I was invited by a gourmet acquaintance to visit "Sanwa" in Shirokanedai. It’s located about a 4-minute walk from Shirokanedai Station, nestled in a quiet residential area behind Platinum Street, offering a serene Italian dining experience.Upon entering the restaurant, I was greeted by a cozy space centered around an open kitchen, featuring 12 seats and one semi-private room. Despite its small size, the counter seating creates a lively atmosphere.The owner-chef, Daisuke Watanabe, has honed his skills in Italy's Piedmont region and further refined his craft at "Chez Inno," one of Japan's premier restaurants. He later became the head chef at "RODEO," a charcoal-grilled Italian restaurant in Nakameguro, where he elevated it to a highly sought-after dining destination. Together with Shiki Muranaka, who manages the service, he opened his own restaurant in Shirokanedai, where the harmony of food, service, and ambiance is a key reason for its popularity.Both "Chez Inno" and "RODEO" are among my favorite restaurants, so I had long wanted to visit "Sanwa." Finally fulfilling that wish, I was extremely excited for this visit.As for accolades, "Sanwa" has won the Tabelog Award Silver for three consecutive years and has been recognized as one of the top 100 Italian restaurants, making it a well-respected establishment.The course I enjoyed that day included the following:Marinated olives and sun-dried tomatoes... The olives were exceptionally delicious. At "RODEO," the potato chips made from Inka no Mezame served as an appetizer were beyond delicious, and "Sanwa" captured my palate with this seemingly simple dish right from the start.Mozzarella cheese mousse with Miyazaki mango... Underneath was vibrant Miyazaki mango, topped with smooth mozzarella mousse, complemented by basil sauce, a drizzle of olive oil, and a sprinkle of salt. When combined with a spoon, the rich sweetness and aroma of the mango melded beautifully with the creamy mozzarella, subtle saltiness, and fragrant basil, creating a perfect balance. This dish was incredibly delicious as well.Prosciutto and gnocco fritto... The freshly fried gnocco fritto was light and airy, creating a delightful texture. The prosciutto, layered thinly, added a perfect saltiness and sweetness. The smoothness of the mortadella and the refreshing aroma of fennel salami each brought their unique flavors.Boiled white asparagus with scrambled eggs... The German white asparagus was thick yet tender, showcasing a refreshing sweetness and juiciness. The creamy scrambled eggs and the aroma of summer truffles elevated the dish. The cheese sprinkled around the plate added a nice accent, making for a classic combination of asparagus, eggs, and truffles.Yamakou Hon Maguro carpaccio... This dish featured thick slices of hon maguro topped with a fresh tomato sauce. It retained the rich flavor and texture of the tuna while the acidity and freshness of the tomato created a light impression, distinctly different from traditional sashimi.Fried sardines... The sardines were wrapped in rice flour skin and prepared like spring rolls, resulting in a crisp texture that didn’t feel heavy. The sardine’s flavor and characteristic aroma were well-preserved, contrasting nicely with the crispy skin. The sauce underneath combined the richness of sardine liver, the saltiness of anchovies, and the aroma of garlic, providing depth without being too bland.Green pea risotto... The green peas used were from Italy, offering a great texture and flavor that melted into the risotto, completely different from the common perception of green peas. Finished simply with water, salt, and olive oil, this risotto allowed the natural sweetness and aroma of the peas to shine through. This dish was the highlight of the day.Granita with red shiso... The aroma and acidity of the red shiso provided a refreshing reset after the preceding dishes.Grilled seasonal vegetables... The carefully cooked vegetables, infused with the aroma of charcoal, were incredibly delicious with their sweetness and charred flavor.Charcoal-grilled meat: Yamagata Obanazawa beef top sirloin... Served in thick cuts, the center was a vibrant pink, with a beautifully charred exterior. The fine texture of the lean meat released its rich flavor and aroma with each bite. The cooking was moist, and despite the thickness, it was tender, showcasing the best qualities of red meat.Charcoal-grilled meat: Australian bone-in lamb... Cooked slowly over charcoal, the surface had a delightful char, while the inside remained pink and rare, showcasing beautiful cooking. The tenderness of the lean meat combined with the juiciness of the fat and the smoky aroma left a refined aftertaste of lamb.Hasegawa’s mushroom spaghetti... Thinly shaved fresh mushrooms released an earthy aroma as soon as they hit the palate.Sakura shrimp pici... Topped generously with finely shredded sakura shrimp, the vibrant orange color was visually striking. The chewy texture allowed it to absorb the sauce well, delivering the aroma, sweetness, and light saltiness of the sakura shrimp.Uni spaghetti with peperoncino... This dish balanced the rich sweetness of uni with the aromatic kick of peperoncino, creating a delightful spread of flavors. It was an incredibly delicious pasta, but after three dishes, I was quite full.Caramel panna cotta... The meal concluded with a rich and smooth panna cotta.Overall, "Sanwa" in Shirokanedai not only showcased the strength of charcoal-grilled dishes, as I had imagined from Chef Watanabe's background, but also demonstrated a remarkable ability to beautifully extract the flavors of simple ingredients.While there are challenges in securing reservations and the price point, the exceptional food, service, and the harmonious atmosphere make it clear why it has received accolades from Tabelog and is recognized among the top 100 restaurants. It’s certain that a Michelin star is within reach.What a wonderful restaurant!
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