Located just a 5-minute walk from Tsukiji Station, Sakuragi is situated on the second floor of the Dai-go Ginza West Tsukiji Building, which also houses Sushi-dokoro Yamato on the first floor. This restaurant has earned the Tabelog Bronze Award, showcasing its culinary prowess. The owner, Mr. Sakuragi, honed his skills under Chef Kenichiro Oe at the Park Hyatt in Shinjuku.With a well-organized kitchen and efficient movements, the restaurant takes ample time to prepare ingredients, enhancing their flavors with herbs and sauces. The dishes, crafted with meticulous preparation and attention to detail, are simply outstanding!The menu features a delightful mix of seasonal ingredients, including juicy summer vegetables like jun-sai, sweet Gold Rush corn, asparagus, eggplant, and okra, alongside abalone, white sea bream, early bonito, and surf clams—showcasing the transition of the seasons, which is a hallmark of Japanese cuisine.The dashi is made from bonito flakes and kombu kelp. The rice, a premium variety called "Shin'nosuke" from Niigata, is cooked in a Shigaraki clay pot. The standout dish is the TKG (Tamago Kake Gohan), topped generously with eel and bonito flakes, perfectly complementing the large, sweet grains of rice.Delicious! It was a great meal d(￣ ￣)Today's menu: JPY 28,000 Seasonal dishes: JPY 27,500 Chiba: Abalone and Jun-sai Hairy crab, snap peas, Gold Rush corn, jelly Grilled white sea bream from Hagi, with green beans and kombu-bonito dashi soup Sashimi of a la carte fish and squid Early bonito, grilled with straw and served with Japanese mustard Beef tongue, asparagus, and Japanese pepper Fried young sweetfish from Lake Biwa, served with sweetfish fish sauce Eggplant in a light batter with okra and myoga Shabu-shabu of surf clams Rice: Niigata Shin'nosuke Eel rice bowl, pickles, and miso soup with yuba Mask melon and milk ice cream Other drinks available. Less