206.05.29This is my eighth visit to the Japanese restaurant "SAWADA" in Osaka's Fukushima area since last April!My friend and I made a reservation for 5:30 PM and were seated at the central counter.◆Omakase Course JPY 27,300 Welcome Sake: Ayame Sake Mansaku no Hana Ginjo Junmai Thin Bean Zosui (Rice Porridge) Koshi Hikari from Usui Beans in Hikino City Hokkaido White Asparagus Served with only broth made from asparagus skin and salt Nimono (Simmered Dish): Aburame (Ainame) Sesame Tofu mixed with Chicken Egg Two types of Sashimi from Akashi Octopus Served with Umeboshi (Pickled Plum) and Wasabi Carp Sashimi Topped with Carp Scale Senbei (Rice Cracker) Made with no sugar, using porridge, vinegar, white miso, and mustard for a spicy vinegar miso sauce Satsuki's Hassun: Decoration of Ayame and Yomogi Smoked Cherry Salmon Tartare Served on a spring roll helmet Wakame Seaweed and Cucumber in Umeboshi Broth Round-cut cucumber in Umeboshi broth Sesame Vinegar Dressing Kikaijima Sesame Grilled Shiitake Mushrooms, Snap Peas, and Warabi Fern Fried Octopus Suckers Glazed Fava Beans Fruit Tomato Ohitashi (Blanched) Roast Wagyu Beef Grilled Dish: Akashi Uoze (Ibodai) Soft-Shelled Turtle Wonton Boufu Soft-Shelled Turtle Broth Rice Nibena (Simmered Rice) Miso Soup with Tofu and Myoga Pickles: Cucumber Nukazuke (Fermented Pickles), Umeboshi, and Bamboo Shoot Tsukudani Jako (Dried Young Sardines) and Flower Pepper Rice Tamago Kake Gohan (Rice with Raw Egg) Soft-Shelled Turtle Broth Curry Dessert: Matcha Kinton Made with Lily Bulb Anko (Sweet Bean Paste) Goddass Gyokuro (High-Quality Green Tea)◆Drinks Kirin Heartland Small Bottle Juyondai Sake Tasting Set (3 types) Highball with YamazakiAs usual, I toasted with beer while my friend chose sake. Cheers, let’s dig in!In May, with rising temperatures and humidity making it uncomfortable, the dishes served were light and delicious, easy on the body. The Ayame Sake, fitting for the Tango no Sekku (Children's Day), was served as the welcome drink, and the Hassun featured a decoration of bundled Ayame and Yomogi.As always, the dishes highlighted refreshing ingredients with deep flavors, but this time, the "Carp Sashimi" and "Soft-Shelled Turtle Wonton" served with a generous amount of spicy vinegar miso made without any sugar were particularly delicious.The "Jako and Flower Pepper Rice" to finish was excellent, but I was surprised by the "Soft-Shelled Turtle Broth Curry," which is not typically found in kaiseki cuisine. It had a soupy curry style, with cumin well-balanced and a hint of garam masala for a light spiciness, creating an exquisite flavor.In just under three years since opening in 2023, this restaurant has received the Tabelog Silver and a Michelin star, making it a highly sought-after reservation spot. I hope to return in a different season.Thank you for the meal! (●^o^●) Less