleanser: - Nagaimo (Japanese yam) somen - Water shield from Hiroshima⚫︎ Specialty: - Fried shark fin - Soft-shelled turtle from Hattori Nakamura Farm - Winter melon?⚫︎ Meat Dish: - Wagyu shabu-shabu wrapped in vegetables: - Strip loin from Gunma - Vegetables: napa cabbage, arugula, asparagus, yellow chives, daikon sprouts - Kamo eggplant⚫︎ Rice Dish: - Grilled eel from Hamana Lake - Kinome rice: two servings - Rice: Hatsu Shimo from Gifu Prefecture - Pickles: cucumber pickled in nuka from Tajima Farm - Miso soup: Kanryu Miso from Oogake Shoten⚫︎ Spicy Soba:⚫︎ Dessert: - Mango from Miyazaki - Coconut - Passion fruit- Ebisu: small bottle- Mosel: two glasses - Enkircher Steffensberg, Immich-Batterieberg, 2022, Riesling- Higan: Daiginjo, Uchimizu, Niigata- Kuroryu: Shizuku, Tojo Yamada Nishiki, Fukui- Koeki Kiku: unfiltered sake 2020, aged in SagaJapanese sake: three servings. Less

It's Saturday night.I'm in Ise.Tonight, after about six months, I visited Komada again.As light rain fell, I walked from the Kintetsu ticket gate with my usual companion, Urakikou. Normally, I would take the old road to Ise Shrine counterclockwise, but since it was raining, I took a shortcut and arrived in front of the restaurant's wooden fence 20 minutes before my reservation.While waiting outside to avoid the rain, Mr. Komada slowly opened the sliding door, perhaps sensing my companion's cheerful voice. With his unchanged modest smile, he welcomed us in, saying, "Please, come in."This thoughtful gesture from the owner explains why so many people continue to be captivated by this place.That night, there were three pairs of guests, and we took a seat in the middle of the counter, refreshing ourselves with the classic Ise Kaku Pale Ale.Before long, two groups of men from Osaka and Nagoya arrived. Mr. Komada gently took out some Torigai (bird shellfish) from Mikawa Bay. Its shimmering dark purple hue and subtle scent of the sea quietly enveloped us, marking the start of our evening feast.Now, let's get to the main topic. The course we enjoyed is as follows. I have included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.Mr. Komada's elegant presence gently soothes the weary heart of a busy life. Wrapped in his calm and graceful demeanor, I savor deep, sweet breaths. The unique atmosphere here cannot be found even in famous restaurants in the city. There is no other place that compares.As long as I am healthy, I want to continue visiting this true gem for a long time.Sitting directly in front of the counter, I could smell the scent of the sea wafting from the ingredients as they were taken out of the box. This technique of enhancing the sea aroma with salt captures my little heart completely.⚫︎ Torigai: Aichi⚫︎ Torigai: Innards⚫︎ Steamed Ezo Abalone: Miyagi⚫︎ Steamed Ezo Abalone: Liver stew, MiyagiIn my limited experience, this is my favorite rice. It surpasses all others.The balance of vinegar and salt is exquisite.Truly, it is the most beautiful white rice...!⚫︎ Akami (lean tuna) @ Shiogama⚫︎ Haruko Tai (young sea bream) @ Sajima⚫︎ Shiro Ika (white squid) @ Fukuoka: Salt and sudachi⚫︎ Chutoro (medium fatty tuna) @ Shiogama⚫︎ Isaki (grunt fish) @ Ehime: Hirakumar, Fujimoto⚫︎ Kisu (whiting) @ Aichi: Marinated, perilla⚫︎ Hamaguri (clams) @ Kuwana⚫︎ Hon-Ara (red snapper) @ Katsuyama⚫︎ Murasaki Uni (purple sea urchin) @ Yamaguchi: Hosomaki (thin roll)⚫︎ Akagai (red clam) @ Mikawa⚫︎ Akagai Himo (red clam intestines) @ Mikawa: Hosomaki⚫︎ Hon-Mirugai (geoduck) @ Mikawa⚫︎ Aji (horse mackerel) @ Izumi⚫︎ Anago (conger eel)⚫︎ Nakaochi (scraps) hand roll⚫︎ Goya (dried gourd) hosomaki⚫︎ Tamago (egg)---- Additional Snacks ----⚫︎ Ika Uni (squid and sea urchin)⚫︎ TorigaiI had about five go of sake.To finish, I mixed Nara's "Namamoto no Dobu" with Ise Kaku Pale Ale.It paired perfectly!・Ise Kaku: Pale Ale・Tanaka Rokugo: Junmai, Yamadanishiki, Fukuoka・Mimuro Sugi: Tokubetsu Junmai, Nara・Takasago: Junmai Daiginjo, pasteurized, Mie・Yamagata Masamune: Dry Junmai, Yamagata・Hiroki: Tokubetsu Junmai, Fukushima・Nanahon Yari: Junmai, Shiga・Jikon: Junmai Daiginjo, Mie・Chochin: Bizen Omachi, nama, unfiltered, Aichi・Etsukaijin: Junmai Ginjo, Kagawa・Namamoto no Dobu: Dry nigori, Nara ・Ise Kaku Pale Ale mixRating: 4.56 Less