I visited the restaurant in January. The staff recommended the signature dishes, such as the shrimp and taro in white miso, and the abalone soup. The taro was deliciously soft and flavorful. Even though I usually don't like octopus, the octopus dish prepared by the chef was exceptional. The thick and crunchy lotus root was soaked in a flavorful broth. The sashimi, including thick sea bream and fatty tuna, melted in my mouth. The creamy and flavorful grilled mackerel was a highlight. The crispy fried blowfish was juicy inside. The dish of Kyoto turnip and amberjack had a luxurious taste. The oyster rice was aromatic and irresistible. For dessert, the mascarpone cheese with sake lees had a unique and pleasant flavor. The meal was peaceful and enjoyable, thanks to the kind staff and attentive chef.

I visited SAWADA for the first time in a while. The owner will soon be going to the Karuizawa branch, so the Yotsuya branch, which is located at Yotsuya Sanchome, will be closed during the summer. I quickly made a lunch reservation online and ordered the 18,150 yen course. The restaurant is located in a hidden spot at the back of a narrow alley after turning right before the building where Haramasa is located. It's a bit of a hidden gem. It's nice that they also serve lunch. The restaurant is run by the owner and one other person. They have raised seating, and children are also welcome, which is nice. This time, I went with a friend and sat at the counter. The owner has experience in Japanese cuisine at hotels overseas. The dishes are always delicious and consistent. The appetizers are always lovely. We enjoyed seasonal ingredients such as conger eel and sweetfish. The sashimi of flounder and the grilled belt fish were also delicious. It was fun chatting with my friend about where to go next time. This time, I was able to have various conversations with the owner as well. It has a comforting, homely feel and is a limited-time restaurant until summer. I would like to visit the restaurant in Karuizawa someday.

The atmosphere of the restaurant is very nice, and the food comes out at a perfect pace that makes drinking sake even more enjoyable. It is a calm restaurant that invites you to enjoy carefully selected ingredients in a simple Kyoto kaiseki style. You can relax and enjoy your meal in a leisurely manner.

Before Mr. Sawada went to Karuizawa (Katsunochaya Zakata), he felt like visiting the restaurant. Here is what we enjoyed: 1. Shimane shrimp, white radish, Nemuro Murasaki sea urchin, turtle jelly 2. Tuna, ark shell, firefly squid, flounder - tuna from Fukui weighing over 100kg 3. The appetizer had many dishes, including angler liver, Akashi octopus simmered tenderly, black sesame tofu, and more. 4. Conger eel and eggplant soup. The skill in cutting the conger eel bones was impressive. 5. Grilled ayu - lively ayu seen swimming, grilled on charcoal right away. 6. Large conger eel and Mangetout pepper 7. Yamagata beef with lotus root, accented with Japanese pepper. 8. Tai fish and ginger rice 9. Wambo sugar and fig pudding with green tea Drinks: Fumotoi Natsu Junmai (Yamagata), Kakuen Shirakuma (Akita), Senkin Kabutomushi (Tochigi), Kokuryu Daiginjo (Fukui) - Summer limited edition with many cute labels this time. The sake was delicious. It was a night to remember, with a relaxed and enjoyable time. Thank you for the feast.

I visited Sawada for the last time this summer because the shop will be closed from July to the end of September and the owner will be going to the shop in Karuizawa. It was a rare occasion to have the place all to myself, so I was able to enjoy the delicious food at my own pace. - Yuzu sake soda: I always order this soda when I come here to quench my thirst. - One cup: A cup was set up in advance and the owner poured me a drink. - Appetizer: Vinegared jelly with Kagoshima shrimp, lotus root, asparagus, and Junsei. The refreshing appetizer was perfect for summer, with the delicious jelly enhancing the flavors of each ingredient. - Assortment: Duck liver and new burdock soy sauce stew, tender octopus, white sesame tofu with okra and tororo, Miyagi Junsei and fruit tomato, Noto mozuku vinegar. Each dish was unique and delicious, with the duck liver being rich and flavorful. - Soup: Awaji pike conger soup. The delicate broth and plump pike conger were incredibly delicious. - Hassun: Kawahagi, scallop, Japanese flying squid, and sea urchin. The sea urchin was incredibly sweet and delicious. - Grilled dish: Grilled Biwa Lake ayu. The owner remembered that I wanted to try ayu last time and presented the swimming fish to me. It was served with grated daikon, which surprisingly complemented the dish well. - Fried dish: Tempura of shrimp heads and corn. The crispy and fragrant shrimp heads tasted like high-quality shrimp chips. The juicy corn burst with sweetness when bitten into.

Once again, the delicious dishes did not disappoint. Every time I come here, I feel happy. The course consisted of 9 dishes from the first dish to the dessert. Although I only have a few photos of the dishes (forgot to take more), all of them were delicious as expected. However, three dishes in particular left a strong impression: - Grilled swordfish: The swordfish served was thick and impressively large, weighing around 2kg. It was so delicious and substantial that I wanted to have more. - Braised abalone with lotus root: The abalone was also impressive in size and the lotus root, despite its humble appearance, had an exquisite taste. - Clam soup: The clams in the soup were surprisingly large and not overpowering in flavor. Their pink tongues were also impressive. For dessert, we had an unusual choice of pudding with a fresh and intriguing twist of Japanese flavor. I enjoyed it until the end. Before the restaurant moves to Karuizawa for the summer, I would like to visit again. Thank you for the wonderful meal.

I visited the restaurant with my favorite Yotsuya Sawada-san and the gourmet Myrebi-sama this time. It had been so long since we last met, and I was looking forward to it even before going. The conversation flowed easily as we caught up, but it was the delicious dishes prepared by the chef that truly lifted our spirits. - Sake: We started with a cup of sake that was already set up for us. - Appetizer: A dish of abalone, sea urchin, and wasabi in a clear broth. The vibrant green sea urchin had a crisp texture and the light broth complemented the flavors well. The abalone was thick and paired luxuriously with the delicate broth. The hint of spiciness from the wasabi added a nice touch to the overall taste. - Hassun: A luxurious assortment of dishes including yellow tomato vinegar, simmered octopus, edamame, fresh whitebait, simmered sea bream roe with asparagus, sesame tofu, okra with grated yam, and Noto Mozuku seaweed. Each item was meticulously prepared and bursting with flavor. The tender simmered octopus was unbelievably soft and flavorful, making me want more. The Noto Mozuku vinegar was delicate and refreshing, and the yellow tomato vinegar had a perfect balance of sweetness and acidity. - Soup: A bowl of Ainame fish and round eggplant with bonito flakes. The Ainame fish was moist and paired well with the elegant broth. The round eggplant had just the right tenderness and was delicious. - Mukozuke: Slices of sea bream from Akashi, squid from Chiba, and ark shell from Oita. The squid was exceptionally tender and sweet, while the ark shell was incredibly flavorful and rich. The sea bream was also tender and delicious. - Grilled dish: Black Japanese sea bass from Chiba and tempura of fat greenling. The sea bass had a good amount of fat and a moist texture, while the tempura was crispy and well-seasoned. The grated radish with soy sauce was a tasty accompaniment. - Fried dish: Spring rolls with young sweetfish and young corn. The young sweetfish wrapped in shiso leaves were ==========

I revisited my favorite Japanese restaurant after a long time due to various circumstances. Once again, I was impressed by the meticulous cooking of Chef Sawada, as there was not a single disappointing dish. This time, I invited a friend and we visited as a group of three. When we arrived at the restaurant, the sunken hearth was already occupied by what seemed to be regular customers enjoying wine and food in a relaxed atmosphere. We were seated at the counter and each ordered our favorite drink while waiting for the food. The chef served us plum wine and soon the dishes started coming out. - Appetizer: Steamed abalone with sea urchin. The surprise of the abalone was delightful, and the sweetness of the steamed lotus root complemented it perfectly. The abalone was tender and luxurious, especially when paired with the saltiness of the sea urchin. The mushrooms, either shimeji or enoki, were incredibly delicious and stole the show with their flavor. - Hassun (assorted appetizers): This course always excites me, and this time was no exception. It included raw conger eel with Mozuku seaweed vinegar, baby squid with rape blossoms, black sesame tofu with fava beans, conger eel sushi with sticky rice, marinated ark shell (originally firefly squid), white miso-marinated trefoil and salmon roe, and duck with chrysanthemum sauce. Each item was a delight, especially the conger eel sushi with sticky rice, which had a chewy texture and perfect sweetness. The black sesame tofu was rich and satisfying, while the marinated ark shell in vinegar miso was a standout with its sweet and delicious flavor. The duck, in particular, was incredibly tasty, with a depth of flavor that was unmatched. - Soup: Clam and burdock soup from Kashima. The cloudy soup with a large clam promised a flavorful experience, and it delivered. The refined clam flavor was present, and the large clam was so delicious that it felt almost wasteful to eat it. The clam had been cut into bite-sized pieces, making it easy to enjoy. - Mukozuke (sashimi): Sliced tuna and sea bream, Aori squid from Noto, and marinated ark shell. The tuna was well-aged, tender, and refreshing, while the Aori squid had a delicate texture and sweet taste. The marinated ark shell was sweet and full-bodied, leaving me in awe. - Grilled dish: Grilled belt fish with tempura of mountain vegetables. The perfectly seasoned belt fish was a delight to eat, and the crispy tempura of mountain vegetables added a fun texture to the meal. - Simmered dish: Simmered Spanish mackerel and daikon radish. The Spanish mackerel soaked in a slightly sweet broth was tender and flavorful. Overall, the meal was a perfect combination of flavors and textures, showcasing Chef Sawada's skill and dedication to his craft.

Sawada-san stands quietly in a narrow back street of Yotsuya Sancho-me. I visited after a long time. The counter was full, so this time we had a private room with a sunken floor. The atmosphere of the sunken floor was very nice. There are two lunch menus, one for 6,000 yen and one for 12,000 yen. They had reserved the 12,000 yen course for us. Maybe this is the last year-end party of 2021. Sawada-san's cuisine is not flashy, but it really resonates with the heart and body. During the summer, Sawada-san goes to the affiliated restaurant in Karuizawa, so the Yotsuya restaurant is closed. We were able to go there because it is this time of year. In a leisurely flowing time, we enjoyed various dishes reminiscent of Kyoto. The hassun (assorted appetizers) was painstakingly prepared one by one. The suimono (clear soup) and wood ear mushroom salad were very comforting. And the sashimi trio was very delicious. Even though it's the end of the year, it was truly impressive. When we thought the deep-fried dish would be shrimp, it turned out to be a long green pepper. We had a good laugh together. The simmered yellowtail was thickly sliced and fatty, and delicious, which means the vegetables like burdock were also delicious. They were simmered together deliciously. And the finale of the clay pot rice was very delicious. Oyster and greens. It was so delicious that I had seconds. Before we knew it, it was almost 3 o'clock, time flies when you're having fun. Thank you for a great year, looking forward to next year. [Lunch 12,000 yen] - Ginger juice? - Grilled shirako (milt) and daikoku shimeji mushroom chawanmushi The shirako was creamy and fragrant. I love the texture of the daikoku shimeji mushrooms. - Hassun (suimono, wood ear and greens with sesame dressing, steamed shiitake rice cake, etc.) Each dish was to my liking. I was surprised by how tender the simmered octopus was. - Owan (soup): Turnip and hiryozu The tenderness of the turnip and the flavor of the broth were outstanding. - Sashimi: Tuna, flounder, firefly squid All were delicious. Amazing. The tuna and flounder were also delicious. I was happy to see flounder fin. - Grilled dish: Managatsuo (pomfret), kwaichips The grilling of the managatsuo was done well. But I prefer the chips to be a bit crispier. - Deep-fried dish: Taro, white shrimp surimi, long green pepper, ginnan (ginkgo nut) I thought it was shrimp at first glance. The long green pepper was like a ginnan. The texture was very nice. - Simmered dish: Winter yellowtail, burdock, silk pod Thickly sliced yellowtail. The burdock was delicious. A favorite dish of mine. - Clay pot rice: Oyster and greens Plenty of oysters. It was very delicious. - Yuba miso soup, pickles - Manju (sweet bun) - Matcha tea

I met up with a friend I hadn't seen in a long time and enjoyed lunch here. It was recommended by fellow reviewers and conveniently close to my home. On the way from Yotsuya-sanchome, I got lost by taking the wrong turn, but the staff came to pick me up. Apparently, many people get lost trying to find the place. It's located on the second floor of a quiet residential building. We opted for the light "Raku course" (7280 yen) that day. We started with a toast with beer to our long-awaited reunion. Here are the dishes we enjoyed: - "Chawanmushi": A hot chawanmushi with grilled shirako and Tanba shimeji mushrooms, with lily bulb and a thick sauce. It was comforting and warm. - "Hassun": A selection of six dishes including homemade squid ink, steamed edamame with Tanba black beans, simmered octopus from Akashi, silky mozuku seaweed from Sado, stir-fried Kyoto greens with Daitokuji-style wheat gluten, scallops and spring onions with sesame vinegar dressing topped with salmon roe, and grated onion and homemade konjac. Each dish was meticulously prepared with carefully selected ingredients that complemented the sake we were drinking. - "Owan": A soup with Seigoin turnip and flying dragonhead fish, garnished with yuzu and turnip. The flying dragonhead fish was a delicacy I had never tried before, and the broth was excellent. - "Sashimi": Fugu from Nagasaki and squid ink from Choshi. The fugu was served with its skin in ponzu sauce, and the squid ink was incredibly delicious. - "Yakimono": Charcoal-grilled kamasu from Numazu with arrowroot senbei. The crispy kamasu was perfectly grilled, and the arrowroot senbei was a nice accompaniment. - "Nimono": Simmered yellowtail and taro. An interesting combination with turnips added. The taro was soft and the broth was flavorful. - "Gohan", "Akadashi", "Konomono": Oyster rice with crispy rice. The large oysters were cut into pieces, and we also had seconds of the crispy rice. The meal was completed with red miso soup and pickles. - Dessert: Taiyaki. Crispy skin filled with homemade smooth and sweet azuki bean and sweet potato paste. It was a perfect ending to the meal. - Matcha: The owner prepared matcha for us. He used to work in Kyoto and practiced tea ceremony and flower arranging. His calm demeanor and stories about Kyoto made the experience even more enjoyable. The cozy atmosphere in this room in a Yotsuya apartment building was unexpected. There are private rooms available for up to five people besides the counter. Fresh flowers arranged by the owner greeted us. The owner worked at Gion Maruyama for 10 years before opening his own place. I enjoyed hearing about Kyoto from him, and time flew by quickly. During the summer, they operate another branch in Karuizawa, so this Yotsuya location will be closed. I hope to visit again before that happens.

In October, Mr. Yotsuya Sawada returned from Karuizawa. It took a while to visit, but finally made it and felt relieved. It was getting cold when I visited. The first course of chawanmushi was warm and comforting. I enjoyed the 9 dishes, including dessert, to the fullest. Thank you for the delicious meal. I want to go again! Drink: Beer Hiroki Brewery, Aizubange Town, Fukushima Prefecture Idaizenshu, Kanwado, Koriyama City, Fukushima Prefecture Okaya City, Nagano Prefecture

When I visited last time, I made a reservation for the next visit and it turned out that the day I visited was the last business day of the summer. It seems that every summer, everyone goes to the shop in Karuizawa, so I had to savor Chef Sawada's cuisine even more than usual since I wouldn't be able to taste it until autumn. It seems that one of the apprentices has left, and a new female apprentice and a new member in the dining hall have joined Sawada's team. The appetizer consisted of sweet Amaebi from Yoichi, Uni from Rebun Island, white zucchini, wood ear mushrooms, and cucumber in a dashi jelly. The presentation on a lotus leaf was beautiful, and the flavors were exquisite. The Hassun dish was a colorful assortment of dishes, including Noto mozuku, sweetened green plums, Kyoto-style fu with trefoil and sesame, dried ayu fish, Kyoto duck, tofuyo, jun-sai, and vinegar-marinated Tosa tomatoes. The Kyoto duck was particularly delicious, and I savored every bite. The Yakimono dish featured salt-grilled swordfish from Chiba and tempura made from Manjuji peppers. Both dishes were perfectly cooked and flavorful. The Nimono dish included lotus root dumplings, winter melon, yuba, scallops, and whelk. The scallops were especially delicious, with a perfect balance of sweetness and texture. The meal course ended with a Suzuki fish and corn and edamame rice dish, which was light and flavorful. The dessert course included a beautifully presented sweet treat resembling hydrangea flowers made from white bean paste, as well as a delicious kudzu mochi. Overall, the meal was satisfying and a true culinary delight.

After the state of emergency was lifted, I had made a reservation for a meal with alcohol, but due to the extended restrictions, I couldn't have alcohol with my meal. It couldn't be helped. The course included about 10 dishes, starting with a dish of Haboro sweet shrimp and ending with a dessert of freshly made kudzu starch. The summer flavors were evident in the ingredients throughout. Even without alcohol, I realized how delicious and enjoyable the meal could be. I hope for the day when dining out with friends becomes a normal thing again.

I really liked it. The course of joy is 7260 yen. The appetizer includes shrimp and mountain vegetable cold dishes, scallops and taro stem kudzu stew, white asparagus, firefly squid and Kaga lotus root with cherry shrimp miso, sea bream roe simmered, white shrimp and sea urchin, fruit tomato. The soup is a sweet snapper and Kuse eggplant soup with water shield. The side dish includes Isaki and Sumi squid. Grilled dishes include salt-grilled shrimp head, black sea bream salt-grilled, and Man'yo-ji pepper. The palate cleanser is clam and Inaniwa udon. The simmered dish is fried ayu fish woman. The meal consists of new ginger clay pot rice, miso soup, and pickles. For dessert, there is matcha kudzu mochi and fluffy matcha. I am very satisfied with the delicious fish and vegetable-centric dishes. The scallops in the appetizer and the shrimp head and Man'yo-ji pepper in the grilled dishes were particularly good. The interior, service, and atmosphere are also good, and I think the cost performance is very good. The owner seems a bit shy, which was perfect for someone like me who prefers to be left alone (laughs). They will be staying in Karuizawa from July onwards. Before that, I would like to revisit.

I revisited Yotsuya Sawada, which I always look forward to. This time, I had a course menu for 8,000 yen. ・Cherry blossom tea First, I had a slightly salty cherry blossom tea. This kind of presentation enhances the anticipation for the upcoming meal. ・Appetizer Boiled fuki and Kyoto bamboo shoots, grilled flat abalone with karasumi. The dish was beautifully presented with purple shiso leaves sprinkled on top, creating a colorful dish. The fuki and Kyoto bamboo shoots had a refreshing and crunchy texture. The flat abalone had a unique crispy texture and a sophisticated flavor. The grilled karasumi was so delicious that I was praising it, and the friendly chef offered me seconds, which I gladly accepted. It was such a delightful service to receive a second helping of karasumi. ・Hassun As always, I was delighted by the visually stunning hassun. It consisted of seven small dishes: grated asparagus, Kyoto Daikokuji wheat gluten and lily root with ikura, simmered sea bream roe and lima beans, red clam innards, mozuku vinegar, tempura of young sweetfish and shiitake mushroom with mascarpone cheese, and mugwort wheat gluten and Japanese pepper. Each dish was beautifully presented on a tray. The grated asparagus had a mild taste without any bitterness, and it was light and refreshing. I believe there was caviar in it, and it also had a truffle aroma, making it a luxurious dish. The Daikokuji wheat gluten had a chewy texture and a sticky consistency. The lily root was crunchy and delicious. The sea bream roe was delicately flavored and tasty. The lima beans had a rich and flavorful broth that was truly delicious. The tempura of young sweetfish with shiitake mushroom and mascarpone cheese sauce was an interesting combination. Both the cheese and shiitake mushroom had distinct flavors that complemented each other well. The crispy fried sweetfish was perfectly cooked and delicious. The red clam innards mixed with Japanese pepper was incredibly delicious. The chef's vinegar miso and innards were consistently delicious, and I could eat a bowl of it. After finishing the young sweetfish, the chef offered me a second helping of grilled karasumi, which was so delicious that I savored every bite. This dish is something I want to eat every time. ・Soup Sweet sea bream from Yamaguchi in a soup. The delicate broth settled smoothly in my stomach, and the tender sea bream melted in my mouth instantly. It was a delicious and heartwarming soup. ・Sashimi Three kinds of sashimi: sea bream from Akashi, aoyagi clam, and splendid firefly squid. Two types of soy sauce and salt were provided, so I had the squid with salt. The squid tasted even sweeter with the salt and was incredibly delicious. The squid had a soft and smooth texture with no toughness, making it easy to eat. The aoyagi clam was delicious with soy sauce, and its sweetness was delightful. In spring, shellfish are sweet and delicious, so I want to eat as many as possible. The sea bream from Akashi was aged well and had a moist texture with a sweet flavor. Each of the sashimi dishes allowed me to fully enjoy their flavors. ・Grilled dish Swordfish from Sajima. The swordfish with fried red cod innards was perfectly seasoned, with a crispy skin. The grated daikon radish was also delicious, and I quickly finished it. ・Palate cleanser Nori roll with wasabi flower and sea urchin. A unique dish with wasabi flower, sea urchin, and crispy grilled seaweed. The wasabi flower had a moderate spiciness that paired well with the sweetness of the sea urchin and a hint of spiciness. The preparation for the wasabi flower was quite elaborate, and the spiciness was well balanced, leaving a refreshing aftertaste.

Sawada-san's third visit. Days being tossed around by the coronavirus. Stress. Unable to go to Kyoto as planned, feeling frustrated. If I can't go, then let's have Kyoto in Tokyo. With the excuse of talking about Kyoto, I went to the restaurant. The entrance had disinfectant spray, high-performance air purifiers, and well-implemented infection prevention measures. The tranquility of the restaurant made me forget I was in Shinjuku. Once again, I enjoyed the beautiful and delicious dishes prepared by Sawada-san. Not only the food but also Sawada-san's service was fantastic, making me feel good and getting carried away with various things. Despite dealing with my troublesome self, Sawada-san also provided attentive service to the customers in the private room, showing his professionalism. While drinking beer, I observed the cooking process. I was very curious about the two ingredients being seared. It felt like waiting for a dog to sit patiently. The warm dishes, such as the seared abalone and karasumi, were incredibly delicious. The abalone had a substantial volume, and even before being cut, it was a splendid large abalone. The meal included an assortment of dishes such as asparagus with grated yam and caviar, roasted Kyoto duck, and silk sea grapes. The duck meat was delightful. The soup with grilled mackerel was soothing. The sashimi included squid, prawn, and sea bream (perfect with ponzu sauce). The fish dish featured sweet sea bream from Hagi. The chopstick rest included butterbur, sea urchin, and chopped seaweed. It was a break for the chopsticks, but not for the sake. The bamboo shoot from Taga and white fish from Mie were plump. The meat dish featured juicy Saga beef. The rice dish was firefly squid mixed rice, signaling the farewell season. For dessert, there was a small summer jelly. And of course, the traditional matcha and sweet bean paste. I may have had a bit too much to drink or perhaps had too many drinking opportunities that day, as my memory is slightly fuzzy. I discovered the deliciousness of a certain sake, which is dangerous, but I am looking forward to my next visit. Thank you for the feast.

In 2019, a Japanese restaurant quietly opened in Yotsuya Sancho-me. The restaurant closes from July to the end of September every year, and the head chef, Mr. Sawada, goes to the affiliated restaurants in Karuizawa, such as Japanese Cuisine Katsunocha and Nagakura, to work during that time. I had been curious about this restaurant since its opening, but I had missed the chance to visit every time. Two days ago, I made a lunch reservation for two days later and decided to visit the restaurant. It was a place I had wanted to go, so I was very happy. The restaurant is about a 10-minute walk from Yotsuya Sancho-me Station, located on a hidden street off the main road. The first floor of the building is a photography studio. Therefore, it is recommended to look for Studio RIVER as a landmark. The restaurant is on the second floor of that building, with a counter and a raised seating area. The interior of the restaurant was bright and had a cozy atmosphere with precious white wood. This time, I sat at the counter. Mr. Sawada, the head chef, has been the head chef at various Japanese restaurants in Kyoto and overseas. As I expected, I enjoyed the elegance and sophistication of his dishes. The appetizers were elegant and delicious, reflecting Mr. Sawada's seriousness and dedication. Each dish was well-prepared and delightful. The spring season was also reflected in the dishes, and the shellfish was particularly delicious. The sashimi, especially the sashimi of carabinero prawn, was very sweet. Dishes like the Kyoto-style rolled sushi and white miso soup made me feel nostalgic for Kyoto, a city I hadn't visited recently. The Wagyu fillet was also cooked meticulously and was delicious. The clay pot rice with bamboo shoots and white fish for the finale was cooked to perfection and had a great taste. It was a satisfying and enjoyable lunch. The restaurant is child-friendly and can also be reserved for private events. I would like to visit Karuizawa as well. It was an exciting day when I found this wonderful hidden gem of a restaurant. [Lunch course this time: 12,000 yen] - Sakura tea - Appetizer: Sea urchin, seaweed, lily root The sea urchin was served as jelly, which paired well with the sweetness. - Hors d'oeuvre: Firefly squid, duck, ark shell with vinegar miso dressing, seaweed vinegar, etc. The spring colors were abundant. The tender duck paired well with the bitterness of butterbur sprout miso. I loved the ark shell with vinegar miso dressing. The firefly squid was well-seasoned and went well with sake. - Soup: Large clam and bamboo shoot The large clam was impressive! The broth was light and delicate. It had a taste that reminded me of Kyoto. - Sashimi: Carabinero prawn and squid It was rare to see carabinero prawn sashimi. It was sweet and delicious. - Grilled dishes: Beltfish and taro with grated radish The seasoning was perfect. - Tofu skin roll with white fish and Tofu skin roll with white fish and grated radish The filling had a gentle taste. The sticky texture of the taro was delightful. - Grilled Wagyu fillet The grilling was perfect, and the meat was tender and tasty. It was simple with wasabi. - Clay pot rice with bamboo shoots and white fish The bamboo shoots were sliced thinly. There was plenty of them. The fat white fish was cut in a way that I liked. I took some as a souvenir. - White miso soup with wheat gluten It was a Kyoto-style dish. I hadn't had it in a while, and it was delicious. - Pickles There were plenty of them. Grapefruit jelly? - Neri-kiri (sakura) It was made in front of me. It was elegant and delicious. - Matcha tea I hadn't had it in a while. It goes well with neri-kiri. - Bottled beer - Sake

Gion Maruyama, a chef who worked at Banreki Ryukodo, and the Four Seasons Hotel, opened a Kyoto cuisine restaurant in a hidden location in Yotsuya Sancho-me around January 2019. The restaurant is located on the second floor of a building in a back alley in Yotsuya Sancho-me, where you wouldn't normally come across. As you open the door, you are greeted with a traditional Japanese interior that may initially make you feel uneasy. Currently, due to COVID-19 measures, they only accept one group for lunch and dinner. The dishes may make you feel anxious until you see the bill, but they are truly exquisite. The review mentions dishes like steamed egg custard, grilled shirako with mushrooms, assorted appetizers, clam soup, sashimi, grilled nodoguro fish, simmered horse mackerel, Saga beef with plenty of rice in a clay pot, and handmade matcha green tea. Overall, the reviewer expresses a desire to return to the restaurant soon.

I revisited the restaurant shortly after the new year. This time, there was a customer at the counter enjoying their drinks and food quietly, maintaining the calm atmosphere. I requested the same 8,000 yen course as before, but it seems the customer next to me had a 12,000 yen course, so they gave me a little extra service. - Yuzu sake soda mix While waiting for the dishes, I sipped on the yuzu sake soda mix. - Appetizer: Furofuki Daikon The daikon radish in yuzu miso with Tanba shimeji mushrooms and sea urchin was cooked perfectly, with a delicate broth infused throughout. The daikon was so tender that it could easily be cut with chopsticks. The Tanba shimeji mushrooms had a firm texture and a robust flavor. The yuzu miso was not too strong, making it delicious without being overwhelming. - Hassun (Assorted Appetizers) The assorted appetizers included a Kawahagi and spring cabbage salad, Nanohana and ankimo with bekkou yuzu, duck and lotus root, butterbur sprout and cheese tempura, oyster oil stew with burdock and shiitake mushrooms, Kujo negi suri-nagashi, and fresh sea cucumber from Noto. Each dish was flavorful and satisfying, with a variety of tastes and textures. - Owan (Soup): Clam and Horikawa Burdock, Turnip, and Wakame Soup The large clams were packed with flavor, and the Horikawa burdock underneath had a unique earthy taste. The turnip was sweet and delicious, complementing the flavorful broth. - Mukozuke (Sashimi): Ine tuna and Okoze The Okoze was served with its skin and stomach, all of which were delicious with ponzu sauce. The Ine tuna was fatty and flavorful, enhanced by the generous amount of wasabi. - Yakimono (Grilled Dish): Nodoguro salt-grilled and Sendai celery tempura The Nodoguro salt-grilled was exceptionally tasty, and the Sendai celery tempura had a strong bitterness, perfect for those who enjoy bold flavors. - Agemono (Fried Dish): Fugu Karaage The fugu karaage was a delightful treat, crispy and well-seasoned, allowing me to enjoy every bit of it, including the bones. - Nimono (Simmered Dish): Seabream, Kyoto taro, and spinach simmered dish The plump seabream and Kyoto taro soaked in the elegant broth washed away the richness of the fugu karaage, creating a balanced dish. The slimy texture of the taro and the tender spinach were a nice contrast.

I visited this place for the first time and immediately thought, "I want to come back again." I had been eagerly waiting for this day. A few days before my visit, I received a cold-weather greeting, showing their thoughtfulness. The restaurant is located in a residential area, with a music studio downstairs, but there was no noise at all, creating a quiet environment. They had a powerful air purifier for COVID-19 prevention. I forgot to take a picture of the shirako because I was so focused on eating. Starting with a plum wine aperitif and ending with a dessert, I thoroughly enjoyed the meal. The dessert was cute and had a Christmas feel to it. The apprentice did a great job! The dishes and ingredients made me feel a little bit of New Year's atmosphere, and I was very satisfied. I also appreciated the Kyoto vibes. It's not entirely Kyoto-themed, but you can experience a bit of Kyoto by actually visiting the restaurant. I had a luxurious time on a weekday afternoon and felt really happy. I look forward to visiting again with each season. Thank you for the wonderful meal.

Last time I visited, I was so impressed by the delicious food that I made a reservation for May, but due to the impact of the coronavirus, the restaurant was closed. I was saddened that I couldn't revisit. Moreover, during the summer, the chef of this restaurant is working at a restaurant called Kanoncha in Karuizawa and Nagakura, so Sawayasuda will be closed until the end of September. Since it is now October, I nervously called and fortunately found out that the restaurant had reopened. I immediately made a reservation and was able to fulfill my long-awaited revisit. The lunch menu prices have changed, but I was able to have a course set at the same price as last time, 8,000 yen. Currently, the lunch courses are available in two options, 6,000 yen and 12,000 yen. When I entered the restaurant, the apprentice and the head chef welcomed me with smiles. Perhaps only for now, this restaurant is also operating with only one group per day for both lunch and dinner, so you can enjoy delicious food in a private setting. Here are some of the dishes I had: - Yuzu sake soda: A refreshing and sweet drink that I enjoyed. - Appetizer: Kagoshima shrimp, taro, mini okra, wood ear mushrooms in vinegar jelly. A beautifully presented dish with amazing flavors. - Appetizer: Maru-Ten and grilled shrimp head, Kyoto greens and shimeji mushrooms in sesame dressing, steamed shiitake with truffle flavor, scallop and apple avocado in egg vinegar dressing, plum sweetened in syrup, new salmon roe, and one more dish that I forgot. Each dish was meticulously prepared and delicious. - Soup: Kaga lotus root, natural sea bream, and abalone soup. An exquisite soup with a delicate balance of flavors. - Sashimi: Tuna and liver-fried thread-sail filefish. The tuna was sourced from a famous supplier and had a perfect marbling. The texture was incredible, almost like fatty tuna, and it melted in my mouth. Overall, the dining experience was exceptional and I was impressed by the attention to detail in every dish.