I finally made it to Sawaishi…!I had a course meal.I was amazed by the thickness of the outside skirt...I was surprised by the freshness of the liver...Everything was delicious and left me in awe!I was truly impressed!There were many types of sauces, allowing me to enjoy a variety of flavors.It's no wonder that reservations are difficult and there are so many regulars!- Kimchi- Grated Japanese radish- Tracheal cartilage sashimi- Omasum sashimi (with vinegar miso)- Outside skirt- Tongue- Liver- Sirloin cap- Top sirloin- Hanging tender- Cheek and sweetbread- Colon and sweetbread- Abomasum and aorta- Curry- Cold noodles- Ice cream
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