Sawa

Breaking open the crisp, fragrant crust allows a rich, velvety sea urchin cream to slowly flow out. At Koryori Sawa, this signature sea urchin cream croquette is uniquely enjoyed with an accompaniment of wasabi soy sauce. The dish balances concentrated savory sweetness with the sharp, clean bite of wasabi, giving every mouthful a memorable sense of depth.

During lunch hours, the kitchen arranges a variety of set meals, leading with these sea urchin croquettes alongside options like Daisen chicken karaage, saikyo-yaki grilled fish, and sashimi. Served with bowls of tender steamed rice, soup, and delicate side dishes, these midday trays turn an ordinary lunch into an unhurried, satisfying meal.

As evening arrives, the restaurant shifts to a classic koryori rhythm, where an assortment of small plates naturally encourages lingering over a drink. Appetizers such as the vibrant sashimi assortment of the day, seasonal fish dressed with egg yolk and natto, and cream cheese cured in oyster soy sauce make an appealing start to dinner. More substantial offerings showcase ingredients with precision, including miso-marinated Iwanaka pork, grilled Yezo sika deer thigh, and fried agedashi tofu draped in a flavorful aonori seaweed sauce.

To pair with the food, the drinks list includes junmai sake such as Koshinokagetora and Yuki no Bosha, alongside a refreshing citrus-and-vinegar ponzu sour and a selection of authentic honkaku shochu. Finishing dishes lend a serene close to the meal, whether through chazuke made by pouring hot dashi over grilled rice balls with baby sardines, or the horse mackerel and squid mago-chazuke.

Set on the second floor of a commercial building in Toyo, Koto Ward, the dining room holds table seating and a counter that reveals the chef's close work in an understated, relaxed environment. The restaurant accommodates both solo visitors stopping in casually for a meal and guests who reserve ahead to share an evening seasonal course.