Thank you to the organizer for inviting me to this special anniversary event.Today marks the 3rd anniversary of SAWADA, which has become independent from Ginza Shinohara. Congratulations! SAWADA has become so popular that reservations fill up for an entire year as soon as they open. The unique atmosphere they have created is constantly evolving, and I can’t help but feel excited every time I visit. Here’s to another successful year ahead!The sake pairing curated by the owner is impressive, offering a wide variety of flavors to enjoy. I wonder how many types they have in stock? They keep bringing out more and more! Here, you can truly appreciate the joy of tasting different kinds of Japanese sake. The combination of octopus and Hiroki was delightful! Also, a big thank you to the supportive secretary for the menu. I always appreciate it! Thanks to everyone who joined us; we had a wonderful and relaxed time together. Thank you! Now, just a few minutes' walk from Noda Station, there’s a place that’s hard to get a reservation at, despite being accessible by train.*Heartland Beer*Perfect for quenching your thirst on a hot day!⭐︎Fukushima Gakki Masamune Junmai Ginjo Aiyama♪A great start with a wonderful sake! *Free-flowing sake**Sendai Katsuyama Junmai Ginjo KIRAKIRA*The owner chose this sake for the Tanabata season, as it embodies the sparkle of summer.*Corn Tofu*Made with spring water from northern Osaka, Dolce Dream, Pure White, and Yoshino kudzu, served with corn broth and corn kernel sauce. No salt is used, showcasing their commitment to flavor.This corn tofu, made with spring water, allows you to taste the ingredients honestly. The bold tofu, which doesn’t use salt, is incredibly sweet. The warm sauce feels like you’re drinking the corn itself.*Yamagata Wagauji Aerial Junmai Daiginjo Unfiltered Nama Sake**Akita Shirakawa and Senshu Water Eggplant Somen with Grilled Sake Bubble Sauce*The intentionally larger-sized water plant mimics the texture of eggplant somen, and the flavor of the grilled sake sauce is delightful. The light texture of the bubble sauce lifts the summer lethargy! The umami of the plum kombu is well-extracted, making it a necessary taste for summer! *Chiba Kōshi Natsu Mairi Sake Hoshiai Junmai Ginjo Namazake*With sparkling decorations for Tanabata, this sake embodies the lightness of summer.*Awaji Island Yura Oniko Sliced Winter Melon with Plum Yuzu Soup*Using Nōse spring water, white kombu, and Kagoshima’s near-shore bonito, with just a few drops of soy sauce for the broth.First, the broth! The rich aroma of the bonito and the deep flavor of the kombu are wonderful. It’s so delicious that I could drink it by the bucket! Despite the challenges of preparing the poisonous spines of the tiger fish, the effort is worth it. Thank you, Chef Sawada! The white fish is delicious, and the umami comes out in delicate fibers. The acidity of the plum is just right, making me want to savor it forever.*Fukushima Hiropiki Junmai Daiginjo**Akashi Octopus 1kg, blanched, with skin removed and prepared with a hidden knife technique, served with grilled sake and plum meat.*The hidden knife technique allows you to enjoy the sweetness and umami of the octopus. Dipping it in the grilled sake enhances the flavors beautifully. The grilled sake with plum meat is so flavorful that it could be enjoyed on its own, pairing perfectly with Hiropiki! *Akashi Octopus 1kg, suction cups, grilled with wasabi salt and citrus.*The crunchy texture changes dramatically, providing a fun and bouncy mouthfeel. This combination pairs well with Hiropiki too! *Saga Kōeikiku Sunburst**Awaji Island Numajima Hamo, blanched, served with Awaji onion broth and hamo roe in a yolk vinegar sauce.*This sauce is exquisite! The pop of the hamo roe and the rich salty flavor create a light yet defined sauce. The yolk vinegar sauce is delightful on its own, and the hamo is beautifully delicious. Everything I tasted was fantastic!*Sanomiya Castle DATÉ SEVEN SEASON2 episode5 Yamawa style Clear White**Sendai DATÉ SEVEN SEASON2 episode5 Golden Zawa style Vibrant Red*Both the red and white shishi sake are excellent!*Hassun*- Okinawa Ito Mizukumo Vinegar- Yura Red Sea Urchin TsukudaniThe cooked sea urchin absorbs the umami and is delicious! - Hiroshima Otagawa Natural Sweetfish, grilled over charcoal- Numajima Hamo, with ground meat stuffed into fried Man-gaji peppers. The owner packed them in tightly because they’re so delicious, and she was right! They’re firm and full of flavor.- Yao Edamame, soaked in straw-baked Shaoxing wine- Shiga Mizuguchi Dry GourdThe seasoning of the dry gourd is just right—not too salty or too sweet, making it delicious on its own.- Yama-momo in red wine syrup.*Kagoshima Tenpu Junmai Ginjo Akaiwa Omachi, freshly pressed sake**Sendai Katsuyama Junmai Ginjo Ken -KEN-**Niigata Hon 20kg, aged for 7 days, grilled over charcoal, served with Kuwana clam broth and okra sauce.*The fish is cut into large pieces, allowing you to savor its flavor, paired with the clam broth and seasonal okra sauce! It’s rare to find a Japanese dish with such generous sauce.*Fukushima Aizukko Junmai Ginjo Tokuhisa 114**Corn puree & chicken cartilage with Wakayama Kishu duck dumplings and thinly sliced zucchini in a Kishu duck broth hot pot.*A beautiful duck broth! The light crunch of the cartilage and the refreshing zucchini are delightful.*Yamagata Jōki Gen Early Summer Beach**Cooked Koshihikari rice**Boiled shirasu & rice topped with fried Man-gaji peppers.*I love shirasu! They’re soft and have a fragrant, fresh aroma.*Saga Lady Murasaki Gin no Benii**Hiroshima Otagawa Natural Sweetfish, grilled and served with warm ramen made from dried sweetfish broth (Miyata Seimenjo).* The broth is delicious, making the ramen easy to slurp down. The sweetfish is also dried, enhancing its umami.*Yamagata Komezuru Super Dry Junmai Daiginjo**Boiled shirasu & rice topped with fried Man-gaji peppers TKG.*A fluffy meringue egg makes for a light and delightful rice bowl! *Gottasu de Nihoncha Especial Gyokuro**Zunda Yokan*The dishes have steadily evolved! It feels like Chef Sawada’s creativity is expanding, bringing his vision to life. The owner’s thoughtfulness brightens the atmosphere, making time fly by.His apprentices are also working hard towards independence. I hope this positive cycle continues to grow!Everything was delicious! Thank you for the wonderful meal!