Riding on an overly air-conditioned train left me chilled by the time I arrived at my destination. Stepping off the train, I was greeted by a hot wind, reminiscent of a mist sauna, and I was already sweating by the time I reached Komada.I was excited to have a seat at this exclusive restaurant with only six tables available each day.I started with a beer:⭐︎ Mie ISEKADO Classic Pale AleAnd also enjoyed some Japanese sake:⭐︎ Mie Jikon Special Junmai* Toba Black Abalone And Toba Black Abalone Liver The abalone was exquisite. With each bite, a beautiful, rich flavor unfolded. Chef Komada's preparation of shellfish is truly remarkable.The liver had no bitterness, and there was no sand to chew on, leaving a sweet and lingering aftertaste.* Akita Water Shield Crisp and refreshing with a hint of vinegar ponzu.The sweet liver flavor was perfectly balanced by the sharpness of the ponzu, creating a delightful sequence of flavors. The texture was also wonderfully crunchy.* Kagoshima Kushikino Spring Horse Mackerel The flesh was tender with a slight acidity, and the returning sweetness was surprising.* Kochi Sukumo Striped Horse Mackerel 2kg With just the right amount of blood removed, this striped horse mackerel was rich in flavor.The fat was sweet, and the lingering sweetness from the blood was long-lasting. The pink hue of the striped horse mackerel is said to be due to the blood removal process. It was so pink that it almost resembled yellowtail. Managing the blood is crucial, as it can enhance flavor but also lead to unpleasant odors.The deliciousness of the blood directly correlates with the quality of the taste.⭐︎ Mie Takasago Junmai Daiginjo Hiire Hanahankai Sake* ♡ Fukuoka Swordtip Squid, aged for 6 days, with a squeeze of sudachi ♡The seasoning of salt and sudachi was delicately placed, creating a beautiful balance. You wouldn’t guess it was aged for six days, as it had a wonderful texture and sweetness. Chef Komada hopes you notice the finesse in this preparation.Despite the potential for a chewy texture after six days, it was remarkably tender and well-executed. ♡* Mie Owase Nodoguro (Blackthroat Sea Perch) Aburi with Sudachi I experienced the difference in fat between the Pacific and Japan Sea Nodoguro. The Japan Sea Nodoguro had a lot of fat, but it’s not just about having more fat; it’s about knowing what works for sushi. I truly appreciated the skill of the chef in discerning the right fat content and quality for sushi. The Nodoguro was beautifully fatty, and I realized that the aburi version had a heavier taste.◎ Mie Kisu (Japanese Whiting) Marinated with Shiso The aroma of shiso oil was prominent, and the umami lingered beautifully.* Kagawa Etsu Kaijin Junmai Ginjo Koshiji * Kumamoto Amakusa Red Sea Urchin Sushi Roll Chef Komada quickly toasted the nori to enhance its texture and aroma, adding wasabi for a refreshing touch. I savored the combination of the nori's flavor and the melting sensation of the sea urchin.* Toba Octopus, Softly Simmered An unusual dish for a mid-course. There was a distinct difference between the umami of the flesh and the flavor absorbed by the skin. Both were delicious.* Chiba Sardine A beautifully fatty sardine. It was lightly vinegared and brushed with soy sauce. The rich fat melted away smoothly.* Shiga Daijiro Junmai Ginjo Namazake Meishu * Kuwana Clam, Aburi Quickly grilled to add a hint of smokiness, enjoyed with the clam's umami. The combination of the ocean flavor and a hint of sansho pepper made it even more delicious. A bold dish.◎ Kuruma Ebi (Sweet Shrimp) With a perfect texture that wasn’t overcooked, it retained its moisture and umami. A delightful piece that showcased the sweetness of the shrimp.* Miyagi Bonito, Red Meat * Miyagi Bonito, Belly The acidity of the bonito was delightful! I love the pronounced acidity of the red meat, while the belly was meltingly sweet. Both were delicious, but personally, I preferred the red meat.* Nara Mimuro Sugi Miwa Special Junmai Dry * Nagoya Port Anago (Conger Eel) A Nagoya specialty with great flavor. The texture was just right, complementing the sushi rice perfectly.* Funka Bay Hon Maguro (Bluefin Tuna) Red Meat Sushi Roll Hand-rolled sushi! I thought I wouldn’t get to enjoy tuna today, but the acidity and the ocean flavor of the nori were delightful.* Mizuguchi Dried Gourd Sushi Roll The dried gourd from Mizuguchi was delicious. Its quality and cooking method can vary greatly, showcasing its versatility. A straightforward and delightful dried gourd sushi roll with high-quality nori.* Tamago (Egg) The aroma of shrimp lingers beautifully.Extras:* Swordtip Squid Delicious once again! * Nagoya Port Mirugai (Giant Clam) The sweetness of the clam broth that emerges with each bite is simply heavenly.Thank you for the wonderful meal! On my way back, I was kindly escorted to the station.I truly felt the exceptional hospitality from Chef Komada and his wife as I headed home.Originally, I was supposed to transfer three times to get here, but I was fortunate to catch a fast train, making the journey much easier.Thank you for the meal! It was delicious!