I had the pleasure of visiting Sawada, who previously took care of me at Shinohara. I rushed over when they opened, but since it's located in Osaka, I haven't been able to visit for a while. When they first opened, it was easy to make a reservation, but now there's a one-year wait, and it's becoming a legendary restaurant.The skills honed at Shinohara are top-notch. The soup is made with Tai Kou's bonito flakes, which have a subtle flavor, allowing the natural umami of the ingredients to shine through. The sashimi of conger eel and octopus was exquisite. The hassun, also prepared by Shinohara, may be limited in quantity, but it is outstanding.The interactions with the owner are entertaining and add to the enjoyment of the experience. It's truly a wonderful restaurant.◆ Corn (Dolce Dream) with Yoshino kudzu tofu, served with a sauce made from the core's cooking liquid ◆ Okoze with plum paste and winter melon soup, garnished with yuzu ◆ Sashimi of octopus from Akashi ◆ Blanched conger eel, conger eel, and okara ◆ Hassun: Rock oyster, sea urchin tsukudani, dried gourd with wasabi, Yao edamame marinated in Shaoxing wine, and yamamomo Man-gaji chili pepper with conger eel paste ◆ Hon-ara with okra sauce ◆ Kishu duck meatballs with zucchini ◆ Rice ◆ Shirasu stir-fried with oil and rice with Man-gaji chili pepper ◆ Hiroshima Otagawa sweetfish dashi somen ◆ Zunda mizu yokan
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