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Our Commitment

You can enjoy our seasonal and locally sourced side dishes,
as well as local sake and shochu from around the country carefully selected by our sake sommelier,
in the casual atmosphere of a bar.

One of the dishes we highly recommend is our Taru Koshu, which is served in a barrel made from the Sawara tree, which is the origin of our restaurant's name.
We also have a wide selection of delicious dishes, including our famous oden and Kamo Nanban soba, made with Kansai dashi stock sourced from Yamagata, the home of soba noodles!

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Committed to Japanese sake

Specialty! Spanish mackerel barrel-flavored sake

Our specialty "Sawara Barrel Fragrance Sake" is a masterpiece that proposes a new way to enjoy sake by transferring the aroma of Sawara, a high-quality wood from the cypress family that has a gorgeous fragrance that lasts forever. This is the origin of the name "Sake Bar Sawara".

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Signature dish

Spanish mackerel oden

The emphasis is on the umami of the broth.
Kansai oden is made with bonito, mackerel, and dried sardine as a base, and the stock is made with the rough fish purchased that day.
The chef is particular about changing the ratio depending on the temperature.
Please enjoy this lightly flavored yet rich oden.

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Local sake

Sake × Ice

By shaking the sake and rapidly cooling it while incorporating air,
this is a masterpiece that allows you to enjoy a new expression of sake with a refreshing taste.

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Direct from the source

Spanish mackerel soba noodles

We use thinly cut buckwheat noodles sourced from Yamagata, a buckwheat hub, and "ground whole buckwheat flour" made from whole domestic buckwheat berries.
Please enjoy the aroma and smooth texture.