Sawadaya Drinking and Eating Shop will open on September 411, 2024 in a storehouse located along National Route 9 near Isawa Onsen Station. Attached to Sawadaya Liquor Store, the restaurant has been handed down from its predecessor and is run by Chef Hayakawa Jun, the sixth generation owner with 1 years of experience in cooking. He is the owner of this stylish, new-concept drinking and eating shop.

With counter seats, a 6-person table with a semi-private feel, and a storehouse space, this restaurant has a stylish atmosphere that sets it apart from other izakayas, allowing you to enjoy a casual izakaya experience. The space has a unique atmosphere and a sense of history, but also has stylish elements added, creating an exquisite harmony between Japanese and modern styles.

Since it's attached to a liquor store, they have an amazing selection of alcohol, including shochu, whiskey, local wine, and craft gin!

For those who can't drink, there is also lemon squash with homemade syrup! For me who loves lemons, this is an irresistible drink. The fresh lemon scent and gentle sweetness will blow away the fatigue of the day.

Chef Hayakawa Jun, who has a background in French cuisine, shows off his skills and fills the palate with elaborate and authentic flavors. The restaurant offers a wide range of bistro dishes that go well with the prefecture's abundant lineup of natural and classical wines, as well as izakaya dishes that the chef himself would like to eat as today's recommendations, such as tuna chunks and rare bluefin tuna cutlet, making for a menu that transcends genres.

Enjoy moist and juicy Shingen chicken, raised on a free-range in the lush natural surroundings of Yamanashi, with homemade tartar sauce flavored with the aroma of dill and a hint of honey as a secret ingredient.

Chef Hayakawa's hand turns the izakaya menu staple "Motsuni" into an excellent snack stewed in red wine and Koshu miso! The rich, creamy flavor goes perfectly with red wine, but also with white wine.

As the name "drinking and eating restaurant" suggests, it's great that they also have food options that will satisfy even those who can't drink. The Bolognese and seasonal pasta are hard to pass up, but the "beef tendon hayashi" is the best choice here! Chef Hayakawa laughs and says, "I only know how to put effort into things," which he developed during his time at the hotel, and the hayashi he makes with all his heart is so delicious it's almost ecstatic. Melting beef tendon and a special sauce with a hint of butter...I wonder if such a luxurious hayashi rice is even possible. There's no way you wouldn't try this as a final dish.

How about finishing off the meal with a homemade gorgonzola cheesecake? They use a sweet, creamy type called Dolce, which gives it a rich flavor without being too strong, making it very mild. It has a light, fluffy texture that is sure to become addictive.
This cheesecake and coffee cafe is also open at Sawadaya Liquor Store (12:00-16:00/closed Sundays-Tuesdays), so be sure to check it out during the day.