I was lucky enough to secure a reservation after a cancellation for the OMAKASE course. This was my first visit to "Sawaishi." The OMAKASE course is JPY 18,000 per person (the photo shows a portion for four). - Kimchi (refills available) - Tracheal cartilage sashimi - Omasum sashimi - Special tongue (2 pieces), special outside skirt (2 pieces) - Liver (2 pieces) - Chuck flap, chuck tender, hanging tender - Premium tripe, cheek meat - Heart, pork head - Half portion of tongue curry - Half portion of cold noodles - Ice cream (yuzu sorbet) You grill the meat yourself over charcoal in a shichirin (Japanese grill). The quality of the meat is top-notch, but the atmosphere feels like a friendly neighborhood yakiniku restaurant. Every piece of meat was incredibly fresh, and I truly understood that freshness is key for horumon. You can enjoy the meat with sauces, wasabi, sesame oil, and spiced salt according to your preference. I recommend trying the first piece of outside skirt without any condiments; it might just be the best way to enjoy it. The liver was exceptionally sweet and delicious. The outside skirt and hanging tender are particularly thick, so I suggest searing them well on the surface and then cooking them slowly at the edge of the grill. They also provided an explanation of how much we might be able to eat, but the meat alone is quite substantial. Depending on the person, it might be too much to finish, so it's best to consult your stomach as you go. For the final dish, you can choose either the half-sized tongue curry or cold noodles, and for dessert, you can select from strawberry, vanilla, chocolate, or yuzu sorbet. I was completely satisfied. I had a wonderful time! ◎
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