Providing Western food for lunch and French food for dinner, Restaurant Sakaki is a long-established restaurant in Kyobashi entertaining customers with a variety of dishes.

2016.11.29

Kyobashi has a variety of faces with historical long-established shops, art museums, and building complexes, yet it is a business district. In Kyobashi, which continues evolving in such a manner, Restaurant Sakaki has been attracting public attention, which entertains customers with a variety of its faces to respond to the city demands, updating themselves to grab customers’ interest. This article reveals the secret of Restaurant Sakaki, which serves different food for lunch and dinner.

Attracting people with the allure of French food, providing Western food since its establishment

The owner Sakakibara is the fourth generation owner of the long-established Western food restaurant established in 1951 and operating for three generations in Kyobashi. He loves eating and has enjoyed cooking at the home kitchen since he was a child.

 

He thought to increase the number of customers who take time to visit Kyobashi to eat his dishes while valuing local customers when he imagined the future of Sakaki, where most of the customers are residents who live nearby. He trained at the long-established French restaurant Kitajima-tei in Yotsuya after graduating from Centre de perfectionnement École technique hotelière Tsuji . After that, he learned how to cook French food mainly in southern France and returned to Japan. Since 2003, he has run Restaurant Sakaki, which offers Western dishes having been handed over for generations for lunch and the owner’s original French food for dinner.

 

For French dinners, course menus are mainly served and Prefix Course A (JPY 6,000 tax excl.l.) is very popular. It is incredibly satisfying in quality, variation, and volume, composed of amuse, an appetizer, a warm appetizer, a seasonal fish dish, granite, a meat dish, dessert, and coffee and a refreshment after the meal. The owner is very particular about what they serve; for the appetizer and fish dish, customers can choose from several selections, and they change the menu depending on the season and what they purchase from the market.It is not surprising to learn the rumor that once one visits he becomes a regular customer.

Roast Lamb with Basilico Sauce, which makes the taste of the ingredients and brings you new findings

One of the popular meat dishes from Prefix Course A is roast lamb with basilico sauce. It uses high quality Australian lamb. Since it is soft and does not have the particular lamb smell, a wide range of customers like it.

 

The basil sauce is also original to the restaurant and features an exquisite taste for the dish: stir-fried with lamb bones and finished with lamb stock and herbs. It makes the basil flavor even stronger.

 

Merguez, known as a sausage with herbs and lamb meat, Brussels sprouts, tomato, and potato are subtly served as a garnish. “I want customers to enjoy our dish unique to Franch food with their eyes and mouths.” Their dishes incorporate the owner’s thoughts.

  • Perfectly cooked lamb with well-suited basilico sauce. The right brown ball is the southern France popular food, Merguez.

  • You can tell how thick the lamb slices are when you see them from the side. It is a very filling dish.

The most luxuriously renowned dish of Hokkaido: Sea Urchin and Consommé Jule with Avocado Muse

The most luxurious and popular dish where customers can enjoy the rich ingredients of the appetizers from the course of Hokkaido Sea Urchin and Consommé Jule with Avocado Muse.

 

The dish uses fresh sea urchins directly delivered from Hokkaido to Tsukiji as well as a plenty of whelk shellfish and lobster meat with caviar on top. Avocado muse pressed into the bottom appears when you continue eating and enjoying the taste. You couldn’t help but leak a voice of admiration.

 

“Tell you the truth, this is a special menu provided at the bare minimum price and an item that reflects our restaurant’s motto – we would like customers to enjoy our meals,” said the master. This precious plate even expresses the master’s sincere personality.

  • Hokkaido Sea Urchin and Consommé Jule with Avocado Muse provided on a stylish plate typical of the French

  • A luxury plate with a plenty of raw sea urchins, whelk shellfish, and lobster meat and caviar

“I want to revitalize the city of Kyobashi,” through the enthusiasm and sincerity of the owner born and raised in Kyobashi

With experience working at a restaurant focusing on seafood meals while training and working in southern France, he answers a question on his specialty dish: “It’s a seafood meal. I specifically like prawns and sardines for the ingredients. Prawns can be used raw and grilled, and sardines can turn into any dish. Such ingredients that test the chefs’ ability and sense make me excited.” Gibier cuisine using Yezo deer, and flatfish dishes are recommended for the menu towards winter.

 

”I want to revitalize the city of Kyobashi more as a person born and raised in Kyobashi, so that the city that changes every day with new building complexes built in becomes more vibrant. I will be very happy if more people to visit Kyobashi and Sakaki to find an allure different from Ginza or Nihonbashi.”

 

Restaurant Sakaki does not stop evolving with the enthusiasm of the owner Sakakibara, who is sincere and earnest. Why don’t you open the door to find out the secret to the popularity of a fine restaurant loved by customers for the lunch and dinner menus.

  • The owner of Restaurant Sakaki, Daisuke Sakakibara

  • The sofa section at the corner of the restaurant is an elegant and comfortable space .

INFORMATION

Restaurant Sakaki

Address:

1F Sakaki Building 2-12-12 Kyobashi, Chuo-ku

Tel:

+81 (0) 3-3561-9676

Business hours:

Lunch: 11:30 a.m. to 1:30 p.m. (LO), Dinner: 6 to 8: 30 p.m. (LO)

Regular holidays:

Sundays and public holidays

Website:

http://www.r-sakaki.com/