Perched on the second floor of a building five minutes’ walk from Tsukiji Station, Sakuragi is a Japanese restaurant run by Chef Izuru Sakuragi in the Mecca of food connoisseurs.
Sakuragi worked at a Japanese restaurant in Ginza for three years and at Kozue Japanese Restaurant in Park Hyatt Tokyo in Shinjuku for 18 years, during which he was promoted to the sous chef of the restaurant. Then, he further honed his culinary skills at a restaurant run by his friend while preparing to open his own restaurant, which was launched in August 2022 with his name over the door.
The restaurant offers around 10-course prix fixe (fixed price) meals starting with appetizers followed by sashimi, grilled dish, simmered and dressed vegetables, a small pot dish, an entrée, and desserts. All these dishes are prepared and served fresh from the kitchen to the guests so that they can enjoy the fresh natural flavors of the ingredients. For example, the soup stock is made by simmering flakes of bonito from Makurazaki (in Kyushu) and kombu (kelp) from Rishiri (Hokkaido) after the diners arrive at the restaurant. Meanwhile, the rice is cooked on its own. An earthen casserole crafted by Nakagawa Ippentoh from Kumoi Kiln in Shigaraki (Shiga) is used to cook Shinnosuke rice from Niigata. It is cooked to al dente and served as it is. The side dishes, such as pickled vegetables, grilled fish, chirimenjako (dried and seasoned baby sardines), and bonito flakes, also treat the taste buds of guests. The fish and shellfish are carefully selected by the chef at Toyosu Market every day. Among them, the bonito roasted with straw is known as a popular year-round treat.
Carefully curated to go well with the dishes of Sakuragi, the sake list offers a wide selection of premium sakes from across Japan, including Kokuryu from Fukui, Mimurosugi from Nara, Kamoshibito Kuheiji from Aichi, Isojiman from Shizuoka, Tenbi from Yamaguchi, Zaku from Mie, Aramasa from Akita, Kamonishiki from Niigata, and Tenbu from Kagoshima. They are paired with dishes by the chef and served by the 90 ml glass. The drink menu also includes a selection of white, red, and sparkling wines as well as Japanese teas, such as hojicha and sencha, from Ippodo Tea in Kyoto.
Take a step through the entrance with a sign made of lignitized Japanese cedar, and you will be welcomed by a hinoki cypress counter (with eight seats) created by Itai Komuten, which is known for delivering sophisticated countertops to renowned sushi restaurants in Ginza. The restaurant also boasts a wide collection of tableware, ranging from antiques to works of contemporary artists. Please enjoy the delicate flavors of Japanese cuisine with your family, partner, friends, or colleagues in a pristine setting at Sakuragi.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
5 minutes walk from Tsukiji Station on Tokyo Metro Hibiya Line