Sakuragi Seasonal Omasake Cuisine | Michelin recommended｜Tsukiji, Tokyo

About this tour

• The chef goes to Toyosu Market every day to select top-quality ingredients and cook them fresh to order to ensure the best flavor.
• 8 counter seats allow guests to appreciate the chef's exquisite cooking skills up close and experience the "fresh" cooking process
• The chef has an extensive collection of tableware and crockery, and the exquisite presentation enhances the dining experience.

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ーRestaurant introductionー

Sakuragi is a Michelin Guide 2024—Michelin-recommended restaurant. One of the things that Chef Sakuragi values ​​most is freshness.

Not just the freshness of the ingredients, which is of course a non-negotiable basic requirement. He uses only the finest fresh ingredients from Toyosu Market. With nearly 20 years of service experience at the famous Japanese restaurant “Kozue Omakase” at the Park Hyatt Hotel in Tokyo, he has established a long-term trusting relationship with suppliers, ensuring that he can obtain the highest quality seafood, vegetables and meat. However, for Chef Sakuragi, fresh also means made on site. He believes food must be prepared live in front of guests, which is one of the core philosophies of his restaurant, an eight-seat bar that bears his name.

This method of cooking to order allows diners to slowly enjoy the current atmosphere and space. When Chef Sakuragi prepares the ten-course tasting menu, each dish is carefully presented. In addition, guests can choose from his curated wine list, which includes top-quality wines, Japanese sakes and beers. Among them, Japanese sake is particularly worth mentioning – the chef carefully selects high-end varieties from Kagoshima, Yamaguchi and other places to ensure that each sake can perfectly match his cuisine.

After eighteen years of experience, Chef Sakuragi has also collected a large number of exquisite tableware and traditional pottery. The presentation and presentation of each dish is almost like a work of art, showing the chef’s unique style and dedication. Located next to Tsukiji Station, this “Sakuragi” newly recommended by Michelin in 2024 is an ideal place for food lovers to stay away from the busy streets of Ginza for a short time. Chef Sakuragi always greets guests from behind the bar with a warm smile and impeccable skills.

ーMeal contentー

• Seasonal Cuisine Omakase Course

Sakuragi’s ten-course Omakase menu includes appetizers, sashimi, grilled and stewed dishes, hotpots, and desserts. Each dish is made fresh with ingredients selected daily from Toyosu Market, highlighting the umami flavor of the ingredients. The soup base is made from high-quality Makurazaki bonito flakes and Rishiri kelp, and is cooked on site when guests arrive at the restaurant. The rice is made from “Shinnosuke” rice from Niigata Prefecture and cooked in an earthenware pot. The signature dish “smoked bonito” is grilled with straw and is one of Sakuragi’s most popular dishes throughout the year.

Package contents:

Appetizer 1: sea urchin, tofu skin, peas, cold clam sauce

Appetizer 2: Salt grilled eel, cucumber, green tomato and Tosa vinegar

Platter: hairy crab, eggplant, oysters, ginger

Sashimi: smoked bonito with salted citrus and mustard seeds

Hot dishes: Kamo eggplant, lotus root, yuzu

Fried items: sweet fish, water celery, sweet fish paste

Palate clearer: figs, sesame tofu, white sauce

Side dishes: Wagyu beef hotpot, black shichimi

Staple food: Freshly cooked homemade Shinnosuke rice in a clay pot

Dessert: milk ice cream, American cherry