The streets of Kawasaki, which developed as a merchant town utilizing the water transport of the Sesda River since the Edo period, evoke a sense of nostalgia and melancholy, preserving the essence of that era.⭐︎ Aichi's Torigai (Cockle) ... Lightly salted, it’s perfect just as it is. The sweetness of the Torigai intensifies with each bite, making it exquisite.☆ Aichi's Mirugai (Geoduck) ... The firm and plump Mirugai has a wonderful crunchy texture. Lightly grilled, it releases a pleasant sweetness. So delicious!⭐︎ Torigai's Liver ... The liver of Torigai has a refined and gentle flavor.1. Sado's Chutoro (Medium Fatty Tuna) ... Amazing! The dry sushi rice retains just the right amount of core, with a wonderful chewy texture. The beautifully aromatic tuna is elevated by the acidity, leading to a delightful umami experience.2. Kagoshima's Haruko (Young Horse Mackerel) ... I was captivated by the beautiful form of the Haruko served after being lightly marinated in vinegar. Facing such a pure and elegant sushi makes me feel a bit shy. The sticky rice perfectly supports the delicate and pure Haruko, with a lingering aroma.3. Aichi's Sayori (Japanese Halfbeak) with Kombu ... A treat for Sayori and acidity lovers. The balance between the sushi rice and Sayori is flawless. The beautifully translucent Sayori is sweet and has a stronger umami than regular Sayori. The aromatic acidity of the sushi rice lingers long.4. Sado's Tuna Marinade ... The marinade with a refreshing kick of wasabi is packed with umami. The umami, acidity, and iron content each stand out while harmonizing gently, creating a delightful unity. So good!5. Fukuoka's Kenzaki Ika (Squid) ... It's a white squid! Served with salt and sudachi! It expresses the rich umami of the Aori Ika in a light nuance. The sweetness is top-notch. The balance with Komada's dry sushi rice feels meticulously calculated.6. Futtsu's Kisu (Whiting) ... The beautifully shining amber-colored sushi is a traditional favorite among fishermen in Ise. The concentrated umami of the marinated fish is complemented by the acidity of the sushi rice. The shiso leaf adds a nice touch.7. Kuwana's Boiled Hamaguri (Clam) ... The acidity of the sushi rice wafts gently! The clam is lightly grilled to concentrate its umami, resulting in a dry finish. The superbly crafted sushi rice with lingering acidity pairs perfectly with the clam.8. Yamaguchi's Murasaki Uni (Purple Sea Urchin) ... Rich in umami! The sticky and dry sushi rice gently envelops the Murasaki Uni. The long-lasting sweetness of the uni is wonderfully supported by Komada's sushi rice.9. Aichi's Akagai (Red Clam) ... The warm sushi rice pairs perfectly with the crunchy texture of the Akagai, enhanced by a sharp wasabi kick. The lingering acidity of the sushi rice and its soft, dry outline beautifully highlight the refined Aichi Akagai.10. Aburi Shiro Amadai (Grilled White Sweetfish) ... Served with salt and sudachi! The lightly finished white sweetfish is carefully shaped with a traditional technique. This meticulous work can only be done while it's fresh! The refreshing acidity of the sudachi enhances the sweetness of the white sweetfish, and the soft acidity of the sushi rice at the end is elegant.11. Toba's Kuruma Ebi (Tiger Prawn) ... A slender and beautiful kuruma ebi. It doesn’t have an overwhelming sweetness or aroma, but its graceful demeanor complements the sushi rice beautifully.12. Akagai's Himo (Clam Intestine) ... The intestines of the Aichi Akagai are rolled into a thin sushi! The rich flavor of the sea blends into the acidity of Komada's dry sushi rice.13. Aichi's Anago (Conger Eel) ... It may not be as flashy as Tsushima's, but it’s a modest and refined anago. The fat is restrained, yet the aroma is wonderful.14. Tuna Temaki Sushi ... Refreshing! The aroma of the seaweed and the Sado tuna exude a refined iron flavor.15. Hyōbō Maki (Dried Gourd Roll) ... The dry sushi rice bursts with the umami of the dried gourd. The exquisite balance of flavors is just right. The acidity of the sushi rice chases the aroma of the seaweed, tickling the nose.16. Tamagoyaki (Japanese Omelette) ... A tamagoyaki bursting with the umami of shellfish. The fragrant aroma is rich and tantalizing.17. Kanagawa's Iwashi (Sardine) ... The sardine aroma is elegantly fragrant. It’s sour and rich, perfectly seasoned. The dry yet slightly sticky sushi rice complements the umami acidity.18. Miyagi's Ezo Abalone ... Softness and refined flavor coexist beautifully. The tenderly cooked abalone releases the essence of the sea with each bite, leaving a lasting aftertaste! You can also feel the robust strength of the Ezo abalone amidst its tenderness.19. Izumi's Aji (Horse Mackerel) ... The Aji from Izumi, marinated in vinegar, is beautifully decorated and cut, enhancing its exquisite saltiness. The low fat allows for a pure sweetness, elevated by the dry outline of the sushi rice.20. Karatsu's Aka Uni (Red Sea Urchin) ... With its refined bitterness and richness, it finishes strong, showcasing a presence that can withstand a torrent of wine! What a delightful experience! (๑˃̵ᴗ˂̵)◾︎ ISEKADO Pale Ale ... A clean beer with a floral citrus aroma and just the right amount of richness.◾︎ Takasago (Mie) ... Fruity and easy to drink.◾︎ Jikon (Mie)◾︎ Chochin (Aichi)◾︎ Meursault 1er Cru Sous Le Dos d’Ane Leflaive 2020 ... Pure aromas of apple and white peach. The taste is sweet and juicy, with a tight density and tension.◾︎ Puligny Montrachet Leflaive 2019 ... The acidity and fruitiness typical of Puligny are wonderful. The well-concentrated fruitiness and high-quality, rich acidity are delightful.◾︎ Louis Latour Clio Batard Montrachet Grand Cru 2020 ... Features a beautifully balanced rich flavor.◾︎ Domaine Fernand & Laurent Pillot Puligny-Montrachet Noyers Brets 2022◾︎ CHASSAGNE MONTRACHET 2021 JEAN CLAUDE RAMONET ... An elegantly balanced finish with delicate acidity, minerals, and fruit.◾︎ DOMAINE ALBERT GRIVAULT BOURGOGNE BLANC CLOS DU MURGER 2022 ... Rich fruitiness and soft minerality. The length of the finish is astonishing for a Bourgogne Blanc!Tonight, I had the pleasure of joining a wine gathering with acquaintances I happened to meet, indulging in the luxurious "Meursault" and "Montrachet," creating an unforgettable evening of exquisite Ise sake.The streets of Kawasaki, the kind personality of Komada, the slightly funky wife, and above all, the meticulous and beautiful sushi make this a truly remarkable restaurant that leaves a deep impression.