Komada (こま田) Ise

"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! Less

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! Less

In Ise City...A small reunion over sushi (^^♪At the beginning of July, we gathered in Kawazaki with our usual members!!Of course, our destination was the renowned restaurant "Komada."Everyone met at the neighboring "Kawazaki Kura" beforehand. We entered the restaurant five minutes before the scheduled time.As always, we were warmly welcomed by the friendly chef and owner, which lifted our spirits (^^♪We started with a toast with our drinks!!The sushi course began.Here’s what we had in order...☆ Torigai (clam)... from Aichi Prefecture, served with wasabi.☆ Iwashi (sardine)... garnished with sesame, also served with wasabi.Next, the nigiri...☆ Haruko (young sea bream)... from Kagoshima Prefecture.☆ Maguro (tuna)... from Yamaguchi Prefecture.☆ Ika (squid)... from Fukuoka Prefecture, specifically, swordtip squid.☆ Ara (fish)... from Chiba Prefecture.☆ Nodoguro (blackthroat seaperch)... from Miyagi Prefecture.☆ Kisu (sandfish)... from Chiba Prefecture.☆ Mirugai (geoduck)... from Aichi Prefecture.☆ Uni (sea urchin)... red uni from Kumamoto Prefecture.At this point, we had one more dish...☆ Awabi (abalone)... from Toba, steamed abalone.Then, more nigiri...☆ Kuruma Ebi (sweet shrimp)... from Toba.☆ Aji (horse mackerel)... from Kagoshima Prefecture.☆ Hamaguri (clam)... from Kuwana, served as boiled clams.☆ Anago (conger eel)... from Aichi Prefecture.☆ Tekka Maki (tuna roll)... hand roll made with various parts of today’s tuna.☆ Hōbō Maki (dried gourd roll)... a specialty from Tochigi.☆ Tamagoyaki (sweet omelet)... served as a dessert alternative.This sushi course lasted about two and a half hours.Enjoying conversations with close friends while savoring delicious sushi is pure bliss (^_-)-☆We plan to gather again this winter.It was a great meal.2026.07 Tabelog rating: 4.57 Less

KomadaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/ Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited Komada, a recipient of the Tabelog Award 2026 GOLD and recognized as one of the top 100 restaurants. It has also earned three stars in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition."The restaurant is located about a 9-minute walk from Ise City Station.Once again, I enjoyed a wonderful experience filled with exceptional hospitality, making my time there very comfortable. It’s rare to find a place where you can feel so at ease. The head chef and the owner are always remarkable.Here’s what I had that day, along with some thoughts:The rice had a smooth texture and a flavor that everyone would find delicious. It paired well with the sushi, and the more I chewed, the more the flavors blossomed.I was also pleased to enjoy the freshly available red sea urchin that day. The fatty sardines and white squid, along with shellfish like the torigai and mirugai, were incredibly tasty.- Aichi Prefecture: Torigai - Toba, Mie Prefecture: Steamed Black Abalone - Yamaguchi Prefecture: Tuna (Akami) - Kagoshima Prefecture: Haruko (young horse mackerel) Very tender Haruko. - Chiba Prefecture, Katsuura: Ara - Fukuoka Prefecture: White Squid - Mie Prefecture: Kisu (Japanese whiting) The shiso leaf in between adds a nice accent. - Mie Prefecture: Clam - Miyagi Prefecture: Akamutsu (red sea bream) - Amakusa: Red Sea Urchin Roll - Kagoshima Prefecture: Horse Mackerel - Toba, Mie Prefecture: Kuruma Ebi (sweet shrimp) - Iwase, Mie Prefecture: Isaki (grunt fish) - Miyagi Prefecture: Katsuo (bonito) - Aichi Prefecture: Anago (conger eel) - Tuna Akami Hand Roll - Kanpyo Roll - Tamago (egg) - Tokyo Bay: Sardine - Aichi Prefecture: Mirugai (giant clam) - Fukuoka Prefecture: White Squid I had a very enjoyable time. I definitely want to visit again. It was a great meal! Less

Course: JPY 38,500 Additional: 16 pieces Chilled sake: x10 Total: JPY 85,000 This sushi restaurant is a 10-minute walk from Ise City Station. I made a reservation via message before visiting. Before the nigiri, we had two appetizers. The "Torigai" (cockle) was sweet with every bite, and the "Steamed Abalone" was bursting with umami. The nigiri started with "Kasugo" and included 17 pieces in total. The classics like "Kisu" (whiting), "Kasugo" (young snapper), and "Sumiika" (cuttlefish) were truly exceptional. "Kisu" A piece of whiting marinated in a sweet soy sauce with shiso leaf. This is the most delicious nigiri of whiting in Japan. No matter how many times I eat it, it always feels fresh and never gets boring. "Kasugo" has a wonderful texture and concentrated flavor. You can tell it has been carefully dehydrated. Now it's time for additional orders. Since "Aji" (horse mackerel) and "Torigai" were not included in the course, I ordered those as extras. Then I added a few more pieces as usual. Every visit is a delightful experience. This is my favorite sushi restaurant in Japan. A place I will continue to visit for a lifetime. It was a great meal. Course Menu: ● Torigai (Aichi) ● Steamed Abalone (Miyagi) ◯ Kasugo (Kagoshima) ◯ Arai (Chiba) ◯ Ken-saki Ika (Fukuoka) ◯ Kuruma Ebi (Aichi) ◯ Kisu (Chiba) ◯ Akauuni Maki (Karatsu) ◯ Isaki (Owase) ◯ Boiled Hamaguri (Kuwana) ● Tako (Toba) ◯ Nodoguro (Shizuoka) ◯ Honmirugai (Aichi) ◯ Katsuo (Miyagi) ◯ Anago (Aichi) ◯ Maguro Maki (Yamaguchi) ◯ Hiyashi Kyuuri Maki (Tochigi) ◯ Tamago Additional: ◯ Kisu (Chiba) ◯ Ken-saki Ika (Fukuoka) ◯ Aji (Kagoshima) ◯ Anago (Aichi) ◯ Isaki (Owase) ◯ Torigai (Aichi) ◯ Arai (Chiba) ● Bachiko ◯ Nodoguro (Shizuoka) ◯ Kasugo (Kagoshima) ◯ Arai (Chiba) ◯ Torigai (Aichi) ◯ Kisu (Chiba) ◯ Katsuo (Miyagi) ◯ Ken-saki Ika (Fukuoka) ● Bachiko Less

I visited Komada in Ise, which has earned Tabelog Gold status, for the first time.With this visit, I have completed my Tabelog Gold list for the year.This restaurant had piqued my interest for a long time, and based on the reviews, I had high expectations for its deliciousness.Located in Kawazaki, Ise City, the area itself adds a special charm to the visit, making it feel a bit more unique even before arriving.Upon arrival, I was immediately struck by the wonderful atmosphere created by the couple running the restaurant.Both the chef and his wife were friendly and warm, allowing me to relax naturally even as a first-time visitor.The ambiance is perfect for a high-end sushi restaurant without being overly tense.The sushi was delicate, beautiful, and undeniably delicious.Each piece reflected meticulous craftsmanship, showcasing the quality of the ingredients while providing an overall experience that was highly satisfying.I enjoyed fantastic selections such as kiss fish, abalone, anago, clams, and Karatsu red sea urchin.Each was impressive, leaving a lasting impression not just for their flair but also for the beauty of their aftertaste.It's no surprise that this place is popular.Not only is the food delicious, but the couple's warm personalities make it a place I want to return to.Next time, I hope to enjoy a glass of wine and take my time savoring the experience.It was a great meal. Less

Although I sometimes feel that Ise is far away, I believe it's worth the trip, which makes me want to go back again and again. Komada is one of my favorite restaurants.The menu includes:Torigai (Aichi)AbaloneOtoro (Yamaguchi)Kasugo (Kagoshima)Kensaki Ika (Fukuoka)Ala (Chiba)Kuruma Ebi (Toba)KisuAkamutsu (Mie)Aka Uni (Karatsu)Hamaguri (Kuwana)Tako (Toba)Isaki (Owase)Kuro Abalone (Toba)And more.Once again, I left the restaurant feeling happy, thanks to the chef's calm demeanor and the thoughtful care of the owner.A place where everything feels refined is truly comfortable. I look forward to my next visit. Less

Dining at a great local restaurant begins long before the meal itself. As I took the Kintetsu train from Nagoya and Osaka towards Ise City, the rural landscape gradually unfolded before me. I found myself immersed in a different world, far removed from the hustle and bustle of the city. After about a 10-minute walk through a residential area in Ise City, I arrived at a district that retains its traditional charm, and my excitement as a diner began to build. On this day, the kiss (a type of fish) was exceptional. I believe it’s among the best in the country. Moreover, the service was outstanding. I am a fan of the owner of Komada. I have no doubt that this place will continue to be a renowned establishment for years to come. It was delicious. Thank you for the wonderful meal. Less

I had previously made reservations in April and May, but the popularity has grown, so I booked for June instead. The tori-gai (bird shell) was just in time, and I was satisfied with my meal that day.Additionally, I had a delightful conversation with a fellow diner who was quite the food enthusiast.There were some unexpected events that day, but the way Komada handled them was truly impressive. I still love this restaurant.It seems they will be open until the end of the year, so my next visit will likely be next year. Ah, I won’t be able to enjoy the ikura (salmon roe) that I have every year… I’ll have to wait for it this time! **Appetizers** Tori-gai from Ehime Iwashi (sardine) with vinegar and sesame Abalone tasting Ezo Abalone from Miyagi Prefecture Kuro Abalone from Toba Abalone liver We even asked the chef for the liver, which is usually not served due to potential sand, and he kindly obliged. Thankfully, there was no sand, and it was delicious!**Nigiri** Akami (lean tuna) from Yamaguchi Prefecture Haruko (young sea bream) from Kagoshima Prefecture Kensaki Ika (squid) from Fukuoka Prefecture Ara (fish scraps) from Chiba Prefecture Otoro (fatty tuna) from Yamaguchi Prefecture Akamutsu (red sea bream) from Mie Prefecture Hosomaki (thin roll) with Karatsu red sea urchin Hamako (clam) from Kuwana Kisu (whiting) Shiro Amadai (white sweetfish) Chutoro (medium fatty tuna) from Yamaguchi Prefecture Katsuo (bonito) from Miyagi Prefecture Anago (sea eel) Kanpyo Maki (dried gourd roll) Tamago (egg) **Additional** Isaki (grunt) Tamago (egg) **Beverages** • Jikon Junmai Ginjo • Nanahon Yagura • Takasago • Tanaka Goroku Payment is cash only. Less

I received an invitation from my dear food friend, and finally had the opportunity to visit Komada, a place I had been wanting to try. I am truly grateful! (^^)At Komada, they gather the freshest seafood from across Japan, including local catches from Toba, Owase, and Kuwana, as well as selections from Aichi, Yamaguchi, Tottori, Kagoshima, and Chiba.The torigai (bird clam) and mirugai (milk clam), along with the highly regarded shellfish from Mikawa Bay, and the clams and black abalone from Kuwana, are known as some of the finest seafood in Japan!In late June, the much-anticipated red sea urchin from Karatsu becomes available, marking the delightful transition from spring to summer. This is one of the greatest pleasures of experiencing food!Additionally, I was impressed by the hospitality and customer service, as well as the warmth and depth of character of the couple running the restaurant.It was truly wonderful! (￣^￣)ゞToday's menu: JPY 42,000- Torigai (bird clam) from Aichi- Steamed black abalone and abalone liver from Toba, Mie- Fresh tuna akami (red meat) marinated from Yamaguchi- Haruko (young sea bream) from Kagoshima- Chutoro (medium fatty tuna) from Tottori- Kensasuki squid with sudachi (Japanese citrus) from Fukuoka- Arai (white fish) from Chiba- Kisu (whiting) from Chiba- Mirugai (milk clam) from Aichi- Hamaguri (clam) from Kuwana- Red sea urchin from Karatsu- Mirugai (milk clam) from Aichi- Isaki (grunt fish) from Owase- Kuruma ebi (Japanese tiger prawn) from Toba- Marinated fish- Anago (conger eel) from Aichi- Chutoro roll- Gourd roll- Tamago (egg)- Other drinks. Less

I visited Komada for the first time since last November. In January, they received the Tabelog Award GOLD, and I was so thrilled that I sent them an email to congratulate them. I was finally able to say congratulations in person to Yatsumo. Receiving the GOLD award is not only a joy but also a well-deserved recognition. Each piece of authentic Edomae sushi is crafted with care, showcasing the local ingredients. Every bite is a delight, and the refined flavors bring pure happiness. One of Komada's specialties, the kiss sushi, is an homage to the Bekko sushi, a local fisherman’s dish from the Toba area. Its amber glow makes it a must-have addition to my order. On this visit, the beautifully rolled purple sea urchin sushi was exceptional. The combination of the nori's flavor, the sushi rice, and the sea urchin creates a lingering aftertaste that might just be the best way to enjoy sea urchin. The sake selected by the owner was delightful, and before I knew it, time flew by. This is a place I never want to leave. Next time, I plan to visit in the fall to express my gratitude to both Ise Jingu and Komada.【Tonight's Menu】Torigai (Bird Shell) - Aichi Prefecture Kuro Abalone - Toba Abalone Liver Akami (Red Meat) - Tottori Prefecture Kasugo (Young Sea Bream) - Kagoshima Squid Chutoro (Medium Fatty Tuna) Kiss - Chiba Prefecture Ara (Fish Bones) - Chiba Prefecture Purple Sea Urchin - Sushi Roll Kuruma Ebi (Sweet Shrimp) - Toba Hamako (Clam) - Kuwana Mirugai (Giant Clam) - Mie Prefecture Octopus Akagai (Red Clam) - Sushi Roll Dry Gourd Roll Akami Toro (Fatty Red Meat) - Sushi Roll Egg Kagoshima Horse Mackerel - Extra Less

Located in Ise City, "Sushi Komada" is easily accessible from Osaka via Kintetsu, just a 10-minute walk from the station. The restaurant is nestled in a charming, traditional streetscape. Before my visit, I enjoyed a cup of coffee at a nearby café.The owner trained at "Ara Kaki," a restaurant that has earned three Michelin stars, and has also received a gold award on Tabelog, making it a renowned establishment. Inside, there are only six seats, and the restaurant operates with just one seating per day, making reservations quite challenging.The sushi rice has a slight tang and a hint of saltiness. Many of the ingredients are sourced from Mie Prefecture, and the shellfish, in particular, was exceptionally delicious.The hospitality from the owner was very warm, creating a comforting atmosphere that felt like coming home. Less

Indulge in Exquisite Sushi at a Renowned Ise RestaurantI visited "Komada" in mid-June, fulfilling a long-held desire. The balance between the sushi and appetizers was exceptional, providing a satisfying experience from start to finish.What stood out the most were the elegant sweetness and texture of the tori-gai (bird shell) and miru-gai (milk clam). The nigiri of kisu (whiting) showcased the chef's meticulous attention to detail, with its perfect seasoning enhancing the umami flavor.Towards the end, the purple sea urchin roll, the tuna hand roll that highlighted the aroma of the nori (seaweed), and the beautifully grilled tamago (egg) all demonstrated a high level of craftsmanship in each piece.This is a remarkable restaurant worth visiting when in Ise.Dishes enjoyed on the day:Tori-gaiSteamed AbaloneLiverTunaSpring Sea BreamSwordtip SquidFish ScrapsKisuClamSimmered OctopusRed ClamSweet ShrimpPurple Sea Urchin RollMiru-gaiAnago (Sea Eel)Tuna Hand RollGourd RollTamago Less

I was looking forward to my visit to Komada. I traveled all the way to Ise City in Mie Prefecture just for this. Once again, I had an amazing experience.Course:■ Tori-gai (Bird Shellfish)■ Ezo Abalone■ Liver□ Tuna□ Kasugo (Young Sea Bream)□ Swordfish□ Fatty Tuna□ Kisu (Japanese Whiting)□ Arare (Fish Scraps)□ Clam□ Kuruma Ebi (Japanese Tiger Prawn)□ Akagai (Red Clam)□ Akagai Himo Maki (Red Clam with Seaweed)■ Octopus□ Murasaki Uni Maki (Purple Sea Urchin Roll)□ Shima Aji (Striped Jack)□ Anago (Sea Eel)□ Negitoro Maki (Minced Tuna with Green Onion Roll)□ Kanpyo Maki (Dried Gourd Roll)□ Tamago (Egg)Additions:□ Kisu□ SwordfishNeedless to say, everything was incredibly delicious, but the Kisu was truly exceptional. This is a special place I want to visit for a lifetime. Less

On a rainy night with unpredictable skies and temperatures, I revisited Komada after a long time. This evening, I was seated with a fellow food enthusiast. I greeted Chef Komada and the owner to kick things off! Of course, I started with the life-giving water, Omakase.● Aichi Prefecture - Tori-gai (Chicken Clam)● Miyagi Prefecture - Ezo Abalone with Liver◎ Okinawa Prefecture - Bluefin Tuna Nigiri◎ Kagoshima - Spring Child Nigiri◎ Fukuoka Prefecture - Swordtip Squid Nigiri with Sudachi◎ Okinawa Prefecture - Bluefin Tuna Chutoro Nigiri◎ Aichi Prefecture - Shirasu (Whitebait) Pickled Nigiri with Shiso◎ Kuwana - Clam Nigiri◎ Mie Prefecture - Nodoguro (Blackthroat Seaperch) Nigiri◎ Toba - Kuruma Ebi (Sweet Shrimp) Nigiri◎ Sea Urchin Hosomaki (Thin Roll)◎ Kochi Prefecture - Shima Aji (Striped Jack) Nigiri● Toba - Octopus◎ Horse Mackerel Nigiri◎ Anago (Conger Eel) Nigiri◎ Toro Tekka Temaki (Hand Roll)◎ Gourd Roll● Tamagoyaki (Japanese Omelette)Additional:◎ Aichi Prefecture - Tori-gai Nigiri◎ Aichi Prefecture - Mirugai (Surf Clam) NigiriI was once again overwhelmed by the exquisite preparation that elevates the sweetness, umami, and flavor of seasonal fish and shellfish to new heights. And Chef Komada's shari (sushi rice)! It melds perfectly with the toppings, creating a delightful flavor experience that lingers in the mouth, dissolving exquisitely and leading to a long, satisfying aftertaste...My dining companion was also thoroughly satisfied! Thank you for a wonderful and enjoyable adult time. It was a great meal, and I look forward to returning! Less

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. Less

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

A depth of flavor I've never experienced before, truly impressive.Especially the white fish and shining seafood, the more you chew, the more the umami explodes—this is truly the pinnacle of sushi.Here’s what I had today:**Appetizers** Torigai (Bird Shell) Liver ⭐︎ Exceptional umami, an emotional start right from the beginning. Abalone Liver ⭐︎ **Nigiri Sushi** Chutoro (Medium Fatty Tuna) ⭐︎ A perfect balance of aroma, fat, and umami. Hirame (Flounder) ⭐︎ Spring Sea Bream ⭐︎ Ala (Fish Head) ⭐︎ Kisu (Whiting) paired with Shiso ⭐︎ The flavor of shiso stands out without overpowering, creating a beautifully balanced piece. Hamachi (Yellowtail) ⭐︎ Isaki (Saddleback) ⭐︎ Murasaki Uni (Purple Sea Urchin) Hosomaki ⭐︎ Akagai (Red Clam) ⭐︎ Aji (Horse Mackerel) ⭐︎ Akagai (Red Clam) Liver Hosomaki ⭐︎ Shima Aji (Striped Jack) Anago (Conger Eel) Toro Temaki (Fatty Tuna Hand Roll) Kobako (Dried Gourd) Tamago (Egg) **Additions** Chutoro (Marinated) ⭐︎ Torigai ⭐︎ Chutoro ⭐︎ Akaburi (Red Snapper) with just the right amount of fat. A moment to bask in the exquisite aftertaste. It was a great meal! Less

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

My last visit was in October, and after a long wait of 7 months, I finally returned.It takes about an hour and a half by train from Nagoya, but the anticipation makes it worthwhile. This is what I call an adult's excursion.Starting with the appetizer of tori-gai (bird clam), my palate was immediately captivated by the flavors of Komada.On this day, the salt-grilled tuna and isaki (Japanese grunt) stood out as particularly exceptional. I never expected to enjoy such powerful tuna in May. What a lucky find!Normally, I don’t pay much attention to the source of my seafood, but the isaki on this day was on a whole different level of deliciousness compared to what I’ve had before. It was packed with umami, yet the clean fat left a wonderful aftertaste.I learned that they have started sourcing fish from Mr. Fujimoto in Ehime. It reminded me of the quality of sashimi I had at Dogo Kaishu.I wonder if they will continue to expand their lineup? I’m looking forward to it.I can’t wait for my next visit.It was a great meal.---------------------------------Course (JPY 38,000)From a post by a famous food blogger who happened to be seated with me:↓● Akami @ Shiogama ● Haruko-dai @ Sajima ● Shiro-ika @ Fukuoka: Shio Sudachi ● Chutoro @ Shiogama ● Isaki @ Ehime: Hirakumar, Fujimoto ● Kisu @ Aichi: Marinated, Shiso ● Hamaguri @ Kuwana ● Hon-ara @ Katsuyama ● Murasaki Uni @ Yamaguchi: Hosomaki ● Akagai @ Mikawa ● Akagai Himo @ Mikawa: Hosomaki ● Hon-mirugai @ Mikawa ● Aji @ Izumi ● Anago ● Nakaochi: Temaki ● Senpyo: Hosomaki ● Tamago + Drinks JPY 43,000 ---------------------------------*For ramen and B-class gourmet, a rating of 4.5 is the maximum.▪️ Restaurant 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost ▪️ Ramen 3.7 and above: Delicious 3.9 and above: Definitely worth a visit ▪️ B-class Focused on cost performance 3.4 and below: ... 3.7 and above: Generally tasty. Above 4.0: A very good restaurant. Less

In May 2026, I was invited by a regular customer to Komada in Ise. I arrived for my 6 PM reservation and was seated at the counter. The atmosphere is wonderful and very comfortable. (^^)Cheers with Ise Kakuya Beer!The seafood gathered from local and national sources is, of course, excellent, and the seaweed is incredibly delicious as well. I was soothed by the gentle hospitality of the chef and the owner, making me forget the passage of time. As the drinks kept flowing, I ended up ordering everything I hadn’t tried yet that day. (I don’t know when I’ll be back.)I even got to enjoy my favorite Akagai (red clam), leading to a delightful culinary experience. I had a thoroughly satisfying time in the sacred land of Ise.It was a great meal. Here’s what I had:【Drinks】◯ Ise Kakuya Beer Classic Pale Ale ◯ Takasago (Mie, Nabari) ◯ Tanaka Rokugo (Fukuoka, Itoshima) ◯ Mimuro Sugi (Nara, Sakurai) ◯ Yamagata Masamune (Yamagata, Tendo) ◯ Nanahon Yari (Shiga, Nagahama) ◯ Hiroki (Fukushima, Aizuwakamatsu) ◯ Chochin Bizen Omachi (Aichi, Tsushima) 【Course】・Torikai (Aichi) ・Shiro Amadai (Ehime) ☆ Chutoro (Sado) ☆ Haruko (Kagoshima) ☆ Sayori ☆ Zuke ☆ Shiroika (Fukuoka) ☆ Isaki (Owase) ☆ Kisu (Chiba) ☆ Hamaguri (Kuwana) ☆ Ebi (Toba) ☆ Murasaki Uni (Yamaguchi) ☆ Akagai ☆ Akagai Himo ☆ Iwashi ☆ Anago ☆ Maguro Temaki ☆ Kyuuri ☆ Tamago 【Additions】・Ezo Abalone ☆ Akau Uni ・Abalone Liver ☆ Ara ☆ Miru Shell (Aichi) ※ Nori (Aichi, Nishio) Less

The streets of Kawasaki, which developed as a merchant town utilizing the water transport of the Sesda River since the Edo period, evoke a sense of nostalgia and melancholy, preserving the essence of that era.⭐︎ Aichi's Torigai (Cockle) ... Lightly salted, it’s perfect just as it is. The sweetness of the Torigai intensifies with each bite, making it exquisite.☆ Aichi's Mirugai (Geoduck) ... The firm and plump Mirugai has a wonderful crunchy texture. Lightly grilled, it releases a pleasant sweetness. So delicious!⭐︎ Torigai's Liver ... The liver of Torigai has a refined and gentle flavor.1. Sado's Chutoro (Medium Fatty Tuna) ... Amazing! The dry sushi rice retains just the right amount of core, with a wonderful chewy texture. The beautifully aromatic tuna is elevated by the acidity, leading to a delightful umami experience.2. Kagoshima's Haruko (Young Horse Mackerel) ... I was captivated by the beautiful form of the Haruko served after being lightly marinated in vinegar. Facing such a pure and elegant sushi makes me feel a bit shy. The sticky rice perfectly supports the delicate and pure Haruko, with a lingering aroma.3. Aichi's Sayori (Japanese Halfbeak) with Kombu ... A treat for Sayori and acidity lovers. The balance between the sushi rice and Sayori is flawless. The beautifully translucent Sayori is sweet and has a stronger umami than regular Sayori. The aromatic acidity of the sushi rice lingers long.4. Sado's Tuna Marinade ... The marinade with a refreshing kick of wasabi is packed with umami. The umami, acidity, and iron content each stand out while harmonizing gently, creating a delightful unity. So good!5. Fukuoka's Kenzaki Ika (Squid) ... It's a white squid! Served with salt and sudachi! It expresses the rich umami of the Aori Ika in a light nuance. The sweetness is top-notch. The balance with Komada's dry sushi rice feels meticulously calculated.6. Futtsu's Kisu (Whiting) ... The beautifully shining amber-colored sushi is a traditional favorite among fishermen in Ise. The concentrated umami of the marinated fish is complemented by the acidity of the sushi rice. The shiso leaf adds a nice touch.7. Kuwana's Boiled Hamaguri (Clam) ... The acidity of the sushi rice wafts gently! The clam is lightly grilled to concentrate its umami, resulting in a dry finish. The superbly crafted sushi rice with lingering acidity pairs perfectly with the clam.8. Yamaguchi's Murasaki Uni (Purple Sea Urchin) ... Rich in umami! The sticky and dry sushi rice gently envelops the Murasaki Uni. The long-lasting sweetness of the uni is wonderfully supported by Komada's sushi rice.9. Aichi's Akagai (Red Clam) ... The warm sushi rice pairs perfectly with the crunchy texture of the Akagai, enhanced by a sharp wasabi kick. The lingering acidity of the sushi rice and its soft, dry outline beautifully highlight the refined Aichi Akagai.10. Aburi Shiro Amadai (Grilled White Sweetfish) ... Served with salt and sudachi! The lightly finished white sweetfish is carefully shaped with a traditional technique. This meticulous work can only be done while it's fresh! The refreshing acidity of the sudachi enhances the sweetness of the white sweetfish, and the soft acidity of the sushi rice at the end is elegant.11. Toba's Kuruma Ebi (Tiger Prawn) ... A slender and beautiful kuruma ebi. It doesn’t have an overwhelming sweetness or aroma, but its graceful demeanor complements the sushi rice beautifully.12. Akagai's Himo (Clam Intestine) ... The intestines of the Aichi Akagai are rolled into a thin sushi! The rich flavor of the sea blends into the acidity of Komada's dry sushi rice.13. Aichi's Anago (Conger Eel) ... It may not be as flashy as Tsushima's, but it’s a modest and refined anago. The fat is restrained, yet the aroma is wonderful.14. Tuna Temaki Sushi ... Refreshing! The aroma of the seaweed and the Sado tuna exude a refined iron flavor.15. Hyōbō Maki (Dried Gourd Roll) ... The dry sushi rice bursts with the umami of the dried gourd. The exquisite balance of flavors is just right. The acidity of the sushi rice chases the aroma of the seaweed, tickling the nose.16. Tamagoyaki (Japanese Omelette) ... A tamagoyaki bursting with the umami of shellfish. The fragrant aroma is rich and tantalizing.17. Kanagawa's Iwashi (Sardine) ... The sardine aroma is elegantly fragrant. It’s sour and rich, perfectly seasoned. The dry yet slightly sticky sushi rice complements the umami acidity.18. Miyagi's Ezo Abalone ... Softness and refined flavor coexist beautifully. The tenderly cooked abalone releases the essence of the sea with each bite, leaving a lasting aftertaste! You can also feel the robust strength of the Ezo abalone amidst its tenderness.19. Izumi's Aji (Horse Mackerel) ... The Aji from Izumi, marinated in vinegar, is beautifully decorated and cut, enhancing its exquisite saltiness. The low fat allows for a pure sweetness, elevated by the dry outline of the sushi rice.20. Karatsu's Aka Uni (Red Sea Urchin) ... With its refined bitterness and richness, it finishes strong, showcasing a presence that can withstand a torrent of wine! What a delightful experience! (๑˃̵ᴗ˂̵)◾︎ ISEKADO Pale Ale ... A clean beer with a floral citrus aroma and just the right amount of richness.◾︎ Takasago (Mie) ... Fruity and easy to drink.◾︎ Jikon (Mie)◾︎ Chochin (Aichi)◾︎ Meursault 1er Cru Sous Le Dos d’Ane Leflaive 2020 ... Pure aromas of apple and white peach. The taste is sweet and juicy, with a tight density and tension.◾︎ Puligny Montrachet Leflaive 2019 ... The acidity and fruitiness typical of Puligny are wonderful. The well-concentrated fruitiness and high-quality, rich acidity are delightful.◾︎ Louis Latour Clio Batard Montrachet Grand Cru 2020 ... Features a beautifully balanced rich flavor.◾︎ Domaine Fernand & Laurent Pillot Puligny-Montrachet Noyers Brets 2022◾︎ CHASSAGNE MONTRACHET 2021 JEAN CLAUDE RAMONET ... An elegantly balanced finish with delicate acidity, minerals, and fruit.◾︎ DOMAINE ALBERT GRIVAULT BOURGOGNE BLANC CLOS DU MURGER 2022 ... Rich fruitiness and soft minerality. The length of the finish is astonishing for a Bourgogne Blanc!Tonight, I had the pleasure of joining a wine gathering with acquaintances I happened to meet, indulging in the luxurious "Meursault" and "Montrachet," creating an unforgettable evening of exquisite Ise sake.The streets of Kawasaki, the kind personality of Komada, the slightly funky wife, and above all, the meticulous and beautiful sushi make this a truly remarkable restaurant that leaves a deep impression. Less

Today, I traveled to Ise City. Getting from Gifu to Ise takes about 2 to 3 hours by train or car, so it’s not a place I visit often. However, I’ve been coming here frequently lately for wine tasting events at a shop near the station (laughs).Today, I’m excited to finally visit "Komada" after a long time, especially for the tasting event I’ve been looking forward to. I coordinated my visit with a beloved chef during the Golden Week, and I’m truly grateful to the rockin’ lady who connected me with this restaurant m(_ _)m.A little before the start time, I met up with my companions who had arrived earlier, and while we were catching up, the owner noticed us and kindly guided us inside a bit early. The owner, Mr. Komada, came out to greet us, and we chatted until 6 PM, waiting for the event to begin. Soon, everyone arrived, and the fun time began!ヽ(´▽｀)/△▼△▼△▼△▼△▼△▼△▼△▼△▼☆ Appetizers and Sushi◯ Sushi☆ Mikawa Bay Surf Clam ☆ Steamed Abalone ◯ Chutoro (Medium Fatty Tuna) ◯ Spring Child from Kagoshima ◯ Sayori (Halfbeak) from Aichi ◯ Sumi Ika (Cuttlefish) ◯ Kisu (Whiting) from Chiba with Shiso ◯ Sawara (Spanish Mackerel) from Toba ◯ Shiro Amadai (Sweetfish) ◯ Clam ◯ Purple Sea Urchin wrapped in Seaweed ◯ Akagai (Red Clam) from Mikawa Bay ◯ Hon Mirugai (Giant Clam) from Mikawa Bay ◯ Shiro Amadai (Sweetfish) ◯ Grilled Anago (Sea Eel) with a hint of sauce ◯ Tuna Tekka Maki (Tuna Roll) ◯ Hiyashi Kyuuri Maki (Cucumber Roll) ☆ Tamago (Egg) ◯ Aji (Horse Mackerel) - Extra ◯ Akamutsu (Red Sea Bream) - Extra △▼△▼△▼△▼△▼△▼△▼△▼△▼It was a great meal! (´∀｀)Wow! I was completely satisfied today. The sushi from Mr. Komada exceeded my expectations. The presentation was as beautiful as it looked, and the balance was perfect, making me want to keep eating! The highlight of the day was definitely the rich variety of shellfish from Mikawa Bay. Starting with the surf clam, the lineup of red clam and giant clam was delightful. The firm shellfish had a crisp texture when bitten into, and the wonderful umami was truly captivating. It was incredibly delicious! (´∀｀)Moreover, the attentive service from the owner, who paid attention to even the smallest details, was remarkable. I was surprised she remembered the details of the souvenirs from my companion's previous visit. We had a relaxed and enjoyable conversation throughout the meal, filled with laughter. I was completely in relaxation mode, enjoying my food. Even on my way home, the service was exceptional... Thank you once again m(_ _)m.My next visit will be a while away, but I definitely want to keep coming back to this wonderful restaurant! Thank you for the great meal. Less

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【こま田】
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伊勢の古い町並みを歩くと、格子戸の向こうにぼんやりと灯る光。静けさを切り取ったようなその店構えに、思わず背筋が伸びる。

『こま田』

扉を開けた瞬間、空気が変わる。白木のカウンターが6席、磨かれた木目と包丁の音だけが響くその空間には、無駄なものが一切ない。店主・駒田権利氏は“あり輝の門下”として知られる職人。だが、その凄みは出自だけでは語れない。江戸前の技を継ぎながら、脂も酸も重ねすぎず、素材の持つクリアな味わいで勝負する。

最初に出るのは、握りの前の二皿。「蒸し鮑（茨城）」は、柔らかさの中にしっかりとした歯切れ。塩と肝の苦味が味を締め、香りがすっと抜ける。素材の持ち味だけで構成された一皿。続く「漬け」はユニークな三つの角切り。厚みの中に漬け地の香りが薄く残り、噛むたびに赤身の鉄分が立ち上がる。握りへの流れをつくるための一手。

ここから鮨が始まる。こま田の握りは、見た目に派手さはないが、どれも輪郭がくっきりしている。赤酢の酸がやや強めに立ち、ネタの塩分と酸味を支えるように、米の粒がわずかにほぐれる。握りの圧は軽いが、空気の含ませ方が正確で、口に入れた瞬間に一体となる。全体を通して、脂を生かしながらも、食後の軽さが際立つ。

「赤身」仲買は石司より。
「剣先烏賊」
「大トロ」
「春子鯛」鹿児島より。
「鰆」
「鱚」
「アラ」神奈川より
「縞鯵」高知より。
「小肌」
「車海老」地元鳥羽より。
「紫雲丹」
「巻物」漬け鮪をたっぷり。
「干瓢」
「玉子」

力でねじ伏せず、温度と塩のコントロールで仕上げる。江戸前の仕事を徹底的に理解したうえで、いまの時代に合う軽さへと導く。食べ終えたあと、身体が驚くほど軽い。けれど、味の輪郭ははっきりと残る。握りの正確さ、温度の設計、会話の間。そのすべてが無理なく繋がり、店全体がひとつの呼吸で動いているのだ。ご馳走様です。⁡
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#こま田 #鮨 Less