Sakuragi (櫻木) Tokyo

【2026 Bronze】【2025 Top 100 Restaurants】During my last visit in the evening, I heard that the eel gathering would be held on the 15th of this month, so I made a reservation on the spot. Before I knew it, the day had arrived for my visit to "Sakuragi"; 4.09.They serve crispy eel in the Kansai style, which is not steamed, paired with a slightly spicy sauce. I wondered what eel at a Japanese restaurant would be like! After a heavy rain in Chiba, I set off again in the rain, unsure if the trains were running. I arrived after taking a stroll around the outer market.■ Eel Rice Bowl 6600 + Various Japanese Sake; 9750◆ Nabeshima Junmai Ginjo ◆ Senkin Senko Hanabi ◆ Kamo Kinshu Karakuchi Junmai Natsu Jun ◆ Ugo Hesperia ◇ Eel Rice Bowl ・Chilled Tomato ・Pickles ・Nameko Mushroom Red Miso Soup ・Eel Rice Bowl This summer, I had eel quite frequently, and this eel rice bowl was among the best. First, I enjoyed the chilled tomato soaked in dashi and the pickled watermelon and pickles.The eel from Mikawa Isshiki was served with freshly ground Waka-yama grape pepper. The well-prepared eel had no small bones to worry about and had a crispy yet fluffy texture. The slightly spicy sauce paired perfectly with Ugo, and I ended up asking for more rice and pepper. By the way, the kamadaki rice and grape pepper are refillable. I guess I’ll be back in September! Less

Course: JPY 29,700 (tax included)Imo Shochu × 3Total: JPY 33,400Located just a 3-minute walk from Tsukiji Station, this Japanese restaurant is on the second floor of a building. I made a reservation through Tabelog."Hairy Crab"A dish featuring hairy crab served with a tomato puree, ginger sauce, and asparagus."Sesame Salad"Fresh ingredients prepared with sesame dressing:◯ Kuruma Ebi (sweet shrimp) ◯ Shiitake ◯ Karafuto Cucumber ◯ Sesame Neri Yuba (tofu skin) ◯ Green Beans"Abalone and Winter Melon Soup"A clear soup with tender steamed abalone on winter melon, garnished with yuzu.The broth is clear and free of any off-flavors."Hon-Ara"Served with chili vinegar."Purple Sea Urchin"From Teuri Island."Grilled Bonito"Bonito infused with the aroma of straw, seasoned with salt, and topped with new onions and watercress. Wasabi is available to taste."Pumpkin with White Miso Sauce"A dish featuring a sauce made from white miso and fresh yuba, garnished with myoga and shredded snow peas."Deep-Fried Young Sweetfish"Served with a fish sauce made with vinegar."Mussels and Seaweed Salad"Miyagi mussels and Noto rock seaweed served in a tangy cold broth."Grilled Eel Hot Pot"A hot pot with grilled eel, topped with white and green onions and watercress."Rice"The first serving is with neba neba (sticky rice).Refills are served as tamago kake gohan (rice with raw egg).Accompaniments include nori tsukudani (seaweed paste), dried baby sardines, nakaochi tororo (grated yam), and pickles."Pineapple and Passion Fruit"A dessert drizzled with coconut sauce.In the evening, they serve a course of Japanese cuisine, while during the day, they occasionally offer unadon (grilled eel rice bowl). The grilled eel has a firm texture and excellent flavor. The deliciousness of the broth stands out, making for a satisfying course that evokes the feeling of summer. The tamago kake gohan is served with a generous amount of soy sauce, topped with a raw egg in the center, surrounded by freshly shaved bonito flakes. This is delicious.It was a great meal. Less

I visited to celebrate my wife's birthday. Once again, every dish was outstanding and left a lasting impression.At Sakuragi, the chef prepares the dishes right in front of you, shaving bonito flakes, grinding sesame seeds, and cutting kabosu, which not only enhances the visual appeal but also allows you to enjoy the wonderful aromas.The Japanese sake served with the meal featured many unique brands I had never seen before, and each one paired beautifully with the food, making it easy to indulge a bit too much.I appreciate the warm personality of Chef Sakuragi, and I love that despite being a place for authentic Japanese cuisine, it doesn’t have an overly formal atmosphere. I was also delighted by the surprise birthday plate that was prepared for us.The only reason I rated it slightly lower than last time is that my wife mentioned, "Everything was delicious, but it would have been even better with at least one meat dish." I hope you can take this into consideration.Thank you for always seeing us off at the door. We will definitely return.Once again, we enjoyed a truly satisfying meal that filled both our hearts and bodies, making for a perfect birthday celebration. It was a great meal. Less

I visited the Japanese restaurant "Sakuragi" in Tsukiji for lunch. This tranquil Japanese restaurant is conveniently located within walking distance from Tsukiji Station! The bright wooden counter creates a striking impression, and once seated, you can enjoy the serene atmosphere while facing the dishes being prepared right in front of you. ☺️ Unlike the more casual eel shops, here you can savor a luxurious bowl of unagi don in a refined setting typical of a Japanese restaurant. ✨ ◻︎ Unagi Don The moment it arrived, I was taken aback by its impressive appearance! The square-cut eel is generously arranged on top of the rice, glistening with a rich sauce and a beautiful char. ✨ This unagi don features a distinctive aroma from the Kansai-style grilling, which is cooked without steaming, giving it a unique charred flavor! With the first bite, the delightful crispiness of the skin stands out! The smoky aroma reminiscent of charcoal grilling fills your mouth, and with each chew, the sweetness and umami of the eel's fat gently emerge. It's not just fluffy; the combination of the crispy surface and the perfect elasticity of the meat showcases the robust character of grilled eel! The sauce is glossy but not overly sweet; it has a refined taste with the savory depth of soy sauce and a sharp finish! Adding a touch of the accompanying sansho pepper enhances the freshness and perfectly balances the richness of the eel's fat. This special unagi don lunch allows you to enjoy the delightful aroma of grilled eel in a serene Japanese restaurant in Tsukiji! It left such a lasting impression that I would love to return for their regular course menu as well. ☺️ ❄︎ Ordered Menu ・Unagi Don (JPY 6,600) ꕀꕀꕀꕀꕀꕀ Lastly ꕀꕀꕀꕀꕀꕀ Thank you for reading until the end! ✨ I also post about delicious and wonderful places on Instagram, so please come check it out! ✨✨✨ ⁂ Instagram Account Name ⁂ @gourmet_ryo_20s If you think it looks delicious, feel free to like, follow, and save! ✨ Less

A delicious unadon lunch at a Japanese restaurant in Tsukiji. Although they don’t usually serve unadon, it seems they offer it occasionally through Instagram announcements.The eel is grilled over charcoal, finely sliced, and served on a large rice bowl, which left me feeling quite full. The skin was crispy while the flesh was tender and fluffy. I was amazed at how fluffy it could be when grilled this way. The sauce on the eel was perfectly caramelized, enhancing its sweetness!I would love to visit again if I get the chance.■Details:⚪︎ Unadon⚪︎ Bottled Beer■Duration: 30 minutes■Reservation Difficulty: Average⚪︎ Made a reservation through Instagram■Cost Performance: Average (JPY 7,300) Less

I visited on the monthly "Unagi Day." I sent a message to the restaurant's Instagram to make a reservation for the next Unagi Day.The restaurant has 8 counter seats, featuring a calm Japanese atmosphere with a white wood design.I ordered the "Unagi Donburi for JPY 6,600 (tax included)."The outside of the eel was grilled to a crispy perfection over charcoal, following the Kansai-style of grilling. The inside was juicy and tender. The delightful sensation of the crispy texture followed by the rich flavor of the eel spreading in my mouth was truly enjoyable.The sauce was not overly sweet and had a nice depth from the soy sauce. The rice was slightly firm, complementing the flavors of the eel and the sauce perfectly.Additionally, the powdered sansho pepper with a lovely green color added a wonderful aroma, enhancing the experience when sprinkled over the eel.It was an incredibly delicious eel! It was a great meal. Less

What impressed me the most during my first visit was seeing the head chef himself shaving bonito flakes. Despite having younger staff, he explained, "Japanese cuisine relies on dashi, so I prefer to do it myself rather than leaving it to the younger ones." As expected from the head chef of a restaurant with a Tabelog rating of 4.02. On this occasion, I visited with two male friends. There was also a regular female customer dining alone. I was thoroughly satisfied with the food, the tableware, and the pairing of Japanese sake. I've already made a reservation for August. Less

【Sakuragi】@izuru0512 - Abalone with Junsai- Hairy Crab and Gold Rush Soup- White Sweet Sea Bream (Hagi, Yamaguchi) Soup- Sashimi of Fish Frames and Cuttlefish- Grilled Bonito with Straw- Simmered Beef Tongue with Asparagus and Tomato- Fried Young Sweetfish (Lake Biwa)- Fried Water Eggplant (Osaka) in Dashi- Hot Pot with Surf Clam- Clay Pot Rice (Seasonal Fish, Mentaiko, Tsukudani, Pickles)- Mask Melon with Milk Ice Cream and Mint- Konpeito (Japanese Sugar Candy)2F, 3-7-2 Tsukiji, Chuo-ku, Tokyo5-minute walk from Tsukiji StationOmakase JPY 29,700 (tax included, no service charge)#Sakuragi #Tsukiji #TsukijiGourmet #TabelogBronze2026 #Top100JapaneseCuisine Less

Sitting at the counter of Sakuragi, tucked away in a back alley of Tsukiji, feels somewhat like wandering into a quiet library that shields you from the noise of the outside world. With each bite of the Gold Rush clam soup and the white sweet sea bream, I can feel the complex circuits within me quietly, yet surely, aligning in the right place. The first bonito, wrapped in the aroma of straw, and the sweetfish from Lake Biwa possess a straightforward and pure certainty that seems to reject unnecessary embellishments. And when faced with the white clay pot rice accompanied by perfect partners like seasonal fish and mentaiko, we gently release the small burdens of our daily lives into the rising steam. This experience transcends mere dining; it is an intimate and profoundly quiet moment that carefully tunes the subtle dissonance with the world. Below are the course details.Seasonal Dishes JPY 29,700* Abalone and Water Shield* Hairy Crab with Gold Rush Soup, Peas, and Ginger Jelly* White Sweet Sea Bream Soup* Sashimi of Fish Bones and Mud Squid* Straw-Grilled First Bonito* Beef Tongue, Asparagus, Tomato* Fried Sweetfish from Lake Biwa* Fried Osaka Water Eggplant* Shabu-Shabu of Surf Clam* Seaweed Tsukudani* Mentaiko* Tokishirazu* Pickles* Bonito Flakes Rice with Raw Egg* Mask Melon, Mint, Milk Ice Cream* Konpeito (Japanese sugar candy) Less

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

My first visit to Sakuragi!The interior is bright and the counter is very beautiful.Every dish is not only visually appealing but also delicious!The crab and corn, the grilled white sweet sea bream soup, the sashimi squid, and the eel were incredibly tasty!After the delicious eel, the rice topped with freshly shaved bonito flakes and egg yolk was absolutely divine!The selection of sake was wonderful, featuring Kinshaku, Katsukoma, Kuro-ryu, and Jikon, making me so happy!I was thrilled to learn that the chef at Sakuragi previously worked at Kozue in the Park Hyatt Shinjuku. I love Kozue and used to visit often before its renovation, so knowing I enjoyed the chef's dishes there makes me very happy! ☺️I will definitely come back again!!The eel rice at the end was the perfect finish. Less

《Return Visit》In May, the unagi lunch was held irregularly, so this is my first visit at night in two months. This place has become quite popular recently, but I’ve managed to visit regularly. Today, I enjoyed a delightful meal while chatting with the chef and his apprentice. Among the ingredients, the young sweetfish, hairy crab, and abalone were particularly delicious.This time, I opted for the early summer omakase course (JPY 29,700, tax included / no service charge).- Chilled abalone and junsai soup- Hairy crab with edamame and sweet corn puree- White sweet sea bream soup- Assorted sashimi (arashio, aori squid, and first bonito)- Beef tongue with asparagus and tomato- Fried young sweetfish from Lake Biwa- Eggplant and okra with grated daikon sauce- Shabu-shabu of surf clam- Clay pot rice (with horse mackerel, mentaiko, seaweed tsukudani, and pickles)- Melon with milk ice cream- **Chilled abalone and junsai soup** This dish features tenderly cooked abalone paired with refreshing junsai in a chilled preparation. The broth has a pleasant acidity that feels refreshing during the hot season. The umami of the abalone, the slippery texture of the junsai, and the crunch of lotus root combine to create a light yet complex flavor.- **Hairy crab with edamame and sweet corn puree** This early summer dish features generous portions of shredded hairy crab served with edamame and a sweet corn puree. The crab is delicate yet rich in flavor, perfectly complementing the natural sweetness of the corn. The edamame adds a nice texture, while the ginger jelly provides a refreshing finish.- **White sweet sea bream soup** This soup highlights the beautifully grilled skin of the white sweet sea bream. The tender flesh has a refined sweetness that expands with each bite. The clear broth is free of any off-flavors, making it very easy to drink.- **Assorted sashimi** Today’s selection includes arashio, aori squid, and first bonito. The arashio has a refined fat content and moist texture, the aori squid is rich in sweetness, and the first bonito offers a refreshing umami from its red meat.- **Beef tongue with asparagus and tomato** This dish features tenderly braised beef tongue paired with seasonal asparagus and blanched tomatoes. The beef tongue has a melt-in-your-mouth texture, and its concentrated umami fills the palate.- **Fried young sweetfish** This dish features young sweetfish from Lake Biwa, fried to a crisp. The light batter allows you to enjoy the whole fish from head to tail. The slight bitterness of the young sweetfish and the umami of its innards fill your mouth. A light drizzle of vinegar sauce adds a refreshing acidity that whets the appetite.- **Eggplant and okra with grated daikon sauce** This dish combines eggplant soaked in flavor with okra, topped with a grated daikon sauce. It has a refreshing aftertaste while still allowing the umami of the broth to shine through, making it a delightful dish for the hot season.- **Shabu-shabu of surf clam** This dish features thick surf clams briefly dipped in broth. The heat enhances the unique sweetness and umami of the surf clam, and I love the firm, bouncy texture. The broth was also delicious.- **Clay pot rice and accompaniments** The rice grains are fluffy, and the first bite is enjoyed plain. The accompaniments include grilled horse mackerel, mentaiko, seaweed tsukudani, and pickles, which pair perfectly with the rice. The horse mackerel, in particular, has a rich umami and aroma that complements the freshly cooked rice beautifully.- **Melon with milk ice cream** This dessert features sweet red-fleshed melon paired with smooth milk ice cream. The perfectly ripe melon is full of juice, allowing for a rich sweetness to be enjoyed. Less

5 points: Exceeded expectations greatly.4 points: Exceeded expectations.3 points: Met expectations.2 points: Fell short of expectations.1 point: Fell far below expectations.I had been wanting to visit this place after seeing it on social media; it looked delicious, and the chef seemed to be having a great time.Upon entering the restaurant, I noticed several regulars dining alone, which heightened my anticipation.The focus on dashi (broth) was impressive, and the dishes were not only delicious but also beautifully presented.Abalone with junsai (water shield): It was refreshing and light, perfect for the humid weather. The shiso leaves and lotus root added a nice touch.Hairy crab and Gold Rush corn puree: Both the crab and corn were sweet and tasty, but the addition of peas was a brilliant idea. Each pea burst with flavor!White sweet sea bream soup: It had been a while since I had white sweet sea bream without crispy scales. The bonito dashi was exceptional.Grilled bonito: The bonito was lightly seared without the skin. It seems like this year, wherever I go, the bonito is delicious. Is it a good year for bonito?Beef tongue, asparagus, and tomato stew: This was a first for me in a Japanese cuisine course. Quite rare! The asparagus was crunchy, giving off a summer vibe.Shabu-shabu with surf clams: I believe it was a combination of bonito and kombu kelp dashi. The addition of shiitake mushrooms created a wonderful broth that I finished completely!Clay pot rice with seasonal accompaniments: I heard they don’t serve mixed rice. They change the accompaniments each time. I was able to have a second helping of egg rice with bonito flakes. The rice from Minami Uonuma was so delicious that I had three bowls!I was told the menu changes every month. They serve eel once a month during the day.I will definitely visit again.It was a great meal! Less

I finally had the chance to visit!Dining at the counter provided a comfortable atmosphere where I could truly engage with both the food and conversation. The drinks were thoughtfully paired with the dishes, making the entire experience very enjoyable.I also had the opportunity to chat with the chef, and it was clear that he puts a lot of care into everything, especially his passion for rice.Personally, I prefer plain rice over mixed rice for my meal's conclusion, so his dedication to quality rice was right up my alley.It was a luxurious experience where I could savor the deliciousness of the rice itself.Instagram: rierrr22 Less

After watching the Higashi Odori performance at Shinbashi Enbujō, I hurried over to Sakuragi in Tsukiji. This was my first visit since February. I treated myself to a glass of Dom Pérignon at the theater, but since I rushed over, I started with a soda mixed with umeshu (plum wine).Appetizer: A creamy puree of hairy crab and white asparagus, garnished with green asparagus. The portion of hairy crab was satisfying! The sweetness of the white asparagus and the texture of the green asparagus, along with small diced pickled ginger, created a delightful accent.Japanese Sake: Nōguchi, KanzakeSecond Appetizer: Grilled eel over charcoal, served with Kaga cucumber and green tomato, topped with sansho leaves. This dish was visually refreshing. The fragrant eel paired perfectly with the aromatic sansho and the tangy sauce.Soup: A delicate soup made from freshly shaved katsuobushi (dried bonito) with sweet sea bream. The refined broth, the pleasant texture of the green beans, and the fragrant yuzu zest created a luxurious experience.Sashimi: Isaki (snapper) and shōdō ika (squid). The isaki was enjoyed with ginger soy sauce, while the shōdō ika was served with salt and sudachi (Japanese citrus). These fish are particularly delicious this season. I have a soft spot for isaki, even though it may seem plain.Second Sashimi: Hatsu katsu (first catch of the season), lightly smoked with straw and served with wasabi.Chilled Sake: Mimuro Sugi, half a go.Simmered Dish: Clams and spinach. The flavor of the clams released with each bite, combined with the broth, and the texture of the spinach along with the seaweed and sesame created a harmonious and delightful dish. So delicious!Grilled Dish: Swordfish, served with the bitterness of watercress, the texture of udo (Japanese wild celery), and sesame flavor, all brightened with Tosa vinegar.Chilled Sake: Hakurakusei, half a go.Simmered Dish: A cold simmered dish of water eggplant and okra to refresh the palate. The myoga (Japanese ginger) was excellent. The water eggplant was delicious even in this preparation.Chilled Sake: Hafuda Sake, Kōzuisen, half a go.Hot Pot: A small pot of red snapper and new onions. The sweetness of the new onions and the torn shiso leaves enhanced the aroma and delicate flavor.Chilled Sake: Sōgen, half a go.Small Dish: Beef, Miyazaki green onion, Kujo green onion, shirasu (whitebait), iwanori (rock seaweed), and pickles.Clay Pot Rice: For the second serving, I had rice topped with freshly shaved katsuobushi and a raw egg. Last time, I didn’t mix it much, but mixing it well made it incredibly delicious! An ultra-luxurious katsuobushi rice.Soup: Yuba (tofu skin).Dessert: American cherries with vanilla ice cream. The juicy American cherries paired perfectly with the ice cream. Pure happiness! Konpeitō (sugar candy).I thoroughly enjoyed my meal today. The visually refreshing dishes continued, making me feel the arrival of summer. As a fish lover, the abundance of seafood was a real treat. I look forward to visiting this restaurant again in a different season. It was a great meal! Less

In June, Sakuragi was filled with the colors, flavors, and aromas of early summer vegetables. Even after enjoying a delicious meal to the fullest, I felt surprisingly light the next day. Among all the restaurants I've visited, this one left a strong impression, making me feel like my body was truly rejuvenated.Sakuragi serves vegetables that are exceptionally delicious. Every dish is beautifully presented and carries the fragrant essence of the vegetables. On this day, we enjoyed a luxurious selection that included vegetables, abalone, beef tongue, white sweet sea bream, and sea urchin—truly a feast!I can't help but expect even more delightful dishes on my next visit, and I have no doubt they will exceed my expectations.Having recharged my energy here, I feel ready to tackle whatever comes next! Less

On May 17, 2026, my wife and I visited Sakuragi in Ginza Tsukiji to celebrate our 10th wedding anniversary with a special lunch. The beautiful cherry blossom crest on the noren (curtain) caught my eye. Having passed by many times since moving to Akashicho, I told my wife that this milestone lunch was the perfect occasion to finally make a reservation for noon.On the first floor of the building is the famous Yamato, and on the second floor, a white noren with a single cherry blossom crest welcomes us. As we opened the sliding door, we were greeted by a polished white wood counter that extended deep into the restaurant, where the owner, skilled artisans, and a female sommelier warmly welcomed us.The soft afternoon light fell on the counter, creating an atmosphere that perfectly matched the word "serene." Since I had mentioned that it was our anniversary, sitting next to my wife made me feel a little more upright with pride.We started with a toast over a bottle of Yebisu beer. Next, we enjoyed a serving of Junmai Ginjo sake "ZAKU" from Mie, which went down smoothly and complemented the seasonal appetizer beautifully. The soup was a vibrant red bowl containing koshi-abura (a type of wild vegetable) and aina (a type of fish) broth, which was fragrant and rich in flavor. The umami of the aina melded perfectly into the dashi, prompting my wife and me to exchange impressed glances.Next, we savored seasonal firefly squid, evoking thoughts of the spring sea with its rich aftertaste. The spring aroma was beautifully intertwined. Then came the grilled knife fish, a dish that showcased the fragrant skin and plump flesh, perfectly representing the onset of summer.For sashimi, we had squid, served with plenty of condiments and a vibrant green paste. The layered aromas of the condiments made it impossible to stop drinking. The addition of grated daikon was a thoughtful touch, and the white wine poured by the sommelier paired wonderfully. We also enjoyed a glass of red wine, and our conversation flowed naturally, reflecting our ten years together.We also relished the delicious katsuo tataki (seared bonito).The cold simmered eggplant topped with myoga (Japanese ginger) was refreshing, reminiscent of summer, and reset our palates perfectly as we prepared for the finale.The clay pot rice was truly impressive. We requested a tamago kake gohan (rice with raw egg), which was the epitome of luxury when mixed with the egg yolk. The freshly shaved katsuobushi (dried bonito flakes) piled generously on top of the rice, accompanied by pickles, tsukudani (preserved food), and chirimenjako (dried baby sardines). The composition was flawless, featuring all my favorite dishes. My wife chuckled and said, "It really is all your favorites."What delighted us the most was the dessert, which featured a plate that read "Happy 10th Anniversary" along with cherry compote. Just by mentioning it in advance, the restaurant prepared such a heartfelt celebration, bringing tears to both our eyes. The attentive service, the sommelier's pouring technique, the artisans' timing, and the owner's gentle demeanor were all perfectly balanced—never overbearing yet never lacking in effort. It was the ideal representation of a counter kaiseki restaurant.Being able to treat my wife, who has been by my side for ten years, to such a meal was the happiest time for me. I will undoubtedly return to Sakuragi for future milestones in Ginza Tsukiji. Next time, before our 20th anniversary, I will come again with my wife.It was a great meal. I will be back! Less

I visited on my birthday. On this day, my husband was away on a long trip to a hot spring. He remembered me mentioning during my last visit, when I had the unadon lunch, that I might come alone for my birthday.The meal began with dishes celebrating the Tango no Sekku festival, followed by a bowl of soup. When I finished the broth, the character "寿" appeared at the bottom. I realized for the first time that it was a special bowl. The underside of the lid had the character "福," and the lid itself featured auspicious patterns of pine, bamboo, and plum, dating back to the Meiji era. Such thoughtful attention to detail!On this day, I enjoyed two types of Japanese sake along with wine from Koshu.Here’s what I had:◇ Asparagus and Scallops Grilled green asparagus soaked in a savory sauce, topped with deep-fried scallops, jelly, and a puree of white asparagus. The scallops were rare inside and sweet.◇ Grilled Eel, Cucumber, and Green Tomato The eel from Mikawa Isshiki was perfectly grilled. Served with cucumber and green tomato, the eel was beautifully cooked.◇ Soup Ayugai (sweetfish), Koshiabura (a type of wild vegetable), and yuzu flowers. This was served in the aforementioned bowl, with dashi made from freshly shaved bonito right in front of me. The aroma was delightful, and the Koshiabura from Nagano added a lovely flavor.◇ Sashimi - Isaki (grunt fish), Mudskipper Squid - First Bonito with Japanese mustard The umami and texture of the Isaki were impressive. The Mudskipper Squid was tender after being cut. The first bonito, lightly infused with the aroma of straw, was delicious.◇ Simmered Firefly Squid With wild garlic, Kujo green onions, and shiitake mushrooms, finished with black shichimi. This was my first time trying it, and the firefly squid was plump and flavorful.◇ Knife Fish The small knife fish from Kobishima had thick flesh. The skin was crispy, and the meat was tender, served with sudachi (a type of citrus), watercress, and diced myoga (Japanese ginger).◇ Chilled Simmered Dish Fried water eggplant, grated daikon, myoga, and okra. Chilled and refreshing, this subtle simmered dish was delicious.◇ Kinmedai (red snapper) and New Onion Hot Pot The bubbling hot pot featured colorful kinmedai and sweet new onions, creating a beautiful contrast of red and white. The soft shiso leaves added a refreshing touch.◇ Rice Served with pickles, miso soup, stewed Miyazaki beef, and dried sardines. For the first bowl, I had plain white rice. For the second, I tried egg over rice, which I hadn’t had last time. The freshly shaved bonito flakes were fluffy.◇ Dessert American cherries, milk ice cream, and crumble. They even placed a candle on my dessert and prepared a birthday plate for me!It was a heartfelt birthday celebration at Sakuragi. I am filled with gratitude. This restaurant is truly comfortable, even for a solo diner. Less

I had the pleasure of dining at Sakuragi, a renowned restaurant recognized as one of Tabelog's top 100 and a Bronze Award winner. This time, I enjoyed their special unagi don lunch (JPY 6,600), which is held once a month on an irregular basis. The dates are announced on their Instagram.The unagi, grilled over charcoal without steaming, had a crispy, fragrant skin and a tender, thick flesh. When paired with a mix of flower and powdered sansho pepper, the aroma beautifully enhanced the rich flavors of this luxurious dish. The rice, "Shinnosuke" from Niigata Prefecture, cooked in a clay pot, was perfectly fluffy and complemented the unagi wonderfully. Plus, the fact that you can refill the flower sansho and rice is a delightful bonus…✨What impressed me even more was the warmth of the staff. I asked various questions about the farmed unagi, the grilling method, and the rice, and they kindly and thoroughly answered each one. I truly appreciate their hospitality!This restaurant offers not just delicious food but also an experience that makes you want to return. Next time, I plan to save up for their dinner course (JPY 27,500) and savor it slowly. Less