I believe that SAWADA is a special presence in the world of Japanese cuisine.Their pursuit of dashi (broth) feels almost obsessive. The theme for June's course was "sourness." Starting with umeshu (plum wine), the sourness was carefully incorporated throughout the entire course.The first dish often begins with shojin ryori (Buddhist vegetarian cuisine), but this time it was Minazuki Goma Tofu (sesame tofu). Paired with kombu dashi, it was simple yet had a profound depth of flavor.The eel soup from Awaji Island's Numajima was particularly memorable among all the eel dishes I've had.The small horse mackerel sashimi has been one of my favorites since the restaurant opened.The grilled eel was a revelation, changing my perception of grilled eel entirely. It was crispy on the outside, moist on the inside, and surprisingly juicy.While many places serve ayu (sweetfish) grilled with salt, here they made dashi from dried ayu. It made me realize that the same ingredient can be expressed in completely different ways.The sake pairing by the owner has also improved year by year. Personally, I really enjoy it and highly recommend trying it.I hear that reservations for this year are already full, so I’m not sure when I can visit again, but I definitely want to return.It was a great meal.
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