SŌWADŌ Tokyo

Awards

MICHELIN Guide

Selected restaurants

All Michelin selected restaurants in Tokyo All Michelin selected restaurants in Japan

Cuisine

Izakaya

• 2024
• 2021

Dinner at Sowado

on 18 Sep 2024

by Naoki Hoshi

📍Sowado📍 創和堂 🏆Tabelog 3.70

Dinner at Shibuya, Tokyo

on 29 Jan 2024

by Food Sheikh

“Eat later, when hungry”

I was having dinner at SŌWADŌ Izakaya in Shibuya, and opted for the Omakase menu, only because I didn’t know how to order a la carte - much easier to leave it up to the chef. 

Often with these omakase menus, it starts lightest dish to the heaviest, with a signature rice dish as the final item. This is to ensure that the diner can decide how hungry he or she is at the end of the meal and eat accordingly. 

It’s a low cost way for the restaurant to ensure... More

“Eat later, when hungry”

I was having dinner at SŌWADŌ Izakaya in Shibuya, and opted for the Omakase menu, only because I didn’t know how to order a la carte - much easier to leave it up to the chef. 

Often with these omakase menus, it starts lightest dish to the heaviest, with a signature rice dish as the final item. This is to ensure that the diner can decide how hungry he or she is at the end of the meal and eat accordingly. 

It’s a low cost way for the restaurant to ensure the diner never leaves hungry and dissatisfied, which in itself is quite special and a really nice touch. 

My dining partners and I were stuffed and couldn’t eat another thing, so barely touched the rice. The chef cleared our plates and removed the rice, without a word.

However, upon leaving, he handed us a doggy bag with the rice, informing us to “eat later, when hungry.”

Only when I got back to my room later on, and opened the bag did I realise what he had done.

As there were three of us dining that evening, he had made three onigiri rice balls, individually packed, so we could have it as a snack later if we got hungry.

How wonderful. Simple, but wonderful. 

There is a Japanese philosophy called ‘Omotenashi’ which means to “wholeheartedly look after guests”.

Tokyo’s ‘omotenashi’ is distinct, and deeply rooted in anticipation and respect, defining an incredible service philosophy that is almost impossible to replicate.

#tokyo #omotenashi #customerexperience #onigiri #eatlater #shibuya #izakaya Less

Dinner at 創和堂-Sowado

on 20 Feb 2021

by Takefumi Hamada

Claypot rice with bamboo shoots
土鍋ご飯、ちりめん山椒と筍

筍はまだ出始めなので、素材のポテンシャルとしては限られているはずだが、味付けや米の炊き具合が絶妙で、炊き込みご飯として文句のないクオリティに仕上がっている。日本を代表する一流の割烹で頂く筍ご飯に勝るとも劣らない、素晴らしい出来で、驚いた。

2021年1月

Sowado (Hiroo,... More

Claypot rice with bamboo shoots
土鍋ご飯、ちりめん山椒と筍

筍はまだ出始めなので、素材のポテンシャルとしては限られているはずだが、味付けや米の炊き具合が絶妙で、炊き込みご飯として文句のないクオリティに仕上がっている。日本を代表する一流の割烹で頂く筍ご飯に勝るとも劣らない、素晴らしい出来で、驚いた。

2021年1月

Sowado (Hiroo, Tokyo)
広尾「創和堂」

#sowado #sakaishokai #tokyoeats #izakaya #tokyoizakaya #claypotrice #bambooshoots #創和堂 #酒井商会 #東京グルメ #東京居酒屋 #居酒屋 #土鍋 #土鍋ご飯 #筍 #筍ご飯
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい Less