Sumibiyakiniku Horumon Sawaishi Kawasaki

ーーーーーーーーーーーーーーーーーーーーーー◎ Access & Visit Time☑︎ 5-minute walk from Musashi-Shinjo Station on the JR Nambu Line☑︎ Reservation only (Table Check)☑︎ Visit on Sundays at 5 PM☑︎ Starting from JPY 20,000 per personーーーーーーーーーーーーーーーーーーーーーー▼ OrderThinly sliced Black Wagyu Tongue for 2Special Wagyu Outside Skirt for 2Special Wagyu Hanging Tender for 2Salted Premium Liver for 2TongueSweetbreadPremium Mountain Chain TripeKimchiKakuteki (Cubed Radish Kimchi)Omasum SashimiTracheal Cartilage Sashimi200g Rice2 Draft BeersCold NoodlesーーーーーーーーーーーーーーーーーーーーーーI visited the super prestigious yakiniku restaurant "Sumibi Yakiniku Horumon Sawaishi," a gem of Musashi-Shinjo. This place is from the same lineage as "Sumibi Yakiniku Horumon Urara" in Tamaplaza.The happiness that comes after winning the reservation battle on Table Check. After a month and a half of anticipation, I finally made my visit. There is a coin parking nearby, but I recommend visiting by train.The standout feature of Sawaishi is undoubtedly the "Hanging Tender." I have tried famous yakiniku places like Shiryuen, SATO Burian, and Stamina-en, but Sawaishi's quality is exceptionally high. The fat melts in your mouth... I thought I might faint.The tongue is, of course, excellent. The freshness of the liver is astonishingly tender. It passes through my stomach like a bullet train, and after a rush of flavors, I felt like I was in heaven.Additionally, the appetizers like "Tracheal Cartilage Sashimi" and "Omasum Sashimi" were mind-blowing. This is a restaurant that makes you genuinely want to return, even if it means making a reservation again.It was incredibly delicious.It was a great meal!! Less

A blissful time enjoying yakiniku with regulars.The outside skirt and hanging tender, which I had never tasted before, were at an extraordinary level of deliciousness.Once you try the yakiniku here, there's no going back...We started with tracheal cartilage sashimi and omasum sashimi, followed by the rich and flavorful beef tongue.Then came the outside skirt, which was so good it could be mistaken for steak.I enjoyed it with spices and garlic soy sauce.It was truly a divine experience.After that, we moved on to the prime cuts and horumon.This time, the tsurami was the best I've ever had, and the colon was genuinely delicious.The liver was incredibly rich, almost like a refined delicacy.I had the hanging tender with both sauce and salt.It was truly a moment of happiness. Less

This is not just the number one yakiniku restaurant in Kanagawa, but one of the best in the entire country.Although it's located in the less familiar area of Musashi-Shinjo, it's absolutely worth the trip.You can truly savor the essence of yakiniku here.Despite being a super popular spot, all the staff are incredibly friendly.The satisfaction from the quality, taste, and quantity is a perfect trifecta.With a total of 300 to 400g of meat, the portions are quite generous.Starting with the omasum and tracheal cartilage is a delightful surprise.The impact of the salted outside skirt and tongue cuts is remarkable.The grilled meat with sauce is a true rice thief, just what you expect from yakiniku.Even with the generous portions of horumon, I managed to finish everything, including the curry and cold noodles for the finale!I completely understand why it's so popular! Less

This was a weekday.The night before Meat Day, and I was really looking forward to this yakiniku!A regular customer invited me, and it had been six months since my last visit to Sumibi Yakiniku Horumon Sawaishi.When I arrived at Musashi-Shinjo Station, there was a smoky smell in the air.I thought it might be a fire, but it turned out to be smoke from grilled yakitori at a festival.I made my way through the crowd to the restaurant.This time, we had a party of six for the yakiniku gathering.The owner, Mr. Sawaishi, grilled for us.I was so grateful!Here’s what we had, in the order it was served:Drinks:- 3 cups of Oolong tea1. Napa cabbage kimchi and kaktugi2. Tracheal cartilage sashimi3. Omasum sashimiThe sashimi was delicious, thanks to the careful preparation.My expectations were rising!4. Assorted beef tongue and outside skirtWhen the meat arrived, cheers erupted.An impressive amount for six people!!! (ΦΘΦ;)It already looked delicious!We started with thick cuts of beef tongue, grilled in two batches.The crispy texture and the juicy, flavorful fat were amazing!Then came the outside skirt.The cuts were generous and enormous.It was like a comic book portion on rice! (laughs)The grilling was perfect, keeping the juices inside, and when I bit into it, the flavor burst out.I enjoyed it with spice salt and garlic soy sauce.I savored the last bite, reluctant to finish it! (laughs)5. LiverSo beautiful...The veins were carefully removed, making it incredibly smooth.It was sweet, oh so sweet.6. Oi KimchiA palate cleanser.7. Hanging tender with sauceThe hanging tender was grilled with a fragrant sauce.It was tender and juicy.Eating it with the recommended sauce was the best!8. Sirloin capGrilled with sauce.The sirloin cap was also tender, with a rich meat flavor.9. Cheek meatThis was the best cheek meat I’ve ever had.Cut a bit thicker, it was soft with just the right amount of chewiness.10. Colon and mountain chain tripeThe mountain chain tripe was delicious and juicy.The colon was nicely fatty.11. Pork tongue and pork cheekWith miso sauce.The tongue and cheek were softer than I expected.So tasty!12. Hanging tender with saltThis time, the hanging tender was seasoned with salt.Again, it was fantastic!13. MaruchouWith a bouncy texture, served with miso sauce.14. Cold noodles15. White peach sorbetI’m so grateful for the invitation again this year.The quality of the meat was especially outstanding this time.It was incredibly delicious!It was a great meal! Less

I finally visited the yakiniku restaurant I had been wanting to go to, **Sumibi Yakiniku Horumon Sawaishi**. It’s about a 5-minute walk from Musashi-Shinjo Station, located in a shopping street.Outside the restaurant, there were shichirin (charcoal grills) and charcoal prepared. The staff, mostly young, greeted us with smiles, which left a good impression. It seems that they used to offer a la carte, but now they only serve courses.The course included: - Tracheal cartilage - Omasum sashimi - Outside skirt (salt) - Tongue - Liver - Knuckle main muscle - Tri-tip - Outside skirt (sauce) - Cheek meat - Abomasum - Shima-chou - Curry - Cold noodlesThe course started with tracheal cartilage and omasum, which I hadn’t had in a while, and I was truly amazed. Next, thick outside skirt and tongue were served, which left me in awe. The liver was also outstanding. The grilled meat with sauce was incredibly delicious, and I couldn’t resist ordering rice. The freshness of the horumon was remarkable and very impressive. Overall, it was extremely tasty, and after a few additional orders, we finished off with curry and cold noodles. It was a very satisfying course.Reservations are difficult, but I hope to visit again. It was a great meal! Less

I visited my favorite Sawaishi for the second time this year!This time, I enjoyed the following menu items:- Assorted Kimchi- Tracheal Cartilage Sashimi- Omasum Sashimi- Special Tongue- Special Outside Skirt- Special Liver- Hanging Tender- Tri-Tip- Knuckle Main Muscle- Colon- Cheek Meat- Premium Mountain Chain Tripe- Abomasum- Aorta- Tongue Base- Curry- Cold NoodlesWe started with the Assorted Kimchi!The Tracheal Cartilage Sashimi has a unique crunchy texture, and the carefully prepared Omasum Sashimi is simply the best!The Special Tongue is thick yet tender, making it easy to bite through!The Special Liver is rich and sweet, a must-try for liver lovers!The Special Outside Skirt and Hanging Tender release a burst of meaty flavor with every bite!The Tri-Tip melts in your mouth, while the Cheek Meat stands out with its intense flavor, releasing deliciousness with each chew!The Colon spreads a sweet fat flavor in your mouth!To finish off, the curry is rich and flavorful, with the meat's essence infused into the sauce!The Cold Noodles, despite being thin, have a great balance of firmness and broth, and I finished them in no time!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's highlight menu item is the Special Outside Skirt!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 1-10-14 Shinjo, Nakahara-ku, Kawasaki, Kanagawa Nearest Station: Musashi-Shinjo Station ■ Business Hours Tuesday - Saturday, Public Holidays, Day before and after Public Holidays 17:00 - 22:30 Last Order: Food 21:30, Drinks 22:00 Closed: Monday and Sunday Budget: JPY 20,000 - 29,999 Cards: Accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─ 【Rating Criteria】 4.6-5.0 points: A place I want to keep coming back to for life 4.3-4.5 points: I want to revisit 4.0-4.2 points: Yummy 3.5-3.9 points: Average 3.4 points or below: No comment Less

Sumibi Yakiniku Horumon Sawaishi in Musashi-Shinjo.This restaurant opened in 2023 by Shoichi Sawaishi, who elevated the popular Sumibi Yakiniku Horumon Urara in Tamaplaza to fame.The beef offal is sourced from "Kabazawa Shoten" at the Tokyo Meat Market, the pork offal from "Suzukiya" in Shirokane-Takanawa, and the prime beef from "Yazawa Meat," showcasing a remarkable dedication to quality meat.We started with the omakase.- Kimchi - Kaku-teki (cubed radish kimchi) - Urute Sashimi (beef trachea) - Senmai Sashimi (beef omasum)The sashimi was delicious from the very first bite. The crunchy texture was irresistible. The accompanying ponzu with grated daikon was refillable, and I lost count of how many times I asked for more!Next, we moved on to the salt-based dishes.- Harami (outside skirt) - Tan (tongue) - Jō Reba (liver)The tongue was quite thick yet incredibly chewy. The liver was also fresh.We then had Oi Kimchi (lightly pickled cucumber kimchi) as a palate cleanser.Next came the sauce-based dishes.- Shinshin (knuckle main muscle) - Sagari (hanging tender) - Tomo Sankaku (tri-tip)At this point, we added rice.For the salt-based horumon:- Tsurami (cheek meat) - Jō Mino (first stomach) - Shima Chō (colon)For the sauce-based horumon:- Tan Shita (underside of the tongue) - Hatsu Moto (aorta)We also added more meat:- Giara (fourth stomach) - Buta Tan (pork tongue)For the finale, we could choose between black tongue curry and cold noodles, and we had both.For dessert, we could select from vanilla, chocolate, white peach sorbet, and yuzu sorbet, and I chose the white peach sorbet. It perfectly balanced the richness of the meat.Overall, the quality of the meat was excellent, and the cuts were skillfully done to match each part.The meat itself was so delicious that it could be enjoyed without any sauce.This is the real deal when it comes to yakiniku. It was fantastic.It feels like a waste to dip the first piece in sauce. If you’re going to use sauce, save it for the second piece. This naturally encourages you to order more!It’s definitely worth the trip to Musashi-Shinjo. Just be cautious of the limited train schedule on the Nambu Line to avoid being late! Less

………………………………………………………《Visit》(Holiday) 17:00 Reservation visit………………………………………………………《Order_φ(･_･》・Maruchou JPY 1400 ・Tsurami JPY 1600 ・Black Wagyu Thinly Sliced Tongue JPY 2800 ・Special Wagyu Outside Skirt JPY 5000 ・Special Wagyu Hanging Tender JPY 4800 ・Outside Skirt and Hanging Tender Cut-Off JPY 4000 ・Premium Lean Roast JPY 3500 ・Kimchi JPY 800 ・Omasum Sashimi JPY 1500 ・Black Tongue Curry JPY 1800 ・Cold Noodles JPY 1700 ………………………………………………………《Taku’s Point》・Maruchou JPY 1400 The rich flavor of fat melts in your mouth! The gentle taste of the sauce and the melting fat are delightful!・Tsurami JPY 1600 Thick and satisfying! Light and easy to eat, with a nice flavor from the sauce!・Black Wagyu Thinly Sliced Tongue JPY 2800 You can really taste the meat's flavor! Though it's called thinly sliced, it has a bit of thickness for a nice texture! The more you chew, the more the flavor spreads!・Special Wagyu Outside Skirt JPY 5000 With the first bite, the juices flow in! You can really feel the meatiness! Strong flavor and high satisfaction!・Special Wagyu Hanging Tender JPY 4800 You can feel the fat, but also the meatiness! The flavor expands the more you chew, which is irresistible!・Outside Skirt and Hanging Tender Cut-Off JPY 4000 A luxurious dish that lets you enjoy both outside skirt and hanging tender on one plate! The meat's flavor is beautifully complemented by the sauce, creating a delightful spread in your mouth! The sweetness and richness of the sauce are wonderful!・Premium Lean Roast JPY 3500 High-quality meat with strong flavor! Tender, with a nice quality of fat! The sweetness of the sauce enhances the meat's flavor!・Kimchi JPY 800 A nice spicy kick! Refreshing flavor with enjoyable texture!・Omasum Sashimi JPY 1500 The crunchy texture is great! Served with a vinegar miso dip! The acidity and richness of the miso enhance the deliciousness! Perfect as a side dish for drinks!・Black Tongue Curry JPY 1800 A light curry! The meat's flavor is infused into the curry! The tongue is tender and the aroma spreads beautifully! The rice is cooked a bit firmer, providing a nice texture and sweetness!・Cold Noodles JPY 1700 You can feel the umami of the broth! Refreshing flavor with a nice aroma from the broth! The noodles have a strong texture and a pleasant mouthfeel! I personally loved the cold noodles, as the aroma of the broth spread when slurping them!………………………………………………………《Overall Review》 I finally managed to visit this hard-to-book restaurant! The quality of the meat is excellent, allowing you to simply enjoy its deliciousness! That day, I was able to indulge in my favorite dishes a la carte, and my satisfaction was very high! The lively atmosphere and bright ambiance were also nice! Next time I go, it seems I won't be able to make a reservation, so I might have to drop by when it's less crowded.………………………………………………………Thank you for reading until the end! I hope this was helpful for you! If you liked it, please give it a thumbs up, save it, and follow me! (*^ω^*) Less

I was fortunate enough to receive a reservation from a regular foodie, allowing me to join in.When I visited their sister restaurant, Sawaishi Mini, a couple of months ago, I thought the food was good but felt like that was just how yakiniku was.However, this experience was completely different.The trimming, cutting methods, thickness, preparation, and seasoning of the meat were all meticulously calculated, bringing out the best qualities of each cut.The attention to detail in the preparation of the meats was something I had never encountered before, and I doubt I could find anything comparable at other restaurants I've visited.The standout for me was the outside skirt.The juiciness of the meat was perfectly balanced with a natural sweetness from the fat, creating a sea of umami.It was a first-time experience for me.I was also impressed by the meticulous preparation of the tracheal cartilage, which resembled sashimi.If I have the chance to go again, I will definitely return.If you want to be moved by yakiniku, this is the place to go. Less

Store Name: Sumibi Yakiniku Horumon Sawaishi Location: Musashi-Shinjo Date & Time: Holiday at 8 PM Reservation: Yes (Table Check) Number of People: 2 Amount: JPY 15,000 per person Rating: 4.40 (as of August 2026) ◯ Orders (★ indicates recommendation level) ◼︎ Black Wagyu Beef Tongue x2 ★★ ◼︎ Black Wagyu Special Outside Skirt x1 ★★★★★ ◼︎ Black Wagyu Special Hanging Tender x1 ★★★★★ ◼︎ Premium Lean Rib x1 ★★★ ◼︎ Salted Colon ★★ ◼︎ Kimchi x1 ◼︎ Rice x1 each ◼︎ Omasum Sashimi x1 ★★★ ◼︎ Cold Noodles x1 ★ ◯ Review Sumibi Yakiniku Horumon Sawaishi is a renowned yakiniku restaurant located in Musashi-Shinjo. Both the regular cuts and the horumon showcase exceptional sourcing and meticulous butchering, resulting in high satisfaction across all cuts. On this Saturday, we ordered a la carte. The Black Wagyu Tongue and Salted Liver were sold out from the weekday course. Nevertheless, we focused on the signature "Outside Skirt and Hanging Tender". Every cut was not only of excellent quality but also featured careful preparation and exquisite seasoning, making for a truly satisfying experience. ◯ Rating Criteria ★5.0: (Supreme) A place I want to visit for a lifetime ★4.5: (Ecstasy) A place I want to visit repeatedly ★4.0: (Impressive) A place I want to visit regularly ★3.5: (Satisfactory) A place I would visit if given the chance ★3.0: (Average) Standard level Less

This restaurant is notoriously hard to book. I’ve wanted to go for a year now. On a whim, I checked the reservation system and found two spots available for 8 PM that same day! It was just an hour and a half before, so I booked it right away. What a lucky find!I arrived 20 minutes early, but couldn’t enter until the designated time. By 8 PM, a crowd had gathered outside. I secured a counter seat, and a female staff member took my order. She recommended the top-quality hanging tender and outside skirt. The thick cuts of meat were wild and incredibly delicious! It’s definitely a must-try.Unfortunately, they were out of the premium tongue and thick-cut tongue.I also enjoyed the colon, horumon, lower tongue, and mountain chain tripe, all of which were tasty.If I had to nitpick, the rice portion was a bit small. With such thick meat, I’d love a generous serving of fluffy white rice. I want to go back, but who knows when that will be… Less

I visited Sumibi Yakiniku Horumon Sawaishi, located just a 5-minute walk from Musashi-Shinjo Station.The interior features counter and table seating.During weekdays, the menu offers courses only.We started with a toast over beer.The appetizers included tracheal cartilage sashimi and omasum sashimi, and the tracheal cartilage tasted like eating squid.The salted tongue and outside skirt were incredibly delicious! The liver was outstanding, just a quick sear was all it needed—so tasty!For the grilled meats, we had top sirloin, tri-tip, and hanging tender, which made me crave rice.The horumon selection included mountain chain tripe, cheek, abomasum, and colon, which paired perfectly with drinks.We finished off with a curry selection, featuring hearty chunks of meat and delicious curry.Dessert was vanilla ice cream.Once again, I encountered the real deal! Fresh, thick cuts of meat that were tender and delicious—"delicious" is the only word that comes to mind.The staff provided excellent service, enhancing our dining experience.As expected, this popular restaurant is hard to get a reservation at! ⭐️I've already booked for next year! ⭐️I can't wait for a whole year!It was a great meal.Thank you for the wonderful dining experience! Less

I was able to visit Sumibi Yakiniku Horumon Sawaishi again, where I was previously blown away by the deliciousness of the meat.This time, there was an unexpected incident where the organizer couldn't make it, but I still had a great time with the other members and the chef.Just like my last visit, this was a luxurious experience with the chef personally grilling the meat at the counter.The other staff were also attentive, providing us with exceptional service.Behind us, there were table seats, but during this time, we had the entire restaurant to ourselves with just the four of us.Before we started, the chef was preparing the tongue behind the counter.The tongue served to us was astonishingly fatty, a beautiful piece that was both pink and white, something I had never seen before.The thickly sliced tongue was grilled to perfection, with the chef carefully cooking each piece right up to the edge of the grill, allowing us to enjoy it in the best condition.On this day, we had:- Appetizers: Tracheal cartilage Omasum, kimchi, and kaktugi - Grilled items: Two types of thickly sliced tongue (from different cows) Shinshin Hanging tender Liver Tsurami - Cold noodles I couldn't help but think, "Is good meat really this different in color and luster?" The meat was incredibly beautiful. The tongue glistened, and the liver had a deep red color with a sense of transparency.I was reminded once again that appearance and taste are indeed connected.Each type of meat had a rich flavor that didn't require any seasoning; it was delicious on its own or with just salt and pepper. I even thought that adding sauce might detract from the flavor.After indulging in the meat, we finished with cold noodles.The texture of the noodles and the depth of the soup provided an experience that was unmatched elsewhere.While delicious, it played a supporting role, calculated not to overshadow the meat's exquisite taste.From start to finish, I was completely satisfied with this visit. I would definitely love to return if the opportunity arises. Less

The pinnacle of town yakiniku, "Sawaishi".Just a 5-minute walk from Musashi-Shinjo Station on the JR Nambu Line.I had always wanted to visit, and finally made it happen.I was continuously amazed, and it turned into the most blissful experience.The highlights were the "quality" and "seasoning," which were executed with utmost care.On this day, I opted for the "Omakase Course" (JPY 18,000 per person).The menu included:- Tracheal Cartilage Sashimi- Omasum Sashimi- Salted Beef Tongue- Salted Outside Skirt- Salted Liver- Grilled Top Sirloin with Sauce- Grilled Tri Tip with Sauce- Grilled Hanging Tender with Sauce- Salted Upper Tripe- Salted Cheek Meat- Salted Abomasum- Miso Sauce for Colon- Miso Sauce for Beef Tongue- Salted Outside Skirt (Encore)- Salted Beef Tongue (Encore)- Knuckle Main Muscle- Cold Noodles or Beef Tongue Curry- Yuzu SorbetIt felt like an "All-Star Appreciation Festival" of meats! Everything was meticulously prepared and seasoned, truly one of a kind.What impressed me even more was the excellence of the staff.Their professional demeanor and high level of hospitality made it clear why this place is considered the best.I became a fan of the staff rather than just the restaurant.A friend who joined me even made a reservation for a year later before we parted ways.Thank you for the most wonderful time! Less

The Tabelog Award 2025 and 2026 SILVER winner, also selected as one of the top 100 Yakiniku restaurants in EAST for 2024 and 2025. Currently rated 4.39 on Tabelog, this place is among the best in the country.Owner Sawaishi honed his skills at the renowned "Urara" in Tamaplaza before going independent. He sources beef offal from "Kabasawa Shoten" at the Tokyo Meat Market, pork offal from "Suzukiya" in Shirokanetakanawa, and prime cuts from "Yazawa Meat"—a lineup that excites any meat lover just by hearing it.This is my second visit. After being completely captivated during my first visit, I was determined to return! This time, I was invited by a friend, making my long-awaited return a reality.The yellow sign with red letters reads "Sumibi Yakiniku Horumon" and prominently features "Sawaishi." This unassuming exterior, not flashy or high-end, belies the incredible meat and offal that await inside. The contrast is simply delightful.This time, I opted for the omakase course priced at approximately JPY 18,000. The contents are astounding: kimchi, tracheal cartilage, omasum sashimi, tongue, outside skirt, hanging tender, liver, top blade, top sirloin, misuji, mountain chain tripe, colon, sweetbread, abomasum, head meat, curry, cold noodles, and vanilla ice cream.It’s more than just a "Yakiniku course"; it’s a full-course meal that allows you to savor the allure of an entire cow, from prime cuts to offal.First up was the tongue, which got my excitement soaring. Looking back at the photos, its beauty is mesmerizing. As it hits the grill, fat begins to ooze from the surface, creating a fragrant smoke. The moment you bite into it, the crisp texture gives way to an explosion of umami. Indeed, Sawaishi’s tongue is delicious!Next came the outside skirt and hanging tender. The robust umami of the lean meat balanced perfectly with the fat, and when grilled with sauce, it makes you crave rice (laughs). The top blade and sirloin also showcased their quality.However, I personally feel that Sawaishi truly shines when it comes to offal. The variety is incredibly interesting: omasum, liver, mountain chain tripe, colon, abomasum, tracheal cartilage, head meat...This time, I was particularly impressed by the sweetbread. A rare cut from the cow’s thymus, it has a pale pink appearance, completely different from typical offal. When grilled, the outside becomes fragrant while the inside maintains a uniquely tender texture. The sweetness of the fat and creamy richness make it fascinating! Even after trying many Yakiniku places, encountering such cuts elevates my excitement.The liver, which radiates freshness, is stunning with its color, sheen, and shape. Beautiful! While many Yakiniku restaurants focus solely on prime cuts, Sawaishi is different. The prime cuts are delicious, the tongue is delicious, and the offal is exceptionally good. It’s easy to see why the restaurant is named "Sumibi Yakiniku Horumon Sawaishi."Moreover, they don’t serve each cut the same way; they adjust the slicing, thickness, and seasoning according to the cut. Even from a butcher's perspective, each dish brings joy as it arrives. And they don’t cut corners until the very end.To finish off, there’s a curry loaded with chunks of meat. It’s a serious dish that you wouldn’t expect to find at a Yakiniku restaurant (laughs). The umami of the meat melds into the sauce, with even more substantial pieces of meat. Despite having eaten so much meat, I couldn’t stop using my spoon.Then came the cold noodles, with a clear broth and chilled noodles. They refresh your palate after indulging in rich meat and offal. The transition from curry to cold noodles was perfect.Finally, I enjoyed some vanilla ice cream to wrap things up. The omakase course priced at approximately JPY 18,000 is certainly not cheap. However, considering the opportunity to taste such prime cuts and rare offal all at once, grilled over charcoal, it feels more like an experience of "immersing oneself in the world of meat" rather than just "eating high-quality meat."The more impactful the first visit, the higher the expectations for the second. Yet this time, I thought, "Sawaishi is truly amazing..."It’s not just about the prime cuts. Rather, it’s the world of Sawaishi that is only complete when you also enjoy the offal.This is a place that every meat and offal lover should experience at least once.I’m grateful to my friend for inviting me for this long-awaited return! I was thoroughly satisfied once again. It was a great meal! Less

I finally had the chance to visit this restaurant after a gourmet acquaintance transferred their reservation to me a year ago. They had mentioned it as "the best yakiniku in Japan," so my expectations were quite high, but it exceeded them in every way.What surprised me the most was not just the moment the meat touched my tongue, but the lingering aftertaste after swallowing. The high-quality fat left a pleasant sensation in my mouth without feeling heavy, reminiscent of the bouquet of a fine wine. This was my first time enjoying such a lingering finish with yakiniku.This time, a friend who is experienced in grilling took charge, ensuring we enjoyed the meat at its best. I couldn't help but feel that the restaurant meticulously managed everything from sourcing and thawing the meat to the condition of the charcoal and the heat level, resulting in a high level of perfection for each dish.The outside skirt was particularly impressive—thickly sliced yet astonishingly tender. Eating it rare allowed me to savor the changes in texture and flavor. Overall, the natural taste of the ingredients was incredibly rich, and the meat was satisfying enough to enjoy without any dipping sauce.Although it’s a challenging place to get a reservation, this restaurant has introduced me to a new charm of the dish "yakiniku." For anyone who loves yakiniku, I believe it’s worth a visit at least once. Less

It’s been a while since I last visited Sawaishi. According to Tabelog, it ranks 2nd in the nationwide yakiniku category. Starting from 2026, they will offer set courses, but on Saturdays, you can still order a la carte.Unfortunately, when I visited at 20:30 on Saturday, they were out of the premium tongue and liver. However, even the regular tongue here is of higher quality than what you’d find at other places, so I was very satisfied. And then came the highly anticipated outside skirt! It was consistently thick and perfectly seasoned—just to my liking. The table spices are unique and can’t be found anywhere else.I definitely want to visit again! Less

I had always wanted to visit Sawaishi, and I was thrilled to be invited to a Saturday a la carte gathering there.【Ordered Menu】Outside SkirtHanging TenderRegular TongueOmasum SashimiCheek MeatPremium TripeLiverRibeyePremium KalbiCold NoodlesMany people had told me that Sawaishi's meat is exceptional, and now I finally understand why. The thickness of the Outside Skirt and Hanging Tender is impressive, especially the Outside Skirt. You can tell it’s going to be delicious even before grilling. And of course, it tastes amazing after cooking. It was truly delicious. I wondered if it would be tough to chew because of its thickness, but it was incredibly tender. Also, the liver was delicious, soaked in sauce.Since it was the 8 PM seating, some items were sold out, but the cost performance was excellent at just under JPY 10,000 per person for a la carte. I was very satisfied.I plan to visit again next year for a course meal, and I’m really looking forward to trying the meats I couldn’t have this time.It was a great meal! Less

I finally made it to Sawaishi…!I had a course meal.I was amazed by the thickness of the outside skirt...I was surprised by the freshness of the liver...Everything was delicious and left me in awe!I was truly impressed!There were many types of sauces, allowing me to enjoy a variety of flavors.It's no wonder that reservations are difficult and there are so many regulars!- Kimchi- Grated Japanese radish- Tracheal cartilage sashimi- Omasum sashimi (with vinegar miso)- Outside skirt- Tongue- Liver- Sirloin cap- Top sirloin- Hanging tender- Cheek and sweetbread- Colon and sweetbread- Abomasum and aorta- Curry- Cold noodles- Ice cream Less

What impressed me about this restaurant was the ability to savor the true flavors of the meat in a simple way.The beautifully marbled Wagyu beef tongue, outside skirt, and hanging tender are carefully cut to match the quality of the meat, each piece having a remarkable presence. The freshness of the liver and horumon also adds to the anticipation even before grilling.The grilling method uses charcoal instead of a roaster. Adjusting the heat can be a bit tricky, but it results in a beautifully charred exterior while keeping the inside moist. By grilling carefully to avoid overcooking, you can fully enjoy the natural flavors and aromas of the meat.Especially the Wagyu beef tongue and special outside skirt are so delicious that they only need a sprinkle of salt. The lack of excessive seasoning allows the inherent sweetness and umami of the meat to shine.Among the appetizers, the tracheal cartilage sashimi stood out. Its crunchy texture pairs perfectly with drinks, and it also has an interesting presentation. It's a dish that’s hard to come by, so I highly recommend ordering it.Reservations can sometimes be months in advance, but I understand why I would want to visit again. Less

This time, I revisited Sawaishi after about three years. After such a long wait, I was really looking forward to it!!I gathered my fellow meat lovers and headed to Musashi-Shinjo!!One person was a little late, but the super friendly staff kindly set aside some Horumon sashimi for us.We started with tongue and outside skirt, then enjoyed liver, lean cuts, Horumon, curry, and cold noodles—everything was absolutely satisfying!!Next time, believe it or not... I’ll be back next year!!Thank you for the delicious meal!!!! Less

This time, I ordered a la carte focusing on the cuts that caught my interest.First up was the Omasum sashimi. It was fresh with a delightful crunch, making it a perfect starter.Next, I compared the thick and thin slices of black-haired Wagyu tongue. The thick cut had a satisfying chew while being surprisingly tender, allowing me to fully appreciate the meat's rich flavor. On the other hand, the thin slices, lightly seared, highlighted the sweetness of the fat, offering two distinct pleasures.The Special Outside Skirt was impressive with its tenderness and rich flavor. The Special Hanging Tender (with sauce) was well-balanced, as the sauce complemented rather than overwhelmed the meat, enhancing the robust flavor unique to hanging tender.Among the Horumon, the liver stood out. Cut into bite-sized pieces, it cooked evenly and had no unpleasant odor, providing a moist texture and rich sweetness. The Tsunami was tender, releasing its flavor with each bite.The Kashiwa was served with garlic soy sauce. The aromatic grilled Kashiwa, combined with the garlic flavor and the richness of the soy sauce, elevated the meat's taste. It was a simple yet memorable dish.For the lean cuts, the Upper Lean Rib offered a straightforward taste of the meat's natural flavor. The Upper Kalbi had a refined sweetness in the fat, finishing light and not heavy.To conclude, I had the Black Tongue Curry Rice and cold noodles. The Black Tongue Curry was hearty with chunks of slow-cooked tongue, showcasing the deep richness typical of a yakiniku restaurant. The cold noodles had a refreshing broth and perfectly chewy noodles, providing a crisp finish to the meal.From tongue to Horumon and lean cuts, every part was of high quality, allowing me to savor each unique characteristic. This yakiniku restaurant offered a satisfying experience even with a la carte options, making me want to return. Less

Awarded Silver at the Tabelog Awards.Reservations can be made through OMAKASE.It’s been a month since my last visit to Sawaishi.I invited my fellow yakiniku lovers to join me.If I had the time, I would come here every month (〃ω〃)We had:Tracheal cartilageOmasum sashimiTongueOutside skirtHanging tender with sauceSirloin cap from Yazawa MeatLiverCheek meatColonMountain chain tripePork tongueNeck meatHanging tender with saltAssorted tripeCold noodlesWhite peach sorbetManga-style riceVarious drinksStarting with tongue and outside skirt on the manga-style rice.I was already overwhelmed with joy at this point (*´꒳`*)♪And on this day, the hanging tender and cheek meat were the best I’ve ever had.I was shocked to discover there was still more to enjoy...The sourcing from Kabasawa Shoten is incredible.The hanging tender comes from a female cow in Hokkaido.I couldn’t resist ordering more with salt.The liver was beautifully presented, like a yokan (sweet jelly).The colon and assorted tripe were also exceptionally fresh and delicious.Even the cold noodles to finish off were perfectly tasty.The service from the young staff was as pleasant as ever. Honestly, I’d love to recruit a few of them for my workplace! (laughs)Everything about this town yakiniku is perfect.I’m already dreaming of my next visit. Less

I was lucky enough to secure a reservation after a cancellation for the OMAKASE course. This was my first visit to "Sawaishi." The OMAKASE course is JPY 18,000 per person (the photo shows a portion for four). - Kimchi (refills available) - Tracheal cartilage sashimi - Omasum sashimi - Special tongue (2 pieces), special outside skirt (2 pieces) - Liver (2 pieces) - Chuck flap, chuck tender, hanging tender - Premium tripe, cheek meat - Heart, pork head - Half portion of tongue curry - Half portion of cold noodles - Ice cream (yuzu sorbet) You grill the meat yourself over charcoal in a shichirin (Japanese grill). The quality of the meat is top-notch, but the atmosphere feels like a friendly neighborhood yakiniku restaurant. Every piece of meat was incredibly fresh, and I truly understood that freshness is key for horumon. You can enjoy the meat with sauces, wasabi, sesame oil, and spiced salt according to your preference. I recommend trying the first piece of outside skirt without any condiments; it might just be the best way to enjoy it. The liver was exceptionally sweet and delicious. The outside skirt and hanging tender are particularly thick, so I suggest searing them well on the surface and then cooking them slowly at the edge of the grill. They also provided an explanation of how much we might be able to eat, but the meat alone is quite substantial. Depending on the person, it might be too much to finish, so it's best to consult your stomach as you go. For the final dish, you can choose either the half-sized tongue curry or cold noodles, and for dessert, you can select from strawberry, vanilla, chocolate, or yuzu sorbet. I was completely satisfied. I had a wonderful time! ◎ Less

This incredibly hard-to-book restaurant in Musashi-Shinjo is fully booked for reservations up to a year in advance.I miraculously secured a reservation online and finally made my long-awaited second visit!The meat served by the owner, who has honed his skills at renowned establishments, is of such exceptional quality that it completely redefines my previous expectations. The fat is not greasy at all, allowing me to enjoy each bite effortlessly. Despite eating so much, I surprisingly felt no heaviness in my stomach.Even the regular beef tongue is at a level that makes you question its quality.The special outside skirt was unlike anything I've ever tasted—so delicious that I can't even put it into words.The liver had a firm texture that made me want to order it again due to its freshness.Each bite was a continuous delight.I truly believe that anyone who loves yakiniku must visit this remarkable restaurant. I can't wait to return for another incredibly satisfying yakiniku experience. Less

I made a reservation through TableCheck and visited the restaurant. On Saturdays at 8 PM, they operate with an à la carte menu. While some items were sold out, I could order as much as I wanted from my favorites, which was great. Although the premium liver and premium tongue salt were unavailable, the regular tongue salt was incredibly delicious, and the liver, while not in perfect cubes, was of exceptionally high quality. The outside skirt and hanging tender were absolutely divine, and the horumon was consistently tasty. There’s a reason for its popularity. Truly impressive. It was a great meal! Less

This is an overall evaluation for this visit only. I apologize, but I found the seasoning to be quite bold for my taste. The freshness seemed average as well. Personally, I was puzzled by the heart. I won’t be returning. I’m sharing my honest feelings, so if you prefer not to read further, please feel free to stop here. m(_ _)m⚫︎ Ordered Items Outside Skirt, 2 servings of Beef Tongue, Colon, Pork Cartilage, Loin, Hanging Tender, Heart, Short Rib, Cold Noodles, Kimchi, Omasum Sashimi, Sake Total: Approximately JPY 17,500 (per person)⚫︎ Reservation Method Table Check OMAKASE *Reservation difficulty is average.⚫︎ Taste Overall, the cuts of meat varied in quality, making them difficult to grill. After trying several, I noticed that the flavors were somewhat monotonous and tasted heavily seasoned. However, I do enjoy this type of flavor. I thought I had tasted something similar before, and it might be close to the flavor profile at Horumon Inoue.The good cuts were the Outside Skirt and Hanging Tender. Since it’s grilled on a charcoal grill, it might be challenging to get the cooking just right unless you’re quite experienced. The disappointing cuts were the Short Rib and Heart; the Short Rib had too much fat, and with this quality, it shouldn’t be served. The Heart was difficult to grill due to uneven thickness in the cuts, and I was also concerned about the smell.⚫︎ Impression Service - The person who took my payment was different from the one who handed me the receipt... this is critical. It’s absolutely unacceptable to have them separate. - I would appreciate it if they could explain how long to grill the meat. - I could overhear employees talking about "asking if we want more meat" and "checking on drinks." I would prefer if they used code words for that. Hygiene I’ll skip some details, but if this is a high-end restaurant, I expected more attention to hygiene.⚫︎ Other Honestly, I think the hype about being hard to reserve and being ranked 2nd in Japan is just temporary. I feel like once is enough for me... If you visit, I highly recommend trying other highly-rated and upscale yakiniku restaurants as well. m(_ _)m Less

Owner Shoichi Sawaishi runs this specialized charcoal-grilled meat restaurant. After training at a visceral meat shop in the Tokyo meat market, he worked at Akasaka Shishoku. He then opened a restaurant as the head chef at Sumibi Yakiniku Horumon Urara in Tama-Plaza, which quickly became a popular spot for meat lovers. In February 2023, he left Urara and opened his new restaurant near Musashi-Shinjo Station on August 10, 2023.The restaurant is located about 70 meters south on Sanmoru Street from the Pashios Shinjo store, on the left side. It is a 5-minute walk from Musashi-Shinjo Station. The hours are from 17:00 to 23:00 (with last food orders at 21:30 and last drink orders at 22:00), and it is closed on Mondays (with irregular holidays). There are 30 seats available, including counter and table seating. Reservations can be made via direct message on Instagram or by phone.The only course available is the Omakase course, priced around JPY 20,000. The restaurant specializes in sourcing high-quality offal, obtaining beef offal from the top wholesaler "Kabasawa Shoten" in the Tokyo meat market, and pork offal from the renowned "Suzukiya" in Shirokane-Takanawa. The regular meat is sourced from "Yazawa Meat." The offal is particularly fresh, so for those who love tongue and outside skirt, I recommend enjoying the simple flavor of the meat with salt! The tracheal cartilage is also highly recommended!【Order】 Around JPY 20,000◻︎ Kimchi ◻︎ Namul ◻︎ Tracheal Cartilage ◻︎ Omasum Sashimi ◻︎ Tongue ◻︎ Outside Skirt ◻︎ Sauce - Kata Sankaku - Misuji - Hanging Tender ◻︎ Horumon with Salt - Abomasum - Shibire - Tsurami - Colon ◻︎ Horumon with Sauce - Pork Head - Colon ◻︎ Curry ◻︎ Cold Noodles ◻︎ Vanilla Ice Cream Less

A friend from work highly recommended this place, saying, "You absolutely have to go at least once." It’s not the kind of spot you can just drop by on a whim; I managed to secure a reservation thanks to my friend’s efforts, making this my first visit.■ Exquisite Outside Skirt that Amazes with Freshness and Texture I’ve eaten yakiniku all over the country, but I was genuinely blown away by the outside skirt here. The moment it arrived, the meat's vibrant color and sheen were evident. Grilled quickly over strong charcoal flames, it bursts with flavor and offers a unique, crisp texture that’s easy to bite into. I’ve never had outside skirt like this before. It pairs perfectly with beer or highballs, making you want to keep ordering more.■ High Satisfaction and Refined Service The atmosphere inside is lively yet calm, allowing for a pleasant dining experience. Despite being busy, the speed of drink service is impressive, and the staff is attentive, smoothly managing things like changing the grill. As a drink lover, I truly appreciate being able to enjoy my meal without any stress. While the prices are on the higher side (reflecting inflation), the exceptional quality of the meat and the comfortable environment make it well worth it.■ Overall Impression If you want to indulge in truly delicious meat and drinks on a particular night, it’s definitely worth the effort to make a reservation. Instead of going with a large group, I recommend enjoying this experience with 2-3 friends or a partner who appreciates good food. What awaits you after securing a reservation is the ultimate yakiniku experience. Less

●2026/7/3 (Wed) 8 PM, 4th visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷OMAKASE Course (JPY 18,000 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Kimchi ▷White Rice ▷Tracheal Cartilage ▷Omasum ▷Special Tongue ▷Special Outside Skirt ▷Liver ▷Top Sirloin ▷Sirloin Cap ▷Hanging Tender ▷Cheek ▷Upper Tripe ▷Abomasum ▷Tongue Lower ▷Aorta ▷Cold Noodles (Half) ▷Curry Rice (Half) ▷Ice Cream (Strawberry) Including 2 drinks, the total was JPY 20,000. ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review It was my 4th visit, about 5 months since the last time. I was lucky to successfully make an on-the-day reservation thanks to the OMAKASE availability notification. Depending on the supply situation, they sometimes open up slots unexpectedly, which means the usual rule of "minimum 4 people" can be waived, and this time I was able to reserve for 3 people. The flow up to the liver was almost the same as last time, but the content of the red meat and Horumon afterwards had changed slightly. The tongue has been getting thinner, but compared to other places, the explosion of flavor is still remarkable. I highly recommend eating it as is, without diluting the flavor with lemon. And the beautifully cut cross-section of the Outside Skirt... The juicy texture was impressive, and I was so happy to have two pieces! The Hanging Tender is also a huge piece, but it's so tender that cutting it with scissors is unnecessary. For the finale, I had to try the must-have cold noodles, and I also went for the curry. (It seems the ramen is no longer available.) The beef in the curry was incredibly tender, with a nice spicy kick, and it was delicious. Next time, I plan to return in September and February of next year. I can't wait! Less

A yakiniku restaurant where you can indulge in the highest quality meat until you are completely full.I visited this popular restaurant, which is notoriously hard to book, for the first time. Right from the start of the course, they asked, "The portions are large; how hungry are you?" I thought I could handle it, but by the end, I was stuffed.Every cut of meat was absolutely exquisite. The tongue and salted outside skirt were so delicious that I can't help but drool just thinking about them. The liver was a flavor bomb that completely eliminated any unpleasant taste, making it the best I've ever had.The assorted varieties of horumon were also at an incredibly high level, and even though I was full, I felt happy enjoying every last bite. Less

I recently discovered a fantastic yakiniku restaurant that truly satisfies meat lovers. What first caught my eye was the exquisite marbling of the high-quality outside skirt and tongue. The thickness was impressive, and encountering such a level of outside skirt is rare! Despite its thickness, the way it was cut was perfect, and the aroma when placed over the charcoal grill was irresistible.The standout dish was the incredibly fresh liver. Its freshness was so remarkable that it had a firm texture, and it paired perfectly with sesame oil, exceeding my expectations from the very first bite.The selection of horumon was also quite impressive. The colon and mountain chain tripe showcased a distinct sweetness from the fat, and the careful preparation ensured there were no unpleasant flavors. Each bite released a burst of umami. The pink color clearly indicated its freshness!Additionally, they offered a variety of dishes, including fresh omasum sashimi and crunchy options, which made the menu even more delightful. To finish, I enjoyed cold noodles and beef tendon curry. Whether you want a refreshing end or to savor the lingering taste of meat, both options were excellent. It's rare to find a yakiniku restaurant that provides such a seamless and satisfying experience. "High-quality meat, exceptional freshness in horumon, and a perfect finish." I will definitely be back! Less

I visited Sawaishi, ranked 2nd in the nationwide Tabelog Yakiniku category.This time, I decided to try the set course instead of ordering a la carte for the first time.Here’s what we had:KimchiSoft cartilage sashimiOmasumTongueOutside skirtTop bladeTri tipHanging tenderCheekMountain chain tripeSweetbreadHorumonHeartKashiraCold noodles to finishIce cream as an extraEverything was delicious, as always.The quality of the meat is consistently high, but I notice subtle differences in flavor and quality each time I visit.The outside skirt and hanging tender are always great, but this time, the hanging tender stood out in particular. With each bite, the juices flowed, revealing a rich umami flavor typical of red meat, complemented by the sweet fat and aroma characteristic of outside skirt.This place is truly reliable. Less

Located in Musashi-Shinjo, this restaurant offers fresh Horumon and authentic charcoal-grilled Yakiniku. The interior is lively and has a relaxed, homey atmosphere that makes it easy to enter without feeling pretentious!The freshness and quality of the Horumon are particularly impressive, with no unpleasant odors and a delightful, plump texture that highlights the sweetness of the fat.Grilling over charcoal enhances the aroma and allows you to savor the true flavors of the meat, which is another appealing aspect of this place.Everything is delicious, and the prices are relatively reasonable, with generous portions that provide excellent cost performance! Less

Sumibi Yakiniku Horumon Sawaishi is all about Horumon, as the sign suggests. The standout item was definitely the liver. It was incredibly soft and wobbly, unlike any liver I’ve ever had before. There was no unpleasant smell at all, and it melted in my mouth the moment I took a bite. With a variety of condiments like wasabi soy sauce, ginger soy sauce, and salt sauce, I was delighted to enjoy different flavors with each dish. The crunchy texture of the fresh Horumon paired perfectly with kimchi and grated Japanese radish with ponzu sauce. For the finale, I could choose between curry rice and cold noodles, and I loved that I could serve myself as much as I wanted. It was just right for my tired stomach, allowing me to finish comfortably. With the fragrant aroma of charcoal and the freshness of the Horumon shining through, this is a place I definitely want to visit again. Less

Located just a 3-minute walk from Musashi-Shinjo Station on the JR Nambu Line, I visited Sumibi Yakiniku Horumon Sawaishi!What I had this time was the Omakase Course for JPY 18,000.- Kimchi- Kaku-teki (radish kimchi)- Tracheal Cartilage Sashimi- Omasum Sashimi- Tongue- Outside Skirt- Liver- Pickled Cucumbers- Outside Knuckle- Knuckle Main Muscle- Hanging Tender- Cheek Meat- Premium Mountain Chain Tripe- Sweetbread- Colon- Aorta- Head Meat- Cold Noodles- Curry- Ice Cream (choose from vanilla, yuzu sorbet, chocolate, or strawberry)**Impressions** I visited this renowned yakiniku restaurant often mentioned as a must-try in Musashi-Shinjo.The course starts with appetizers and is well-balanced, featuring sashimi, lean cuts, and horumon, allowing you to fully enjoy the appeal of the entire cow.The standout items were the Tracheal Cartilage Sashimi and Omasum Sashimi. Their freshness was immediately apparent, raising my expectations for the yakiniku.The meat included classic cuts like Tongue and Outside Skirt, as well as Outside Knuckle, Knuckle Main Muscle, and Hanging Tender, allowing for a rich experience of the flavors of lean meat. The cooked lean cuts had a deep, authentic taste that expanded with each bite.In the latter half, the lineup of Sweetbread, Colon, and Aorta was a delight for horumon lovers. I enjoyed the sweet fat and varying textures without getting bored until the end.The cold noodles and curry served at the end were also delicious, making for a highly satisfying course.**Interior** The restaurant features a calm atmosphere with a warm wooden decor. The counter-centric layout creates a lively vibe, and the attentive service from the staff adds to the pleasant ambiance. It’s perfect for dates, business meals, or for those who want to savor a meal with fellow meat lovers.✅ **Overall Evaluation** If you’re discussing yakiniku in the Musashi-Shinjo area, this is a place you must visit at least once. You can enjoy both lean cuts and horumon at a high level, with no compromises on the freshness of the sashimi or the final dishes. Although priced at JPY 18,000, the satisfaction level justifies the cost. This is a must-visit spot for horumon and meat enthusiasts! Less

□Special Course□About a 5-minute walk from Musashi-Shinjo StationThis course is for super regulars who visit about five times a year, even on their first visit. It was an amazing course that those who have been here before say is on a different level!Starting with the tongue, the quality was the best I’ve ever had. To think this is without any additives is unbelievable; the more you chew, the richer the umami flavor becomes.Then there’s the thickly sliced outside skirt. Taking a big bite releases the juices, wrapping you in a feeling of bliss. It pairs perfectly with the spices on the table.The main highlight of the day could be called the "Premium Liver"—no, this is more like "Super Liver"! It has overwhelming umami and sweetness, with a wonderfully bouncy texture. When I asked how fresh it was, I was shocked to hear it was from today! What luck! 〔Are they really serving this quality every day!?〕This liver will be etched in my memory. It was the best I’ve had since "Stamina-en."The other meats were also overwhelming compared to other places. The assorted platter of "Sirloin Cap, Gluteus Accessorius, and Hanging Tender" was all top-notch. At a regular yakiniku restaurant, you might find one or two delicious dishes, but here, everything was amazing—truly impressive.I definitely want to visit again.It was a great meal.---------------------------------Tracheal CartilageOmasum SashimiPremium Tongue, Outside SkirtPremium LiverSirloin Cap, Gluteus Accessorius, Hanging Tender【Horumon Salt】Tsurami, Premium TripeColon, Sweetbread【Horumon Sauce】Kashira (Pork Temple)Tongue Tip【Ending】 Tongue Curry, Cold NoodlesSorbet+ DrinksJPY 82,000 for 4 people---------------------------------*For ramen and B-class gourmet, a rating of 4.5 is the maximum.▪️Restaurants 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost▪️Ramen 3.7 and above: Delicious 3.9 and above: Definitely worth a visit▪️B-class Cost performance focused Below 3.4: ... Above 3.7: Generally tasty. Above 4.0: A really good restaurant! Less

On a Friday in June, I went with three friends for a course meal. I had been wanting to visit for a long time, so I was really excited.We started with a platter of kimchi, urute (tracheal cartilage), and fresh senmai sashimi, which were all delicious, raising my expectations.For the grilled items, we first had beef tongue and outside skirt. I was so impressed because I usually dislike meat, but this was just amazing! The outside skirt was thick and satisfying, while the beef tongue was thinly sliced and easy to eat—I could probably eat about 15 pieces by myself! Next up was the liver, which was visibly fresh. It was absolutely fantastic!After that, all the red meat and horumon were delicious as well. For the finale, I was torn between curry and cold noodles, so I ordered both in half sizes, and they were both delicious! From start to finish, everything was amazing, and I’m really grateful to my friend for making the reservation.It had been a while since I had yakiniku, but after enjoying such great food, I don’t think I can just casually drop by for yakiniku anymore! I was unsure about Musashi-Shinjo, but this place is definitely worth the visit! I would love to come back if I get the chance! It was a great meal! Less

Since the omakase course became available, it seems that reservations have become easier to secure. Even someone as slow as me, who usually struggles in the online reservation battle, managed to get a booking.The course for the day included:Kimchi and Kaku-tekiUlute SashimiOmasum SashimiSalted TongueSalted Outside SkirtLiverOikimchiSirloin Cap with SauceKnuckle Main Muscle with SauceHanging Tender with SauceSalted TsuramiSalted Mountain Chain TripeSalted SweetbreadSalted ColonPork Tongue with MisoAbomasum with MisoChoice of Noodles or Curry for the finaleDessert Ice CreamMy companions, who have been to quite a few yakiniku places, and my friends who enjoy food tours, all savored the delicious meat.Particularly outstanding that day were the Ulute Sashimi, Tongue, Outside Skirt, Hanging Tender, and Tsurami. All the horumon were tasty, but by the end, I was so full that I can’t remember much.The Ulute Sashimi was a truly moving experience. I had never had such a crunchy texture that crumbled in my mouth like that before; it was fascinating, and the freshness was incredibly high.All the meat was fresh and packed with umami, with a strong flavor that intensified with each bite. The portions were generous, leaving me stuffed, but the meat itself wasn’t overly fatty, making it easy to eat and not heavy at all.I felt completely satisfied, to the point where I thought I might not need to go for yakiniku for a while.Oh, and the drinks were delicious too. The Hakushu 12-Year Highball was perfectly strong and truly tasted like Hakushu, aged for 12 years. It wasn’t one of those places that claims to serve Hakushu but ends up diluting it too much; it was aromatic and deeply flavorful. Less

● Overview Owner Shoichi Sawaishi honed his skills at renowned yakiniku restaurants and offal shops within the Tokyo Meat Market before establishing his own place after leading "Urara" in Tamaplaza to the top of Tabelog's Yakiniku rankings in Kanagawa. This is a restaurant where a meat professional "competes with meat." The ingredients are sourced from "Kabasawa Shoten," an offal wholesaler in the Tokyo Meat Market, and pork offal from the famous "Suzukiya" in Shirokane Takanawa, along with premium cuts from "Yazawa Meat." It operates on a reservation-only basis, serving courses only on weekdays. Freshness directly translates to flavor. Both the tongue and liver have no hint of odor and become sweeter with each bite. Even with minimal seasoning, the quality of the ingredients speaks for itself. ⸻ ● Atmosphere The yellow sign and the neighboring mahjong club give it a local vibe. The exterior looks just like a typical horumon shop. Upon entering, you’ll find a completely non-smoking environment, with a strict policy against strong odors. Behind its casual appearance lies a discipline that allows you to focus on the meat. ⸻ ● Menu - Omasum Sashimi A plate with fine, dark folds. It has a crunchy texture with no odor. The acidity of the vinegar miso lightly cuts through the aftertaste. - Tracheal Cartilage Sashimi Finely sliced white throat cartilage. Its unique texture crumbles pleasantly. Enjoy it with green onion salt for a refreshing taste. - Tongue Thinly sliced and dressed with green onion salt. It retains its elasticity while the fat releases a sweet flavor with each bite. - Outside Skirt Red meat from the diaphragm. It has a meaty texture, and when bitten, juices and umami burst forth. Salt and pepper enhance the sweetness of the red meat. - Hanging Tender A rare cut close to the center of the outside skirt. It has a fine grain, and the fat melts elegantly. Its texture is softer than that of the outside skirt. - Liver The deep crimson sheen speaks of its freshness. Even when cooked, it remains sweet and has no graininess. Sesame oil and salt highlight the sweetness of the ingredient. - Assorted Horumon (Sweetbread, Mountain Chain Tripe, etc.) The contrast between the sweetness of the fat and the elasticity is delightful. It’s not heavy, and the aftertaste is clear. - Cold Noodles A clear broth with firm, thin noodles. Half-boiled egg, kakuteki, and cucumber help cleanse the palate. It’s just the right lightness to finish the meal. ⸻ ⚫︎ Overall Evaluation While the name and sign suggest a casual horumon shop, the interior is a serious, reservation-only establishment. The highlight here is "freshness" rather than cooking techniques. The offal delivered directly from the market serves as a foundation that stands out even with minimal seasoning. There’s no flashiness. However, each dish is satisfying. It’s undoubtedly worth the trip to Musashi-Shinjo. Less

I recently visited Sumibi Yakiniku Horumon Sawaishi, which is ranked 2nd in Japan on Tabelog for yakiniku. This popular restaurant is known for being difficult to book, and I had been hesitant to join the reservation battle. However, I was fortunate enough to receive an invitation from a friend, allowing me to enjoy a lucky seat!The quality of the meat was truly impressive, and it was evident that they take great care in sourcing their ingredients. They offer a wide variety of sauces, all delicious, and the grated Japanese radish was plentiful, allowing for refills, which served as a refreshing palate cleanser.Currently, they only serve courses on weekdays, but you can place additional orders after the initial dishes have been served.Tracheal cartilage Omasum Tongue Outside skirt Intestine liver Sirloin cap Knuckle main muscle Hanging tender Upper tripe Colon Sweetbread Curry, cold noodles, and one of four ice cream options.The standout for me was the tongue, which was so flavorful that I didn't even need to dip it in sauce. It might have been the best I've ever had!The signature tracheal cartilage had a wonderfully crunchy texture. I appreciated that they offered smaller portions of the curry and cold noodles, allowing me to enjoy both even when I was full. The curry featured large chunks of meat, was not spicy, and was very easy to eat. The cold noodles were not the rubbery kind often served in Japan, and the broth was so good that I found myself drinking it, even though I was already full.The manager was friendly, and the staff provided excellent service, leaving a very positive impression. I will definitely be back! Less

I had heard of this restaurant as the second best in Japan on Tabelog and a place that's hard to get a reservation at, but I never thought I would actually get to go. I’m truly thrilled.To get straight to the point, this might be the best yakiniku I’ve ever had in my life. It feels like my standards for "delicious yakiniku" have been completely reset.The liver was incredible. The freshness was on another level, with zero unpleasant odor and it just melted in my mouth. I think even those who usually dislike liver could enjoy this.Personally, I was really impressed by the hanging tender (sagari). The balance of fat and meat was perfect, and each bite released an amazing flavor.And then there was the outside skirt (harami). This was overwhelmingly delicious. The thick cut was infused with the aroma of charcoal, and I could easily eat several bowls of rice just with this.The course was JPY 18,000 and was very filling.For the finale, I was surprised to find I could order either cold noodles or curry, and I ended up getting both. The curry was delicious enough that they could run a curry shop!Reservations are indeed hard to come by, and I’ve been waiting over a year, but this is a place I absolutely want to visit at least once in my life!■ Menu items I enjoyed:"Omakase Course JPY 18,000"Kimchi and Kaku-tekiTracheal cartilage sashimiOmasum sashimiTongueOutside skirtLiverPickled cucumber as a palate cleanserOutside knuckle, knuckle main muscle, hanging tenderCheek meatPremium tripeSweetbreadColonHeartNeck meatFinale: Cold noodles or curry (size can be adjusted)Dessert: Ice cream (vanilla, chocolate, strawberry, yuzu sorbet) Less

First, we started with kimchi and kakuteki.The perfect balance of acidity and spiciness whetted our appetite.Next was the tracheal cartilage sashimi.Its unique crunchy texture was delightful, and the umami flavor expanded with each bite.Then came the omasum sashimi.The freshness was outstanding, with a refined taste that was not overpowering. It paired well with the vinegar miso.For the grilled dishes, we began with the beef tongue.The tender texture and concentrated meat flavor left a strong impression, providing satisfaction from the very first bite.The outside skirt was perfectly balanced in tenderness and rich red meat flavor.I recommend grilling it until the surface is crispy.The liver showcased its high freshness, offering a melt-in-your-mouth texture and rich depth of flavor.The pickled cucumbers served as an exquisite palate cleanser.They refreshed my mouth, allowing me to enjoy the next meat dish even more.In the middle of the meal, we savored the outside knuckle, knuckle main muscle, and hanging tender, fully appreciating the allure of red meat.The outside knuckle had a firm texture with a refined umami, while the knuckle main muscle was characterized by its fine texture and tenderness.The hanging tender stood out with its robust umami and juiciness, allowing us to enjoy each unique characteristic.The beef cheek released umami with each bite, while the upper tripe offered a pleasant chewiness and sweet fat.The sweetbread was impressively rich and creamy, a must-try for offal lovers.Additionally, we enjoyed the sweet fat of the colon, the bouncy texture of the aorta, and the strong meat flavor of the cheek, making for a diverse selection of cuts.To finish, we had the option of cold noodles or curry.The refreshing cold noodles allowed us to savor the aftertaste, while the spiced curry heightened our satisfaction, making it a delightful choice based on our mood.We concluded with vanilla ice cream.Its gentle sweetness wrapped up the rich flavors of the grilled meat, allowing us to end the meal on a pleasant note.This course offers a wide range of high-quality cuts, from red meat to offal, making it perfect for those who want to savor the true flavors of meat.The standout features were the exceptionally fresh sashimi and the diverse tasting of various offal, resulting in a highly satisfying experience. Less

In June, I visited Sawaishi for the fourth time, having made a reservation a year and a half ago. This popular yakiniku restaurant in Musashi-Shinjo ranks second in the Tabelog Yakiniku category nationwide.They carefully select trusted suppliers for each cut of meat, sourcing only the best quality available that day. The seasoning is intentionally simple, allowing the natural flavors of the meat to shine.This was my first time trying the omakase course, which they didn’t offer during my previous visits. The first dish, featuring Tongue and Outside Skirt, was exceptional. The Tongue was so delicious it redefined my expectations, while the Outside Skirt was thick and delivered a direct burst of flavor. The premium liver was rich and sweet, pairing perfectly with the fat of the Colon.In terms of meat quality, it was truly top-notch and did not disappoint. Additionally, the finishing curry was spicy and incredibly delicious!Every cut was meticulously prepared, with no unpleasant odors typical of horumon. I spent three hours indulging in meat until I was completely full!【Order Details】Omakase Course - JPY 18,000 (tax included)Appetizers (Kimchi, Kaku-duke)Tracheal Cartilage SashimiOmasum SashimiTongueOutside SkirtLiverPickled CucumbersOutside KnuckleKnuckle Main MuscleHanging TenderCheekPremium Mountain Chain TripeSweetbreadColonHeartKashiraCold NoodlesCurryDessert (choose from 4 options)- Vanilla Ice Cream- Chocolate Ice Cream- Strawberry Ice Cream- Yuzu Sorbet Less

The outside skirt on this day was bigger than ever.【Visit Date】★June XX, 2026, 19:00-21:30【Reservation】★Yes【Number of People】★4【Order Type】★Omakase【Dishes / Drinks】★Tracheal Cartilage Sashimi★Omasum Sashimi★Beef Tongue with Salt Sauce★Beef Tongue★Outside Skirt with Salt★Liver with Salt★Top Sirloin with Sauce★Tri Tip with Sauce★Hanging Tender with Sauce★Premium Mountain Chain Tripe with Salt★Cheek Meat with Salt★Abomasum with Salt★Colon with Salt★Colon with Miso Sauce★Tongue with Miso Sauce★Beef Tongue Curry★Cold Noodles(Drinks)★Various beers, highballs, and soft drinks【Total Bill】★Approximately JPY 20,000 per person (cash payment)*Credit card payment available. Less

A popular yakiniku restaurant in Musashi-Shinjo that is notoriously hard to book. I’ve wanted to visit this renowned yakiniku spot for years, and finally took a day off to go (laughs).■ Ordered Menu - Omakase Course (JPY 18,000)■ Course Contents - Kimchi - Kaku-teki (radish kimchi) - Tracheal Cartilage Sashimi - Omasum Sashimi - Tongue - Outside Skirt - Liver - Pickled Cucumbers - Outside Knuckle - Knuckle Main Muscle - Hanging Tender - Tsunami - Premium Tripe - Sweetbread - Colon - Aorta - Beef Cheek - Cold Noodles - Curry - Ice Cream (choose from vanilla, yuzu sorbet, chocolate, or strawberry)■ Impressions The freshness was evident from the very first sashimi. The tracheal cartilage sashimi had a unique texture that was enjoyable, and the omasum sashimi was prepared with great care. It paired perfectly with the vinegar miso!The signature tongue dish was delicious, with a perfect balance of tenderness and elasticity. The flavor expanded with each bite, making it easy to see why it’s so popular.Personally, I was particularly impressed by the outside skirt, hanging tender, and liver. The outside skirt was rich in flavor, juicy, and so tender that it could be eaten without teeth. The hanging tender also released an explosion of flavor with every bite. The liver was incredibly fresh, with a quality that was rich yet not heavy.The quality of the red meat, such as outside knuckle and knuckle main muscle, was also high, allowing us to enjoy the distinct characteristics of each cut. Among the horumon, the premium tripe, sweetbread, colon, and aorta followed, and the freshness and careful preparation made the unique flavors of horumon less pronounced, which was impressive.Not only was the quality of the meat outstanding, but the attention to detail in preparation and seasoning made for a delightful course from start to finish. It was also nice that they checked in on how full we were throughout the meal.The meal concluded with cold noodles and curry, and the option to adjust the portion size was a nice touch. Dessert was also well-prepared, providing a high level of satisfaction.This place offers exceptional sourcing power and incredibly fresh horumon, along with exquisite tongue, outside skirt, and hanging tender. It’s a must-visit for any yakiniku or horumon lover! Less

Sumibi Yakiniku Horumon SawaishiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out. I would appreciate your likes, follows, and saving the restaurant.I revisited "Sumibi Yakiniku Horumon Sawaishi," a recipient of the Tabelog Award 2026 SILVER and recognized as one of the top 100 restaurants. This time, I joined a gathering of four food enthusiasts. Since opening, this yakiniku restaurant has been incredibly popular and difficult to reserve. As a meat lover, I always look forward to visiting this place.Here are the dishes we enjoyed that day, along with some thoughts:"Kimchi" "Kakuteki" Both have a delicious sweetness followed by a spicy kick that becomes addictive."Urute Sashimi" The crunchy texture of urute pairs perfectly with green onions, sesame oil, and salt."Senmai Sashimi" The fresh and bouncy senmai has no unpleasant odor and is enjoyed with a vinegar miso sauce. Absolutely exquisite!"Tanmoto" Juicy and well-marbled, the flavor bursts in your mouth—simply irresistible!"Kabazawa Shoten's Waterless Harami, with Salt" I have a particular fondness for harami and sagari. The flavor that develops with each bite is indescribably delightful."Liver" "Oi Kimchi" "Kabazawa Shoten's Waterless Sagari, with Sauce" Same as above, LOL."Tomosankaku" "Shinshin" "Shibire" "Shimacho" "Tsurami" "Jo Mino" "Pork Tongue" "Kashira" "Harami" "Cold Noodles" The broth is exceptional, and the chewy noodles provide a great texture. So delicious!"Yuzu Sorbet" I had a wonderful time and would love to visit again. It was a great meal! Less

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. Less

The course for the day included:◯ Kimchi and Kaktugi◯ Tracheal Cartilage Sashimi◯ Omasum Sashimi◯ Premium Salted Beef Tongue◯ Outside Skirt◯ Premium Liver◯ Pickled Cucumbers◯ 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 NoodlesI am grateful to have been able to visit this restaurant, known for its difficulty in making reservations.Overall, the portions of meat were generous, providing a great sense of satisfaction. The particularly juicy Outside Skirt paired excellently with rice. The liver was rich and thick, surprisingly delicious! Less

On this day, I visited Sumibi Yakiniku Horumon Sawaishi with my foodie friends. (*´∀`)The location is a bit inconvenient, but the food is so delicious that I find myself wanting to go whenever I have some free time.There haven't been any major changes to the menu, but everything is consistently tasty. (*´∀`)I especially love the tracheal cartilage, tongue, and outside skirt. _(:3 ｣∠)_I also really enjoy the cold noodles as a finishing touch, and I always end up choosing them, but on this day, I also had a little bit of curry. Haha.As always, it was incredibly delicious! (*´∀`)Thank you for the great meal!Reservation method: Through a friend's tableCourse price: ???Duration of stay: About 2 hoursReservation difficulty: Hard for new customers, but there are chancesOrder: Oolong Highball and moreTotal bill: JPY 21,000 Less

I visited this restaurant for a reservation I made about a year ago. Since the meal is served as a course, the structure and content of the dishes were essentially the same as my previous visit. However, I noticed that the restaurant's operations have become even smoother than before, and the overall level of service seems to have evolved significantly.That said, since it had only been three months since my last visit, I didn't experience the same fresh surprises or emotional impact from the dishes this time around.My next reservation is almost a year away. Recently, I've been narrowing down my dining reservations, which has prompted me to reconsider my criteria for choosing restaurants. Personally, I believe that enjoying delicious food is just one part of the experience; warm communication with the chefs and the owner is also an essential part of the dining experience. I felt that if a restaurant lacks meaningful conversation and connection, I might gradually distance myself from it in the future. Less

This place is truly one of the best in the country, specializing in high-quality meat that showcases its original flavors. Despite being a recent opening in 2023, it has already won the Tabelog 2026 SILVER award, making it a legendary establishment. Especially noteworthy are the horumon dishes, sourced from renowned shops across the country, which are essential for any yakiniku experience.Here’s what I ordered:- Kimchi- Tracheal Cartilage- Omasum Sashimi- Tongue- Outside Skirt- Liver- Hanging Tender- Top Sirloin- Sirloin Cap- Cheek Meat- Premium Tripe- Miso Horumon- Aorta- Abomasum- Gluteus Accessorius- Sirloin Cap- Curry- Cold Noodles- Dessert Ice CreamPlus various drinks.For all this food and drink, it came to JPY 18,000 per person. It may sound expensive, but for that quality of meat, it’s a bargain! The liver and outside skirt were beautifully large, and just seeing them made me feel like I got my money's worth, not to mention how incredibly delicious they were.It’s disappointing when a place doesn’t serve good tongue, but at Sawaishi, the tongue is exceptional, so I felt comfortable enjoying everything on the menu. I highly recommend going with the omakase option to enjoy the best selections of the day.Thank you, Sawaishi, for giving me a reason to visit Musashi-Shinjo Station. It was a great meal! Less

I visited on a day when a la carte was offered. (Starting next year, they will only serve omakase every day.)The premium beef tongue and liver were sold out, but everything I tried was incredibly delicious.The black tongue curry I ordered as a finale had a flavor reminiscent of a mix between curry and beef stew. I now understand why it’s a must-try.I look forward to finding another opportunity to visit.・Kakuteki・Omasum Sashimi・Sliced Black Wagyu Beef Tongue・Special Black Wagyu Outside Skirt ◎・Special Black Wagyu Hanging Tender ◎・Upper Lean Roast・Roast・Additional Black Wagyu Tongue・Additional Upper Kalbi・Liver・Salted Colon・Abomasum ◎・Additional Upper Tripe ◎・Rice (200g)・Additional Black Tongue Curry ◎・Apple Vinegar Sour・Oolong Highball Less

I finally visited the restaurant on a Saturday at 8 PM. It was disappointing that they had already run out of the premium tongue. The regular tongue wasn’t particularly impressive. However, the outside skirt was thickly sliced and tender, just as expected. The texture of the horumon was also great, and overall, I think the quality of the horumon dishes is quite high. Of course, everything was delicious and of high quality, but I wonder if the taste truly matches the difficulty of making a reservation… Less

～ point ～☑︎ A top-tier yakiniku restaurant that focuses on the finest quality meat, showcasing the true flavors of the ingredients!☑︎ Recently opened in 2023, it has already achieved a Tabelog 2026 SILVER rating (currently 4.38 points). A memorable taste backed by its high rating!☑︎ Especially noteworthy are the horumon dishes, sourced from renowned establishments across the country, reflecting the roots of owner Sawaishi. You must try a variety of them!～ order ～◾︎ Kimchi◾︎ Tracheal Cartilage◾︎ Omasum Sashimi◾︎ Tongue◾︎ Outside Skirt◾︎ Liver◾︎ Hanging Tender◾︎ Top Sirloin◾︎ Sirloin Cap◾︎ Cheek Meat◾︎ Premium Tripe◾︎ Colon◾︎ Miso Horumon◾︎ Aorta◾︎ Abomasum◾︎ Gluteus Accessorius◾︎ Sirloin Cap◾︎ Curry◾︎ Cold Noodles◾︎ Dessert Ice Cream*Total for one person was JPY 18,000!～ memories ～▷ We made a reservation for 6 at 19:30. The table seats were fully booked, but there was space at the counter. Various dipping sauces were laid out on the table, allowing for personalized arrangements, which was delightful.▷ While many places serve average tongue, here it was a revelation—packed with flavor and absolutely satisfying. My friend's grilling technique was perfect, and the quality of the meat was impressive from the very first bite!▷ Then, an enormous outside skirt arrived! I've never seen such a size. Each piece was like a steak, rich in fat and flavor. It paired wonderfully with garlic soy sauce and special spices, and even with wasabi soy sauce, it was delicious!▷ The liver was stunning! Neatly arranged in rectangular pieces, it sparkled like jewels of meat. I recommend lightly searing it to a medium-rare; the sweetness fills your mouth!▷ The omakase course continued with hanging tender, top sirloin, and sirloin cap. Each piece was worthy of being the star of the show, and the marinated meat was delicious and tender on its own. The portions were generous, and I found myself eagerly devouring it, craving rice. It was irresistible.▷ As the name suggests, the horumon was also of high quality. Premium tripe, colon, miso horumon, aorta, and abomasum—each offered a unique texture and size that are hard to find elsewhere. The captivating horumon selection is impressive, and it’s clear why everyone supports this place. The latter part of the meal, featuring Sawaishi's signature horumon rush, is a dream come true for meat lovers!▷ The surprise was the gluteus accessorius! I didn’t expect to find such a rare cut still available. Sourced from the area around the thigh's top sirloin, it had a refined flavor without any strong aftertaste, allowing me to fully enjoy a taste that’s hard to come by!▷ For the finale, we ordered both options. The curry was reminiscent of beef stew, allowing us to savor the mild meat flavor. The cold noodles were a standout, simple yet made with thin noodles and a light seasoning that slid down easily, making it a perfect palate cleanser. And we finished with dessert ice cream! My stomach was full! Haha.As expected from a top-class Japanese restaurant, the quality of the meat was exceptional! This place truly competes on the flavor of the meat! It was wonderful! I will definitely return. It was a great meal! Less

Visit Date: May 28, 2026 Location: 5 minutes walk from Musashi-Shinjo Station Reservation: Yes, invitation, unknown Wait Time: None due to reservation Number of People: 6 Order: Kimchi Kakuteki Tracheal Cartilage Sashimi Omasum Sashimi Kabasawa Shoten Special Tongue Kabasawa Shoten Special Outside Skirt Premium Liver with Salt Oyster Kimchi Kabasawa Shoten Special Hanging Tender YAZAWA BEEF Top Sirloin YAZAWA BEEF Sirloin Cap Gluteus Accessorius Premium Mountain Chain Tripe Colon Abomasum Aorta YAZAWA BEEF Gluteus Accessorius YAZAWA BEEF Sirloin Cap Black Tongue Curry Cold Noodles Strawberry Ice Cream Notes: This is a yakiniku restaurant located in Musashi-Shinjo. It is a 5-minute walk from the south exit of JR Nambu Line Musashi-Shinjo Station, situated along Sun Mall Street. The owner is Shoichi Sawaishi. The restaurant opened on August 10, 2023, and a mini version called Yakiniku Sawaishi opened in Musashi-Shinjo on February 28, 2026. Closed on Sundays and Mondays. Business hours are from 5 PM to 10:30 PM, with the last order at 10 PM. There are 38 seats available, including counter and table seating, but no private rooms. Reservation only. Reservations can only be made online, not by phone or DM. Private reservations are available. Credit cards are accepted, but electronic money and QR code payments are not. Children are not allowed. There is no dedicated parking, but there are coin parking options nearby. Less

The premium tongue was sold out, so I had to settle for the regular tongue (sadly).The outside skirt and hanging tender cuts are unique and can't be found elsewhere.The breast meat had a strong odor (from the apocrine glands).The liver was very fresh with a firm texture (Trafalgar quality).The mixed horumon and kalbi were below average.Despite the effort it took to make a reservation, my overall satisfaction was low.This place seems to be getting good reviews from people who don’t really understand meat. Less

Wagyu Special Outside SkirtThinly Sliced Black Wagyu TongueLiverOutside Skirt Hanging Tender TrimmingsPremium TripeMaruchou (Pork Intestine)RibPremium KalbiHorumon MixOmasum SashimiTracheal Cartilage SashimiKimchiKakuteki (Radish Kimchi)Cold NoodlesCurryMakkoliKaku HighballLemon Sour x2Rice 200 grams x2Approximately JPY 15,000 per person. This time, we were informed that the meat would be served late, and it took about 20 minutes for the meat to arrive. Prices have been rising year by year, but this time, I particularly enjoyed the Outside Skirt, which was thick and delicious. Less

It's been two months since my last visit. I was impressed by the course menu last time, so this time I wanted to expand my options with a la carte!Unfortunately, the premium liver was sold out, but they had the special tongue instead of the premium tongue!- Premium Tongue: 2 servings - Special Outside Skirt: 2 servings - Special Hanging Tender: 2 servings - Shimachou: 2 servings - Shibire: 1 serving - Maruchou: 2 servings - Cold Noodles: 1 serving There were three of us, and the portions were quite large. I think one serving each of Shimachou and Maruchou would have been enough. I felt quite full, but the cold noodles were refreshing to finish off the meal.Next time, I’ll aim for the course menu! Less

I couldn't wait for my next reservation, so I kept checking Table Check and managed to secure a spot. This restaurant has a wider variety of meats and better freshness on weekdays when they can source ingredients, but I visited on a Saturday this time. I ordered liver, regular tongue, special outside skirt, special hanging tender, mixed horumon with salt, sliced omasum, and cold noodles.To try as many meats as possible, I held back on beer and only had 100g of rice.I was disappointed that the premium liver and premium tongue were sold out, but even the regular options were delicious. The soy sauce that pairs with the meat was truly perfect.The standout items were definitely the special outside skirt and special hanging tender. They were juicy, tender, and completely free of any unpleasant odor—I must have said they were delicious about a hundred times!I wanted to eat more, but unfortunately, I got full and ended with the cold noodles. I forgot to take a picture, but even the cold noodles were delicious, and I drank the broth down to the last drop!I requested my next reservation, but they said it was already fully booked. I'll be keeping an eye out for another chance! Less

This was my third visit to Sawaishi.I often check for table availability, and sometimes I find an opening, but it had been about a year since my last visit that matched my schedule.My wife and I usually come here together, and we always enjoy watching the master prepare the dishes from our seats in front of him.I’m always impressed by how he keeps track of the orders at each table, ensuring that the meat is served continuously.Of course, the special selections are excellent, but I find that I’m satisfied with any meat I order.The outside skirt and hanging tender are particularly generous in portion, and with every bite, the delicious juices burst in my mouth.The horumon dishes are also carefully prepared and easy to eat.It made me realize that yakiniku is not just about serving cut meat.I noticed that the usually reserved manager was smiling and chatting with acquaintances at a table, which was quite memorable.I definitely want to come back! Less

【Awards】 Tabelog 2026 SILVER AWARD Tabelog 2025 Top 100 Yakiniku in the EAST 【Tabelog Rating (as of posting date)】 4.38 【Location】 About a 5-minute walk from Musashi-Shinjo Station 【Reservations/Reservation Method/Reservation Timing】 Available/Unknown/Unknown 【Wait Time】 None 【Number of Visitors】 4 people 【Seating】 Table 【Overview and Chef's Background】 A highly popular and hard-to-book yakiniku restaurant in the Musashi-Shinjo area. The owner, Shoichi Sawaishi, attended Keio University and started working at a local bank after graduation, but left within a year to enter the food industry. He initially worked for a company in the izakaya business before moving on to "SATO Burian" in Asagaya. After that, he dedicated himself to offal processing at the "Tokyo Meat Market," gaining skills and connections in preparation techniques. He then served as the head chef at "Sumibi Yakiniku Horumon Urara" in Tama-Plaza, rapidly gaining popularity, and opened this restaurant independently in August 2023. In February 2026, he opened a second location, "Sawaishi Mini," in the same Musashi-Shinjo area. Reservations are accepted through Omakase and Table Check (with slightly different opening days), but the limited slots fill up instantly, making it very difficult to visit. 【Atmosphere】 Lively 【Cost/Person】 JPY 24,000 【Order】 Omakase Course (tax included ??? JPY) 【Details】 ◆ Tracheal Cartilage Sashimi ◆ Outside Skirt Sashimi ◆ Omasum Sashimi ◆ Salted Tongue ◆ Salted Outside Skirt ◆ Salted Hanging Tender ◆ Liver ◆ Pickles ◆ Top Blade with Sauce ◆ Top Sirloin with Sauce ◆ Hanging Tender with Sauce ◆ Outside Skirt with Sauce ◆ Salted Cheek Meat ◆ Salted Upper Tripe ◆ Salted Sweetbread ◆ Salted Colon ◆ Sauced Lower Tongue ◆ Sauced Abomasum ◆ Salted Knuckle Main Muscle ◆ Salted Under Top Blade ◆ Sauced Knuckle Main Muscle ◆ Sauced Under Top Blade ◆ Cold Noodles ◆ Vanilla Ice Cream ◇ Lemon Sour ◇ Sparkling Water ◇ Draft Beer x2 ◇ Tiger Makgeolli Bottle x2 【Impressions】 I was invited by a super regular customer for my long-awaited first visit. When Mr. Sawaishi was at "Urara," I could still manage to get a reservation if I tried hard, but since he became independent, it has become nearly impossible to book, so I was grateful. The super regular customer is a grilling pro, so this was a luxurious gathering where everything from ordering to grilling was left to him. In the beginning, we enjoyed several types of sashimi. The Tracheal Cartilage Sashimi, which is hard to find elsewhere, had a cute appearance with its white, small, and spiky look, and its crunchy texture was quite addictive. Then, the Outside Skirt Sashimi appeared. Naturally, this was not served to other guests, and it’s rarely seen in past reviews, making it a very rare menu item. To be able to eat the highly praised Outside Skirt as sashimi at this restaurant... The Outside Skirt, glistening with its own rich fat, was as delicious as it looked, and everyone was in awe. From here on, we simply enjoyed the yakiniku. Indeed, the restaurant's Tongue, Outside Skirt, and Hanging Tender are the best. Beautifully presented meat is always delicious. The Outside Skirt and Hanging Tender were thick like steaks, and it requires considerable skill for an amateur to grill them well, but having someone who can perfectly cook them is a huge advantage. No matter how wonderful the meat is sourced and presented with perfect preparation and cutting, if an amateur messes up the final grilling step, it ruins everything... That’s why full-service grilling is trending, but it raises the price and doesn’t allow you to eat at your own pace... After that, an incredible amount of meat kept coming out. I wonder how many grams each person ate in total? Even just two pieces each of Outside Skirt and Hanging Tender is quite a lot, probably around 500g. But all the meat was truly delicious. I ate so much that even standing up felt like a chore, but the bill was surprisingly low at JPY 24,000 per person, which was another surprise. What a wonderful experience I had. Of course, there are many other yakiniku restaurants I’m curious about, but I could almost consider my personal best yakiniku journey complete with "Sawaishi" and "Kousen." Less

I visited Sumibi Yakiniku Horumon Sawaishi in Musashi-Shinjo! As the name suggests, this restaurant offers a delightful experience of charcoal-grilled meat and horumon, but what truly stands out is how clearly each cut is presented! The sashimi starts with texture, the salted meat showcases the natural flavor of the meat, the sauced meat brings out the savory aroma from the charcoal grilling, and the later horumon is rich with the sweetness of fat and the depth of miso sauce. ✨ Moreover, the meat is generally thick, and it’s not just tender but also "delicious to chew," which left a strong impression. ◻︎ Assorted Sashimi We started with ulte sashimi and senmai sashimi! The ulte has a unique texture that is more crunchy than chewy, releasing a subtle flavor with each bite. The senmai is free of any unpleasant odor, and its refreshing taste pairs well with the sauce and garnishes! ◻︎ Assorted Salt Grilled Meat The tongue, outside skirt, and liver showcase the benefits of Sawaishi's "thick meat that you can really chew." ♩ The tongue is thick, and when grilled, it becomes crispy on the outside while the inside remains tender, spreading its flavor! The outside skirt has a rich red meat flavor, and when enjoyed with salt, the sweetness of the meat comes through beautifully. ✨ The liver, when lightly grilled on the outside, becomes fragrant, while the inside remains moist and smooth, with richness and sweetness taking the forefront over any gamey taste. ◻︎ Assorted Sauced Grilled Meat The top sirloin and top blade elevate the satisfaction of yakiniku with their savory aroma! The top sirloin has a robust red meat flavor, and its thickness allows the taste to gradually unfold with each bite. ☺️ The top blade has a sweetness and smoothness in its fat, and when combined with the sweet and spicy sauce and the aroma of charcoal, it makes you crave rice! ✨ ◻︎ Assorted Salt Horumon The hanging tender, mountain chain tripe, and tracheal cartilage offer a delightful combination of textures and flavors! The hanging tender has a strong umami flavor leaning towards red meat, and when enjoyed with salt, it leaves a refreshing aftertaste. The mountain chain tripe is thick and has a fun crunchy texture, and grilling it over charcoal adds a savory aroma that enhances its flavor! The tracheal cartilage releases flavor as you chew, allowing you to enjoy the meat's fibers and umami without being overwhelmed by fat. ◻︎ Assorted Sauced Horumon Sweetbread, colon, aorta, and maruchou take the spotlight in the latter half! The sweetbread has a creamy richness, and when combined with the sauce, it becomes rich and flavorful. ✨ The colon and maruchou have a strong sweetness in their fat, and when grilled over charcoal, the savory flavor bursts from their plump texture. The aorta has a satisfying chewiness and pairs excellently with the richness of the miso sauce. Thanks to the excellent preparation of the horumon, we could genuinely enjoy the sweetness and texture of the fat! ◻︎ Side Dishes and Finale The oikimchi served midway through refreshes the palate with its spiciness and acidity, making it a great sidekick! The cold noodles have a smooth texture that cleanses the palate of the grilled meat's fat. Additionally, the arrival of curry was a pleasant surprise, providing a rich finish that perfectly complemented the meat's lingering flavors! The final yuzu sorbet was refreshing and wrapped up the entire course nicely! Overall, the omakase course at Sumibi Yakiniku Horumon Sawaishi features thick meat, well-prepared horumon, and a high level of completeness, including the flow of salt, sauce, and miso sauce! The thick salted meat and the sweetness of the fat in the later sauced horumon were particularly impressive. It's no wonder that the next reservation is a year away; the satisfaction level makes you want to return for both the prime cuts and horumon! ❄︎ OMAKASE Special Course (JPY 18,000) - Ulte Sashimi - Senmai Sashimi - Tongue (Salt) - Outside Skirt (Salt) - Liver (Salt) - Oikimchi - Top Sirloin (Sauce) - Top Blade (Sauce) - Hanging Tender (Salt) - Mountain Chain Tripe (Salt) - Tracheal Cartilage (Salt) - Sweetbread (Sauce) - Colon (Sauce) - Aorta (Sauce) - Maruchou (Sauce) - Cold Noodles - Curry - Yuzu Sorbet ꕀꕀꕀꕀꕀꕀ Lastly ꕀꕀꕀꕀꕀꕀ Thank you for reading until the end! ✨ I also post about delicious and wonderful places on Instagram, so please come check it out! ✨✨✨ ⁂ Instagram Account Name ⁂ @gourmet_ryo_20s If you think it looks delicious, feel free to like, follow, and save! ✨ Less