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!
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