Sawada Tokyo

There are times when I want to reaffirm my love and gratitude for my go-to sushi restaurant, so I find myself browsing for alternatives.Even if it’s just a fling, I can’t get excited unless it’s a place that aligns with my preferences, making the selection process quite challenging.I was intrigued by the fact that they only accept reservations the day before, and the idea of a lunch menu featuring only nigiri was appealing. I could relate to the clientele they seem to avoid with that setup.On this day, the second nigiri, the flatfish, had a delightful resistance when biting into it.As summer approaches, good flatfish is becoming scarce, so it’s nice to have a replacement.The number of nigiri pieces is quite generous, making it a great value. Each piece is top-notch, ensuring that the slightly stronger seasoned rice doesn’t overpower the fish.With the rice being this well-seasoned, the presence of the sweet soy sauce feels surprisingly faint, creating a unique sensation.However, in order to maintain this popularity in Ginza with trendy sushi, it’s unfortunate that they tend to rely on aged fish.The striped jack was a complete miss with the aging process, losing the fish's natural qualities and aroma that make it special.The Spanish mackerel and bonito were both prepared with great care, and the trimming was incredibly luxurious, but I couldn’t help but notice the freshness of the fish and its aroma.The octopus, while the sakura-boiled version is good for snacking, if they’re serving such high-quality fish as nigiri, they should really showcase the tenderness of the boil.That said, aside from these four, or rather three, the quality of the fish remained consistently excellent with over twenty pieces of top-notch nigiri.As expected, I left feeling satisfied as a fling while reaffirming my love for my main choice.Despite some concerns and differences in taste, the commitment to a nigiri-only menu with reservations the day before, and a clear stance against profit from poor regulars and alcohol, is a rare beauty in today’s Tokyo sushi bubble.I can see myself wanting to return again. Less

Just a 1-minute walk from Exit A5 of Ginza Station.On a weekday at noon, I made a reservation for Omakase the day before.Photography is prohibited, and notes must be kept under the counter.For 90 wonderful minutes, all my senses were fully engaged as I savored the sushi.An extraordinary atmosphere with 4 guests from overseas and 2 Japanese people.In the serene environment, I enjoyed exquisite nigiri, which made me quite nervous at first. However, starting with the two types of anago (sea eel), the chef's charm and storytelling eased my tension, allowing for enjoyable conversation.The sushi was exceptional, and even the gari (pickled ginger) and tea showed remarkable attention to detail, leaving me completely satisfied.Today's order:• Omakase - JPY 51,700Course details:Every dish was a home run, but I’ll highlight my top 5 selections:◯ Hirame (flounder)◯ Tai (sea bream)◯ Sumiika (cuttlefish)◯ Torigai (cockle)◎ Kisu (whiting) - kombu-marinated◎ Sawara (Spanish mackerel) - vinegar-marinated, grilled with straw, citrus◎ Tako (octopus) - sweet simmered◯ Tairagai (pen shell) - sudachi◯ Maguro (tuna) - marinated◯ Maguro (medium fatty tuna)◯ Maguro (medium fatty tuna and fatty tuna blend)◯ Maguro (fatty tuna) - snake belly◯ Aji (horse mackerel) - vinegar-marinated◯ Awabi (abalone) - steamed◯ Akau (red sea urchin) - Karatsu◯ Kuruma ebi (sweet shrimp) - steamed, cut (1 piece)◯ Shimaji (striped jack)◯ Mirugai (geoduck) - kabosu◯ Katsuo (bonito) - grilled with straw, garlic, and salt◯ Kensaki ika (squid) - stuffed with inro, Edo-style squid rice◯ Refreshing palate cleanser - cherry tomato◎ Maguro (fatty tuna) - sand liver, seared, 160 kg from Yamagata◯ Refreshing palate cleanser - water eggplant from Osaka Izumi◯ Uni (sea urchin)◎ Anago (sea eel) - salt◯ Anago - sweet sauce◯ Tamagoyaki (Japanese omelet)◯ Fruit hōzuki (Japanese ground cherry)◯ Hand towel with the restaurant's name (illustrated by the chef's wife)◯ Tea (hot) - brewed gently in a clay pot, using a traditional bamboo strainer◯ Tea (iced)◯ Gari (pickled ginger)It was a great meal! Less

I had been wanting to visit this place for a while, and finally found a time that worked, so I made a reservation for the omakase.I arrived about 5 minutes before my reservation and found several people waiting outside. The restaurant opened shortly after 6 PM, and I was allowed in after showing my ID.Initially, I thought about taking notes on the menu, but I decided to fully immerse myself in the sushi experience instead, so I put my notepad away. (You should visit and enjoy it for yourself…)There’s a rule against using smartphones, which created a quiet and tense atmosphere when I first entered. However, before I knew it, the place became lively and filled with a warm, friendly vibe.The sushi served was exceptional, with a perfect harmony between the fish and rice, both undeniably fresh and expertly prepared.The chef’s witty banter created a cheerful atmosphere that made me forget I was in a renowned establishment, making it a very comfortable place to dine.I definitely want to return whenever I have the chance. Less