The restaurant is light and airy and I enjoyed the quiet and understated welcome. None of this shouting out of "Irasshaimase" that is frankly quite embarrassing.
We were seated at the sushi bar and we like this kind of seating as it gives us something to watch and talk about. We also had the selection of beers on display in front of us so Steve had a visual menu to choose from.
The sushi chef obviously noticed we had been seated a while and had received no menus so he organised that for us with a smile and an apologetic bow of the head. It hadn't been too long so we didn't mind too much.
It was exactly what was described - creamy tuna, crunch and saltiness of seaweed and then a sweetness from the berry.
Next came WAGYU TATAKI - Seared very briefly over a hot flame, briefly marinated in salt and sugar. Again true to description. The slices of beef were thicker than other beef tataki we've had and I enjoyed the more robust serving which again was clean in flavour and not overpowered by garlic chips and soy sauce. I like the fusion tataki I've had at Nobu and Sake but I also appreciated the pared back simplicity of this version.
I love Chawan Mushi (steamed egg) so I had to try the Komeyui version. The egg was silky smooth but I was a little underwhelmed and felt that I'd had better versions. The scallop in it was slightly rubbery and I never got to the prawn, chicken or gingko nut so either Steve had all of those or we missed them. This wasn't a bad version; there was nothing wrong about it but I just felt the flavours weren't there.
This sashimi set was wonderful - salmon, tuna, lumberjack, dory, whiting, scallop and prawn. Everything was squeaky fresh and presentation was really pretty.
The Pork Kakuni came with a savoury gravy and topped with crunchy toasted rice. The meat was tender and it was lovely with rice. Again it was very homely. The black cod had hints of the Nobu version. It didn't have the sweet dipping sauce and it wasn't as moist. Again it's like the home made version - slightly drier but still flavoursome.
I would describe Komeyui as very pure and traditional homestyle Japanese and this style actually isn't all that common. Restaurants like Nobu, Sake, Izakaya Den, Wabi Sabi all seem to like to do modern Japanese and elevate dishes from their humble beginnings. Komeyui stays true to those and therefore is refreshingly honest and likeable in its approach. I'd like to return and try the rolls, tempura, quail and those deliciously fluffy snowballs of shumai.