It had been about a year since my last visit. I was invited by someone who had a reservation, and I was lucky enough to return to Sanwa after a long time. The food has improved significantly since my last visit, and it feels like it has evolved! I want to come here 2 or 3 times a year.The olives served as a snack were sweet and irresistible.For the appetizers, I had a peach and tomato puree with a mousse of mozzarella cheese. A hint of basil sauce was cleverly added in between, enhancing the sweetness of the peach.The platter of prosciutto and gnocchi fritto was delightful. Last time, the fritto felt a bit oily, but today it was just right. It pairs perfectly with drinks.The corn soup was surprisingly warm, which was appreciated since it has been a bit chilly lately. How can something so simple, made with just salt, corn, and water, taste so delicious?The cold pasta with sea urchin and whelk was exquisite.The fried anago (conger eel) was cooked to perfection. The steam that wafted up when I took a bite was delightful. The balance of the sansho pepper was just right.The asparagus risotto had a rich cheese flavor. It was simple, yet it was a true masterpiece.After refreshing my palate with a red shiso granita, the main dish was roasted lamb. The flavor of the meat was irresistible. The fat was sweet, yet there was hardly any gamey taste, and I could easily finish it along with the accompanying vegetables.For pasta, I ordered two types: mushroom and squid. The mushroom was aromatic, but the flavor was somewhat expected. The squid pasta had squid ink kneaded into the noodles, along with generous pieces of squid, and the crispy breadcrumbs were the perfect touch.For dessert, I enjoyed a pudding topped with a generous amount of slightly bitter caramel.Everything was delicious, and I was completely satisfied. It was a great meal!
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