Komada

One of Japan’s five 3-star sushi restaurants, where master craftsmanship meets local Ise recipes.
Restaurant Details
Ise City is famous for its ancient shrine, dedicated to the Japanese sun goddess, but the city is home to another equally important pilgrimage spot: the sushi restaurant Komada.
The chef and proprietor, Komada-san, trained at the famous three-star restaurant Araki in Tokyo, then returned home to open his own place. The result is a restaurant which combines the best of Ginza sushi expertise with local favorite ingredients from the chef’s youth.
Black abalone and spiny lobster are two such delicacies from the local area. These feature in a range of appetizers inspired by the local area, which then give way to world-class nigiri. Komada-san doesn’t usually age his fish, preferring to serve most of his dishes totally fresh.
The locals were just happy to see Ise’s first top-quality Edomae sushi shop open. Little did they know it would turn out to be one of the very best in Japan, as proven by the three Michelin stars it holds — a real mark of honor for the town.
Komada Phone Number
Komada Business Days
Komada Address
2-14-18 Kawasaki, Ise, Mie, 516-0009, Japan
Restaurant location
Mie Prefecture should be the go-to for travelers looking to indulge in the freshest seafood and highest-quality wagyu in Japan, as well as nature lovers seeking their next scenic destination.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.

Nobu Tokyo
World-famous chef Nobu Matsuhisa brings his vaunted Japanese fusion cuisine home at the Tokyo outlet, where both omakase course menus and a la carte options delight.
Sushi Sugahisa
Chef Kan Masahiro brings his dual backgrounds as a chef in a Thai restaurant and a sushi chef together in his Toranomon Hills restaurant concept, fusing the two to make beautiful Thai-inspired sushi.
Azabu Asai
Located in one of Tokyo’s most glamorous districts, this 21-seater Nishi-Azabu establishment transforms ingredients sourced directly from head chef Taichi Asai’s hometown into a masterful mixture of French-tinged Kyoto culinary tradition.
NonTitle NARITAYUTAKA
In his pursuit of perfection, esteemed chef Yutaka Narita rejected 30 varieties of wagyu beef before discovering the Tosa Akaushi, now the centerpiece of every menu at his eponymous restaurant.