Although Ise is somewhat far from Nagoya, the thought of visiting this restaurant makes the journey feel lighter. This was my first visit in about seven months.The restaurant starts serving at 18:00, with only six seats available for one round, making it quite a coveted spot.Once all the guests arrived, the Komada theater began.On this day, we enjoyed:- Aichi Prefecture Torigai (Cockle)- Steamed Ezo Abalone from Miyagi Prefecture- Two types of Abalone liver**Nigiri:**- Lean Tuna- Spring Sea Bream- Squid (Kensaki)- Fatty Tuna (Otoro)- Horse Mackerel from Chiba Prefecture- Red Snapper from Mie Prefecture- Steamed Clam from Kuwana- Sea Bream- Purple Sea Urchin from Yamaguchi Prefecture- Red Clam from Aichi Prefecture- Toro Tekka (Fatty Tuna Roll)- Horse Mackerel- Tuna Hand Roll- Eel from Aichi Prefecture- Seaweed Roll with Clam Strips- Gourd Roll**Tamago (Egg)****Add-ons:**- Lean Tuna- Squid (Kensaki)Each dish was crafted with care, both the appetizers and the nigiri had a profound depth of flavor. The chef's meticulous preparation combined with the subtly flavored rice made for an incredibly delicious experience.While I do enjoy sushi with a more pronounced vinegared rice, this balance of focusing on the ingredients is my absolute favorite.The thoughtful attention from the chef's wife was also remarkable. It was a delightful three hours that flew by.I can hardly wait for my next visit to this beloved sushi restaurant. Less