We use cookies on this site to enhance your user experience.
< Back
Foodle Reviews
9 / 10
on 02 Feb 2024
Tha Sakai in Kyoto, known as ザ サカイ, is a remarkable establishment that offers an exclusive dining experience, focusing on wood-fired cuisine. Chef Tsuyoshi Sakai, after training at the renowned Etxebarri in Spain's Basque Country, brings a direct approach to cooking with an emphasis on the quality of ingredients and the technique of fire cooking. The restaurant operates on an invitation-only basis, offering a unique culinary journey that combines traditional Japanese ingredients with the... More
Tha Sakai in Kyoto, known as ザ サカイ, is a remarkable establishment that offers an exclusive dining experience, focusing on wood-fired cuisine. Chef Tsuyoshi Sakai, after training at the renowned Etxebarri in Spain's Basque Country, brings a direct approach to cooking with an emphasis on the quality of ingredients and the technique of fire cooking. The restaurant operates on an invitation-only basis, offering a unique culinary journey that combines traditional Japanese ingredients with the Basque method of wood fire cooking. The use of oak wood from Wakayama for the fire brings out the best in each ingredient, creating dishes with depth and refinement. Dishes highlighted include Nagasaki oysters, Latvian smoked caviar, homemade bread, Kagoshima bamboo shoots, and various other meticulously prepared and presented offerings.
The atmosphere is intimate, with seating that ensures each guest receives personalized attention. This setup not only showcases the chef's skills but also allows for an immersive dining experience where the essence of each ingredient is celebrated. Tha Sakai has received high praise for its innovative approach, blending Japanese culinary traditions with international techniques to offer an unforgettable experience in Kyoto. Less
9 / 10
on 30 Mar 2023
I feel that the food in this places gets more refined every time I go there.
The dishes have more depth and flavor, the execution is flawless and combinations of ingredients simple but sublime.
The settings, just one group, makes it a wonderful place to go with some friends and eat some really good food.
8 / 10
on 20 Nov 2021
Chef Tsuyoshi Sakai worked in Italy and in Spain in the Basque Country where he worked for one year in the Mekka of wood fire cooking, Extebarri.
On return to Japan he worked in Kobe but now set up his shop in Kyoto for a little more than one year.
His cooking style is heavily influenced by his Spanish experience as he uses exclusively a grill to prepare his dishes. The wood is oak from Wakayama which he prepares in a big strove. From there he moves the appropriate amount of charcoal to the grill... More
Chef Tsuyoshi Sakai worked in Italy and in Spain in the Basque Country where he worked for one year in the Mekka of wood fire cooking, Extebarri.
On return to Japan he worked in Kobe but now set up his shop in Kyoto for a little more than one year.
His cooking style is heavily influenced by his Spanish experience as he uses exclusively a grill to prepare his dishes. The wood is oak from Wakayama which he prepares in a big strove. From there he moves the appropriate amount of charcoal to the grill for the preparation.
Even though the sequencing and flavor give you a familiar feeling, the ingredients are obviously Japanese and therefore change the whole meal to become an unique offering.
As it was truffle season there were quite a few truffle dishes. Interestingly the black Perigord truffle was much more fragrant then the white truffle. Some really outstanding dishes, like the sakura ebi risotto, the bluefin tuna and the hand cut squid tagliatelle with squid strips topping. The star of the evening however was the duck which was succulent with incredible layers of flavoring. Simply stunning.
A great place with only 5 seats and a very intimate atmosphere. Less
on 18 Aug 2021
Tha Sakai, Kyoto. Counter-only space with a pretty hidden entrance, tucked behind their more casual Enca. Chef from a favorite of mine in Kobe, bb9, now has a new spot to refine his cuisine right in front of you. Excellent ingredients, cooked only with wood fire and smoke, just like Extebarri, where he worked previously. A wonderful addition to Kyoto.
Recommended in Kyoto
-
- Maeda (前田)
- Japan, 〒605-0074 Kyoto, Higashiyama Ward, Gionmachi Minamigawa, ５７０−１１８ 1F
-
OAD 72Tabelog BronzeLL #486RR #305
-
8 Meals
-
- Miyamaso
- Japan, 〒601-1102 Kyōto-fu, Kyōto-shi, Sakyō-ku, Hanaseharachichō, 花背原地町375
-
ngOAD 36Tabelog BronzeLL #532RR #539
-
7 Meals
-
- Iida
- 120-1 Fukunagachō, Nakagyō-ku, Kyōto-shi, Kyōto-fu 604-8084, Japan
-
OAD 71Tabelog GoldLL #142RR #341
-
7 Meals
-
- Noma Kyoto
- 245-2 Kurumayachō, Nakagyo Ward, Kyoto, 604-8185, Japan
-
19 Meals
-
- Doujin
- 291-1 Kikuhokochō, Sakyo Ward, Kyoto, 606-8364, Japan
-
OAD 61Tabelog GoldLL #142
-
1 Meal
Address
546-1 Ōkikuchō, Sakyo Ward, Kyoto, 606-8376, Japan
