Dinner at Komatsu Yasuke (小松 弥助)

Dinner at Komatsu Yasuke (小松 弥助)

at Komatsu Yasuke (小松 弥助) on 11 August 2026
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On this day, I had planned to return to Tokyo for sushi, but due to the prolonged hospitalization of the head chef, I decided to extend my stay and made a reservation for a counter seat at 3 PM on Saturday.Rather than a high-end sushi restaurant or a long-established one, it felt more like a cozy sushi shop.I was shown to a corner seat.At the table, a child was surprisingly watching TV on a computer with headphones on.I wondered if the current head chef had been recruited from somewhere else, but he didn’t come out to greet us.There were three staff members who appeared to be younger than 30, working together. I couldn’t tell if they were second or third in command.However, they did call my name, which is something you wouldn’t expect in Tokyo unless you were a regular, and even then, it’s rare.I chose the original Yasuke Japanese sake, which came in a small bottle.At first, they mentioned that I could have some appetizers, and when I inquired about the options, they offered abalone, which is always available from Katsuura in Tokyo, and sashimi, which I had just eaten the day before.I requested only the nigiri course. The first piece was tuna, and I thought the rice temperature would gradually drop, but everything else was warm, including the eel cucumber roll, which was piping hot.The rice had a slight saltiness and a mild vinegar flavor, which is why soy sauce was provided. This explains why there were children present.They mentioned that they wouldn’t change the rice even in summer. Unfortunately, I didn’t like the rice here; I prefer it with more edge.I had to rely on the tuna since it was summer, but the tuna was excellent. Given the price, I suppose it’s understandable.Compared to Yamachi, Yamako, Ishikura, and Hinaga, it was indeed lighter.I had been eating natural eel at a Japanese restaurant until recently, so the grilled eel’s aroma was completely lost due to the heat of the rice. The eel was overcooked.I usually order pickled water eggplants from Shiga or Kyoto, but here in Osaka, it was from Senshu, and I had come all the way to Kanazawa (>_

7 / 10