On this day in May 2023, I was able to visit my beloved restaurant, Sawada, in Ginza, Tokyo. Although photos were not allowed during dinner, the ultimate sushi experience left a lasting memory. The comparison tasting of sea urchin from Karatsu was irresistible, especially the dark-colored parts. The Murasaki Uni from Akune also had a deep and delicious flavor. The collaboration of sea urchin and squid with the Aoriika from Yobuko was a definite highlight, and the leftover sea urchin was combined with steamed Ezo abalone from Iwate after three hours, creating another unforgettable dish. Sawada never fails to impress, starting with a selection of 23 types of tuna in the beginning and transitioning smoothly to nigiri. The Edo-style sushi taught by Sawada himself truly showcases the authentic flavors of Edo. The menu for the day included a variety of dishes, each more delicious than the last. Sawada is a sushi restaurant that I will continue to visit for a long time. It was an amazing experience as always!

Ginza Sawada Regular Visit 50,600 yen. Today, I didn't have much appetite, but after taking a bite, I suddenly felt hungry because the food was so delicious. Half of the customers were foreigners, but for some reason, the conversation was lively. Maybe because everyone loves sushi, it was a common topic. Steamed peanuts, flounder, sea eel, Ishigaki clam, quickly boiled firefly squid, aged for 12 days Tangsu, Yura's red sea urchin, squid and abalone, 6-hour steamed abalone, Ishigaki clam pillars in the remaining broth, seared mackerel, simmered octopus, medium fatty tuna, medium fatty tuna and Hokkaido purple sea urchin roll, new squid legs with yuzu peel, seared kuchiko, kamasu roll with plenty of vinegar-soaked slightly roasted vinegar tangerine, seared kamatoro, salted water eggplant with hebes, new squid, ebotai with kombu, red clam, striped jack, hoshigarei, mirugai instead of konoshiro, katsuo, swordtip squid in a ginger ink pot, ikura, red meat pickled, medium fatty tuna, otoro, otoro, seared otoro, sticky pickled buffoon sea urchin, conger eel, salt, tsume, carabiner, tamagoyaki.

I had the sudden idea to eat delicious sushi by myself, and miraculously managed to make a reservation. The appetizers and nigiri were fantastic. I could feel the warmth of the head chef and it was a blissful time. The portion size was generous, so it would be rude if you're not serious about eating. I look forward to visiting again.

I made a reservation after a long time at a sushi restaurant that is highly rated (Gold in 2023, Michelin ☆☆ in 2023, Top 100 Restaurants in 2022) and known for being difficult to book in advance due to limited availability for specific dates and times. The restaurant, called "Sawada," releases reservations only for the following week starting a week in advance, adding to the suspense of whether you can secure a booking or not. After observing for a few weeks, I managed to snag a spot for omakase on a Sunday evening with no visible vacancies on the scheduled date. It has been exactly three years since my last visit. Unfortunately, photography inside the restaurant is not allowed. I had been unable to reach the Sawada Special last time, so this time I fasted for two days in preparation. The evening omakase course included various dishes and sushi, with the total cost coming to 54,670 yen including additional items and sake. Despite my efforts, I struggled to finish the meal and felt overwhelmed by the portion sizes, particularly with the giant hand-rolled sushi served. It was later revealed that the similarly named restaurants in Nagoya and Osaka have no connection to this particular establishment.

I visited "Sawada" in Ginza for lunch after 2 months. There are 6 counter seats, half of them are regular customers and half are newcomers. We ordered drinks and started with the chef's choice course for the day, which consisted of various sushi items such as Oma tuna, marbled flounder, halibut, new squid, etc. The highlight was the special hand roll with finely chopped Oma tuna, dried gourd, garlic, and pickled roe. The sushi was delicious and the drinks including beer, sake, and shochu were also enjoyable. It was a delightful experience enjoying the fresh and high-quality sushi at Sawada.

After a two-month absence, I had given up on visiting due to the timing being difficult this month, but then I received an email announcing reservations were open. Originally planning to visit with two people at the end of August, it ended up being a solo lunch. As I don't drink alcohol, I opted for the sushi-only lunch. Here are the sushi pieces I had that day (not in order as I left my phone in my bag and am going by memory): Matukawa Karei, Hirame, Shinika, Shinko, Shimeaji, Isogai, Mirugai, Awabi, Shinika Geso, Tailor, Shima Aji, Aji, Konbu-shime Kiss, Madai, with Oma landing 205 kilos of Chu-toro, O-toro, and Chu-toro belly (from what I remember), seared Kamatoro, Bafun Uni Gunkan, Ikura Gunkan, Karatsu's red Uni Nigiri, Ken-saki Ika with dried gourd, sesame nori mixed with shari, boiled octopus, Katsuo with salt and garlic, Kuruma Ebi, Anago with salt, Anago with sauce, and the legendary Sawada Special Part 1. This place is also heaven for me, as there are two heavens in Ginza for me. I deeply felt that I should come alone to such a place that I truly love. Eating such delicious food, I thought about various things, like if instead of rain, this sushi fell in countries at war, maybe peace would come. Besides the sushi, my personal favorite part is the sound and aroma of the tea being brewed in the hot water, passing through the tea leaves and into the teacup. Every time I come here, I can feel how much I love and cherish this place, whether I'm looking up at the ceiling, closing my eyes, or just enjoying the moment. I will visit again in two months. Thank you for the delicious meal, the Sawada Special always has a special place in my stomach! Laughing emojis.

I made a reservation without hesitation as there were vacancies the day before. I visited alone for lunch on a weekday and sat at a 6-seat counter where everyone was dining solo. Half of the customers were foreigners. The lunch course consisted of 25 pieces of sushi. Each piece was large, so it felt like even more. Even though I have a big appetite, I was quite full, but I was surprised to see women eating normally. The sushi was incredibly delicious. The tuna, white fish, and shellfish were all tasty. The sweet shrimp was the biggest I've ever seen and had an amazing flavor. The abalone was also large and thick. They served eel, sea urchin, and salmon roe as well. The course price was somewhat high, but the value for money was actually quite good. Initially, there was a tense atmosphere, but the chef's care and conversation made it a pleasant environment. I would definitely like to try their evening course as well. I will definitely visit again.

It has been 3 and a half years since my last visit at night. I love Sawada-san's lunch, but this time, no seats were available no matter how long I waited. It seems that it is becoming increasingly difficult to find the right timing for seat availability. Master Sawada seemed more relaxed in the evening compared to during the day. The appetizers were not as plentiful as I remembered from my last visit, but it was just the right amount along with the sushi. I was able to try the shinko (young gizzard shad) as well, and overall, I was satisfied. However, the frustration of not being able to make a reservation still lingers. While I appreciate the policy of treating everyone equally, I sincerely hope that it doesn't become even more difficult to make a reservation in the future.

On Saturday night, I visited a sushi restaurant for the first time. Here is what I ate, although the order may be different: - Tuna from Oma, 108kg - Atedada soybeans - Flounder, engawa, liver, Ishigaki shellfish - Japanese flying squid - Red sea urchin from Awaji and Karatsu - Grilled abalone - Simmered mackerel - Octopus with tomato - Toro roll with sea urchin - Purple sea urchin - Oma kombu chiko - Spring child sea bream - Nori-wrapped fatty tuna - Flounder, cutlassfish, flatfish, scallop, small skin, striped jack, bonito with garlic - Mil shellfish - Salmon roe battleship sushi - Lean tuna pickled in soy sauce - Fatty tuna, seared fatty tuna, sandfish - Huge pile of shrimp battleship sushi with sea urchin - Conger eel, salted conger eel, egg - Various surprises I was overwhelmed by the variety. The large sushi pieces filled my mouth with happiness. I wanted to order more specials at the end, but I was too full. The sushi was both bold and delicate, and I could feel the passion for sushi enjoyment. The experience was a mix of excitement and elegance. I heard a story about the tuna fence, which made me appreciate the coolness of the place. It's hard to get reservations and it's far away, but I will definitely go back. The hidden sushi and dancing sushi were also surprising.

I happened to secure a reservation the day before and rearranged my schedule to visit. As I descended the elevator on the 3rd floor of the building, I found Sawata-san's entrance immediately to the left. At 12 o'clock, the floor lights turned on, heightening the anticipation for the Edo-style sushi I was about to enjoy. I informed the proprietress of my name and finally entered the restaurant. The interior had a luxurious feel with a counter seating of 6, and I was led to the seat at the far right corner. The stern head chef first inquired about my drink order, and given the heat, I requested a beer. In front of me were the ingredients for the upcoming sushi - what looked like konjac-like toppings and three pieces of tuna, all placed on a bat to maintain the optimal temperature. With no background music, the tension in the air was palpable as the sushi course began. Flounder, turbot, firefly squid, mantis shrimp, boiled conger eel, and tender simmered octopus were some of the offerings. At one point, I was recommended to have another beer, and I obliged. The course continued with abalone, pickled kabosu, red clam, salted and vinegared horse mackerel, young botan shrimp, and more. Unexpectedly, I ended up having three more beers throughout the meal. The experience included steamed abalone, striped jack, mirugai with vinegar and katsuobushi or ginger soy sauce, grilled swordtip squid, seared fatty tuna collar, and sea urchin from Rebun Island. A palate cleanser of yuzu radish was served before moving on to gunkan sushi with half-cut conger eel, boiled tsubugai, and tamagoyaki with pickled perilla leaf. I may have lost track of the order, but there was also salmon roe gunkan, which I was told was the first of the season. The masterful knife skills and graceful movements of the head chef, as well as the exquisite sushi, made for a truly delightful dining experience. It was incredibly delicious. Thank you very much.

Ginza Sawatayama in Tsuruoka, Yamagata is a great place for sushi. The best time to visit is around Obon. They offer delicious dishes like flatfish, flounder, steamed liver, turban shell, Japanese flying squid, and more. The sushi is made with high-quality ingredients and the presentation is beautiful. It's a bit difficult to make a reservation, but it's worth the effort. The restaurant is known for using top-notch ingredients and serving the best sushi. Highly recommended for sushi lovers.

At first, it seemed like a shop with a lot of rules and hassle, but when I actually went there, I realized it wasn't like that at all. The chef was very friendly and talked passionately about the shop and the sushi industry. The atmosphere was so good that I couldn't remember the order of the sushi I had that day. The only thing I can confirm is that I enjoyed sushi that can only be found here. I was satisfied. Thank you for the meal!

I revisited the super famous restaurant "Sawada", located just a 1-minute walk from Ginza Station, which has won accolades such as "Two Michelin Stars" and "The Tabelog Award GOLD". The head chef, Mr. Koji Sawada, originally from Aichi Prefecture, was inspired by the sushi restaurant "Tsuru Hachi" in Jinbocho, which was featured in the drama "Ikioi no Ii Yatsu". He aspired to become skilled at making sophisticated sushi and trained at famous restaurants in Tokyo. When he decided to open his own place in Nakano, he even saved up his starting capital by sending it via courier, a well-known episode in his career. Despite facing challenges in the beginning, his exceptional skills, personality, and deep love for sushi have attracted many sushi enthusiasts to his popular restaurant. After relocating to Ginza, Sawada has become a leading figure in the Japanese sushi scene. The restaurant, designed personally by the head chef, has a warm wooden interior and a dignified atmosphere typical of a traditional sushi restaurant. During this visit, I had the "Omakase Nigiri Course" for lunch, priced at ¥38,500. Below are the dishes I enjoyed and my impressions: - Marbled Flounder - Flounder - Bigfin Reef Squid - Sand Sole lightly marinated in kombu - Ishigaki Oyster - Baby Snapper - Octopus - Scallop - 111kg Oma Bluefin Tuna lean meat marinated - Same fish, medium fatty tuna - Same fish, in-between medium fatty tuna and fatty tuna - Same fish, fatty tuna belly - Water eggplant hebesu from Senshu - Horse Mackerel - Pregnant Mantis Shrimp - Red Sea Urchin from Karatsu - Prawn - Steamed Abalone - Striped Jack - Mirugai - Bonito - Squid wrapped in squid ink - Torched fatty tuna collar - Butterfish - Bafun Uni from Rishiri served in a gunkan - Conger eel with claw and salt - Tamago - Kinshi Tamago The nigiri sushi was served with a vinegar-seasoned rice that had a pronounced acidity, paired with thickly sliced toppings, creating a classic Edo-style sushi experience. However, Sawada's unique and extravagant approach was evident throughout, adding a touch of sophistication to each piece. While all the nigiri were delicious, my favorites were the plump Marbled Flounder, rare Red Sea Urchin, and the torched collar of fatty tuna. With over 20 pieces of sushi in total, the varying sizes of the rice balls showed thoughtfulness towards portion control. Despite his stern appearance, the head chef treated each customer with kindness and hospitality, showcasing a true artisan spirit. I look forward to visiting again next time. Thank you for the wonderful sushi experience.

No matter which sushi restaurant I go to, I end up feeling that my usual favorite is the most delicious. Even fish that I don't usually like, such as bonito, tasted delicious when I tried it at a famous restaurant. And even a fish that I usually don't pay much attention to, like saury, tasted surprisingly delicious. I left the restaurant feeling completely full, but I couldn't believe how delicious saury could be! So far, this is the only place where I have had this experience.

I had the pleasure of visiting Sawada-san for the second time, and I am grateful for being able to make a reservation through Omakase. Last time I visited in March, and the Niigata tea beans at the start were delicious. I could honestly eat them endlessly. The meal started with: - Hirame (flounder) from Aichi - Makogarei (marbled flounder) from Ishinomaki, served with liver which had a delightful sweetness - Aoriika (bigfin reef squid) from Yobuko, aged for 11 days, with a chewy texture, served with sea urchin - Boiled awabi (abalone) cut into pieces, with a broth simmered for 6 hours, and also served with liver, truly delicious - Karashi daikon (spicy radish) not just a simple snack level, but a mix of 2 types of radish and fresh ginger for a flavorful and textured accent - Saba (mackerel) grilled over charcoal, with a sizzling aroma and intense fatty richness, almost overpowering the wasabi - Shrimp, pregnant shrimp from Aichi, Toyohama maguro from Noto caught using fixed nets weighing 148kg - And finally, I had the Sawada Special, a special roll filled with an incredible amount of tuna. It was an exceptional dish that I would love to have again. Just like last time, the chef's talk and hospitality were top-notch.

Just a 1-minute walk from Ginza Station A5 exit. I visited "Sawada" in Ginza 5-chome, Chuo-ku, Tokyo for the first time in 3 years. Sawada is a renowned restaurant in Ginza, which has been selected as a two Michelin-starred restaurant, and will celebrate its 20th anniversary next year. The owner, Master Sawada Koji, trained at "Sushi Aoki" in Ginza, saved up his own funds while driving a truck for Sagawa Express, and opened a small sushi restaurant with about 5 seats in Nakano. Unfortunately, photos inside the restaurant are not allowed, so please understand that I can only provide written notes this time. I was extremely satisfied once again. Sawada never fails to impress with its aged tuna sushi, which truly showcases the essence of tuna. The 5 consecutive pieces of matured tuna sushi stole my taste buds. The perfect balance of acidity and saltiness, paired with the firmly cooked shari and the Edo-style preparation of the toppings, allows you to fully enjoy the umami and lingering aroma in your mouth. The overwhelming deliciousness that makes your spine tingle! Photos are not allowed inside the restaurant, but the food is so delicious that you will forget about your phone. It's great for immersing yourself in the experience of eating sushi. *I apologize if there are any mistakes or omissions in the order of the dishes. Thank you for the precious seating once again! Thank you for the meal! [Omakase Course 49,500 yen] Edamame Hoshi Karei Ishigaki clam Red sea urchin, firefly squid Steamed abalone Mackerel, sawara Boiled octopus Medium fatty tuna roll Bachi Kohirame Kisu Konbu-shime Shima aji Aoyagi Kohada Kobashira Katsuo Ken-saki squid Ikura Akami-zuke Medium fatty tuna Frosty otoro Extra fatty otoro Aburi otoro Botan shrimp Bafun uni Anago Tamago ******************** Thank you very much for reading the review until the end. Your support with [Follow], [Like], and [Save the restaurant] is what fuels the continuation of reviews. Thank you for your ongoing support. ******************** Please also check out: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's sub-account (@uni.prince_sub)

The photo was not allowed, and I had to keep my phone under the counter if I wanted to take notes. Takeout was not allowed, and the portion size was on the smaller side. The chef was intimidating at first, but turned out to be approachable and considerate. He even asked if I wanted smaller portions. I felt a bit nervous at first, but the atmosphere was very Ginza-like. The amount of food was quite generous, with five consecutive pieces of tuna. The appetizers were surprisingly small. The shrimp, abalone, sea urchin, and clam were excellent. The nigiri sushi included bonito with Kochi-style seasoning, sea urchin battleship (a mountain of it), seared (otoro), and eel, which were all delicious. Especially the eel, which had the perfect temperature and melt-in-your-mouth texture.

Hoshigarei, Makogarei, Aoriika, Cod, Red clam, Shrimp, Snow crab, Akami (aged), Chutoro, Otoro, Otoro (medium fatty tuna), Nasu (eggplant), Horse mackerel, Tuna, Garlic + salt on top, Squid, Cherry tomato, Grilled Otoro, Grilled abalone, Hokkaido horse dung sea urchin, Anago (conger eel) head and tail, Tuna roll, Tamago (egg) sushi, Fruits, Yellow color.

On my third visit, I finally tried their lunch menu. I remember feeling overwhelmed by the ambiance during my first visit. But on my third visit, I felt a sense of calm like I was in paradise. It felt like heaven, a sanctuary. I may be a bit all over the place in my expression... The sushi was a mix of flounder, halibut, squid, ark shell, mantis shrimp, mirugai, hirame, akami, chutoro, otoro, shima aji, octopus, seared bonito, toro, swordtip squid with dried gourd strips and sesame seaweed. The standout for me today was the bonito with garlic and salt. It was so delicious that I couldn't help but smile and then got lost in the aftertaste. The time spent here is one of the most blissful moments in my life, and I want to keep coming here for the rest of my life. I dined alone on all three occasions, but next time, I want to bring someone along to share this happiness. I'm torn between choosing lunch or dinner next time because I also love the evening appetizers. Even though the reservation site states that they are closed on Thursdays, it's actually for preparation work, and I truly admire their uncompromising dedication. Thank you so much as always, and I look forward to my next visit in two months. Thank you for the wonderful meal today.

A two-month interval since the last lunch visit to the Michelin-starred "Sawada" in Ginza. The door opened exactly at 12:00, and the female owner greeted us. As we entered the restaurant, the master greeted each customer and provided a hot towel. On this day, there were 4 regular customers and 2 new customers at the 6-seat counter, all of whom were Chinese. With a sense of tension and anticipation, the master began by cutting the white fish, marking the start of the omakase course for the day. [Omakase Course: Lunch Nigiri] * Two types of bluefin tuna from Tottori Sakaiminato and Shio-gama * Karei (flounder) * Hoshi-karei (star flounder) * Shako (mantis shrimp) * Akagai (ark shell) * Kisu kobujime (sandfish marinated in kelp) * Shako (mantis shrimp) * Tori-gai (cockle) * Akami-zuke (marinated lean tuna) from Tottori Sakaiminato * Chiai-gishi (fatty tuna belly) from Tottori Sakaiminato * Chutoro (medium fatty tuna) and Otoro (fatty tuna) from Shio-gama * Otoro (fatty tuna) * Mizunasu (water eggplant) from Kishiwada (palate cleanser) * Aji (horse mackerel) * Tako (octopus) * Akaguni (red sea urchin) from Karatsu * Kuruma-ebi (tiger prawn) * Tairagai (pen shell) * Steamed abalone * Shima-aji (striped jack) * Mirugai (geoduck) * Katsuo warayaki (flame-seared bonito with ginger soy sauce) * Inro-zume (swordtip squid) * Beans tomato (palate cleanser) * Aburi kamatoro (flame-seared fatty tuna) from Sakaiminato * Bettara-zuke (pickled daikon) * Ezo bafun uni (sea urchin) gunkan from Rishiri Island * Anago (sea eel) with Shioyama wasabi (front part) * Anago (sea eel) simmered (back part) * Tamago (egg) * Hoozuki (lantern fish) (additional) * Sawada Special Part 2: Temaki (small) - Ultimate hand roll with all parts of the bluefin tuna served that day, kanpyo (dried gourd strips), garlic, and bettara-zuke [Drinks] * Galisour (sweet and sour cocktail with imo shochu) x2 * Sake Tenmi from Yamaguchi * Sake Watarifune from Ibaraki Starting with the crunchy texture of the Karei, the Omakase course featured a variety of delicious dishes including the Hoshi-karei, flavorful Shako, and aged Aji. The bluefin tuna was exceptional, with a fine layer of fat that paired perfectly with the vinegared rice. The Akami-zuke aged for a week was incredibly tasty, and the two types of Uni, especially the rich Akaguni, were a highlight. Despite being quite full after enjoying 25 pieces of nigiri, the day's special dish was irresistible with its perfect balance of flavors. Reservations are a must, but this bi-monthly indulgence at Sawada was truly a delight. Thank you for the wonderful meal!

The start of reservations was changed, so I was worried about being able to visit on my desired date, but I managed to make a reservation this time as well. Today, I had a sushi showdown from noon. It was a blissful time. Everyone is usually a bit late to gather, but today I arrived about 5 minutes early and was already fifth in line. The sushi was just as I like it, and the conversation was enjoyable, making it a blissful time. It seems that the business days have also been slightly changed, which may make it harder to visit, but I am looking forward to the next time.