Located a 10-minute walk from Fukushima Station on the JR Osaka Loop Line, SAWADA opened in 2023, run by Chef Sawada and his wife, along with two male staff members, making a total of four. I was invited to celebrate their 3rd anniversary, and I am grateful to the organizer. m(_ _)m Chef Sawada, originally from Hiroshima, trained at "Ginza Shinohara." The exterior is a beautifully renovated wooden two-story house in a quiet residential area, featuring a steel roof, soft yellow ochre earthen walls, wooden pillars, wooden lattice, and sliding doors, creating a harmonious and aesthetically pleasing Japanese atmosphere. Inside, the pale gray ceiling, soft yellow ochre earthen walls, and simple, functional white wooden shelves and counter create a clean and comfortable environment. There are only 8 counter seats available. I have visited on the opening day, as well as for the 1st, 2nd, and 3rd anniversaries, and each time I notice a significant change in the dishes, truly reflecting their evolution. From the initial impression of delicious yet safe Japanese cuisine, the 1st anniversary brought a stronger flavor, the 2nd anniversary showcased the chef's unique personality, and by the 3rd anniversary, the focus was on refining the individuality of the ingredients, encapsulating three years of dedication. The Omakase course was JPY 29,000 (tax included), and with the cost of drinks, the total came to JPY 35,000. I have included explanations with the photos. It was a great meal. Dishes: 1. Corn & Yoshino kudzu corn tofu, served with a sauce made from corn broth and corn cobs. 2. Water shield & eggplant somen, accompanied by a foam sauce of pickled plum & roasted sake. 3. Tiger fish, topped with thinly sliced winter melon, served in a broth of ma-kombu and honkarebushi with four drops of soy sauce. 4. Finely scored skin of fresh octopus, served with roasted sake & plum paste. 5. Charcoal-grilled salted octopus suckers, topped with wasabi & sudachi juice. 6. Blanched conger eel, served with salted conger roe, onion broth, and egg yolk vinegar sauce. Hassun: 7. Seaweed vinegar with ito-kaiso + second dashi of bonito flakes. 8. Red sea urchin tsukudani. 9. Charcoal-grilled young sweetfish. 10. Straw-grilled edamame marinated in Shaoxing wine. 11. Dried gourd strips. 12. Wild peach in red wine syrup. 13. Stuffed Manji chili pepper with conger eel paste. 14. Charcoal-grilled ara fish, served with okra & clam sauce. 15. Kishu duck dumplings, thinly sliced zucchini, served in a bowl of Kishu duck broth seasoned with natural soy sauce & salt. 16. White rice. 17. Miso soup. 18. Pickles. 19. Rice topped with boiled shirasu & stir-fried Manji chili pepper. 20. Warm ramen with grilled sweetfish & sweetfish dashi. 21. Grilled sweetfish & sweetfish dashi porridge. 22. Rice topped with boiled shirasu, stir-fried Manji chili pepper, & meringue. 23. Zunda yokan (sweet bean jelly).
We use cookies on this site to enhance your user experience.
