I recently visited Sumibi Yakiniku Horumon Sawaishi, which is ranked 2nd in Japan on Tabelog for yakiniku. This popular restaurant is known for being difficult to book, and I had been hesitant to join the reservation battle. However, I was fortunate enough to receive an invitation from a friend, allowing me to enjoy a lucky seat!The quality of the meat was truly impressive, and it was evident that they take great care in sourcing their ingredients. They offer a wide variety of sauces, all delicious, and the grated Japanese radish was plentiful, allowing for refills, which served as a refreshing palate cleanser.Currently, they only serve courses on weekdays, but you can place additional orders after the initial dishes have been served.Tracheal cartilage Omasum Tongue Outside skirt Intestine liver Sirloin cap Knuckle main muscle Hanging tender Upper tripe Colon Sweetbread Curry, cold noodles, and one of four ice cream options.The standout for me was the tongue, which was so flavorful that I didn't even need to dip it in sauce. It might have been the best I've ever had!The signature tracheal cartilage had a wonderfully crunchy texture. I appreciated that they offered smaller portions of the curry and cold noodles, allowing me to enjoy both even when I was full. The curry featured large chunks of meat, was not spicy, and was very easy to eat. The cold noodles were not the rubbery kind often served in Japan, and the broth was so good that I found myself drinking it, even though I was already full.The manager was friendly, and the staff provided excellent service, leaving a very positive impression. I will definitely be back!
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