Sawada(Osaka Fukushima) Osaka

Chilled TakiawaseGifu Prefecture eggplant, yuba, myoga, yuzuWhite miso dissolved in kombu dashiSimmered Akashi OctopusSushi rice, wasabiNimono BowlAkashi KijihataYuzu aroma, ume pasteNew ginkgo nut puree, dashiHamo SashimiHamo roe salted, grilled sakeAbalone in Cold Kombu DashiChilled kombu dashiJunsai, radishLiver soy sauceHassun- Grilled turban shell- Corn puree- Sea urchin tsukudani- Deep-fried new ginkgo nuts- Grilled edamame with straw, marinated in Shaoxing wine- Blanched Moroccan beans with sesame- Miso-pickled "Karin-chan" tomatoes- Zucchini grilled in duck fat, set in kombu jelly with sansho oilGrilled WakasakatsuoDried cucumberIwana and Kujo Green Onion Sansho Hot PotNoodle SoupChilled ramen with iriko dashiTKG (Tamago Kake Gohan)Sea urchin tsukudani and dried shrimpMizu YokanGyokuro (high-grade green tea) Less

I had a wonderful experience.The food was excellent, but the atmosphere of the restaurant was truly special. It creates a desire to return.Perhaps the sincere personality of the owner, who trained at a renowned restaurant in Ginza, has an influence on this.With a wide variety of dishes, they skillfully bring out the quality of the ingredients while minimizing the use of sugar and mirin, resulting in perfectly balanced flavors. Each dish was exquisite.I also felt a unique charm in the creative interpretations of classic recipes.The options for finishing off the meal—white rice, ramen, or ochazuke—were generous, and they even offered more if needed.I definitely want to come back.It was delicious.Thank you for the great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

⭐︎Japanese Cuisine from a Renowned Restaurant in Ginza⭐︎Omakase Course- Chilled assorted dishes, fruit eggplant, iriko dashi, yuba, kombu dashi white miso- Sushi with Akashi octopus- New season ginkgo nut puree, Akashi akou- Sashimi of conger eel, salted conger eel roe- Sashimi of water shell abalone, liver soy sauce, kombu dashiHassun (seasonal appetizer platter)◯ Corn puree◯ Awaji Island red sea urchin◯ Grilled small turban shell◯ Mini tomatoes pickled in saikyo miso◯ Fried new season ginkgo nuts◯ Moroccan green bean ohitashi◯ Zucchini stir-fried◯ Fried hon-ara (red snapper) with rice crackers◯ Grilled edamame with straw, served with Shaoxing wine sauce- Managatsuo (Japanese mackerel) grilled in Wakasa style, dried cucumber- Grilled iwana (char) and Kujo green onion with sansho pepper hot pot- Simmered vegetables- Manjanji pepper and dried sardine rice- Chilled iriko ramen- Sea bream in fragrant plum sauce with dashi chazuke (rice in broth)- Mizu yokan (sweet red bean jelly)Japanese sake was served to complement the dishes, and the total bill was around JPY 36,000.The chef trained at a prestigious restaurant in Ginza and focused on creating a course that is gentle on the body!I was thrilled to experience many unique cooking methods, such as ginkgo nut puree and water shell, which I had never tried before! The hassun was also very luxurious, perfectly paired with the sake, making it an exceptional course! Less

A renowned Japanese restaurant called "SAWADA" located in Shin-Fukushima.The most surprising dish was the ramen made with sweetfish broth! It was an extravagant ramen.Before that, I had a bowl of sweetfish broth soup, which was also delicious!The chef truly brings out the charm of the ingredients.The owner’s wife pairs the dishes with Japanese sake to enhance the experience.They are a couple who genuinely make you enjoy both the food and the sake. I ended up ordering several refills that day!This is one of the places I want to visit regularly.Next time will be at the end of the year—I'm looking forward to it!It was a great meal. Thank you! I will definitely visit again! Less

Yoshino kudzu corn tofu, served with corn broth and corn cob dashi sauce.Watermelon eggplant, water shield, somen noodles, wasabi, and a foam sauce made with pickled plum and roasted sake.A bowl of Awaji-produced rockfish and thinly sliced winter melon.Octopus from Akashi, with plum paste and roasted sake.Grilled octopus suckers.Hamo (conger eel) sashimi, salted hamo roe, onion dashi, and egg yolk vinegar sauce.Hassun: Okinawan moss, red sea urchin tsukudani, new ginkgo nuts, straw-roasted edamame marinated in Shaoxing wine, dried gourd, yamamomo (Japanese bayberry), and Manjyu chili stuffed with hamo paste.Charcoal-grilled aged hon-ara (a type of fish), served with okra and clam dashi sauce.Kishu duck meatballs and thinly sliced zucchini in duck broth.Simmered belly.Rice, with boiled shirasu (young sardines) and stir-fried Manjyu chili rice, pickles, and miso soup.Ramen with ayu (sweetfish) niboshi dashi.Zunda (edamame) yokan (sweet jelly). Less

A 10-minute walk from JR Fukushima Station, I visited the very popular Japanese restaurant in Osaka for the first time.Although they do not accept new reservations, I was invited by the organizer, who has always been very helpful, to join the celebration of their third anniversary. Thank you so much for inviting me to this special occasion.The menu was provided by Fuhito-san. Fuhito-san, your detailed menu was very informative. Thank you!《Today's Dishes and Drinks》● Omakase Course JPY 29,000 (tax and service included)1. Corn (varieties: Dolce Dream & Pure White) and Yoshino kudzu corn tofu, served with a sauce made from corn broth and corn cobs【unsalted】2. Water plant (from Akita) & water eggplant (from Osaka, Senshu) somen noodles, served with a sauce of pickled plum and roasted sake foam3. Red sea bream (from Awaji Island, Hyogo), topped with thinly sliced winter melon, served in a broth made with ma-kombu (from Hokkaido, Shirakuhama) and honkarebushi (using skipjack tuna from Kagoshima) with a few drops of soy sauce4. Finely scored skin of fresh octopus (from Akashi, Hyogo, over 1kg, female), served with roasted sake and plum paste5. Charcoal-grilled salted octopus suckers (from Akashi, Hyogo, over 1kg, female), topped with wasabi and sudachi juice6. Blanched pike eel (from Numajima, Hyogo, female), served with salted roe (from Numajima, Hyogo) and onion broth with egg yolk sauceAppetizers7. Sea grapes (from Okinawa) with vinegar + katsuobushi second broth8. Red sea urchin (from Awaji Island, Hyogo) tsukudani9. Charcoal-grilled young sweetfish (from Hiroshima, Otagawa)10. Straw-grilled edamame soaked in Shaoxing wine (from Yao, Osaka)11. Dried gourd (from Shiga)12. Red wine syrup-soaked yamamomo13. Pike eel (from Numajima, Hyogo, female) stuffed into Manjyu chili peppers14. Charcoal-grilled fish (from Sado Island, Niigata, 20kg, aged for 6 days), served with okra and clams (from Kuwana, Mie)15. Kishu duck (from Wakayama) with corn puree and chicken cartilage dumpling, thinly sliced zucchini, served in Kishu duck broth seasoned with natural soy sauce (from Itoshima, Fukuoka) and salt16. White rice (variety: Koshihikari)17. Miso soup (Higashiichi's Hiding Miso, rice malt miso)18. Pickles (lightly pickled cucumber, shiba-zuke)19. Rice topped with boiled shirasu and stir-fried Manjyu chili peppers20. Warm ramen made with sweetfish (from Hiroshima, Otagawa) and sweetfish niboshi (from Hiroshima, Otagawa) broth (from Mitani Seimenjo)21. Rice porridge made with sweetfish (from Hiroshima, Otagawa) and sweetfish niboshi (from Hiroshima, Otagawa) broth22. Rice topped with boiled shirasu, stir-fried Manjyu chili peppers, and meringue23. Zunda yokanDrinks㊀ Gotta's Gyokuro (Osaka) Tea leaves: 100% Gyokuro from Uji, KyotoSake❶ Katsuyama KIRA KIRA (Miyagi) {served sake} Rice variety: 100% Niji no Kirameki, polishing ratio: 50% ❷ Kirin Lager Beer ❸ Koshino Natsu-matsuri Sake Hoshiai (Chiba) Rice variety: Koji rice / 50% Yamada Nishiki from Hyogo, 58% Kakemai / Miyama Nishiki from Akita, polishing ratio: 58% ❹ Hiropiki Junmai Daiginjo (Fukushima) Rice variety: 100% Yamada Nishiki from Hyogo, polishing ratio: Koji rice 40% / Kakemai 50% ❺ Koeki Kiku Sunburst Unfiltered Junmai (Saga) Rice variety: 60% Reihou from Kumamoto & Kitasizuku from Hokkaido, polishing ratio: 60% ❻ DATÉ SEVEN SEASON2 episode V 2026【Ogonzawa style】(Miyagi) Rice variety: 100% sake brewing suitable rice from Miyagi, polishing ratio: not disclosed ❼ DATÉ SEVEN SEASON2 episode V 2026【Sanwa style】(Miyagi) Rice variety: 100% sake brewing suitable rice from Miyagi, polishing ratio: not disclosed ❽ Katsuyama Junmai Ginjo Ken DRY TYPE Summer Limited (Miyagi) Rice variety: 100% Yamada Nishiki, polishing ratio: 50% ❾ Aizukko Junmai Ginjo Jo (Fukushima) Rice variety: 100% Gohyaku Mangoku from Aizu, Fukushima, polishing ratio: 55% ❿ Jokigen Summer Beach (Yamagata) Rice variety: 100% Dewasansan from Yamagata, polishing ratio: not disclosedStarting with a comforting corn tofu made solely from corn and Yoshino kudzu! The refreshing water eggplant somen and water plant, the soup made with ma-kombu was also delicious! For sashimi, the fresh octopus had a sweetness that intensified with each bite, and the octopus suckers had a delightful charcoal aroma, showcasing the chef's skill in preparation.Then came the charcoal-grilled fish and blanched pike eel. The potential of the ingredients was extraordinary. The sauce was equally impressive, perfectly complementing the ingredients. How delicious it was (sigh of delight)! The sweetfish ramen to finish was so outstanding that it could easily be served at a specialty shop.It had been a while since I enjoyed Japanese sake, and the lingering taste of the sake brought out the delicate flavors of the dishes, making it hard to stop pouring (someone stop me, lol). The sake pairing chosen by the proprietress was as amazing as rumored! The banter between Chef Sawada and the proprietress was enjoyable. Even as first-time visitors, we felt at ease and were continuously soothed throughout our time there.I sincerely thank everyone at the restaurant for the wonderful hospitality and dishes provided.To the organizer and everyone who joined us, I am truly grateful for the wonderful time we spent together.It was a great meal. Less

At "SAWADA" in Osaka's Fukushima district, a new Japanese restaurant has emerged, led by Chef Sawada, who has long supported Chef Shinohara from "Ginza Shinohara" since his time in Shiga. Initially, there were some growing pains, but now Chef Sawada has fully expressed his unique culinary vision, offering wonderful dishes that reflect his sincere personality, all while being warmly hosted by the smiling proprietress.I had the opportunity to dine with Chef Sawada and the proprietress last year, but due to my health issues, I missed the 2nd anniversary gathering. So, when I received an invitation from the organizer, who has always taken great care of me, I was thrilled to accept!Now, I’m excited to immerse myself in Chef Sawada's blossoming world. For drinks, I’ll enjoy a selection chosen by the proprietress, who loves the "water of life"! But first, let’s toast to the 3rd anniversary with some bubbles!Here’s the menu, graciously provided by my dear friend whom I affectionately call my mentor. Thank you so much!⭐︎ Heartland Beer → A refreshing first sip!⭐︎ Fukushima Gakki Masamune Junmai Ginjo Aiyama → Here, the water of life is exclusively chosen by the proprietress. We both share a love for this precious drink, so I trust her completely! Let’s start with the beautiful Gakki Masamune!⭐︎ Miyagi Katsuyama Junmai Ginjo KIRAKIRA → This is a ceremonial sake poured by the proprietress into a vermilion cup! It had a sparkling flavor reminiscent of Tanabata.◉ Dolce Dream and Pure White with Yoshino Kudzu Corn Tofu, served with corn broth and corn core dashi sauce → We begin with a warm dish full of corn's rich flavor! The corn tofu, infused with the essence of two types of corn, is complemented by a dashi sauce made from the corn core, allowing the natural flavors to shine without any added salt.⭐︎ Yamagata Wagauji Aerial Junmai Daiginjo Unfiltered Nama Sake ◉ Akita Shirauo and Senshu Water Eggplant Somen with Grilled Sake Bubble Sauce → Next, we enjoy a dish that highlights the gentle flavors of vegetables. The texture of the large shirauo and water eggplant is enhanced by the acidity of the sake bubble sauce, which is reminiscent of meringue. Such creative dishes are truly delightful!⭐︎ Chiba Kōshi Natsu Mairi Sake Hoshiai Junmai Ginjo Namazake ◉ Awaji Island Yura Oniko Fish Slices with Winter Melon and Ume Yuzu Soup → Chef Sawada's soup base is typically made with kombu kelp and honkarebushi, with just a hint of soy sauce, making it a rare treat. The soup features the beautifully handled Oniko fish and colorful winter melon, creating a wonderful combination with the rich flavors of the fish and the dashi.⭐︎ Fukushima Hiropiki Junmai Daiginjo ◉ Akashi Octopus 1kg, blanched and prepared with skin removed, served with grilled sake and ume paste Extra: Akashi Octopus 1kg, grilled with salt and sudachi → Chef Sawada's preparation of octopus is exceptional! The skin is carefully removed, and the octopus is tenderly crafted for enjoyment. The grilled suckers provide a delightful contrast in texture, making for an outstanding dish!⭐︎ Saga Kōeiki Sunburst ◉ Awaji Island Numajima Hamo, blanched, served with Awaji onion dashi and hamo roe yolk sauce → This luxurious yolk sauce with hamo roe is incredibly indulgent! The delightful texture and flavor of the Numajima hamo are simply superb!⭐︎ Miyagi DATÉ SEVEN SEASON2 episode5 Yama Style Clear White ⭐︎ Miyagi DATÉ SEVEN SEASON2 episode5 Koganezawa Style Vibrant Red ◉ Hassun - Okinawa Ito Suigun Vinegar - Yura Red Sea Urchin Tsukudani - Hiroshima Otagawa Wild Sweetfish, grilled over charcoal - Numajima Hamo, fried with a paste of Managoshichili - Yao Edamame, soaked in Shaoxing wine - Shiga Mizuguchi Dry Gourd - Yamamomo in red wine syrup → Here, we have the DATÉ SEVEN SEASON2 episode5 bearing! And this luxurious assortment of hassun is truly impressive, showcasing the excellence of the Ginza Shinohara family!⭐︎ Kagoshima Tenpu Junmai Ginjo Akaiwa Omachi, freshly pressed → This special sake from the proprietress is a treat for me, an Omachi fan! I’m truly grateful!⭐︎ Miyagi Katsuyama Junmai Ginjo Ken ◉ Sado Hon 20kg, aged for 7 days, grilled over charcoal, served with Okra sauce made from Yamato clam dashi → Next, we have grilled Hon, which is incredibly meaty! The okra sauce made from the rich dashi enhances the meatiness beautifully!⭐︎ Fukushima Aizukon Jō Junmai Ginjo Tokuhisa 114 ◉ Corn puree & Kishu Duck Tsukune with thinly sliced zucchini in a pot made with Kishu duck dashi and natural soy sauce → The pot dish is Chef Sawada's specialty! Tonight, we have Kishu duck tsukune, which has a unique texture and smoothness. The use of Kishu duck dashi and natural soy sauce showcases Chef Sawada's excellent taste.⭐︎ Yamagata Jōki Gen Hatsu Summer Beach ◉ Koshihikari Rice with Stewed Corn → We start with the hot stewed corn!◉ Boiled Shirasu and Stir-fried Managoshichili Rice → Then, we top the white rice with boiled shirasu and stir-fried Managoshichili, adding a playful touch!⭐︎ Saga Lady Murasaki Gin no Benii ◉ Hiroshima Otagawa Wild Sweetfish Grilled and Niboshi Dashi Warm Ramen (Miyata Seimenjo) → The soup for this ramen is incredibly luxurious! The broth made from grilled sweetfish and niboshi is refined and delicious. The noodles are just the right texture, and the simplicity of using only white leeks as garnish enhances the flavors beautifully. I even went for a second helping!⭐︎ Yamagata Komezuru Chōkarai Junmai Daiginjo ◉ Boiled Shirasu & Stir-fried Managoshichili & Meringue Rice TKG → Finally, we have the TKG with boiled shirasu and stir-fried Managoshichili topped with meringue and yolk, a delightful indulgence!⭐︎ Gotta's de Nihoncha Especial Gyokuro ◉ Zunda Yokan → We conclude with the gentle Zunda Yokan and the classic Gotta's Gyokuro!Thus, the wonderful banquet celebrating the 3rd anniversary of Chef Sawada and the proprietress comes to an end. This is my third anniversary gathering, and I can feel the steady evolution of Chef Sawada's world each time. The sauces that adorn the dishes were particularly impressive! While it may sound a bit French, the creativity in the sauces is undeniably Japanese cuisine! This might just be the style of Chef Sawada and the proprietress.Please continue to pursue the path you believe in, Chef!It was a great meal! Less

Thank you to the organizer for inviting me to this special anniversary event.Today marks the 3rd anniversary of SAWADA, which has become independent from Ginza Shinohara. Congratulations! SAWADA has become so popular that reservations fill up for an entire year as soon as they open. The unique atmosphere they have created is constantly evolving, and I can’t help but feel excited every time I visit. Here’s to another successful year ahead!The sake pairing curated by the owner is impressive, offering a wide variety of flavors to enjoy. I wonder how many types they have in stock? They keep bringing out more and more! Here, you can truly appreciate the joy of tasting different kinds of Japanese sake. The combination of octopus and Hiroki was delightful! Also, a big thank you to the supportive secretary for the menu. I always appreciate it! Thanks to everyone who joined us; we had a wonderful and relaxed time together. Thank you! Now, just a few minutes' walk from Noda Station, there’s a place that’s hard to get a reservation at, despite being accessible by train.*Heartland Beer*Perfect for quenching your thirst on a hot day!⭐︎Fukushima Gakki Masamune Junmai Ginjo Aiyama♪A great start with a wonderful sake! *Free-flowing sake**Sendai Katsuyama Junmai Ginjo KIRAKIRA*The owner chose this sake for the Tanabata season, as it embodies the sparkle of summer.*Corn Tofu*Made with spring water from northern Osaka, Dolce Dream, Pure White, and Yoshino kudzu, served with corn broth and corn kernel sauce. No salt is used, showcasing their commitment to flavor.This corn tofu, made with spring water, allows you to taste the ingredients honestly. The bold tofu, which doesn’t use salt, is incredibly sweet. The warm sauce feels like you’re drinking the corn itself.*Yamagata Wagauji Aerial Junmai Daiginjo Unfiltered Nama Sake**Akita Shirakawa and Senshu Water Eggplant Somen with Grilled Sake Bubble Sauce*The intentionally larger-sized water plant mimics the texture of eggplant somen, and the flavor of the grilled sake sauce is delightful. The light texture of the bubble sauce lifts the summer lethargy! The umami of the plum kombu is well-extracted, making it a necessary taste for summer! *Chiba Kōshi Natsu Mairi Sake Hoshiai Junmai Ginjo Namazake*With sparkling decorations for Tanabata, this sake embodies the lightness of summer.*Awaji Island Yura Oniko Sliced Winter Melon with Plum Yuzu Soup*Using Nōse spring water, white kombu, and Kagoshima’s near-shore bonito, with just a few drops of soy sauce for the broth.First, the broth! The rich aroma of the bonito and the deep flavor of the kombu are wonderful. It’s so delicious that I could drink it by the bucket! Despite the challenges of preparing the poisonous spines of the tiger fish, the effort is worth it. Thank you, Chef Sawada! The white fish is delicious, and the umami comes out in delicate fibers. The acidity of the plum is just right, making me want to savor it forever.*Fukushima Hiropiki Junmai Daiginjo**Akashi Octopus 1kg, blanched, with skin removed and prepared with a hidden knife technique, served with grilled sake and plum meat.*The hidden knife technique allows you to enjoy the sweetness and umami of the octopus. Dipping it in the grilled sake enhances the flavors beautifully. The grilled sake with plum meat is so flavorful that it could be enjoyed on its own, pairing perfectly with Hiropiki! *Akashi Octopus 1kg, suction cups, grilled with wasabi salt and citrus.*The crunchy texture changes dramatically, providing a fun and bouncy mouthfeel. This combination pairs well with Hiropiki too! *Saga Kōeikiku Sunburst**Awaji Island Numajima Hamo, blanched, served with Awaji onion broth and hamo roe in a yolk vinegar sauce.*This sauce is exquisite! The pop of the hamo roe and the rich salty flavor create a light yet defined sauce. The yolk vinegar sauce is delightful on its own, and the hamo is beautifully delicious. Everything I tasted was fantastic!*Sanomiya Castle DATÉ SEVEN SEASON2 episode5 Yamawa style Clear White**Sendai DATÉ SEVEN SEASON2 episode5 Golden Zawa style Vibrant Red*Both the red and white shishi sake are excellent!*Hassun*- Okinawa Ito Mizukumo Vinegar- Yura Red Sea Urchin TsukudaniThe cooked sea urchin absorbs the umami and is delicious! - Hiroshima Otagawa Natural Sweetfish, grilled over charcoal- Numajima Hamo, with ground meat stuffed into fried Man-gaji peppers. The owner packed them in tightly because they’re so delicious, and she was right! They’re firm and full of flavor.- Yao Edamame, soaked in straw-baked Shaoxing wine- Shiga Mizuguchi Dry GourdThe seasoning of the dry gourd is just right—not too salty or too sweet, making it delicious on its own.- Yama-momo in red wine syrup.*Kagoshima Tenpu Junmai Ginjo Akaiwa Omachi, freshly pressed sake**Sendai Katsuyama Junmai Ginjo Ken -KEN-**Niigata Hon 20kg, aged for 7 days, grilled over charcoal, served with Kuwana clam broth and okra sauce.*The fish is cut into large pieces, allowing you to savor its flavor, paired with the clam broth and seasonal okra sauce! It’s rare to find a Japanese dish with such generous sauce.*Fukushima Aizukko Junmai Ginjo Tokuhisa 114**Corn puree & chicken cartilage with Wakayama Kishu duck dumplings and thinly sliced zucchini in a Kishu duck broth hot pot.*A beautiful duck broth! The light crunch of the cartilage and the refreshing zucchini are delightful.*Yamagata Jōki Gen Early Summer Beach**Cooked Koshihikari rice**Boiled shirasu & rice topped with fried Man-gaji peppers.*I love shirasu! They’re soft and have a fragrant, fresh aroma.*Saga Lady Murasaki Gin no Benii**Hiroshima Otagawa Natural Sweetfish, grilled and served with warm ramen made from dried sweetfish broth (Miyata Seimenjo).* The broth is delicious, making the ramen easy to slurp down. The sweetfish is also dried, enhancing its umami.*Yamagata Komezuru Super Dry Junmai Daiginjo**Boiled shirasu & rice topped with fried Man-gaji peppers TKG.*A fluffy meringue egg makes for a light and delightful rice bowl! *Gottasu de Nihoncha Especial Gyokuro**Zunda Yokan*The dishes have steadily evolved! It feels like Chef Sawada’s creativity is expanding, bringing his vision to life. The owner’s thoughtfulness brightens the atmosphere, making time fly by.His apprentices are also working hard towards independence. I hope this positive cycle continues to grow!Everything was delicious! Thank you for the wonderful meal! Less

Located a 10-minute walk from Fukushima Station on the JR Osaka Loop Line, SAWADA opened in 2023, run by Chef Sawada and his wife, along with two male staff members, making a total of four. I was invited to celebrate their 3rd anniversary, and I am grateful to the organizer. m(_ _)m Chef Sawada, originally from Hiroshima, trained at "Ginza Shinohara." The exterior is a beautifully renovated wooden two-story house in a quiet residential area, featuring a steel roof, soft yellow ochre earthen walls, wooden pillars, wooden lattice, and sliding doors, creating a harmonious and aesthetically pleasing Japanese atmosphere. Inside, the pale gray ceiling, soft yellow ochre earthen walls, and simple, functional white wooden shelves and counter create a clean and comfortable environment. There are only 8 counter seats available. I have visited on the opening day, as well as for the 1st, 2nd, and 3rd anniversaries, and each time I notice a significant change in the dishes, truly reflecting their evolution. From the initial impression of delicious yet safe Japanese cuisine, the 1st anniversary brought a stronger flavor, the 2nd anniversary showcased the chef's unique personality, and by the 3rd anniversary, the focus was on refining the individuality of the ingredients, encapsulating three years of dedication. The Omakase course was JPY 29,000 (tax included), and with the cost of drinks, the total came to JPY 35,000. I have included explanations with the photos. It was a great meal. Dishes: 1. Corn & Yoshino kudzu corn tofu, served with a sauce made from corn broth and corn cobs. 2. Water shield & eggplant somen, accompanied by a foam sauce of pickled plum & roasted sake. 3. Tiger fish, topped with thinly sliced winter melon, served in a broth of ma-kombu and honkarebushi with four drops of soy sauce. 4. Finely scored skin of fresh octopus, served with roasted sake & plum paste. 5. Charcoal-grilled salted octopus suckers, topped with wasabi & sudachi juice. 6. Blanched conger eel, served with salted conger roe, onion broth, and egg yolk vinegar sauce. Hassun: 7. Seaweed vinegar with ito-kaiso + second dashi of bonito flakes. 8. Red sea urchin tsukudani. 9. Charcoal-grilled young sweetfish. 10. Straw-grilled edamame marinated in Shaoxing wine. 11. Dried gourd strips. 12. Wild peach in red wine syrup. 13. Stuffed Manji chili pepper with conger eel paste. 14. Charcoal-grilled ara fish, served with okra & clam sauce. 15. Kishu duck dumplings, thinly sliced zucchini, served in a bowl of Kishu duck broth seasoned with natural soy sauce & salt. 16. White rice. 17. Miso soup. 18. Pickles. 19. Rice topped with boiled shirasu & stir-fried Manji chili pepper. 20. Warm ramen with grilled sweetfish & sweetfish dashi. 21. Grilled sweetfish & sweetfish dashi porridge. 22. Rice topped with boiled shirasu, stir-fried Manji chili pepper, & meringue. 23. Zunda yokan (sweet bean jelly). Less

I had the pleasure of visiting Sawada, who previously took care of me at Shinohara. I rushed over when they opened, but since it's located in Osaka, I haven't been able to visit for a while. When they first opened, it was easy to make a reservation, but now there's a one-year wait, and it's becoming a legendary restaurant.The skills honed at Shinohara are top-notch. The soup is made with Tai Kou's bonito flakes, which have a subtle flavor, allowing the natural umami of the ingredients to shine through. The sashimi of conger eel and octopus was exquisite. The hassun, also prepared by Shinohara, may be limited in quantity, but it is outstanding.The interactions with the owner are entertaining and add to the enjoyment of the experience. It's truly a wonderful restaurant.◆ Corn (Dolce Dream) with Yoshino kudzu tofu, served with a sauce made from the core's cooking liquid ◆ Okoze with plum paste and winter melon soup, garnished with yuzu ◆ Sashimi of octopus from Akashi ◆ Blanched conger eel, conger eel, and okara ◆ Hassun: Rock oyster, sea urchin tsukudani, dried gourd with wasabi, Yao edamame marinated in Shaoxing wine, and yamamomo Man-gaji chili pepper with conger eel paste ◆ Hon-ara with okra sauce ◆ Kishu duck meatballs with zucchini ◆ Rice ◆ Shirasu stir-fried with oil and rice with Man-gaji chili pepper ◆ Hiroshima Otagawa sweetfish dashi somen ◆ Zunda mizu yokan Less

Visited in 2026.The soup with the rockfish was simply delicious.The sashimi was octopus, which I don't often see in Japanese restaurants. It was expertly prepared, offering a unique texture and was very tasty.The conger eel was served with a sauce made from egg yolk and conger eel roe, and it was absolutely delightful.The grilled okra with sauce was also an interesting dish.The biggest surprise this time was the sweetfish ramen. The broth was made from sweetfish niboshi (dried fish), providing a clear flavor that was incredibly delicious.This is a place I would love to visit again. Less

I finally made it to SAWADA in Osaka, a place I had wanted to visit for a while!Since I learned about it, I had been eager to go, and I was finally able to make a reservation through OMAKASE.The restaurant is close to Fukushima Station, but since my hotel was around Kitashinchi that day, I decided to take a taxi instead of the train for convenience.There were about 8 counter seats.The chef seemed very kind and had a wonderful personality, which made me feel comfortable right from the start.I learned that the dishes are prepared with minimal seasoning, relying on the natural flavors of the ingredients. Every dish was delicious, but the dashi was particularly outstanding.The way they served the hamo (pike eel) was different from the usual style, which was a pleasant surprise, and it was incredibly tasty.Recently, I feel like young chefs are offering seasonal ingredients in unique ways, and they tend to be delicious. It might be because they have confidence in their dishes, even when they deviate from tradition, and this was no exception.The most shocking dish of the day was the ayu (sweetfish) ramen. I was amazed by its flavor, and it reminded me of the ramen-loving character Serizawa from the manga "Ramen Discovery" and "Saiyuki."I couldn’t help but think that if Serizawa were to create a ramen using ayu niboshi (dried sweetfish), it would taste something like this.This ramen was incredibly delicious, and adding rice made it even better.Due to rising ingredient prices, I’m not sure if they will continue this next year, but it really hit the spot for me.Overall, from the atmosphere to the meal, it was a flawless and wonderful restaurant. I was completely satisfied.It was a great meal!Reservation method: OMAKASECourse price: JPY 27,300Duration: About 2.5 hoursReservation difficulty: Hard for new customersOrder: Various Japanese sake and sparkling waterTotal bill: Probably around JPY 35,000 Less

I believe that SAWADA is a special presence in the world of Japanese cuisine.Their pursuit of dashi (broth) feels almost obsessive. The theme for June's course was "sourness." Starting with umeshu (plum wine), the sourness was carefully incorporated throughout the entire course.The first dish often begins with shojin ryori (Buddhist vegetarian cuisine), but this time it was Minazuki Goma Tofu (sesame tofu). Paired with kombu dashi, it was simple yet had a profound depth of flavor.The eel soup from Awaji Island's Numajima was particularly memorable among all the eel dishes I've had.The small horse mackerel sashimi has been one of my favorites since the restaurant opened.The grilled eel was a revelation, changing my perception of grilled eel entirely. It was crispy on the outside, moist on the inside, and surprisingly juicy.While many places serve ayu (sweetfish) grilled with salt, here they made dashi from dried ayu. It made me realize that the same ingredient can be expressed in completely different ways.The sake pairing by the owner has also improved year by year. Personally, I really enjoy it and highly recommend trying it.I hear that reservations for this year are already full, so I’m not sure when I can visit again, but I definitely want to return.It was a great meal. Less

Nestled in a quiet alley in Fukushima, Osaka, "SAWADA" opened its doors in July 2023 and has quickly become a focal point in the Japanese culinary scene. Now, food enthusiasts from not only Osaka but across the nation are eager to secure reservations. The owner, Toshiyuki Sawada, honed his skills at the renowned Japanese restaurant "Ginza Shinohara." While he inherits the ability to showcase the seasons and entertain guests from his mentor, Takeshi Shinohara, his dishes are far from mere imitations. Sawada's cuisine embodies a quieter, deeper concentration.If I were to sum up the charm of "SAWADA" in one word, it would be a reverence for ingredients and dashi (broth). Instead of relying on seasonings to define flavor, the focus is on how to elevate the inherent umami of the ingredients from various angles. Each decision on how to layer the dashi, how to resonate its flavors, and where to draw the line reflects the chef's intent. This is not a dish that appears luxurious through mere addition; nor is it simply a subtraction of elements. It is a cuisine that places what is necessary in the right places, guiding the dish to a state where the voice of the ingredients can be heard most clearly.The theme of this menu is "sourness." In June, when humidity rises and heat creeps in, sourness feels refreshing. The long-standing use of ume (plum) for summer health management likely stems from this natural craving for flavor during this season. It cuts through fat, enhances the dashi, and leaves a refreshing aftertaste. This sourness is not emphasized for its own sake, but rather to harmonize with the season."Minazuki Goma Tofu" is a dish inspired by the June wagashi (Japanese sweets) "Minazuki." In an era when common people could not enjoy ice, this dish elevates the symbol of that longing into a culinary form. Made solely from rice, sesame, water, and kombu, the goma tofu is astonishingly smooth and rich in flavor. The accompanying adzuki beans symbolize the warding off of evil spirits, while the aroma and texture of fried rice add depth to this subtle dish."Mizunasu" (water eggplant) is a dish featuring the famous Senshu water eggplant, fried and paired with myoga (Japanese ginger) and young ginger. By frying the water eggplant, which is often eaten raw, its sweetness and umami are accentuated. The fragrance of myoga and young ginger intertwines, creating a refreshing and juicy dish that heralds the arrival of summer.The "Owan" (soup) features hamo (pike eel) from Awaji Island, winter melon, and okawakame (seaweed). Given the concept, the dashi is the core of the restaurant. Thus, the persuasive power of this bowl is remarkable. While you can sense the umami and sweetness of the ingredients, what stands out is the deliciousness of the dashi itself. Instead of shaping the dish with seasonings, it is the depth of the dashi that gives the dish its identity. This bowl conveys the philosophy of "SAWADA" in a single bite.In the sashimi, the theme of sourness becomes even more pronounced. The "Sashimi of Tachiuo" (beltfish) is served with dashi soy sauce and a foam of roasted sake. The presentation evokes the rain clouds of the rainy season, leaving a strong impression. The sourness from the ume not only cuts through the fat of the tachiuo but also lingers with the essence of June's atmosphere. Furthermore, the "Aburi Tachiuo" (seared beltfish) adds a roasted aroma, highlighting the contrast with the sourness. The "Kohada" (young gizzard shad) allows one to enjoy the balance of sourness and fat at the end. Even though we refer to sourness in a single bite, its expression varies with each fish.The following "Hassun" (appetizer platter) is also memorable. Mozuku (seaweed) is not served as a vinegared dish but rather blanched in umeboshi (pickled plum) dashi. Sweetly simmered green ume, edamame, Akashi octopus, Kishu duck dumplings, and new potatoes are arranged in a style reminiscent of potato butter. Each item is presented without excessive seasoning, allowing the individuality of the ingredients to shine through. Here too, sourness and dashi quietly depict the essence of June.The highlight of the day is the "Unagi no Inro-yaki" (grilled eel). The exterior is astonishingly crispy. The moment you bite into it, a delightful crunch is followed by the rich spread of eel fat. The addition of wood leaf vinegar brings a refreshing touch, while red pepper and salt define the flavor profile. The strength of the eel and the use of sourness are beautifully balanced. This dish completely captivated me.The philosophy of dashi reaches its peak with the "Ayuu" (sweetfish). The approach of intentionally using sweetfish to make niboshi (dried fish) for dashi is intriguing. While the traditional method is to enjoy the aroma through salt-grilling, this dish transforms the umami of the sweetfish into dashi. The deliciousness of the dashi is overwhelming, with seasonings used only to fine-tune the flavor. The star is undoubtedly the dashi made from the sweetfish. By pairing it with yuzu vinegar, the unique aroma and refreshing quality of river fish rise to the forefront. This bowl expresses the charm of the sweetfish not through its flesh, but through its dashi.The meal begins with "Nihibana" (freshly cooked rice). It showcases the moment when freshly cooked rice shines the brightest. Next, it unfolds into side dishes like "Tuna Namero" (minced tuna) and "Tsukemono" (pickled vegetables), followed by "Jako and Hanashanpo" (dried young sardines with Japanese pepper). The flow of gradually layering aromas and umami while keeping rice as the main focus is beautiful. Finally, it concludes with "Ayuu Somen" (sweetfish somen). Here too, the presence of the sweetfish is intense. Utilizing oil made from sweetfish niboshi, it connects the umami expressed through dashi to the refreshing somen. The aftertaste of the sweetfish lingers until the very end.Finally, we return to June with "Kakigori" (shaved ice). The sweet bean paste made from lily bulbs is shaped like tofu, concluding with a design that mimics ice. This composition resonates with the initial "Minazuki Goma Tofu," beautifully completing the theme of June.The cuisine at "SAWADA" embodies a strong will. It challenges how vividly the umami of ingredients and dashi can be brought to life without relying on seasonings. By layering the inevitable sourness of the season, it successfully lands as a June kaiseki (traditional multi-course meal). Rather than tasting sourness, it allows one to feel the season through sourness. Though the dishes are quiet, they leave a strong impression in memory. It was a night that reminded me of the profound depth of Japanese cuisine. It was a great meal. Less

▫️ Minazuki Sesame Tofu ▫️ New Ginger Sauce with Water Eggplant ▫️ Simmered Pike Conger and Winter Melon Soup with Okawakame ▫️ Grilled Spanish Mackerel with Sake Foam ▫️ Young Horse Mackerel ▫️ Hachizuna (Eight Delicacies) - Ice Presentation ▫️ Grilled Eel with a Decorative Box ▫️ Grilled Sweetfish Hot Pot with Sweetfish Dashi ▫️ Meal - Isaki (Snapper) with Namerou Style and Edamame Tofu ▫️ Soba Noodle with Duck and Iriko Dashi, Sweetfish Oil ▫️ Iced Tofu Presentation Less

In July 2026, I was invited to a private gathering at SAWADA in Fukushima, Osaka, to celebrate their 3rd anniversary.We sat at the counter and toasted with Japanese sake.Every dish was as wonderful as always, but the conger eel, Kishu duck soup, and ayu ramen were exceptionally delicious! And the sake pairing by the owner was simply the best! It was a great meal!Here’s what we enjoyed:*Menu provided by Fuhito-san.*◯ Sake served: Katsuyama KIRA KIRA (Miyagi)☆ Sweet Corn (Dolce Dream & Pure White) & Yoshino Kudzu Sweet Corn Tofu Sauce made from sweet corn broth and corn cobs☆ Water Shield (Akita) & Water Eggplant (Senshu) Somen Umeboshi & grilled sake foam sauce☆ Gokko Fish (Awaji Island, Yura) Thinly sliced winter melon soup Ma Kombu (Hokkaido, Shirakuhama) & Honkarebushi (Kagoshima, Makurazaki)☆ Peeled True Octopus (Akashi) Grilled sake & plum paste☆ Grilled True Octopus suckers (Akashi) with wasabi & sudachi☆ Blanched Conger Eel (Hyogo, Numajima) with salted conger eel roe (Hyogo, Numajima) & onion (Awaji Island) dashi & egg yolk vinegar sauce☆ Hassun • Ito Umibudo (Okinawa) sea grape vinegar & bonito flakes • Red Sea Urchin (Awaji Island) Tsukudani • Grilled Young Ayu (Hiroshima, Otagawa) • Straw-grilled edamame soaked in Shaoxing wine (Yao) • Dried Gourd (Shiga) • Red wine syrup pickled yamamomo • Ground conger eel (Hyogo, Numajima) stuffed in Man-gaji peppers☆ Charcoal-grilled (Sado Island) Okra & clams (Mie, Kuwana) sauce☆ Kishu Duck Dashi Soup A combination of Kishu duck (Wakayama) with sweet corn puree & chicken cartilage dumplings, thinly sliced zucchini Kinari soy sauce (Fukuoka, Itoshima) & salt☆ Miso Soup (Tōichi's Hiding Miso) Pickles (lightly pickled cucumber, Shiba pickles)☆ Boiled Shirasu & stir-fried Man-gaji pepper rice☆ Grilled Ayu (Hiroshima, Otagawa) & Ayu dried fish (Hiroshima, Otagawa) dashi warm ramen (Mitani Seimenjo)☆ Grilled Ayu (Hiroshima, Otagawa) & Ayu dried fish (Hiroshima, Otagawa) dashi porridge☆ Boiled Shirasu & stir-fried Man-gaji pepper & meringue TKG☆ Zunda Yokan & Gotta's Gyokuro◯ Senkin Modern Goshiki Sparkling Kijo Sake (Tochigi)◯ Gajyuji Aerial Junmai Daiginjo (Yamagata)◯ Kōshi Summer Shrine Sake Hoshiai (Chiba)◯ Hiropiki Junmai Daiginjo (Fukushima)◯ Kōeikiku Sunburst Unfiltered Nama Genshu (Saga)◯ DATÉ SEVEN SEASON2 episode V 2026 [Koganezawa style] (Miyagi)◯ DATÉ SEVEN SEASON2 episode V 2026 [Yamawa style] (Miyagi)◯ Katsuyama Junmai Ginjo Ken DRY TYPE Summer Limited (Miyagi)◯ Aizumusume Junmai Ginjo Jo (Fukushima)◯ Jōki Gen Summer Beach (Yamagata) Less

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

◆Visit Rating 4.35 ◆About the Restaurant This restaurant is run by a chef who trained for 14 years at places like Ginza Shinohara and Ajikiccho, and also served as the head chef at a restaurant called Shokudo Tanoshii. Mr. Sawada has a unique career path, having transitioned from a sports instructor to the culinary world at the age of 24, showcasing highly creative kaiseki cuisine with a distinct personal touch. The dishes are thoughtfully prepared with an emphasis on health, making this a restaurant that values the well-being of its patrons. ◆Impressions I am grateful for this precious opportunity and visited for a private event after being invited a while ago. I believe this was my first time attending a private event outside my prefecture. The hosts were wonderful people, and I felt we had so much to discuss that I hope to meet again on another occasion. The service was attentive and excellent. Despite already being a popular establishment, the owner was humble and eager to learn, treating both regulars and newcomers with great care. The warmth of the proprietress was also remarkable, conveying a heartfelt kindness that words cannot express. The sake pairing service was exceptional, and the pricing felt very reasonable, so I highly recommend leaving it to the proprietress when you visit! The dishes were creative from start to finish, with many that were incredibly delicious. The service was excellent, and the atmosphere was comfortable. While the private event may have contributed to this, I felt that this is the usual experience here. Although it’s not a place I can visit regularly due to the price range, I genuinely wish to return to Sawada when I have important guests in Osaka, even if just once a year. I am thankful for the connection and the hosts. ◆Meal Cost (Tax Included) JPY 27,300 + 10% service charge ◆Dishes Ordered (Food Only, Tax Included) ✔︎✔︎Shojin Cuisine with Koshihikari Rice and Thin Bean Varieties ✔︎✔︎Hokkaido White Asparagus with Water and Salt An explanation about eating asparagus with asparagus Very delicious, with a rich asparagus flavor. ✔︎✔︎✔︎Akashi Aburame (Ainame) Despite being a white fish, it was rich and delicious. Sesame Tofu with True Kombu The dashi was incredibly tasty, a truly moving flavor. No salt was added, just four drops of soy sauce. Cooked with kombu dashi instead of bonito. Iri Sake with Ume Paste Karashi Vinegar Miso ✔︎✔︎Akashi Octopus, Cut into Strips Incredibly delicious octopus. ✔︎Koi Sashimi Delicious but on the lighter side. ✔︎✔︎Tango's Festival ✔︎✔︎Sakura Masu Tartare Fried Spring Roll with Kabuto ✔︎✔︎Jun Sai ✔︎✔︎Cucumber ✔︎✔︎Japanese Sesame Vinegar Salad ✔︎✔︎✔︎✔︎Fava Beans Simmered with Water and Sugar ✔︎✔︎✔︎Itawara Bi, Shiitake, Snap Peas ✔︎✔︎✔︎Octopus Suckers in Satsuma Age ✔︎✔︎✔︎Wagyu Roast Beef ✔︎✔︎✔︎Tomato Ohitashi The fava beans were the best I’ve ever had, and the Itawara Bi and shiitake were also incredibly delicious, pairing well with sake. The roast beef was bursting with flavor. ✔︎✔︎✔︎Akashi Uoze (Ebodai) With Mitsuba The fat content and size of the fish were both impressive and extremely delicious. ✔︎✔︎Soft-Shelled Turtle Wonton Deliciously comforting, with a great soup. ✔︎✔︎Cucumber Pickled in Nuka ✔︎✔︎✔︎✔︎Hagakure Miso Soup This miso soup had a delightful flavor that made it jump with joy. ✔︎✔︎✔︎Duck with Kombu and Mikan, Curry Chazuke with Soft-Shelled Turtle Fat Cumin Seed Spices A refined curry chazuke with a translucent soup that was gentle on the stomach, and it was so delicious that it left other guests in awe. I was moved to enjoy such flavors. ✔︎✔︎✔︎Matcha Kinton Incredibly delicious matcha kinton, something I’ve never encountered even at popular places in Kyoto. ✔︎✔︎Gyokuro ◆Notes ◆Disclaimer *The Michelin and Gault & Millau references include information from past and current times. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics, etc. For example, in Tokyo, higher prices are somewhat expected. Overall ratings are determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would be 4.0. Taking pricing into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Regular visits/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for a lifetime/Absolutely recommend *I carefully consider up to the first decimal point. *If I notice any discrepancies in the criteria, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I prioritize satisfaction based on location and the amount paid. Less

This month at SAWADA, the theme is "refreshing." The course features a light and pleasant flow, perfect for the upcoming season.- Thinly sliced edamame and rice porridge - Hokkaido white asparagus - Akashi's aburame (a type of fish) and egg tofu Starting gently, the dishes allow you to truly appreciate the flavors of the ingredients.- Akashi octopus with grilled sake and mustard vinegar - Sliced koi fish These dishes embody the theme of "refreshing" perfectly, bringing a sense of early summer coolness.【Assorted Dishes】 - Tango's seasonal delicacies - Cherry salmon tartare - Bamboo shoots prepared like kinukatsugi - Wagyu roast beef - Chilled tomatoes The assorted dishes are always exciting, allowing you to enjoy a variety of flavors! - Uoze (a type of fish) with tree buds - Soft-shelled turtle These dishes have a deep, rich flavor that makes your body feel good.Finally, we have - Matcha sweet potato dessert A comforting sweetness to finish off the meal.And as always, the pairing is something to look forward to. I truly appreciate how they understand my preferences! This thoughtful attention makes me want to keep coming back.Once again, I felt the essence of the season in every dish, and I was completely satisfied.Always delicious. It was a great meal! (•́✧•̀)♡ Less

I registered for cancellation notifications through AMEX's Pocket Concierge (KIWAMI Dining) and was fortunate enough to secure a reservation from a cancellation waitlist. It seems that getting a reservation can be quite challenging.The owner trained at a restaurant called Shinohara before opening this place. He prepares the dishes while the female manager serves the drinks. Both the owner and the manager have a friendly demeanor, creating a relaxed atmosphere to enjoy the food and drinks.The cuisine focuses on utilizing the essence of dashi and seasonal ingredients rather than extravagant materials. To avoid overwhelming flavors, they use minimal sugar and mirin, allowing the natural deliciousness of the ingredients to shine through.The kaiseki meal is very gentle and the carp sashimi was free of any unpleasant odor. It was delicious when paired with a vinegar miso that highlighted the subtle sweetness of the rice, which contains no added sugar.The final dish, curry, was a bit of a twist, but it was well-spiced and tasty. The fluffy egg over rice with baby sardines was also delightful.The meal included:- Bean porridge- A dish featuring asparagus- A soup with oilfish- Sliced octopus sashimi- Carp sashimi- Hassun (seasonal appetizer platter)- Grilled young sea bream (Uoze)- Wonton with soft-shelled turtle- White rice, baby sardine rice, curry, and egg over rice- Red miso soup and pickles- Japanese sweets and tea. Less

After an 8-month hiatus, I returned to this renowned Japanese restaurant, a Tabelog Silver and one of the top 100 establishments. The theme for this visit was comforting dishes that suit the changing seasons. I truly enjoyed the chef's dedication to each dish.The master chef, a culinary genius, even shaves his own bonito flakes. The taste and aroma are simply unmatched. The broth, made from fully utilizing the ingredients, is exquisite. This meticulous attention to detail is the essence of Sawada—truly one of a kind.The owner, who loves Japanese sake, is practically at a sommelier level. It's fascinating to see how the drinking experience changes with different sake vessels. The selection of sake was as delightful as ever! (laughs)**Menu**- Appetizer: A pre-meal drink infused with iris leaves.**Two Dishes of Vegetarian Cuisine**- Thin pea porridge.- Eating Hokkaido white asparagus with asparagus.- Broth made only with skin, salt, and water.**Simmered Dishes**- Aburame fish with egg and crumbled tofu.- Koshiabura.- Ume paste.- Kinome (young leaves).**Sashimi**- Blanched octopus.- Grilled sake with ume paste.**Carp Dishes**- Carp sashimi and fried carp scales.- Spicy vinegar miso.**May's Hassun**- Tartare-style cherry salmon.- Spring roll skin helmet.- Shiitake mushrooms with Kikaijima sesame.- Cherry salmon.- Water shield and cucumber.- Shiitake, itawara, and snap peas.- Roast beef with fruit tomatoes.- Bamboo shoots with kinome.- Glazed broad beans.- Fried octopus paste.**Grilled Dishes**- Grilled salmon with rice straw and kinome vinegar.**Wonton with Soft-Shelled Turtle**- Soft-shelled turtle and Kishu duck with natural hamaboufu.- The broth was incredible.**Rice Dishes**- Boiled flowers.- Bamboo shoots, bettara pickles, and ume.- Rice with dried shrimp and flower pepper.- Rice with fried sakura shrimp.**Broth Soup Curry with Everything**- Almost all cumin.- I was thrilled to encounter this once-a-year curry.**Tea and Sweets**- Yomogi (mugwort) kinton with lily root paste.- Gyokuro tea.- A perfect ending.I spent a wonderful 3 hours enjoying exquisite food, sake, and ambiance—absolutely magnificent! Less

There was a new apprentice lined up at the counter. Thanks to that, Mr. Sawada seemed more relaxed, and this was reflected in the dishes, making it the most fulfilling experience I've had so far.**Appetizer** 1. Usui Mame Okayu - A gentle flavor that highlights the taste of the ingredients. 2. White Asparagus - The base finely chopped and served with a light sauce, again emphasizing the natural taste.**Soup Dish** Tamago Tofu with Aburame (Ainame) - At first, I felt the broth was unusually rich, but as I broke apart the Aburame, its fatty flavor blended perfectly, creating an exquisite balance of broth. ☆☆☆**Sashimi** 1. Octopus from Akashi with Grilled Sake 2. Carp Sashimi with Vinegar Miso - Topped with scales.**Assorted Dishes** 1. Sakura Masu Tartare 2. Roast Beef Wrapped in Mini Tomatoes 3. Bamboo Shoots with Mitsuba 4. Spring Roll Skin Helmet 5. Octopus Satsuma-age 6. Fava Beans 7. Junsai 8. Shiitake Mushrooms with Sesame Vinegar The gentle flavor of the sesame vinegar dish was enchanting. ☆☆ The spring roll skin helmet is a masterpiece by the owner!**Grilled Dish** Uoze Maki Yaki - By keeping it moist through the rolling technique, this humble Uoze becomes incredibly delicious. ☆☆☆**Hot Pot** Wonton with Suppon and Kishu Duck, Hamabofū - The best soup comes from the wonton filling. ☆☆☆**Rice Dishes** 1. Usual Koshihikari Rice with Pickles and Miso Soup 2. White Rice topped with Shirasu and Hanakansho 3. Adding Sakura Masu Flakes to the second dish and pouring curry soup over it - The curry soup is made with the broth from the Suppon hot pot, enhanced with spices, and is absolutely delicious. ☆☆☆**Dessert** Yomogi Kinton - The white bean paste is made from lily bulbs, very refined and smooth. The slight bitterness of the yomogi helps dispel daily negativity. ^^ I was in high spirits on my way home, reminiscing about the incredible dishes. To attract new customers, they have implemented some reservation restrictions. This is a place I want to continue visiting whenever I can. Less