Sawada (さわ田) Tokyo

Awards

OAD

Japanese Restaurants 2024, 13

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Tabelog

2024 Silver

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La Liste

La Liste, #189

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Restaurant Ranking

Restaurant Ranking 2024, #1280, PRO #17.27, USER #18.67

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Ratings from the web

Tabelog

4.54

Chef

Koji Sawada

Cuisine

Sushi

• 2024
• 2020
• 2018
• 2017

10 / 10

Lunch at Sawada

on 13 Dec 2024

by Gerhard Huber

No photo policy

1. Flounder (Hirame / ヒラメ)
A lean, delicate white fish often served as sashimi.
2. Pine Needle Snapper (Matsukawa Dai / 松皮鯛)
Known for its firm texture and rich umami flavor.
3. Golden Cuttlefish (Sumi Ika / スミイカ)
Sweet and tender squid with a smooth texture.
4. Red Ark Clam (Aka Gai / 赤貝)
Chewy and slightly sweet with a distinct oceanic flavor.
5. Halfbeak (Sayori / サヨリ)
A slender silver fish with a clean, mild taste.
6. Bigfin Reef... More

No photo policy

1. Flounder (Hirame / ヒラメ)
A lean, delicate white fish often served as sashimi.
2. Pine Needle Snapper (Matsukawa Dai / 松皮鯛)
Known for its firm texture and rich umami flavor.
3. Golden Cuttlefish (Sumi Ika / スミイカ)
Sweet and tender squid with a smooth texture.
4. Red Ark Clam (Aka Gai / 赤貝)
Chewy and slightly sweet with a distinct oceanic flavor.
5. Halfbeak (Sayori / サヨリ)
A slender silver fish with a clean, mild taste.
6. Bigfin Reef Squid (Aori Ika / アオリイカ)
Richer and sweeter than other squids, with a soft, silky texture.
7. Yellowtail (Buri / ブリ)
A fatty, flavorful fish, often served in winter.
8. Octopus (Tako / タコ)
Butterfly cut, marinated in black ink for a unique flavor and presentation.
9. Salmon Roe (Ikura / イクラ)
Large, briny orange spheres bursting with umami.
10. Bonito (Katsuo Nitsuke / 鰹煮付け)
Braised bonito with a rich, savory flavor.
11. Medium Fatty Tuna (Chutoro / 中トロ)
Balanced in fat and umami, melt-in-the-mouth texture.
12. Double Side Medium Fatty Tuna (Chutoro Double Side)
A thicker cut showcasing the richness of the tuna.
13. Fatty Tuna (Otoro / 大トロ)
The most luxurious part of tuna, extremely fatty and creamy.
14. Gizzard Shad (Kohada / 小鰭)
Diamond-cut and vinegared for a perfect balance of acidity and umami.
15. Clam (Hamaguri / 蛤)
Sweet and chewy, often lightly marinated or simmered.
16. Sea Urchin (Uni / 雲丹)
Murasaki uni from Nagasaki, sweet and briny, served with nori.
17. Obasho Clam (?)
Likely refers to a large clam; unclear specific type.
18. Steamed Shrimp (Ebi / 海老)
Lightly steamed, sweet, and tender.
19. Vinegared Mackerel (Shime Saba / 〆鯖)
Mackerel cured with vinegar, firm and tangy.
20. Geoduck Clam (Mirogai / ミル貝)
A large clam with a crunchy texture and mild sweetness.
21. Smoked Bonito (Katsuo / 鰹)
Smoked bonito from Himi, bold and smoky in flavor.
22. Filled Octopus Roll (Tako Roll)
Rice wrapped with nori, konnyaku, sesame, and kensaki squid.
23. Fatty Tuna, Aged 4 Days (Otoro / 大トロ)
From a 140kg tuna from Aomori, rich and deeply flavored.
24. Pear (La France)
A sweet, fragrant dessert pear.
25. Sea Urchin (Uni / 雲丹)
Hokkaido uni, sweet and briny, kept in cold water, paired with kombu from Uria.
26. Conger Eel (Anago / 穴子)
Grilled on binchotan charcoal with wasabi on top.
27. Conger Eel with Salt (Anago with Salt)
Another preparation of anago, showcasing its natural sweetness.
28. Egg Custard (Tamago / 玉子)
Fluffy and sweet, often served as a dessert-like sushi.
29. Kinkan (金柑) kumqua Less

10 / 10

Lunch at Sushi Sawada

on 16 Apr 2024

by Gerhard Huber

It cannot get better.

8 / 10

Dinner at Sawada (さわ田)

on 18 Sep 2020

by Gerhard Huber

Sawada remains one of my favorite sushi restaurants Edomae style. he precision of his nigiri must be in the elite group in Japan and by extension in the world. He is so concentrated that, I am sure, the experience dinners might find the atmosphere somewhat depressing. I don’t really care, I sit down and focus on the what the Master is giving me. No need to for conversation for 90 minutes or so.

NB: no photo policy

9 / 10

Lunch at Sushi Sawada

on 29 Mar 2020

by Gerhard Huber

No photo policy.
This is a serious meal, serious in attitude but more importantly serious in quality. Chef Sawada is a true Edomae master. In recent years I have been rarely so impressed by a restaurant I have not been yet.
The quality of his neta is fantastic, some pieces pure genius. The shari has a high acidity which suits me very well.
I cannot wait to come back there.

Dinner at さわ田 鮨

on 18 Jan 2018

by Justin Hurst

Post-Sawada exuberance.

Dinner at さわ田 鮨

on 19 Sep 2017

by Justin Hurst

Unreal. No words. Also, no photos.