I had previously made reservations in April and May, but the popularity has grown, so I booked for June instead. The tori-gai (bird shell) was just in time, and I was satisfied with my meal that day.Additionally, I had a delightful conversation with a fellow diner who was quite the food enthusiast.There were some unexpected events that day, but the way Komada handled them was truly impressive. I still love this restaurant.It seems they will be open until the end of the year, so my next visit will likely be next year. Ah, I won’t be able to enjoy the ikura (salmon roe) that I have every year… I’ll have to wait for it this time! **Appetizers** Tori-gai from Ehime Iwashi (sardine) with vinegar and sesame Abalone tasting Ezo Abalone from Miyagi Prefecture Kuro Abalone from Toba Abalone liver We even asked the chef for the liver, which is usually not served due to potential sand, and he kindly obliged. Thankfully, there was no sand, and it was delicious!**Nigiri** Akami (lean tuna) from Yamaguchi Prefecture Haruko (young sea bream) from Kagoshima Prefecture Kensaki Ika (squid) from Fukuoka Prefecture Ara (fish scraps) from Chiba Prefecture Otoro (fatty tuna) from Yamaguchi Prefecture Akamutsu (red sea bream) from Mie Prefecture Hosomaki (thin roll) with Karatsu red sea urchin Hamako (clam) from Kuwana Kisu (whiting) Shiro Amadai (white sweetfish) Chutoro (medium fatty tuna) from Yamaguchi Prefecture Katsuo (bonito) from Miyagi Prefecture Anago (sea eel) Kanpyo Maki (dried gourd roll) Tamago (egg) **Additional** Isaki (grunt) Tamago (egg) **Beverages** • Jikon Junmai Ginjo • Nanahon Yagura • Takasago • Tanaka Goroku Payment is cash only.
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