Today, I traveled from Shizuoka to Tokyo for the first time in a while. I finally visited Sanwa, a restaurant I had been wanting to try for a long time.Chef Watanabe here trained under my favorite Italian chef in Gifu during their time in Italy, and I had been encouraged to visit by him for quite some time! Fortunately, I was able to make a reservation at just the right time, so I came prepared with stories from the Gifu chef about their past experiences.△▼△▼△▼△▼△▼△▼△▼△▼△▼1. Mozzarella Cheese Mousse with Miyazaki MangoThis dish is layered, so you scoop from the bottom. The combination of fresh mango and mozzarella is delightful! The aroma of olive oil is also exceptional.2. Prosciutto and Gnocco Fritto→ I was looking forward to this combination of prosciutto and fried bread! It’s just how it should be. The gnocco fritto has a thin skin and a nice crispy texture, which I really enjoy. The prosciutto, sliced ultra-thin with a Berkel slicer, melts slightly with the heat of the fritto, enhancing its aroma and flavor. The Bologna sausage and fresh salami from Yamanashi were also great. Especially the fresh salami, which releases its smooth fat as it warms in your mouth... pure bliss. This place reminded me of the Perciò and Turtafritta from Gifu, and I was completely relaxed by this point.3. Boiled White Asparagus with Scrambled Eggs→ This was exquisite! The white asparagus from Germany, fluffy scrambled eggs, and luxurious slices of summer truffle made for a truly delightful dish. I savored it from the tips, and it was sweet and delicious throughout. The richness of the eggs and the depth of the Parmesan cheese were fantastic together. And the aroma of the summer truffle made it impossible to stop drinking wine!4. Yamazaki Hon-Tuna Carpaccio→ Isn’t it a bit extravagant to have Yamazaki’s hon-tuna as carpaccio? It’s drizzled with plenty of olive oil, but the acidity and lightness of the fresh tomatoes keep the dish from feeling heavy. The shiso flower and green onion add a nice accent. By this point, I was really starting to love this place.At this point, I revealed to Chef Watanabe that I was sent by the Gifu chef, and he laughed, saying, "You should have told me sooner!" The atmosphere relaxed immediately, and we enjoyed a casual conversation while tasting the dishes.5. Fried Sardines in Spring Roll Style→ These fritters were incredibly delicious. Even on their own, you can fully appreciate the fluffiness and flavor of the sardines, but dipping them in a sauce made with sardine liver, garlic, and anchovies gives a rich, indulgent experience.6. Green Pea Risotto→ Made with fresh Italian green peas, this dish bursts with sweetness and is very tasty. Despite its simple seasoning of water, salt, butter, and olive oil, it’s surprisingly delicious.7. Granita to Refresh the Palate→ A refreshing granita made with shiso. It has a popping candy-like texture that adds to the fun of eating it.8. Grilled Seasonal Vegetables9. Grilled Meat - Wagyu - Lean Fillet (Takenotani Muro Beef)→ Chef Watanabe has been known as a master of grilling meat since his time at RODEO, so I was looking forward to this grilled dish! After much deliberation over the five options, I decided to go with the Wagyu for an additional JPY 2,750. Today, I had the Takenotani Muro Beef, known as the origin of Wagyu. Chef Watanabe mentioned that he heard good things about this meat, and after trying it, he found it to be packed with lean meat, so he carefully dehydrated it for about a month before adding it to the menu for the first time today. It was a rare opportunity, as it was likely to sell out quickly and probably wouldn’t be available again.The concentrated flavor of the meat, sealed in by Chef Watanabe’s precise cooking, was undeniably delicious. The rich taste of the lean meat made my face relax with joy. The pairing with the grain mustard was also perfect.10. Hasegawa’s Mushroom Spaghetti→ I chose this pasta without hesitation. It’s a staple since the restaurant opened, and I had read about its backstory in the award-winning interview on Tabelog. Chef Watanabe shared another story from his time in Italy regarding this dish. The fresh mushroom aroma is the main highlight, and the ragu sauce made from garlic, Italian parsley, and mushrooms enhances the richness of the flavor, making it incredibly delicious.11. Dessert: Catalana and Caramel Panna Cotta→ I decided to go for the rich Catalana to finish, but Chef Watanabe strongly recommended the caramel panna cotta, saying it had a story behind it too, so I indulged in both desserts! Enjoying them leisurely with a glass of grappa, we ended up chatting until nearly midnight about memories and the Gifu chef’s recent updates.☆ Roland Van Hecke Crémant de Bourgogne Grande Vigne Extra Brut☆ Tifenbrunner TURMHOF SCHIAVA 2023☆ Francois Carillon Bourgogne Aligote 2022☆ Luis Gomes Bairrada Giz Vinhas Velhas Tinto 2021☆ Castello di Querceto Biserva 2020 Chianti Classico☆ Stellenbosch Vuurberg White 2020☆ La Tosa Luna Selvatica 2021☆ A.A. Badenhorst Family Wines Secateurs Rosé 2023☆ Grappa della "Donna Selvatica"△▼△▼△▼△▼△▼△▼△▼△▼△▼Wow! I’ve completely fallen in love with this place!At first, I was a bit nervous during my initial visit, but I relaxed starting from the prosciutto. After revealing my connection, the conversation became much more casual and enjoyable. The atmosphere of the restaurant, located one floor below ground, is calm, allowing for a leisurely dining experience.Delicious food paired with the wines recommended by Murakami was pure bliss! I had already enjoyed some Japanese sake at lunch, but I lost track of time with the wine and kept pouring myself more! As I chatted with Chef Watanabe about his time in Italy and various topics, time flew by, and before I knew it, it was nearly midnight.I had a wonderful time.Next time, I want to come with a big appetite to fully enjoy the pasta and main dishes! I plan to visit again around autumn.