Sakuragi

Lending his name to the whole operation, Chef Sakuragi imbues his establishment with a homey sense of care. The intimate, 8-seater counter restaurant is just next door to the world-famous Tsukiji Market, but guests will see none of the bustling crowds or outer market hawkers. Instead, a made-to-order approach to cuisine allows diners to slowly relish in the moment and space, as the chef tenaciously prepares each of ten courses. The menu is offered with fine wines, sake, and Ebisu beer, all chosen to elevate the ingredients and dishes of the day. In addition to an extensive history as a chef at the Park Hyatt, where Chef Sakuragi worked for 18 years, he has taken time to collect 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 delicious as the dishes.