I visited Sumibi Yakiniku Horumon Sawaishi in Musashi-Shinjo! As the name suggests, this restaurant offers a delightful experience of charcoal-grilled meat and horumon, but what truly stands out is how clearly each cut is presented! The sashimi starts with texture, the salted meat showcases the natural flavor of the meat, the sauced meat brings out the savory aroma from the charcoal grilling, and the later horumon is rich with the sweetness of fat and the depth of miso sauce. ✨ Moreover, the meat is generally thick, and it’s not just tender but also "delicious to chew," which left a strong impression. ◻︎ Assorted Sashimi We started with ulte sashimi and senmai sashimi! The ulte has a unique texture that is more crunchy than chewy, releasing a subtle flavor with each bite. The senmai is free of any unpleasant odor, and its refreshing taste pairs well with the sauce and garnishes! ◻︎ Assorted Salt Grilled Meat The tongue, outside skirt, and liver showcase the benefits of Sawaishi's "thick meat that you can really chew." ♩ The tongue is thick, and when grilled, it becomes crispy on the outside while the inside remains tender, spreading its flavor! The outside skirt has a rich red meat flavor, and when enjoyed with salt, the sweetness of the meat comes through beautifully. ✨ The liver, when lightly grilled on the outside, becomes fragrant, while the inside remains moist and smooth, with richness and sweetness taking the forefront over any gamey taste. ◻︎ Assorted Sauced Grilled Meat The top sirloin and top blade elevate the satisfaction of yakiniku with their savory aroma! The top sirloin has a robust red meat flavor, and its thickness allows the taste to gradually unfold with each bite. ☺️ The top blade has a sweetness and smoothness in its fat, and when combined with the sweet and spicy sauce and the aroma of charcoal, it makes you crave rice! ✨ ◻︎ Assorted Salt Horumon The hanging tender, mountain chain tripe, and tracheal cartilage offer a delightful combination of textures and flavors! The hanging tender has a strong umami flavor leaning towards red meat, and when enjoyed with salt, it leaves a refreshing aftertaste. The mountain chain tripe is thick and has a fun crunchy texture, and grilling it over charcoal adds a savory aroma that enhances its flavor! The tracheal cartilage releases flavor as you chew, allowing you to enjoy the meat's fibers and umami without being overwhelmed by fat. ◻︎ Assorted Sauced Horumon Sweetbread, colon, aorta, and maruchou take the spotlight in the latter half! The sweetbread has a creamy richness, and when combined with the sauce, it becomes rich and flavorful. ✨ The colon and maruchou have a strong sweetness in their fat, and when grilled over charcoal, the savory flavor bursts from their plump texture. The aorta has a satisfying chewiness and pairs excellently with the richness of the miso sauce. Thanks to the excellent preparation of the horumon, we could genuinely enjoy the sweetness and texture of the fat! ◻︎ Side Dishes and Finale The oikimchi served midway through refreshes the palate with its spiciness and acidity, making it a great sidekick! The cold noodles have a smooth texture that cleanses the palate of the grilled meat's fat. Additionally, the arrival of curry was a pleasant surprise, providing a rich finish that perfectly complemented the meat's lingering flavors! The final yuzu sorbet was refreshing and wrapped up the entire course nicely! Overall, the omakase course at Sumibi Yakiniku Horumon Sawaishi features thick meat, well-prepared horumon, and a high level of completeness, including the flow of salt, sauce, and miso sauce! The thick salted meat and the sweetness of the fat in the later sauced horumon were particularly impressive. It's no wonder that the next reservation is a year away; the satisfaction level makes you want to return for both the prime cuts and horumon! ❄︎ OMAKASE Special Course (JPY 18,000) - Ulte Sashimi - Senmai Sashimi - Tongue (Salt) - Outside Skirt (Salt) - Liver (Salt) - Oikimchi - Top Sirloin (Sauce) - Top Blade (Sauce) - Hanging Tender (Salt) - Mountain Chain Tripe (Salt) - Tracheal Cartilage (Salt) - Sweetbread (Sauce) - Colon (Sauce) - Aorta (Sauce) - Maruchou (Sauce) - Cold Noodles - Curry - Yuzu Sorbet ꕀꕀꕀꕀꕀꕀ Lastly ꕀꕀꕀꕀꕀꕀ Thank you for reading until the end! ✨ I also post about delicious and wonderful places on Instagram, so please come check it out! ✨✨✨ ⁂ Instagram Account Name ⁂ @gourmet_ryo_20s If you think it looks delicious, feel free to like, follow, and save! ✨