It's Saturday night.I'm in Ise.Tonight, after about six months, I visited Komada again.As light rain fell, I walked from the Kintetsu ticket gate with my usual companion, Urakikou. Normally, I would take the old road to Ise Shrine counterclockwise, but since it was raining, I took a shortcut and arrived in front of the restaurant's wooden fence 20 minutes before my reservation.While waiting outside to avoid the rain, Mr. Komada slowly opened the sliding door, perhaps sensing my companion's cheerful voice. With his unchanged modest smile, he welcomed us in, saying, "Please, come in."This thoughtful gesture from the owner explains why so many people continue to be captivated by this place.That night, there were three pairs of guests, and we took a seat in the middle of the counter, refreshing ourselves with the classic Ise Kaku Pale Ale.Before long, two groups of men from Osaka and Nagoya arrived. Mr. Komada gently took out some Torigai (bird shellfish) from Mikawa Bay. Its shimmering dark purple hue and subtle scent of the sea quietly enveloped us, marking the start of our evening feast.Now, let's get to the main topic. The course we enjoyed is as follows. I have included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.Mr. Komada's elegant presence gently soothes the weary heart of a busy life. Wrapped in his calm and graceful demeanor, I savor deep, sweet breaths. The unique atmosphere here cannot be found even in famous restaurants in the city. There is no other place that compares.As long as I am healthy, I want to continue visiting this true gem for a long time.Sitting directly in front of the counter, I could smell the scent of the sea wafting from the ingredients as they were taken out of the box. This technique of enhancing the sea aroma with salt captures my little heart completely.⚫︎ Torigai: Aichi⚫︎ Torigai: Innards⚫︎ Steamed Ezo Abalone: Miyagi⚫︎ Steamed Ezo Abalone: Liver stew, MiyagiIn my limited experience, this is my favorite rice. It surpasses all others.The balance of vinegar and salt is exquisite.Truly, it is the most beautiful white rice...!⚫︎ Akami (lean tuna) @ Shiogama⚫︎ Haruko Tai (young sea bream) @ Sajima⚫︎ Shiro Ika (white squid) @ Fukuoka: Salt and sudachi⚫︎ Chutoro (medium fatty tuna) @ Shiogama⚫︎ Isaki (grunt fish) @ Ehime: Hirakumar, Fujimoto⚫︎ Kisu (whiting) @ Aichi: Marinated, perilla⚫︎ Hamaguri (clams) @ Kuwana⚫︎ Hon-Ara (red snapper) @ Katsuyama⚫︎ Murasaki Uni (purple sea urchin) @ Yamaguchi: Hosomaki (thin roll)⚫︎ Akagai (red clam) @ Mikawa⚫︎ Akagai Himo (red clam intestines) @ Mikawa: Hosomaki⚫︎ Hon-Mirugai (geoduck) @ Mikawa⚫︎ Aji (horse mackerel) @ Izumi⚫︎ Anago (conger eel)⚫︎ Nakaochi (scraps) hand roll⚫︎ Goya (dried gourd) hosomaki⚫︎ Tamago (egg)---- Additional Snacks ----⚫︎ Ika Uni (squid and sea urchin)⚫︎ TorigaiI had about five go of sake.To finish, I mixed Nara's "Namamoto no Dobu" with Ise Kaku Pale Ale.It paired perfectly!・Ise Kaku: Pale Ale・Tanaka Rokugo: Junmai, Yamadanishiki, Fukuoka・Mimuro Sugi: Tokubetsu Junmai, Nara・Takasago: Junmai Daiginjo, pasteurized, Mie・Yamagata Masamune: Dry Junmai, Yamagata・Hiroki: Tokubetsu Junmai, Fukushima・Nanahon Yari: Junmai, Shiga・Jikon: Junmai Daiginjo, Mie・Chochin: Bizen Omachi, nama, unfiltered, Aichi・Etsukaijin: Junmai Ginjo, Kagawa・Namamoto no Dobu: Dry nigori, Nara ・Ise Kaku Pale Ale mixRating: 4.56 Less