This is the location where Carne y A was located. Mr. Sawada, who has won the Michelin award for 4 consecutive years in Osaka, has expanded to Tokyo. There are courses starting from 10,000 yen, and the usability is good. I know that the 10,000 yen course has excellent cost performance, but today I tried the 20,000 yen course. First, the Nori business card of Es Sawada was a foie gras and apple hot man. This is exquisite. It's so hot that it's hard to hold, but it's worth eating. Premium ingredients such as wagyu tongue, caviar, and shark fin are also served. The abalone soup this time was incredibly delicious. It had a very rich umami flavor. I wonder how many years it had been aged. The famous chicken is consistently delicious. The tofu in the mapo tofu is uniquely delicious. The additional Sichuan chili oil is also addictive. The cheesecake at the end was actually my favorite taste, haha. The fact that reservations are easy to make is also a convenient feature of this place. Thank you for the meal.

Chef Shuhei Sawada, who appears on JobTune, is the executive chef at EsSawada. I finally visited this restaurant that I've been wanting to try since it opened in Tokyo, intrigued by the crispy chicken. They offer a variety of beers including Suntory, Tsingtao, Taiwanese beer, and Guinness. This time, I chose Taiwanese lager beer and German wheat beer. I ordered the 16,500 yen course menu. - The special XO sauce salt flavor is strong but refreshing, perfect with beer. - The foie gras burger with caramelized foie gras on top is delicious and fragrant. The apple sandwiched in it complements the dish well. The plum jam inside adds a nice touch to the foie gras. - The white shrimp vermicelli with caviar is rich and tasty, with the shrimp coating the vermicelli well. - The shark fin and Korean ginseng soup, with plenty of shark fin, is flavorful and surprisingly delicious. - The firefly squid and asparagus spring roll has a crispy skin and a generous filling of squid and asparagus. - The shark fin in clear soup is a great value dish with lots of shark fin. The leftover soup can be turned into a delicious risotto with rice. - The sautéed abalone with green onion and ginger is simple yet delicious. The accompanying shiitake mushrooms are also flavorful. - The crispy chicken is served generously, with breast meat, back, and thigh meat presented separately before the whole chicken is revealed. The crispy skin and star anise aroma are delightful. - The mapo tofu is more flavorful than spicy, with a hint of Sichuan pepper. The richness of the dish is enjoyable. - The almond tofu with cherry blossom jelly is a delightful dessert, perfect for spring. - The green pea monaka is a refreshing and not-too-sweet treat. - The Shaoxing wine canelé, a prototype that no one has tried before, is moist and fragrant with Shaoxing wine. It was a fun and satisfying dining experience. The staff were incredibly friendly and attentive. I will definitely come back again.

The restaurant is located near Nishi-Azabu intersection, about a 10-minute walk from Hiroo Station and Roppongi Station. I visited for lunch and chose the lightest course for 5000 yen. First, the signature foie gras burger appeared. The Chinese steamed bun with "Esawada" imprinted on it is cute. It's like a sweet treat with crispy caramelized foie gras and apple sandwiched between. The assorted appetizers allow you to enjoy various flavors in small portions, and the dishes are cute and visually appealing. Dim sum includes xiaolongbao and steamed dumplings. The xiaolongbao was particularly delicious. Then there's Esawada's special black vinegar sweet and sour pork. It's a large size, and you're instructed to eat it with a fork and knife. Thin slices of pork loin are rolled up, coated, and deep-fried until crispy. Inside, there's lotus root. Lastly, there's mapo tofu. It has a numbing effect from the Sichuan pepper. I was looking forward to the mapo tofu as I like it, but this one has a strong presence of oil and Sichuan pepper, lacking the richness I prefer. I'm curious about the famous crispy chicken, so I'd like to visit at night next time.

Located in Nishi-Azabu, Es Sawada, which has been awarded Michelin stars in Kansai consecutively, has been in Tokyo for 3 years now. I finally tried the lunch set that includes the mapo tofu I've always wanted to eat. The mapo tofu was elegant yet flavorful, with a refreshing taste that I can't quite pinpoint. The appetizers, dim sum, and Pu'er tea pudding for dessert were all delicious. Of course, the service was top-notch.

Brut Cuvee L'Eternite NV / Ernestine Doussot, foie gras burger, 3 types of appetizers, draft beer Suntory Fragrant Ale, 2 types of dim sum, special black vinegar sweet and sour pork, mapo tofu, rice, dessert of the day.

I visited the restaurant for the first time and felt like eating sweet and sour pork, so I went for lunch. First, I had a foie gras sandwich with apples, which was sweet and delicious. The three appetizers included jellyfish head, which was crunchy and my favorite. The sweet and sour pork had thinly sliced meat wrapped in it, and the seasoning was tasty, but I prefer the meat to be more normal. The mapo tofu was slightly spicy and went well with rice, it was delicious! Overall, it was a satisfying and reasonably priced lunch.

This time, I had the lunch course starting with a foie gras burger. I have a fruit allergy, so I asked them to leave out the apple (which I'm sure would have made it even more delicious!). The caramelized foie gras melted in my mouth and my friend, who was with me, said she didn't want it to end. The 6 kinds of appetizers change a little each time, so I always look forward to them. I especially loved the spring rolls and the crunchy texture of the Chinese jellyfish. The ginseng herbal soup with shark fin made me feel instantly energized. The meat was so delicious that I couldn't stop saying "delicious" with each bite. The crispy chicken main course had a crispy skin that was juicy and fragrant, unlike anything I've had before. The perfectly sized fried rice and XO sauce were also incredibly tasty. The mapo tofu here is my favorite. I even bought their spicy oil to enjoy the same level of spiciness at home. For dessert, I had cherry blossom almond jelly, green pea ice cream sandwich, and Basque cheesecake. The Basque cheesecake was slightly different from the one I had ordered online before, but I actually prefer the one from this restaurant. The sommelier, chef, and staff were all very friendly, making me realize once again that a good restaurant is made even better with great staff.

I visited this restaurant based on a request from a friend who came from Osaka. The atmosphere of the restaurant was nice, and the detailed explanations of the dishes and thoughtful service made the meal enjoyable. The Chinese cuisine served was not greasy, and the flavors were enjoyable from start to finish.

Esasawada specialty [Crispy Chicken] lunch course (7700 yen) ・Foie gras man ⏩ The foie gras terrine is dressed up with Shaoxing wine and caramelized on the surface ❤️ What's surprising is that it is sandwiched with apples in buns like a flower roll... At first bite, it's so innovative that you think "huh?" but with each bite, you become fascinated ❤️ The smooth sweetness of the foie gras is balanced out by the acidity of the apples perfectly. The crispy surface, moist terrine inside, fluffy buns, and crunchy texture all come together, and it's just amazing ・6 appetizers ⏩ The chawanmushi with plenty of shark fin is smooth and creamy, with a chewy texture of shark fin. It's delicious. The dried tofu salad is slightly spicy ❤️ The crunchy texture of the leeks adds to it, making it a great snack. The jellyfish has an amazing texture! It's super crunchy and makes a lot of noise ❤️ It goes well with the sweet and sour sauce. The wagyu beef wrapped in eggplant melts in your mouth ❤️ The combination of the sweet fat and the melting eggplant is amazing. The spicy chili oil adds just the right amount of heat, making it a delicious and luxurious dish. The scallops marinated in Shaoxing wine are incredibly luxurious ❤️ How can marinating them in Shaoxing wine make them so flavorful? The homemade cha siu has a nice meaty texture and bounce ❤️ It goes well with the sweet and savory sauce ・Asparagus and firefly squid spring rolls ⏩ The idea of putting firefly squid in spring rolls with asparagus is understandable, right? And the combination of the scent of the firefly squid and the crunch of the asparagus ❤️ The crispy spring roll skin and... why does this taste so good? The miso with fuki is also delicious. I thought Chinese food was generally delicious and didn't have much variation, but I was very wrong ・Abalone and risotto ⏩ The abalone is incredibly chewy and has a great aroma ❤️ The seasoning of the sauce is so well done that it's almost crying. The ginger and green onions are delicious, and the lady silk (large kinoko) is juicy and juicy like meat, with a rich snap pea flavor. And the risotto is incredibly delicious ❤️ I can't explain it, but it's so delicious ・Crispy Chicken ⏩ The uncut chicken before slicing is impressive ❤️ The taste is crispy and fragrant on the outside and very tender on the inside ❤️ It's quite voluminous, but it's delicious and the taste changes with the salt, making you feel the luxury ❤️ ・Mapo tofu ⏩ Mapo tofu with a strong flavor and spiciness of Sichuan peppercorns ❤️ Yes, of course, it's not at the level of what you can make at home ❤️ It has a strong spiciness with a solid umami flavor, and your tongue just feels delicious and says "put it in my mouth now" ❤️ ・Almond tofu ⏩ The smooth and creamy almond tofu is a classic deliciousness. The cherry blossom jelly is beautiful, and it goes well with the almond tofu ❤️ Overall, everything was delicious, as expected, that's the word that sums it up.

I decided to visit a Chinese restaurant and tried the Crispy Chicken dish, which is usually meant for two people. I saw the menu outside, so I decided to try it as a walk-in customer. I ordered the signature Guava and Foie Gras Bao, which was smaller than expected but delicious. The crispy chicken was very flavorful with a crunchy skin and a hint of sweetness. The Foie Gras on top of caramelized apple was rich and paired well with the fluffy bao. The appetizer platter included six dishes, such as Jellyfish Salad, Chinese Carpaccio, Char Siu, Stir-Fried Tofu, Mushroom Fritters, and Lotus Root Cake. The Crispy Chicken was so good that I ended up eating more than I should have. The dish was served with four dipping sauces and daikon radish for palate cleansing. The chicken had a strong five-spice flavor and was enjoyable to eat with your hands. The Ma Po Tofu that followed was mild and comforting, with a generous amount of Sichuan pepper oil for heat. The Almond Tofu dessert with rose sauce was a perfect way to end the meal. Overall, the experience was great, and I also enjoyed a delicious cocktail made with Shaoxing wine.

- Order: Recommended course (16,500 yen), 2 glasses of champagne (5,000 yen) - Waiting time: 0 minutes (reservation made 1 month in advance) - Atmosphere: Used for a high-class birthday party - Service: 4 out of 5 - Portion: Just right for the course - Favorites: Despite being high-class, the flavors were not too complex and all dishes were delicious. The karasumi (bottarga) and sea bream marinated in kelp were outstanding. The kinmedai (golden eye snapper) was also delicious. The mapo tofu was the best I've ever had. If they offered a mapo tofu set lunch, I would want to eat it once a week because it was so delicious.

On my third visit with my close friend, everything was exquisite. Every dish was delicious. I was happy to be served a warm soup because it was cold today. The staff were kind and attentive, making it a place I would want to visit again and again. Thank you for accommodating my allergies. It was a wonderful meal.

We had a relaxing year-end lunch party. The good ingredients were carefully cooked and very delicious. The Shaoxing wine was easy to drink, and the staff were all kind. It was a wonderful restaurant. I visited for lunch this time, so I definitely want to come back for dinner next time.

I have been to this unique Chinese restaurant several times, and each time I go, I find myself saying, "Wow, they've really stepped up their game!" My expectations keep getting exceeded with each visit. Chinese cuisine offers a variety of options depending on the season, and the Shanghai crab they serve right now is irresistible! The special crispy chicken dish is so fragrant and juicy, with a variety of condiments to enjoy and change up the flavors. The foie gras burger that comes out first is served on warm buns with cold foie gras terrine, apple, and plum jam, creating a delightful contrast in flavors. The warmth of the buns melts the terrine, making it even more appetizing. The appetizers not only look beautiful but each dish is incredibly delicious, leaving me unable to contain my excitement. The wine pairings are always top-notch, making this Chinese restaurant an absolute gem that makes me want to come back every chance I get!

I have been hooked on innovative Chinese cuisine lately. It's inevitable that there are similarities in this genre even if it's not strictly Chinese. Finding the standout dishes at each restaurant is one of the joys of food exploration. Some memorable dishes I came across include the cold dish of marinated sea bream with homemade mustard powder, mixed with vermicelli and homemade scallion oil. The creamy texture from the fat gives a smooth richness with just the right balance of flavor and saltiness. The sea bream is also deliciously tender. The foie gras burger with caramelized foie gras was a hit with everyone. It was absolutely delicious. The shark fin soup was surprisingly light in flavor. The main course was a whole roasted chicken, served with various condiments like Sichuan pepper salt, five-spice powder, celery salt, spicy radish, and vinegar. The skin was crispy, the meat tender, and it was incredibly tasty. This was a new way of enjoying Chinese cuisine for me, and I was pleasantly surprised. I look forward to trying their new menu items in the future.

The foie gras burger had the perfect balance. The fluffy steamed bun, the creamy texture of the foie gras, the crispy caramelized exterior with a hint of bitterness, the crunchy texture and mild acidity of the apple, and the aroma and acidity of the Kishu Nanko plum all came together in a unique and delicious way. The crispy chicken, a signature dish, surpassed expectations with its perfect crunchiness and juiciness. This is definitely a restaurant I want to visit again!

Owner of the renowned restaurant "Fukurinmon Chinese Restaurant", Mr. Sawada, opened a second branch called "Es Sawada Nishi-Azabu". Originally located in Osaka Shinsaibashi as "Chuka Shun Sai Sawada", the restaurant changed its name and moved to Nishi-Temma as "Es Sawada". Mr. Sawada is more of a business owner than a chef, as seen from his recent ventures into opening two bar establishments in Osaka Umeda and making TV appearances. The Tokyo branch of his restaurant is relatively new and not as crowded as it was when it first opened. The restaurant serves mainly Cantonese cuisine, but their Szechuan-style Mapo Tofu is a standout dish. The quality of the Mapo Tofu is exceptional, with a strong spicy and numbing flavor typical of Szechuan cuisine. The ambiance of the restaurant is pleasant, and the dishes are well-balanced and flavorful. The Foie Gras Burger, caramelized foie gras, was the highlight of the meal. However, one area for improvement is to avoid repeating dishes in the course menu. Overall, it was a satisfying dining experience.

The crispy chicken was absolutely delicious! You can enjoy various parts of the chicken at once, and they also provide a variety of flavored salts for seasoning, which was a nice touch. The portion size was generous, and the friendly staff explained everything well, making the dining experience even more enjoyable. The dishes were cute and visually appealing. I would love to visit again in the future.

Michelin Chinese Date Located in Nishi-Azabu, that famous Chinese restaurant ✨ In the city where the finest gourmet restaurants and luxury residences line up, "Nishi-Azabu" ✨ the highest class Chinese restaurant that has won the Michelin award for 4 consecutive years is "Chuka Sawa Da"! The elegant interior and attentive service guide you to a private room with a clean white tablecloth and beautiful private seating, where you can enjoy the Chinese dishes 🧍♂️ ---Dishes--- Crispy Chicken A surprisingly large crispy chicken with a crispy skin and tender meat, absolutely superb! The ability to enjoy flavor changes with several types of seasonings is also a feature. Mapo Tofu Rich mapo tofu! It has a hint of spiciness but not too much, making it easy to eat. Adding the special chili oil increases the spiciness, but also enhances the umami flavor. The moderate spiciness makes it easy to keep eating with rice. Seriously, it was so delicious that it is undoubtedly one of the best in the past. Dim Sum As soon as the lid is opened, the dim sum looks delicious ✨ Delicious xiaolongbao filled with plenty of ingredients. They were all delicious, but the black "Squid Ink Xiaolongbao" at the back was exceptional. When you cut it open, the soup overflows in large quantities, surprising! The taste is also delicious, but the amount of soup was too much. Appetizers Platter 6 types of appetizers! With a variety of appetizers, there is a possibility that one or two may not be good, but all of them here are hits! Especially, I tried jellyfish for the first time, and I was surprised by the crunchy texture and the well-balanced soy sauce-based flavor that goes well with alcohol. The char siu and Chinese-style caprese were also consistently delicious. They were all delicious, making it difficult to decide which one to start with. Eel Fritters Eel fritters with a strong Italian image! By using Chinese-based sauce and ingredients, it has a different taste than before. The crispy finish and the sauce made it incredibly delicious.

Located a 3-minute walk from Nishi-Azabu Crossing. The main store is in Osaka, and it has won one Michelin star for 4 consecutive years in Kyoto and Osaka. This time, I had the 7-course lunch course. It started with corn ice cream, followed by 6 cute appetizers on small plates. The crunchy jellyfish and char siu were particularly delicious. The 3 types of dim sum were each flavorful, even without any condiments. Personally, the spicy dumplings were a hit. The fish dish with large eggplant and shiitake mushrooms, the famous crispy chicken, mapo tofu, and almond jelly were all truly delicious! The staff were warm and provided wonderful hospitality. I even took home the leftover crispy chicken. I can't wait to go back to this restaurant soon.

I had been curious about this Chinese restaurant ever since I saw it on TV. I visited as a birthday celebration. Foie Gras Burger: I'm not a fan of foie gras, but I was able to eat it. The crispy caramelized texture combined with apple compote seems to camouflage the unique taste of foie gras. The sweetness, bitterness, and acidity all come together in your mouth. Drink: I paired it with Shaoxing wine on the rocks. It was light and easy to drink, with a fruity flavor that complemented all the dishes well. Appetizers: I enjoyed the variety of small dishes. The jellyfish had a satisfying crunch. The tomatoes, marinated in apricot liqueur, tasted like peaches! I particularly liked the Shaoxing wine-marinated scallops and lotus root cake. Dim Sum: The soup in the soup dumplings was incredibly delicious! The skin was just right, not too thin or too thick. The shrimp dumplings with mugwort fragrance and the spicy and juicy Sichuan-style shumai were delicate and flavorful. Soup: The soup was rich and heavenly. The rainbow-colored golden eye snapper was tender and flaky. Crispy Chicken: Although it was surprising to see a whole chicken, the skin was crispy and the meat was moist and flavorful. It's no wonder it's a specialty. You can take home any leftovers. Mapo Tofu: The Sichuan peppercorns added a slight numbing sensation, but you could also taste the sweetness. The mapo tofu brought out the umami and richness. Of course, it went well with rice. Dessert: Almond tofu with pineapple ice cream. The almond tofu was milky and rich, resembling almond pudding. The pineapple ice cream tasted just like pineapple! Overall, it was a delicate Chinese cuisine that combines Chinese techniques with Japanese seasonal sensitivity and delicacy. It was very delicious!

Es SAWADA, a Chinese restaurant in Nishi-Azabu, used to be the location of Carne y Asado Manz's, with Cantina in the neighboring building. The atmosphere of the restaurant exudes a sense of luxury and cleanliness, allowing guests to experience a feeling of exclusivity. The restaurant operates on a fully reservation-only basis, offering a variety of courses that can be selected based on the occasion or appetite. The menu for this visit included the following items: - Foie Gras Burger - White Shrimp Vermicelli - Spring Rolls - Braised Shark Fin - Stir-fried Pea Shoots - Grouper with Butterbur Sprouts - Crispy Chicken - Mapo Tofu - Dessert The Foie Gras Burger had a rich and sweet flavor that tantalized the taste buds. The White Shrimp Vermicelli was packed with umami and delicious. The Spring Rolls were filled with firefly squid and two types of asparagus, offering a delightful texture when paired with light snow salt. The Braised Shark Fin was simply outstanding with its flavorful soup and excellent texture. The Stir-fried Pea Shoots were perfectly cooked with a delicious sauce. The Grouper dish was served with crispy butterbur sprouts. The Crispy Chicken was a specialty dish with a crispy skin and flavorful meat that paired well with various salts. The Mapo Tofu was an authentic Sichuan-style dish with just the right amount of spice, making it a perfect accompaniment to rice. Overall, the simplicity of each dish allowed the quality of the ingredients and cooking techniques to shine through, creating a well-balanced and satisfying dining experience. However, some dishes were slightly on the salty side, giving a sharp taste, so a slight adjustment in seasoning could enhance the overall experience. Nevertheless, the meal was delicious and fulfilling!