"Komada"In a serene atmosphere, I was truly healed by the gentle smiles and attentive service of the chef and the owner. At Komada, a treasure of Japan located in Ise, I was able to savor exquisite flavors crafted by Chef Komada. This is truly one of my favorite restaurants! I was fortunate enough to revisit the precious space of just six seats at "Komada" on a weekend, and I couldn't be happier.On this day, I planned to enjoy a leisurely visit to Ise Shrine, but I walked the usual path towards "Komada" instead.While waiting in front of the restaurant, the owner warmly welcomed me. I was guided into the elegant interior and greeted Chef Komada, soaking in the joy of being back.Now, I am excited to indulge in the exquisite world of flavors crafted by Chef Komada! Of course, I will start with the life-giving water, the omakase drink.◉ Appetizers ◎ Sushi ⭐︎ Life-giving Water⭐︎ Mie ISEKADO Classic Pale Ale → Let’s toast with a refreshing beer! ⭐︎ Mie Jikon Special Junmai → Of course, I will have the life-giving water ready to pair with the dishes.◉ Toba Black Abalone Steamed ◉ Toba Black Abalone Liver Steamed → Starting with the steamed black abalone! The beautiful umami and sweetness are easily felt, thanks to their wonderful diet. The exquisite black abalone is rich in flavor and sweetness, especially the liver, which was simply divine.◉ Akita Water Shield with Ponzu → Next, I enjoyed the Akita water shield with a refreshing ponzu sauce, savoring its unique texture.Now, I am ready to dive into the exquisite world of sushi, where Chef Komada's flavors shine! ◎ Kagoshima Kushikino Spring Horse Mackerel → Starting with the spring horse mackerel! It’s beautifully tender and lightly marinated, showcasing the unique flavor of spring horse mackerel. This piece made me realize I was back in Chef Komada's world!◎ Kochi Sukumo Striped Horse Mackerel (2kg+) → Next is the expertly prepared striped horse mackerel, which at first glance doesn’t look like one! By not bleeding it too much, the umami is preserved while avoiding any fishy taste. It’s exquisite!⭐︎ Mie Takasago Junmai Daiginjo Hi-Iri Hanabana → I’m getting into the groove of Chef Komada’s world!◎ Fukuoka Swordtip Squid (6 days aged) with Salt and Sudachi → The biggest surprise and delight of the day was the 6-day aged swordtip squid! The unique texture and flavor from the aging process were astonishing, and the crisp bite was simply delightful. I am truly grateful for this exquisite piece.◎ Mie Owase Nodoguro (Grilled) with Sudachi → Next is the grilled Nodoguro from Owase! Chef Komada’s preference for the light fat of Pacific fish shines through as it’s grilled just enough to enhance its flavor without being heavy. It’s wonderful!◎ Mie Kisu (Marinated) with Shiso → The Kisu is lightly marinated and infused with shiso. The delicate white fish flavor is enhanced without being overshadowed, and the aroma of shiso comes through beautifully. I’m in awe!⭐︎ Kagawa Etsu Kaijin Junmai Ginjo → Let’s keep going!◎ Kumamoto Amakusa Red Sea Urchin Sushi → Next is the red sea urchin from Amakusa! Wrapped generously in vinegared rice, I enjoyed the rich flavor of the sea urchin, complemented by the excellent nori that felt perfectly matched.◉ Toba Octopus (Tenderly Stewed) → Here comes the tenderly stewed octopus! It’s not just soft; it retains a pleasant texture, allowing me to enjoy the umami with every bite. It’s rare to have an appetizer during sushi, but it’s a delightful surprise!◎ Chiba Sardine → The sardine from Chiba is lightly marinated, showcasing a perfect spread of fat. This is what I call Chef Komada’s sardine sushi!⭐︎ Shiga Daijiro Junmai Ginjo Namazake → Daijiro is wonderful!◎ Kuwana Yamato Clam (Grilled) → The Yamato clam from Kuwana is always served from boiled to grilled, bringing out its aroma and flavor. It’s a stable specialty!◎ Kuruma Ebi → Enjoying the collaboration of sweetness and texture with Kuruma ebi!◎ Miyagi Bonito (Back) ◎ Miyagi Bonito (Belly) → Here we have the back and belly of bonito, akin to the red and fatty tuna. The back offers a delightful balance of umami and acidity, while the belly showcases rich fatty flavor. The contrast in flavors is truly remarkable!⭐︎ Nara Mimuro Sugi Miwa Special Junmai Dry → Ending with Mimuro Sugi!◎ Nagoya Port Anago → The anago from Nagoya Port embodies Chef Komada’s world, packed with the natural deliciousness of the fish rather than just fat.◎ Funka Bay Hon Maguro (Red Meat) Sushi with Nori → Hand roll with the red meat from Funka Bay’s hon maguro? This feels like a first from Chef Komada, and I’m thrilled!◎ Shiga Mizuguchi Kanpyo Sushi → Finally, I wrapped up with the rare kanpyo sushi from Mizuguchi!◉ Tamago Now, it’s time for additional sushi! Here are some memorable pieces from Chef Komada’s presentation:◎ Kagoshima Izumi Horse Mackerel → The horse mackerel is light and beautifully flavored, truly a part of Chef Komada’s world!◎ Fukuoka Swordtip Squid (6 days aged) with Salt and Sudachi → A stunning piece once again! It’s just as delicious!◎ Chiba Katsuyama Ara → The ara from Katsuyama is quite rare! I had the impression that ara is from the Sea of Japan, but the Pacific ara is indeed lighter in fat. I understand Chef Komada’s choice with this piece!◎ Kochi Sukumo Striped Horse Mackerel (2kg+) → This was another unforgettable piece of the night!◎ Nagoya Port Mirugai (Grilled) → Finally, the grilled mirugai from Nagoya Port! I enjoyed the crispy texture along with its umami.Thus, the exquisite world created by Chef Komada and the owner came to an end. Truly, the beauty of flavors in Chef Komada’s world is one of a kind! It was absolutely amazing!This night also brought a delightful reunion and wonderful connections, allowing me to enjoy an even more pleasant time, thanks to the hospitality of Chef Komada and the owner. I am truly grateful!I look forward to the next visit next year! It was a great meal! I was so happy!
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