Overview
Restaurant Views: 1,759
Awards
- OAD
-
Japanese Restaurants 2024, 13
- Tabelog
- 2024 Silver
- Restaurant Ranking
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Restaurant Ranking 2024, #1280, PRO #17.27, USER #18.67
Ratings from the web
- Tabelog
- 4.54
Chef
Koji Sawada
Cuisine
Sushi
Foodle Reviews
おつまみ | Otsumami
• スナップエンドウ (Snap Peas): Lush, sweet, refreshing.
• 平目 (Hirame): Clean flavor, delicate texture.
• 青り烏賊と雲丹 (Aoriika & Uni): Sweet with a small bite; ika aged for one week.
• 鮑と雲丹 (Awabi & Uni): Thick-cut, excellent texture, umami-rich.
• 鰆 (Sawada): Slightly warmed on top, tender and flavorful.
• ぶり (Buri): Smoked and aged, ham-like texture, deeply savory.
• 蛸 (Tako): Cooked in black soup; super soft,... More
おつまみ | Otsumami
• スナップエンドウ (Snap Peas): Lush, sweet, refreshing.
• 平目 (Hirame): Clean flavor, delicate texture.
• 青り烏賊と雲丹 (Aoriika & Uni): Sweet with a small bite; ika aged for one week.
• 鮑と雲丹 (Awabi & Uni): Thick-cut, excellent texture, umami-rich.
• 鰆 (Sawada): Slightly warmed on top, tender and flavorful.
• ぶり (Buri): Smoked and aged, ham-like texture, deeply savory.
• 蛸 (Tako): Cooked in black soup; super soft, rich taste.
• 大トロのキューブ (Cubes of Otoro): Luxurious, rich, melt-in-mouth.
• 大トロと雲丹 (Otoro with Uni): Wrapped in seaweed; creamy, decadent pairing.
• 海鼠腸 (Sea Cucumber Ovaries): Briny, intense, unique umami.
• りんごと酢橘 (Ringo with Sudachi Juice): Bright and refreshing, cleanses the palate.
握り | Nigiri
1. 松皮鰈 (Matsukawa Karei): Slightly chewy, releasing umami slowly.
2. 赤貝 (Akagai): Crunchy with a long, oceanic aftertaste.
3. 針魚 (Sayori): Light and delicate, slightly crisp texture.
4. 氷見のぶり (Buri from Himi): Aged for one week; soft texture, lingering aftertaste.
5. 小肌 (Kohada): Chewy rice, less acidic; long, satisfying taste.
6. 鰹 (Katsuo): Lightly grilled, slightly smoked, served cool; exceptional flavor.
7. 烏賊巻き (Ika Roll): Filled with rice and kampyo; balanced flavors.
8. いくら (Ikura): Fresh, not overly salty; bursts of umami.
9. 漬け鮪 (Tsuke Maguro): High acidity, firm texture, deeply seasoned.
10. 中トロ (Chutoro): Soft, melting texture, rich umami.
11. 大トロ (Otoro): Slightly fattier than Chutoro; equally indulgent.
12. 炙り鮪 (Grilled Maguro): Grilled on top, releasing rich fat; absolutely wonderful.
13. 海老 (Ebi): Sweet, tender, pure ocean flavor.
14. 雲丹 (Uni): Sweet with a hint of acidity; balanced by wasabi.
15. 玉子 (Tamago): Fluffy, sweet, and eggy; a perfect ending bite.
16. 鰆スペシャル (Sawada Special): Small tuna maki; compact, full of flavor.
17. グースベリー (Gooseberry): Tart, juicy, and refreshing; the final, cleansing bite. Less
No photo policy
1. Flounder (Hirame / ヒラメ)
A lean, delicate white fish often served as sashimi.
2. Pine Needle Snapper (Matsukawa Dai / 松皮鯛)
Known for its firm texture and rich umami flavor.
3. Golden Cuttlefish (Sumi Ika / スミイカ)
Sweet and tender squid with a smooth texture.
4. Red Ark Clam (Aka Gai / 赤貝)
Chewy and slightly sweet with a distinct oceanic flavor.
5. Halfbeak (Sayori / サヨリ)
A slender silver fish with a clean, mild taste.
6. Bigfin Reef... More
No photo policy
1. Flounder (Hirame / ヒラメ)
A lean, delicate white fish often served as sashimi.
2. Pine Needle Snapper (Matsukawa Dai / 松皮鯛)
Known for its firm texture and rich umami flavor.
3. Golden Cuttlefish (Sumi Ika / スミイカ)
Sweet and tender squid with a smooth texture.
4. Red Ark Clam (Aka Gai / 赤貝)
Chewy and slightly sweet with a distinct oceanic flavor.
5. Halfbeak (Sayori / サヨリ)
A slender silver fish with a clean, mild taste.
6. Bigfin Reef Squid (Aori Ika / アオリイカ)
Richer and sweeter than other squids, with a soft, silky texture.
7. Yellowtail (Buri / ブリ)
A fatty, flavorful fish, often served in winter.
8. Octopus (Tako / タコ)
Butterfly cut, marinated in black ink for a unique flavor and presentation.
9. Salmon Roe (Ikura / イクラ)
Large, briny orange spheres bursting with umami.
10. Bonito (Katsuo Nitsuke / 鰹煮付け)
Braised bonito with a rich, savory flavor.
11. Medium Fatty Tuna (Chutoro / 中トロ)
Balanced in fat and umami, melt-in-the-mouth texture.
12. Double Side Medium Fatty Tuna (Chutoro Double Side)
A thicker cut showcasing the richness of the tuna.
13. Fatty Tuna (Otoro / 大トロ)
The most luxurious part of tuna, extremely fatty and creamy.
14. Gizzard Shad (Kohada / 小鰭)
Diamond-cut and vinegared for a perfect balance of acidity and umami.
15. Clam (Hamaguri / 蛤)
Sweet and chewy, often lightly marinated or simmered.
16. Sea Urchin (Uni / 雲丹)
Murasaki uni from Nagasaki, sweet and briny, served with nori.
17. Obasho Clam (?)
Likely refers to a large clam; unclear specific type.
18. Steamed Shrimp (Ebi / 海老)
Lightly steamed, sweet, and tender.
19. Vinegared Mackerel (Shime Saba / 〆鯖)
Mackerel cured with vinegar, firm and tangy.
20. Geoduck Clam (Mirogai / ミル貝)
A large clam with a crunchy texture and mild sweetness.
21. Smoked Bonito (Katsuo / 鰹)
Smoked bonito from Himi, bold and smoky in flavor.
22. Filled Octopus Roll (Tako Roll)
Rice wrapped with nori, konnyaku, sesame, and kensaki squid.
23. Fatty Tuna, Aged 4 Days (Otoro / 大トロ)
From a 140kg tuna from Aomori, rich and deeply flavored.
24. Pear (La France)
A sweet, fragrant dessert pear.
25. Sea Urchin (Uni / 雲丹)
Hokkaido uni, sweet and briny, kept in cold water, paired with kombu from Uria.
26. Conger Eel (Anago / 穴子)
Grilled on binchotan charcoal with wasabi on top.
27. Conger Eel with Salt (Anago with Salt)
Another preparation of anago, showcasing its natural sweetness.
28. Egg Custard (Tamago / 玉子)
Fluffy and sweet, often served as a dessert-like sushi.
29. Kinkan (金柑) kumqua Less
Sawada remains one of my favorite sushi restaurants Edomae style. he precision of his nigiri must be in the elite group in Japan and by extension in the world. He is so concentrated that, I am sure, the experience dinners might find the atmosphere somewhat depressing. I don’t really care, I sit down and focus on the what the Master is giving me. No need to for conversation for 90 minutes or so.
NB: no photo policy
No photo policy.
This is a serious meal, serious in attitude but more importantly serious in quality. Chef Sawada is a true Edomae master. In recent years I have been rarely so impressed by a restaurant I have not been yet.
The quality of his neta is fantastic, some pieces pure genius. The shari has a high acidity which suits me very well.
I cannot wait to come back there.
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Address
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5-chōme−9−19 銀座MCビル
Hours
Tuesday: 12:00 - 14:00; 18:00 - 20:30
Wednesday: 12:00 - 14:00; 18:00 - 20:30
Thursday: 12:00 - 14:00; 18:00 - 20:30
Friday: 12:00 - 14:00; 18:00 - 20:30
Saturday: 12:00 - 14:00; 17:00 - 19:30
Sunday: 12:00 - 14:00
Phone
+81 3-3571-4711
Tabelog
https://tabelog.com/en/tokyo/A1301/A130101/13001043/