Sakuragi

There is one thing that Chef Sakuragi Izuru values most of all, and that is freshness. Not just freshness in terms of the ingredients he uses, but that is without question also. Nothing but the finest and freshest from Toyosu Market will do for him. His longtime relationships with his personal network of suppliers — forged over almost two decades of service in the famed Japanese restaurant Kozue in the Park Hyatt Tokyo — give him access to the most premium seafood, vegetables and meat. However, freshness to Chef Sakuragi also comes in the form of preparation. It is paramount to him that the food must be freshly made before his guests' eyes, as they sit before him at the eight-seat counter of his restaurant, which bears his name. This made-to-order approach to cuisine allows diners to slowly relish in the moment and space, as Chef Sakuragi prepares each item of the 10-course menu. Guests are welcome to order from his extensive selection of fine wines, sake and beer. The sake collection in particular is especially noteworthy: Chef Sakuragi counts premium varieties from as far off as Kagoshima and Yamaguchi in his collection, each one specially chosen for its suitability with his menu. Eighteen years in the business has also given Chef Sakuragi ample time to amass an impressive amount of serving ware and traditional pottery. Here, the plating and care taken to display the chef’s particular style are almost as marvelous as the dishes. Right next to Tsukiji Station, the newly Michelin-selected (as of 2024) Sakuragi is a popular location for gourmets looking to take a short trip out of the bustle of Ginza. Chef Sakuragi waits behind the counter with a warm smile and technique beyond compare. Michelin Guide: 2024 - Michelin Selected