At "SAWADA" in Osaka's Fukushima district, a new Japanese restaurant has emerged, led by Chef Sawada, who has long supported Chef Shinohara from "Ginza Shinohara" since his time in Shiga. Initially, there were some growing pains, but now Chef Sawada has fully expressed his unique culinary vision, offering wonderful dishes that reflect his sincere personality, all while being warmly hosted by the smiling proprietress.I had the opportunity to dine with Chef Sawada and the proprietress last year, but due to my health issues, I missed the 2nd anniversary gathering. So, when I received an invitation from the organizer, who has always taken great care of me, I was thrilled to accept!Now, I’m excited to immerse myself in Chef Sawada's blossoming world. For drinks, I’ll enjoy a selection chosen by the proprietress, who loves the "water of life"! But first, let’s toast to the 3rd anniversary with some bubbles!Here’s the menu, graciously provided by my dear friend whom I affectionately call my mentor. Thank you so much!⭐︎ Heartland Beer → A refreshing first sip!⭐︎ Fukushima Gakki Masamune Junmai Ginjo Aiyama → Here, the water of life is exclusively chosen by the proprietress. We both share a love for this precious drink, so I trust her completely! Let’s start with the beautiful Gakki Masamune!⭐︎ Miyagi Katsuyama Junmai Ginjo KIRAKIRA → This is a ceremonial sake poured by the proprietress into a vermilion cup! It had a sparkling flavor reminiscent of Tanabata.◉ Dolce Dream and Pure White with Yoshino Kudzu Corn Tofu, served with corn broth and corn core dashi sauce → We begin with a warm dish full of corn's rich flavor! The corn tofu, infused with the essence of two types of corn, is complemented by a dashi sauce made from the corn core, allowing the natural flavors to shine without any added salt.⭐︎ Yamagata Wagauji Aerial Junmai Daiginjo Unfiltered Nama Sake ◉ Akita Shirauo and Senshu Water Eggplant Somen with Grilled Sake Bubble Sauce → Next, we enjoy a dish that highlights the gentle flavors of vegetables. The texture of the large shirauo and water eggplant is enhanced by the acidity of the sake bubble sauce, which is reminiscent of meringue. Such creative dishes are truly delightful!⭐︎ Chiba Kōshi Natsu Mairi Sake Hoshiai Junmai Ginjo Namazake ◉ Awaji Island Yura Oniko Fish Slices with Winter Melon and Ume Yuzu Soup → Chef Sawada's soup base is typically made with kombu kelp and honkarebushi, with just a hint of soy sauce, making it a rare treat. The soup features the beautifully handled Oniko fish and colorful winter melon, creating a wonderful combination with the rich flavors of the fish and the dashi.⭐︎ Fukushima Hiropiki Junmai Daiginjo ◉ Akashi Octopus 1kg, blanched and prepared with skin removed, served with grilled sake and ume paste Extra: Akashi Octopus 1kg, grilled with salt and sudachi → Chef Sawada's preparation of octopus is exceptional! The skin is carefully removed, and the octopus is tenderly crafted for enjoyment. The grilled suckers provide a delightful contrast in texture, making for an outstanding dish!⭐︎ Saga Kōeiki Sunburst ◉ Awaji Island Numajima Hamo, blanched, served with Awaji onion dashi and hamo roe yolk sauce → This luxurious yolk sauce with hamo roe is incredibly indulgent! The delightful texture and flavor of the Numajima hamo are simply superb!⭐︎ Miyagi DATÉ SEVEN SEASON2 episode5 Yama Style Clear White ⭐︎ Miyagi DATÉ SEVEN SEASON2 episode5 Koganezawa Style Vibrant Red ◉ Hassun - Okinawa Ito Suigun Vinegar - Yura Red Sea Urchin Tsukudani - Hiroshima Otagawa Wild Sweetfish, grilled over charcoal - Numajima Hamo, fried with a paste of Managoshichili - Yao Edamame, soaked in Shaoxing wine - Shiga Mizuguchi Dry Gourd - Yamamomo in red wine syrup → Here, we have the DATÉ SEVEN SEASON2 episode5 bearing! And this luxurious assortment of hassun is truly impressive, showcasing the excellence of the Ginza Shinohara family!⭐︎ Kagoshima Tenpu Junmai Ginjo Akaiwa Omachi, freshly pressed → This special sake from the proprietress is a treat for me, an Omachi fan! I’m truly grateful!⭐︎ Miyagi Katsuyama Junmai Ginjo Ken ◉ Sado Hon 20kg, aged for 7 days, grilled over charcoal, served with Okra sauce made from Yamato clam dashi → Next, we have grilled Hon, which is incredibly meaty! The okra sauce made from the rich dashi enhances the meatiness beautifully!⭐︎ Fukushima Aizukon Jō Junmai Ginjo Tokuhisa 114 ◉ Corn puree & Kishu Duck Tsukune with thinly sliced zucchini in a pot made with Kishu duck dashi and natural soy sauce → The pot dish is Chef Sawada's specialty! Tonight, we have Kishu duck tsukune, which has a unique texture and smoothness. The use of Kishu duck dashi and natural soy sauce showcases Chef Sawada's excellent taste.⭐︎ Yamagata Jōki Gen Hatsu Summer Beach ◉ Koshihikari Rice with Stewed Corn → We start with the hot stewed corn!◉ Boiled Shirasu and Stir-fried Managoshichili Rice → Then, we top the white rice with boiled shirasu and stir-fried Managoshichili, adding a playful touch!⭐︎ Saga Lady Murasaki Gin no Benii ◉ Hiroshima Otagawa Wild Sweetfish Grilled and Niboshi Dashi Warm Ramen (Miyata Seimenjo) → The soup for this ramen is incredibly luxurious! The broth made from grilled sweetfish and niboshi is refined and delicious. The noodles are just the right texture, and the simplicity of using only white leeks as garnish enhances the flavors beautifully. I even went for a second helping!⭐︎ Yamagata Komezuru Chōkarai Junmai Daiginjo ◉ Boiled Shirasu & Stir-fried Managoshichili & Meringue Rice TKG → Finally, we have the TKG with boiled shirasu and stir-fried Managoshichili topped with meringue and yolk, a delightful indulgence!⭐︎ Gotta's de Nihoncha Especial Gyokuro ◉ Zunda Yokan → We conclude with the gentle Zunda Yokan and the classic Gotta's Gyokuro!Thus, the wonderful banquet celebrating the 3rd anniversary of Chef Sawada and the proprietress comes to an end. This is my third anniversary gathering, and I can feel the steady evolution of Chef Sawada's world each time. The sauces that adorn the dishes were particularly impressive! While it may sound a bit French, the creativity in the sauces is undeniably Japanese cuisine! This might just be the style of Chef Sawada and the proprietress.Please continue to pursue the path you believe in, Chef!It was a great meal!
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