I visited the historic town of Kawazaki in Ise City, where old townhouses and merchant storehouses from the Edo period still stand. Just before my reservation time, the gate opened, and I received a warm greeting from the owner. The interior features a striking red carpet and a beautifully crafted black lacquered water station. A part of the serving counter is tinted amber, evoking the rich history of Komada, heightening my excitement. With only six precious seats available, I am deeply grateful to my food-loving friend from Mie Prefecture for inviting me here.《Today's Dishes and Drinks》● Omakase Course JPY 38,500 (cash payment only)◎ Ise Kaku Pale Ale◎ Japanese sake Tanaka Rokugo◎ Namamoto no Dobu*Japanese sake is ordered by the half-go.◇ Appetizers◆ Sushi◇ Tori clam (Aichi)◇ Abalone and abalone liver (Miyagi)◆ Bluefin tuna akami (Okinawa) marinated◆ Spring child (Kagoshima)◆ Swordtip squid (Fukuoka) with sudachi◆ Bluefin tuna otoro (Okinawa)◆ Kisu (Aichi) marinated with perilla◆ Clam (Mie, Kuwana)◆ Nodoguro (Mie) grilled◆ Kuruma shrimp (Mie, Toba)◆ Sea urchin hosomaki◆ Striped jack (Kochi)◇ Octopus (Mie, Toba)◆ Horse mackerel (Kagoshima)◆ Grilled simmered eel with sansho◆ Bluefin tuna toro ohagi roll◆ Gourd roll◇ Egg- Additions -◆ Grilled mirugai (Aichi)◆ Swordtip squid (Fukuoka) with sudachiI started with the thick, glossy, dark purple tori clam. The clam was seasoned with salt (saltwater?) to complement the appetizers, and as I chewed, the sweetness and umami burst forth. What a wonderful preparation. Delicious x10Next was the abalone. It was neither too soft nor too firm, with just the right amount of chewiness. I couldn’t stop sipping my sake while enjoying it. The liver of the abalone was not a paste but had a delightful bitterness in its natural state. The traditional sushi craftsmanship without overcooking is truly wonderful.The sushi featured:The pleasant acidity of the bluefin tuna akami,The swordtip squid that falls apart like a Rubik's cube or puzzle,The marinated kisu inspired by recipes from Ise's fishing town,And the kuruma shrimp from Ise and horse mackerel from Kagoshima were incredibly delicious! ♡Then came the vinegared rice. The grains were distinct, with no roughness on the surface. I felt the meticulous attention to detail in checking for broken grains. The vinegar had a slight reddish hue but was mild in acidity. It was fragrant and incredibly smooth. I felt the umami and thought it resembled my favorite Fuji vinegar. There was no fatigue from the salt at all. The delicious vinegared rice paired perfectly with white fish, tuna, and blue fish, making it a joy to chew x10.There were so many more wonderful aspects, like the hospitality and the delicious tea, that I could mention…The world of Komada, filled with Mr. Komada's dedication while respecting traditional elements, was even more wonderful than I had imagined. I might have been a bit absent-minded at work this week, still caught up in the afterglow of Komada. Haha.The enjoyable moments shared with my wonderful food-loving friend, who provided this rare opportunity, will be a lifelong memory for us. Thank you very much.It was a great meal.
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