Sanwa
(三和)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Chef
Daisuke Watanabe - A master of grilling whose skillful techniques shine through
Food
The chef's speciality is meat carefully selected by himself, including Japanese black beef, pork, and venison.
Food
Berkel slicers bring out the fluffy texture of Prosciutto
Review
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Review 195casesFollower 261PeoplePick-up reviews
次回の予約が出来ませんでした
旬の素材を活かした料理が美味しく、ボリュームもいっぱいなお店です。 ホスピタリティのある接客も、人気に繋がっていると感じています。随分前に話したことを覚えてくれており、驚くと共に嬉しかったこともありました。 今回は、かぼちゃのポタージュが特に好みでした。 実は、ここのフォカッチャ（...Find out more
2023/12 Visitation
3times
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Review 2,987casesFollower 59,053People小皿だがしっかりとポリシーを感じる料理。〆のパスタまですべてが美味い！
「うどんが主食」instagram https://instagram.com/alwaysudon/ うどんが主食のTikTok https://www.tiktok.com/...Find out more
2024/05 Visitation
6times
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Review 4,387casesFollower 1,374People楽しくつい飲みすぎてしまう空間
なんだかんだ久しぶりの訪問になった三和さん。 友人に急用が出来たので代わりに訪問させて頂きました。 ソムリエもシェフも仲がいいので気楽に楽しく過ごすことができました。 お肉と...Find out more
2024/05 Visitation
9times
Restaurant information
Details
| Restaurant name |
Sanwa
|
|---|---|
| Categories | Italian、Steak、Bar |
| Phone number (for reservation and inquiry) |
03-5422-8050 |
| Reservation Availability |
Reservations available
12～16時で電話対応可。 |
| Address |
東京都港区白金台5-13-14 白金台THE1000 Ｂ1F |
| Transportation |
292 meters from Shirokanedai. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
11 Seats （ 5 seats at counter, 6 seats at table） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| The opening day |
2021.10.28 |
| Remarks |
Closed on Wednesdays |
閉じる
ChefDaisuke Watanabe - A master of grilling whose skillful techniques shine through
Born in Yamanashi Prefecture in 1981. His parents ran a Western-style Western Cuisine, so he naturally decided to pursue a career in cooking. After graduating from Hattori Culinary Institute, he joined Shirokane's "Isola" hoping to become a pizza chef, but wanted to shift his focus to cooking, so he joined the sister restaurant "Ristorante Chiola". He then trained in Italy twice. He also learned French cuisine at "Chef Inno", and in 2017 became the chef of Nakameguro's "Rodeo". He was suddenly brought into the limelight, and in 2021 he went independent, opening "Sanwa" in Shirokanedai.
Food The chef's speciality is meat carefully selected by himself, including Japanese black beef, pork, and venison.
The main meats of the course are Japanese black beef from Tamura Farm in Tottori and Nakayama Farm in Hiroshima, Ezo deer sourced from Hokkaido hunter Yuzuru Matsuno, Hokkaido M-Cross pork, and bone-in lamb from Australia, of which there are four to five varieties available at all times. Chef Watanabe personally met with the producers and tasted the meat repeatedly before deciding which ingredients to use. He uses charcoal to grill these meats, which is ideal for each cut, and his grilling techniques bring out the best in each cut. The red meats, such as Japanese black beef and Ezo deer, are particularly delicious.
Food Berkel slicers bring out the fluffy texture of Prosciutto
Chef Watanabe is especially fond of the Berkel slicer, known as the Ferrari of Prosciutto slicers. "The manual type slices stably and gives a fluffy texture," says Chef Watanabe. Currently, there is a ban on importing Italian Prosciutto, so he uses American Prosciutto made by the long-established Italian manufacturer Beretta. The dish is served on freshly fried gnocco frico (fried bread from the Emilia region of Italy).
The chef's knowledge and skill shine through in this course, which features charcoal-grilled meat as the main dish and incorporates seasonal ingredients, and is presented at various speeds.
Chef Watanabe Daisuke is known as a master of grilled meat. However, he also trained in Italy, where the cuisine originated, and after returning to Japan, he also trained in French cuisine at "Chef In
...no." His skills are fully displayed in a course that incorporates seasonal ingredients. Starting with freshly sliced Prosciutto, the menu features charcoal-grilled meat, fish fritters, and stews, with a variety of dishes. His specialty is simple deliciousness, taking advantage of his deep ties with producers such as mushrooms from "Hasegawa Nosan" in Shizuoka and beef from "Nakayama Farm" in Hiroshima.