My friend made a reservation, and I joined them for a visit to Sanwa after 10 months. The ratings on Tabelog have also improved!Chef Watanabe, the owner, previously served as the head chef at a renowned restaurant in Nakameguro that specializes in charcoal cooking. He gained recognition for his skills and brought the restaurant into the spotlight.At the age of 25, he traveled alone to Italy, where he trained for about two and a half years at various restaurants, particularly in the Piedmont region.Upon returning to Japan, he worked at "Chez Inno," one of the country's top grand maisons (French restaurants), for approximately three and a half years.After completing his training in French cuisine, he returned to Italy to further enhance his skills. He spent about a year training at the Michelin-starred restaurant "Villa Maiella" in Abruzzo.After returning to Japan, he became the head chef at Ristorante Da Babbo in Ebisu, Tokyo, and later served as the head chef at RODEO in Nakameguro since its establishment in 2017. Finally, he realized his dream by opening his own restaurant in the upscale area of Shirokanedai.The name "Sanwa" is derived from the textile and dyeing company once run by the chef's grandfather. It embodies a deep philosophy of hospitality, aiming to harmonize three elements: the "producers" who cultivate wonderful ingredients, the "chefs" who transform them into dishes, and the "guests" who enjoy a blissful dining experience.The restaurant is located in the basement of a building just off a bustling main street, creating a chic atmosphere that allows you to forget the city's hustle and bustle. The centerpiece is the counter seating in front of an open kitchen, where you can enjoy the impressive teamwork of the chef and staff, as well as the sounds of the charcoal sizzling.There is also a semi-private space suitable for anniversaries and important gatherings, accommodating various occasions.The core of the menu is an "omakase" course that reflects the seasons of Japan. In addition to the training in Italy, the unique meat dishes are based on traditional techniques learned at the top French restaurant "Chez Inno." A la carte options are available if requested in advance.Carefully selected premium beef and specialty poultry are cooked with delicate temperature control to match their individual characteristics. The contrast between the crispy exterior and the surprisingly juicy meat inside is remarkable.One of the signature starters is freshly sliced prosciutto served on hot fried dough (gnocco fritto), a classic opening dish for the restaurant.Today, for the main course, I chose the Iwate Ishiguro's guinea fowl, along with gnocchi with Gorgonzola cheese and spaghetti with clams and zucchini for pasta, finishing with caramel panna cotta for dessert.The guinea fowl was incredibly delicious, with a rich flavor and just the right amount of fat, perfectly grilled. The white asparagus, scrambled eggs, and summer truffle were delightful, featuring large, flavorful German asparagus that was tender and aromatic.The alcohol selection primarily consists of a wide variety of Italian wines. Sommelier and manager Mr. Muranaka has worked with Chef Watanabe since their time at RODEO and has helped establish Sanwa. He coordinates pairings that perfectly complement the guests' preferences and the robust flavors of the charcoal, which often leads to overindulgence.The attentive service and warm hospitality are also reasons why this restaurant has many repeat customers. I started with a Campari soda, followed by a bottle I brought, and then enjoyed orange wine, red wine, and white wine in that order.Reservations are already full for the rest of the year, so I wonder when I can visit again... It was a great meal!