Sumibi Yakiniku Hormone Sawaishi

A yakiniku restaurant located 5 to 6 minutes walk from the south exit of Musashi Shinjo.
This store opened last year as an independent store from the popular store Urara, which was located in Tama Plaza.

On this day, I was invited to visit at 7:30pm on a weekday.
There are counter seats in the front and about 4 tables in the back.

The menu is basically ordered a la carte, but there are also courses that the owner chooses.
However, it is difficult to reserve the omakase course.

This time I had the omakase course.
The cost for the course was around 10,000 yen.

I ate 14 dishes, cold noodles, and yukkejang ramen, so it was quite a filling meal.
What's more, even though there are 14 items, there are two types of tongue, original and medium, and each person has 5 pieces of assorted meat with sauce, so the volume exceeds the number of items.
Even if it costs over 10,000 yen, it's still pretty cheap.

The harami was as great as rumored. The muscles in my right hand seemed to hurt.
The lever is also huge. This width is rare.
There was only an iPad.

The offal meats such as Tanhara Misagari and Liver Shimacho were of undeniable quality, and the meat was delicious as well.
The real meat is from Yazawa Meat.

Land prices in Musashi Shinjo may rise.

[Check Point]
■The owner who made Urara a popular yakiniku restaurant at Tama Plaza is now independent.
■It is relatively easy to make reservations around 5pm on weekdays.

Charcoal-grilled Yakiniku Hormone Sawaishi opened in August 2023 and quickly became very popular.

The location is a little outside of the shopping district, about a 6-minute walk from Musashi-Shinjo Station.

The exterior has a prominent yellow sign and the store is made of glass so you can see what's going on inside.

The interior has about 30 seats at tables and counters, and one of the special features of this restaurant is that you can enjoy charcoal grilled food.

Mr. Sawaishi launched Charcoal-grilled Yakiniku Hormone Urara at Tama Plaza and made it the No. 1 rated Yakiniku restaurant in Kanagawa.
Due to this track record, the restaurant received a lot of attention even before it opened, and opened its own restaurant in August 2023, which quickly became popular.
Charcoal grilling is a feature of the restaurant, so it's always delicious.Charcoal grills are always available outside the restaurant, and they can replace them quickly.

For the meat, they purchase hormones from Kabasawa Shoten from the Tokyo Meat Market.
The popular tongue and thick-sliced ​​skirt steak are not available on Saturdays and Sundays.
When I asked him why, he said that because the Tokyo Meat Market was closed, they couldn't get fresh produce, so they put the customer first, and they wanted to provide good food.

The thick-sliced, high-quality specially selected skirt steak and specially selected sagari meat had such a good flavor and aroma, and of course, were so large that I couldn't help but eat them on the rice.
You can also try two types of tongue and enjoy the difference in taste, and have lots of offal and then have regular meat.
Both Shinshin and Kainomi are delicious, with a good balance between the fat and the flavor of the meat.
And even if you eat this much, you'll be satisfied with just 10,000 yen.

The style of delicious meat and rice served in this town yakiniku atmosphere was the best!

Omakase course
■Kimchi
■Ulte
■Cenmai sashimi
■2 types of tangen
■Thick-sliced ​​salt skirt steak
■Tare Harami
■Taresagali
■Lever
■Shimacho salt and pepper
■Striped butterfly salt sauce
■Stress
■Komekami
■Tongue tip, tongue bottom
■Shinshin
■Kainomi

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Store information↓
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[Store name]
Charcoal-grilled Yakiniku Hormone Sawaishi
【business hours】
17:00-23:00 (Food LO 21:30/Drink LO 22:00)
Regular holidays: Mondays/irregular holidays
【access】
5 minutes walk from the south exit of Musashi-Shinjo Station on the JR Nambu Line
【budget】
10,000-15,000 yen/person (dinner)
[Recommended use scene]
Use with friends/acquaintances/workmates
[Tabelog evaluation (as of visit date)]
⭐️3.84(TOP1000)
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☆Recommended points☆
① An independent store run by Shoichi Sawaishi, a popular store contractor with experience working at many famous stores.
②The highest quality meat and offal that the owner personally purchases in Shibaura every morning

[1st to 2nd]
"Kuroge Wagyu Beef Upper Tongue (3,500 yen)"
"Wagyu beef special skirt steak (3,600 yen)"

Let's start with the top tongue.
There is also Kuroge Wagyu Beef Specially Selected Tan and Kuroge Wagyu Beef Tan's Tongue, but the Specially Selected Tan that I wanted to order was sold out, so I decided to go here this time.
I can't tell the difference between it and the special tongue, but it has enough fat to even be used as a top tongue, and despite being thick, it's very soft and has a very rich flavor.
Generally speaking, the production area and brand of the tongue are not specified, but the fact that it clearly states that it is Kuroge Wagyu beef is proof that the product is carefully sourced.

The specially selected skirt steak is
Quite thick and voluminous.
It's almost as thick as a steak, but it's so soft that you can't feel it.
It was so soft that you almost didn't need teeth, and it had a very high quality feel.

[3rd photo]
“Wagyu Beef Special Selection Sagari (3,600 yen)”

Sagari is
Although it is similar to skirt steak, it is characterized by having slightly less fat and a higher proportion of lean meat.
Like skirt steak, this one is quite thick, but extremely soft.

Compared to skirt steak, it has less fat, so it's a little lighter, and you can fully enjoy the flavor of the lean meat.
There was also plenty of meat juice, so much so that it filled the mouth.

[4th photo]
"Kamireba Salt (1,500 yen)"

This liver is impressive in appearance, with thick pieces of liver piled up like a wall, almost like a steak.

Even with such a large amount of liver, there was no smell at all, and the sweetness was very rich, making it one of the best livers I've ever eaten.

Adding just a little salt will make the liver even more sweet.

[5th ​​to 7th pictures]
"Karubi (1,400 yen)"
"Loin (1,800 yen)"

Kalbi is
It's a bit fatty, but since it's made with shichirin, it has a lot of firepower, so the fat comes off pretty well.
If you bake it until it's slightly crispy, you can enjoy the texture as well.

The loin is
Although it is low in fat, it is extremely soft.
The red meat had a rich umami flavor, and the strong flavor left a lasting impression on my mouth.

[8th to 9th photo]
"Kamimino (950 yen)"
"Maruchou (850 yen)"
"Tsurami (850 yen)"

Upper Mino is
You can enjoy the crunchy texture, and what was particularly impressive was the strength of the aroma.
There is no odor, but the meat still has a nice aroma, which shows how carefully the meat was prepared.

Marucho is
It has a miso-based seasoning and is full of plump collagen.
It is characterized by its rich fat that melts in your mouth.

Tsurami is
A part of beef that corresponds to the cheek meat.
It's a chewy part, and by grilling it until it's just a little crispy, it locks in the flavor and is delicious.

[10th to 11th pictures]
"Ulte sashimi (900 yen)"
"Mino Sashimi (650 yen)"

Choose two items from the sashimi menu.

What is Ulte?
This refers to the cartilage of a cow's trachea, and since it is a rather hard part, it is cut neatly with a knife to create a flower-like appearance.
An addictive dish with a crunchy texture and sesame oil flavor.

Mino is
You can enjoy the crunchy texture, but you can also taste the umami and the sweetness of the fat.
It also has almost no odor, which is probably why you can feel the umami and sweetness.
It's delicious as is, but you can also add ginger and garlic to it.

[12th to 14th pictures]
"Spicy Yukkejang Ramen (1,200 yen)"
"Cold noodles (1,200 yen)"

Delicious and spicy yukkejang ramen,
A hearty dish with plenty of medium-thin curly noodles.
The soup itself is spicy, but not too spicy, so I end up eating it.
It's not just noodles, but also has plenty of other ingredients, such as umami-rich pieces of meat and eggs, making it a good value.

Cold noodles are
The chewy noodles are distinctive, and the refreshing and refreshing soup is impressive.
It's a conclusion that will appeal to everyone.

【summary】
Musashi Shinjo is an area located just between Musashikosugi and Mizonokuchi, and close to the Tama River.
The restaurant ``Sumibiyakiniku Hormone Sawashi'' opened in Musashi Shinjo on August 10, 2023, and has created a legendary reputation, quickly achieving a Tabelog rating of over 3.8 and even becoming difficult to make reservations.

The owner of this shop, Mr. Shoichi Sawaishi, has trained at some of the most popular restaurants in Tokyo, such as SATO Briand in Asagaya and Shishoku in Akasaka, and also worked at the restaurant in Futakotamagawa. He has made Sumibiyaki Yakiniku Hormone Urara a popular restaurant, and it is now one of the top 100 restaurants.
Since this restaurant was opened independently by a man who knew everything about popular Yakiniku restaurants, reservations became difficult as soon as the restaurant opened.

Of course, not only is Mr. Sawaishi well-known, but the quality of the food served at this restaurant is also outstanding.The owner himself goes to Shibaura every morning to buy meat and buys high-quality meat and offal from top restaurants.

On this day, I made a reservation for 20:00 on a weekday and visited.
It seems that most seats are booked up to two months in advance, so reservations are essential.
Detailed reservation status is also posted on the Tabelog page and official Instagram account, so if you are interested, please check it out.

Meat of this quality and hormones at this price range is on another level.
Although it's a little far from the city center, you won't regret spending the time and transportation costs at all, and it makes sense that reservations can become difficult as soon as it opens.