The Tabelog Award 2025 and 2026 SILVER winner, also selected as one of the top 100 Yakiniku restaurants in EAST for 2024 and 2025. Currently rated 4.39 on Tabelog, this place is among the best in the country.Owner Sawaishi honed his skills at the renowned "Urara" in Tamaplaza before going independent. He sources beef offal from "Kabasawa Shoten" at the Tokyo Meat Market, pork offal from "Suzukiya" in Shirokanetakanawa, and prime cuts from "Yazawa Meat"—a lineup that excites any meat lover just by hearing it.This is my second visit. After being completely captivated during my first visit, I was determined to return! This time, I was invited by a friend, making my long-awaited return a reality.The yellow sign with red letters reads "Sumibi Yakiniku Horumon" and prominently features "Sawaishi." This unassuming exterior, not flashy or high-end, belies the incredible meat and offal that await inside. The contrast is simply delightful.This time, I opted for the omakase course priced at approximately JPY 18,000. The contents are astounding: kimchi, tracheal cartilage, omasum sashimi, tongue, outside skirt, hanging tender, liver, top blade, top sirloin, misuji, mountain chain tripe, colon, sweetbread, abomasum, head meat, curry, cold noodles, and vanilla ice cream.It’s more than just a "Yakiniku course"; it’s a full-course meal that allows you to savor the allure of an entire cow, from prime cuts to offal.First up was the tongue, which got my excitement soaring. Looking back at the photos, its beauty is mesmerizing. As it hits the grill, fat begins to ooze from the surface, creating a fragrant smoke. The moment you bite into it, the crisp texture gives way to an explosion of umami. Indeed, Sawaishi’s tongue is delicious!Next came the outside skirt and hanging tender. The robust umami of the lean meat balanced perfectly with the fat, and when grilled with sauce, it makes you crave rice (laughs). The top blade and sirloin also showcased their quality.However, I personally feel that Sawaishi truly shines when it comes to offal. The variety is incredibly interesting: omasum, liver, mountain chain tripe, colon, abomasum, tracheal cartilage, head meat...This time, I was particularly impressed by the sweetbread. A rare cut from the cow’s thymus, it has a pale pink appearance, completely different from typical offal. When grilled, the outside becomes fragrant while the inside maintains a uniquely tender texture. The sweetness of the fat and creamy richness make it fascinating! Even after trying many Yakiniku places, encountering such cuts elevates my excitement.The liver, which radiates freshness, is stunning with its color, sheen, and shape. Beautiful! While many Yakiniku restaurants focus solely on prime cuts, Sawaishi is different. The prime cuts are delicious, the tongue is delicious, and the offal is exceptionally good. It’s easy to see why the restaurant is named "Sumibi Yakiniku Horumon Sawaishi."Moreover, they don’t serve each cut the same way; they adjust the slicing, thickness, and seasoning according to the cut. Even from a butcher's perspective, each dish brings joy as it arrives. And they don’t cut corners until the very end.To finish off, there’s a curry loaded with chunks of meat. It’s a serious dish that you wouldn’t expect to find at a Yakiniku restaurant (laughs). The umami of the meat melds into the sauce, with even more substantial pieces of meat. Despite having eaten so much meat, I couldn’t stop using my spoon.Then came the cold noodles, with a clear broth and chilled noodles. They refresh your palate after indulging in rich meat and offal. The transition from curry to cold noodles was perfect.Finally, I enjoyed some vanilla ice cream to wrap things up. The omakase course priced at approximately JPY 18,000 is certainly not cheap. However, considering the opportunity to taste such prime cuts and rare offal all at once, grilled over charcoal, it feels more like an experience of "immersing oneself in the world of meat" rather than just "eating high-quality meat."The more impactful the first visit, the higher the expectations for the second. Yet this time, I thought, "Sawaishi is truly amazing..."It’s not just about the prime cuts. Rather, it’s the world of Sawaishi that is only complete when you also enjoy the offal.This is a place that every meat and offal lover should experience at least once.I’m grateful to my friend for inviting me for this long-awaited return! I was thoroughly satisfied once again. It was a great meal!