I had been curious about the Italian restaurant "Sanwa" in Shirokanedai after hearing great reviews from friends, and I finally got the chance to visit it unexpectedly. Nestled in a stylish back alley of the neighborhood, it’s a hidden gem located in the basement.I sat at the counter and toasted with a refreshing "Peroni" beer, a nice way to start. The olives and sun-dried tomatoes served as an appetizer were incredibly delicious, raising my expectations.For the antipasto, I had "Prosciutto, Gnocco Fritto, Burrata Cheese, and Salami." The texture and saltiness of the gnocchi and prosciutto, the subtly sweet burrata cheese paired with Miyazaki mango, and the salami from Yamanashi were all delightful. The warm "Focaccia" that came out next was so good that I ended up asking for seconds multiple times.The "Boiled White Asparagus with Scrambled Eggs" featured German asparagus topped with summer truffles, creating a luxurious dish with a fragrant aroma and a wonderfully smooth texture.One of my personal favorites of the day was the "Yama Ko Hon Maguro Carpaccio." The Sado Island bluefin tuna was generously drizzled with a tomato-based gazpacho, which, while simple, had a rich flavor that paired beautifully with the tuna's umami. I wanted to take some home, but it was seasoned only with salt and had a 30-minute shelf life. No wonder it was so delicious.The "Fried Sardines in Spring Roll Style" came with a sauce made from sardine guts, offering a unique umami flavor and a fluffy texture, all wrapped in a crispy shell, providing a delightful variety of tastes in one dish.The "Green Pea Risotto" was another highlight for me. The fresh green peas from Italy were incredibly tasty. It was seasoned simply with water, salt, butter, and olive oil, showcasing the depth of flavor that can come from using simple ingredients.The "Granita to Refresh the Palate" was made with shiso from Gunma Prefecture. The shiso ice was refreshing on its own, but it also contained something that popped in my mouth, truly cleansing my palate.Now it was time for the meat course, and I ordered two types. The "Ezo Venison from Minato, Hokkaido" was slightly overcooked on the charcoal grill, which muted the meat's flavor, but it paired well with pepper.The "Yamagata Obanazawa Beef Top Sirloin" was an exquisite dish. It was cooked to perfection, locking in the meat's umami—an expression that sounds cliché, but it was indeed delicious. The sweetness of the fat was also enjoyable, allowing me to savor the happiness that comes from good meat.The "Grilled Seasonal Vegetables" served in between were also excellent, highlighting the natural flavors of the vegetables.Next came the pasta course, where we surprisingly ordered four types for three people: "Meat Sauce Tagliatelle," "Hasegawa's Mushroom Spaghetti," "Gorgonzola Cheese Gnocchi," and "Sakura Shrimp Pici." Each dish offered a delightful variety of flavors and textures. Personally, I loved the thick, chewy noodles of the tomato-flavored Sakura shrimp pici.For dessert, we also had four types: the refreshing "Marinated Pineapple" with a hint of passion fruit, the incredibly sweet yet delicious "Caramel Panna Cotta" topped with chocolate sauce, the pleasantly moist "Tiramisu," and the rich "Milky Ice" with a perfect balance of milk and sea salt. The ice cream was especially amazing.After the beer, I followed the flow and ordered wine. I enjoyed a sparkling wine from Burgundy, a white from South Africa, a white from Liguria, a red from Tulbagh in South Africa, and a red from Piedmont, Italy. All were delicious, but the South African red, made from 100% Pinotage, was creamy and silky, which I really liked.As I mentioned earlier, the simplicity of the ingredients combined with the depth of the cooking technique truly shone through in this course. As a result, the flavors were unique and exceptional.Although I indulged in additional dishes and drinks, I left with a sense of happiness from this luxurious experience. I was completely satisfied.
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