Hyperlocal Tokyo

A renowned sushi restaurant, not only in Ginza but also in Tokyo. For several years, it was considered a strong contender for a third Michelin star alongside the Ginza restaurant Aozora. However, it effectively relinquished its stars in last year's Michelin Guide Tokyo. Despite this, its popularity hasn't waned, and reservations seem even harder to secure than before. This day, I had a lunch reservation. All six seats, including mine, were booked by individuals (the maximum reservation size is two), and three of the diners were from overseas. Lunch offers only nigiri, and on this day, it consisted of 23 pieces plus tamago (egg), totaling 41,800 yen including tax. While not cheap, considering the quality, it felt like a fair price, even bordering on a bargain compared to other establishments. Sawada-san's sushi is characterized by meticulous fish preparation. The fish is treated in a way that maximizes its flavor, with expert curing, slicing, and decorative cuts. The fish generally has a strong taste. The vinegared rice is seasoned with a strong vinegar and salt, cooked firm but with a moist surface. It's a clear departure from dry vinegared rice. The rice itself has a unique umami, perfectly complementing the meticulously prepared fish.

Sawada **Highlights** ☑︎ Sacred event with photography prohibited ☑︎ You can truly feel the experience of eating sushi from the heart ☑︎ Overwhelming volume, the best ever! Recommended by @sushi_architect =========================== /A diary of a person who eats sushi 4 times a day/ • Cumulative new discoveries: 192 restaurants • 2024: 41 restaurants (as of June 28) 2023: 93 restaurants • 2022: 124 restaurants I would be happy if you could check out my other posts! =========================== **Visit Month:** March 2024, Lunch **Reservation:** Omakase **Access:** 3-minute walk from Ginza Station **Head Chef:** Sawada • Sushi Aoki → Truck Driver → Independent (Nakano) **Course:** • Lunch: ¥41,800 • Dinner: ¥52,800 ~~~~~~~~~~~~~~~~~~~~~~~~~~ **Location:** Ginza 5-chome, Minato-ku, Tokyo **Price Range:** ¥45,000 - ¥55,000 **Closed:** Monday, Thursday, Sunday **Reference:** Tabelog 4.55 (at the time of visit) **Opening Date:** December 2004 **Awards:** Tabelog Silver 2024 Tabelog 100 Best Restaurants 2022 ~~~~~~~~~~~~~~~~~~~~~~~~~~

Just a 1-minute walk from Ginza Station! I revisited "Sawada," an extraordinary restaurant that has won numerous awards, including two Michelin stars and "The Tabelog Award GOLD." The head chef, Koji Sawada, hails from Aichi Prefecture. Inspired by the drama "Iki no Ii Yatsu" (A Spirited Fellow), which featured the renowned Edomae sushi restaurant "Tsuruhachi" in Jimbocho, he dreamt of one day mastering the art of "粋" (refined elegance) in sushi. One famous anecdote is that he saved up for his independent venture in Nakano by working as a delivery courier (and he was a top salesman!). While the early days after opening his own restaurant were undoubtedly challenging, his exceptional skills, warm personality, and unwavering passion for sushi captivated countless sushi enthusiasts, turning his establishment into a popular destination. After relocating to Ginza, he quickly became a leading figure in the Japanese sushi world. The restaurant's interior, meticulously designed by the chef himself, features six seats. The warm wood and the dignified atmosphere, reminiscent of a classic sushi restaurant, create a truly special ambiance. This time, I enjoyed the "Omakase Nigiri Course" for lunch, priced at ¥38,500. Here are the dishes I had and my impressions: ★ Hoshigarei (Starry Flounder) ★ Makogarei (Arrowtooth Flounder) ★ Aoriika (Squid) ★ Kisu no Konbu-zume (Sand Lance with Kelp) ★ Ishigaki-gai (Rock Scallop) ★ Shin-ko (Young Sardine) ★ Tako (Octopus) ★ Hiragai (Scallop) ★ Oma 111kg Honmaguro Akami no Tsuke (Marinated Lean Tuna from Oma, weighing 111kg) ★ Same Kotoku Chutoro (Medium Fatty Tuna from the Same Fish) ★ Same Kotoku Chutoro to Otoro no Aida (Between Medium Fatty Tuna and Fatty Tuna from the Same Fish) ★ Same Kotoku Hebara no Otoro (Fatty Tuna Belly from the Same Fish) ◼︎ Izumi no Mizunashi Hebesu (Watermelon Radish with Yuzu) ★ Aji (Horse Mackerel) ★ Ko-mochi Shako (Mantis Shrimp with Roe) ★ Karatsu no Aka-uni (Red Sea Urchin from Karatsu) ★ Kuruma-ebi (Tiger Prawn) ★ Mushi-awabi (Steamed Abalone) ★ Shima-aji (Striped Jack) ★ Miru-gai (Surf Clam) ★ Katsuo (Bonito) ★ Ika no Inron-zume (Squid Stuffed with Rice) ★ Otoro no Aburi Kama (Grilled Fatty Tuna Cheek) ◼︎ Bettara (Pickled Daikon Radish) ★ Rishiri no Bafun-uni Gunkan (Sea Urchin from Rishiri Island on a Nori Roll) ★ Anago (Conger Eel) with Tsume (Sweet Soy Sauce) and Salt ◼︎ Tamago (Egg) ◼︎ Hitodaki (Jack-o'-lantern) The nigiri, presented with a calm, swift, and elegant touch, featured a combination of shari (vinegared rice) with a distinct white vinegar tang and thick-cut neta (fish). It was a classic Edomae sushi experience. However, there were also touches of "Sawada's" signature bold, luxurious, and extravagant approach, truly embodying the essence of "粋." Every piece was delicious, but I particularly enjoyed the thick-cut, bouncy hoshigarei, the precious red sea urchin nigiri, and the grilled fatty tuna cheek, where the charcoal was directly applied. The fact that the chef adjusts the size of the shari to accommodate the over 20 pieces served is a thoughtful touch. While the chef may appear stern at first glance, his hospitality, treating every customer with equal kindness and warmth, truly reflects the spirit of a true craftsman. I look forward to visiting again. Thank you for the wonderful sushi.

I stopped by on my way back from a stroll through Kichijoji! It's a 2-minute walk from the south exit (Park Exit) of Kichijoji Station. A large signboard is a landmark. This is "Raamen Sawada", produced by the popular ramen shop "Hayashida" in Shinjuku. A ramen-loving friend had been raving about it, so I had been wanting to try it when I had the chance. When I arrived a little before 2 pm, there was a line of about 8 people. You buy your ticket first and then join the line. Even so, the turnover was fast and I was inside in less than 5 minutes. There are only 9 seats, so depending on the time, a line is inevitable. *It's inside a building, so you can rest assured even in the rain. While waiting for the ramen to be made, I had a bottle of beer, but the glass was ice-cold and the beautiful, delicious foam rose! ■ Special Duck and Ooyama Chicken Shoyu Ramen ¥1,000 Duck bones and whole Ooyama chicken are used generously to make the chicken broth. It's made without chemical seasonings and they are particular about the water they use. First, I took a sip of the soup. It has a rich depth, a refined soy sauce flavor with the sweetness of meat and chicken. The aftertaste is clean and the soup is so well-made that I think it could be served as a dish on its own. The noodles are made with a blend of several carefully selected wheats in a perfect balance, using whole wheat flour. They are thin, straight noodles with a good amount of firmness, making them easy to slurp up with the soup. The texture is also good. The portion wasn't too much or too little, just right, but men might need a second helping. The thinly sliced, moist pork shoulder and chicken breast, cooked at a low temperature, were a good size and balanced well with the noodles. The bamboo shoots were surprisingly large and long! The crunchy texture was delicious. The flavor egg, which I love, is a sweet and rich Okukuji shishamo from Ibaraki. It was perfectly half-cooked. I wanted to have another one. ■ Chashu ¥250 I thought it would be served on top, but it came with soy sauce, so I ate it as an appetizer. The smooth texture of the skin was amazing. ■ Fishmonger's Third Generation's Tataki Salmon Donburi ¥350 I usually don't finish the rice, but the ramen was just the right amount, so I ordered the recommended salmon donburi. It also has pickled radish, which adds a nice texture. The rice used is a rare variety called "Do Mannaka", produced exclusively in Yamagata Prefecture. It's a variety with less stickiness, so it didn't become mushy in the bowl and I enjoyed it with the other ingredients. You can also change the flavor with the "yuzu ichimi" on the table. It's easy for women to visit alone. Even when they're busy, the staff are always smiling and welcoming... The excellent service is a plus. This is one of the places I want to visit again.

I was lucky to get a reservation at Lucky. The vinegared rice was very prominent and I think it paired well with the large pieces of fish. I had over 20 pieces for lunch, so I was very full. It was a delicious meal. I will definitely come back if I can get another reservation.