Koma da.

Restaurant Koma da, helmed by Chef Kenri Komada, offers a remarkable sushi dining experience that combines Tokyo’s elite culinary training with the rich flavors of Ise. Prioritizing fresh, local ingredients like Ise-ebi spiny lobster and kuroawabi black abalone, the restaurant honors Edomae sushi traditions while infusing seasonal Mie delicacies. The omakase course includes meticulously prepared appetizers and nigiri, showcasing the utmost care for quality. Set in a charming 40-year-old building, its elegant interior features dark timber walls and a hinoki cypress counter, providing an intimate atmosphere with only six seats. With a curated selection of sake and thoughtfully designed tableware, Koma da transforms sushi dining into an unforgettable sensory journey that celebrates both local ingredients and traditional craftsmanship.