Cover Uni ikura hand roll from Sakagura
Uni ikura hand roll from Sakagura
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From the people of Nikkei Japanese-Peruvian Cuisine come this homage to traditional Japanese drinking and dining
World-renowned for their pursuits of excellence, the Japanese are established to be hyper-focused on perfecting their chosen craft until they are masters of it. In the realm of food and drink, they apply the same ideology of delivering only the best with a reverent bow towards their heritage. Whether in the back alleys of bustling Tokyo or outside the temples at picture-perfect Nara, there are little restaurant bars called izakayas where the weary traveller or overworked professional can grab a quick meal with a drink or two. The menu, while limited, showcases the specialities of the house accompanied by local beers, a selection of sake (Japanese rice wine), and spirits.
The Nikkei Group’s Carlo G. Lorenzana brings this celebrated Japanese tradition to BGC through their latest venture, Sakagura, which is Japanese for “sake brewery.” “Our vision for Sakagura is to offer a captivating journey into the world of premium sakes, showcasing the deep-rooted heritage and artistry behind this revered Japanese beverage," he says. “By fostering direct relationships with esteemed Japanese breweries, we curate an extraordinary collection of sake that captures the essence of their craftsmanship.”
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Above Anago aburi
Above Sparkling sake sangria
Anago aburi
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Above Chutoro sashimi
Chutoro sashimi
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Even newbies will be at ease here as the staff are eager to assist guests in finding their perfect sake match. The menu is divided into flavour profiles, from sweet to fruity to dry, and everything in between. Opt for a sake flight that features their selection of house sakes, which is already fun on its own. Or if you find a favourite, then you can order it either in a traditional wine glass or in a 300ml tokkuri.
To compliment an extensive selection of over 50 varieties of sake, Sakagura’s chef Yonemoto Kazumasa worked with the Nikkei Group’s corporate head chef Richie Buenaventura in developing a food menu that is evocative of the spirit of the traditional Japanese izakaya while making it memorable and unique to their One Bonifacio High Street watering hole. “Nikkei is Japanese-Peruvian using modern techniques, while Sakagura is very traditional,” Lorenzana explains, “so they are different. But, I want both chefs to collaborate on combining those two techniques for Sakagura.”
Read more: 5 Surprising sake pairings from sommelier Tadeo Chua
Variety of handrolls
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Aside from sake, the bar is fully stocked with various spirits as well as Japanese craft beers. The dishes are meant to pair well with these beverages, from fresh sashimi platters to grilled meats and seafood. Hand rolls of toro, salmon, or snow crab are good for eating with one hand while the other is occupied with sake shots. A heartier option would be the sashimi moriawase donburi which is a variety of chopped sashimi over warm sushi rice. Wagyu lovers will find that the premium beef is abundant here— from the flavorful Wagyu tataki to skewers served in mini robata grills. For seafood options, there are perfectly cooked salmon belly and scallops that would go very well with a bowl of chahan.
See also: Culinary heritage vs modernity: How five Asian chefs use innovation to keep their traditions alive
Above Hotate
Above Wagyu foie gras
Hotate
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The small space easily fills up, so many call to reserve their high tables or a seat at the bar. It has become a regular after-work stopover for those coming from a long day at the law offices or a taxing round of trading at the stock market. A respite from their busy lives, which is perfect, because that’s what an izakaya is meant to be.
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Sakagura Izakaya / Sake Bar
Japanese
|
$ $
2/F View Deck, One Bonifacio High Street Mall, BGC Taguig City, Metro Manila
Credits
Photography: courtesy of Sakagura
Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
