Sushi Sakuta

Sushi Sakuta provides a meticulous Edomae experience marked by chef Yoshio Sakuta’s precision and sensitivity. The scent of hinoki wood greets guests upon entry, signalling the start of an impeccably paced meal. A rich lobster soup opens the evening, followed by a series of small plates: refreshing Hokkaido pine flounder with white soy sauce, young tuna with smoked skin and creamy ankimo in a sweet glaze. The sequence concludes with abalone served with a silky liver sauce enriched by egg yolk. This dish introduces the shari—the bedrock for a nine-course nigiri sequence that gently crests in umami. Handled at a precise temperature, the rice is seasoned with a refined balance of red and white vinegars. The kawahagi (threadsail filefish) is indulgent, while the tuna and chutoro cuts are pleasingly fatty without being overpowering. Throughout the meal, head sommelier Iwabuchi Makoto manages the room with grace, providing generous sake pairings.

Tatler Tip

Make the most of Sushi Sakuta’s sake selections: sommelier Iwabuchi Makoto is extremely knowledgeable and can help you discuss the best cup paired for each course.