Sumibi Yakiniku Horumon Sawaishi is renowned for being difficult to reserve. I managed to book a course starting at 8 PM on a weekday through OMAKASE and visited with companions. It’s about a 5-minute walk from Musashi-Shinjo Station. Our stay lasted approximately 2.5 hours.The course for the day included:◯ Kimchi and Kaku-teki◯ Urute Sashimi◯ Senmai Sashimi◯ Premium Salted Tongue◯ Outside Skirt◯ Premium Liver◯ Oi Kimchi◯ Sirloin Cap◯ Knuckle Main Muscle◯ Hanging Tender◯ Cheek Meat◯ Mountain Chain Tripe◯ Two Types of Salt Horumon◯ Three Types of Miso Horumon◯ Curry or Cold NoodlesEach piece of meat is quite large, so I recommend arriving hungry, especially for those with smaller appetites.We started with kimchi and grated Japanese radish, which can be refilled.First up was the Urute Sashimi, which had a bouncy texture that seemed like it would jump off the plate. Its white appearance resembled a sweet treat, and the crunchy texture was delightful.I’ve had Senmai Sashimi at other places, but Sawaishi’s version stood out with a crispness reminiscent of jellyfish, completely free of any unpleasant odor. It felt almost like eating a salad.The Premium Tongue and Outside Skirt were served on the same plate. The tongue was glossy, not overly thick, yet had a satisfying chew. The Outside Skirt was impressively thick, leaving a strong impact. The cross-section was beautiful, showcasing a striking contrast between the red meat and fat. The juicy meatiness and just the right amount of fat spread across the palate. When paired with rice, it added a sweetness that enhanced the overall flavor.The Premium Liver also looked rich and concentrated. Due to its freshness, a quick sear before tasting brought forth the liver's umami and a hint of iron flavor, leaving a lingering sweetness.Next were the Sirloin Cap, Hanging Tender, and Knuckle Main Muscle. Each had a beautiful cross-section, with varying balances of meat and fat. The lingering sweetness was rich and intense, sometimes fading quickly, creating a harmonious blend that deepened the umami when enjoyed with rice.The Horumon dishes also had a substantial volume. The staff will check on your appetite, allowing those who are less tolerant of fat to adjust their portions.For the finale, you can choose between curry or cold noodles. Both can be ordered, and you can select the portion size. As usual, I tried both; the curry was dark, thick, and rich, with tender meat and a slight acidity, while the cold noodles were refreshing and perfect for after the meal.You can enjoy thick and rich meats that are hard to find elsewhere, yet the fat doesn’t linger unpleasantly. The staff also provide guidance on grilling and eating techniques, ensuring that even when we grilled ourselves, the food was delicious. It’s also appreciated that they adjust the portion sizes.While the reservation process can be challenging, the satisfaction is immense. I’m sure I’ll find myself reminiscing about Sawaishi’s meat and craving it again in the future.