Sawada

Overall, I think this was a super impressive sushi omakase experience, and probably some of the best I’ve had in recent memory. It both unfortunate and nice that Sawada didn’t allow photos, as I was able to focus a lot on the food. Though sadly couldn’t get any pictures of some of the beautiful looking dishes! Here are my notes. Appetizer: Steamed Nuts appetizer (2 kinds) Sashimi Course - Hirame (Flounder) - 3 cuts - Squid (3 pieces) + Uni (from 2 regions) - Abalone - Aburi Shima (Mackerel) - Charcoal seared - Sawara (Spanish Mackerel, 3 pieces) - Smokey with bacon-like texture - Octopus (2 pieces) - incredibly soft texture - Tomato (palate cleanser) - Chutoro (3 pieces) - Chutoro with Hakodate Murasaki Uni (slightly fattier than the previous piece) - Kuchiko (Sea cucumber + Egg) - Roll w/ Barracuda, shisho. No rice. Super refreshing. - Tuna Kama (Charcoal seared) - Ginger flavoured Daikon Hand Roll (Palate cleaner) Sushi - Tai (Red Snapper) - chewy texture - Ebodai - soft texture - Akagai (Ark shell) - crunchy ✨ - Shima Aji ✨ - Gizzard Shad (not huge fan of texture) - Katsuo Bonito w/ garlic salt - Baby Squid sushi (old style) - stuffed with sushi rice ✨ - Ikura (Salmon Roe) - really big serving, not too salty ✨ - Zuke (Soy Marinated Tuna) - Chutoro - Chutoro (slightly fattier) - Ootoro - Aburi Ootoro (center cut) - Pear (palate cleanser break) - Kurama Ebi (Tiger Shrimp) - Murasaki Uni - Anago Eel served two ways (salt+wasabi, sauce) - probably the softest eel I’ve ever had ✨ - Tamagoyaki Ending dish: Gooseberry Hozuki (“Strawberry Tomato”)