I was able to visit Sumibi Yakiniku Horumon Sawaishi again, where I was previously blown away by the deliciousness of the meat.This time, there was an unexpected incident where the organizer couldn't make it, but I still had a great time with the other members and the chef.Just like my last visit, this was a luxurious experience with the chef personally grilling the meat at the counter.The other staff were also attentive, providing us with exceptional service.Behind us, there were table seats, but during this time, we had the entire restaurant to ourselves with just the four of us.Before we started, the chef was preparing the tongue behind the counter.The tongue served to us was astonishingly fatty, a beautiful piece that was both pink and white, something I had never seen before.The thickly sliced tongue was grilled to perfection, with the chef carefully cooking each piece right up to the edge of the grill, allowing us to enjoy it in the best condition.On this day, we had:- Appetizers: Tracheal cartilage Omasum, kimchi, and kaktugi - Grilled items: Two types of thickly sliced tongue (from different cows) Shinshin Hanging tender Liver Tsurami - Cold noodles I couldn't help but think, "Is good meat really this different in color and luster?" The meat was incredibly beautiful. The tongue glistened, and the liver had a deep red color with a sense of transparency.I was reminded once again that appearance and taste are indeed connected.Each type of meat had a rich flavor that didn't require any seasoning; it was delicious on its own or with just salt and pepper. I even thought that adding sauce might detract from the flavor.After indulging in the meat, we finished with cold noodles.The texture of the noodles and the depth of the soup provided an experience that was unmatched elsewhere.While delicious, it played a supporting role, calculated not to overshadow the meat's exquisite taste.From start to finish, I was completely satisfied with this visit. I would definitely love to return if the opportunity arises.
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