Perfect taste and beauty from start to finish. Kyobashi’s long-established restaurant “Restaurant Sakaki”

YNKs Gohan to Oyatsu no Netacho (Meal and Snack Notebook)

2024.02.20

#kyobashi

#Frenchfood

#businessmeals

#michelinguide

Nino

会社員／料理研究家

The charm of the Yaesu, Nihonbashi, and Kyobashi area is that you can find delicious food from both Japan and abroad, and you can choose a restaurant according to your purpose and mood. GOKINJYO, a community of women workers in this area, introduces their favorite dishes in this relay series.

On a certain day in February, I joined a dinner party of GOKINJO, a community for female workers.

The place is “Restaurant Sakaki,” a long-established restaurant in Kyobashi that was listed in this year’s Michelin Guide.

The chef is the fourth generation. I’m looking forward to it!

From the prix fixe course where you can choose your appetizer, meat, and dessert, each person chooses their favorite menu and then it’s time to toast!

The amuse-bouche was foie gras mousse.

Foie gras from the start! Just when expectations were high, the cold appetizers were served.

The “Hokkaido sea urchin and consomme jelly served with avocado mousse”,

that I chose is avocado mousse topped with plenty of raw sea urchin and salmon roe, consomme jelly, and fresh cream.

Amidst the rich, melting flavor, the occasional accent of perilla flowers will take your breath away.

Delicious!

Next up was a warm appetizer, “Scallop and lobster quenelle with American sauce.”

What is a quenelle? It’s like the French version of a high-class fish cake. It has a bouncy shape.

It’s so fluffy when I eat it. It’s gentle and soothing to look at and taste.

The rich shrimp sauce is so delicious that I can’t help but enjoy the bread.

Many people ordered quenelles and everyone had a great time. Each choice of prix fixe is interesting, and it’s fun to see a variety of dishes, and I’m happy to share the surprise and deliciousness of the same dishes.

The fish is “Poele of Matsudai with white wine Sauce”.

The Matsudai was delicious, of course, but I want to say a few words about the garnish for this dish.

No way, it was turnip cake and spring vegetable fritters. Turnip cake in French cuisine? That Chinese thing we eat with vinegar soy sauce?

I was surprised by the creamy texture of the turnip cake, and the idea of combining it with white wine sauce was brilliant.

And although it is still February, we are getting a head start on spring with bracken and fatsia sprout. How cool. Long-established stores are really amazing.

After refreshing with the apple granita, there’s more meat dishes to follow!

“Black Wagyu beef cheeks stewed in honey and red wine with potato ecrase”

The meat was so soft that the knife cut right through it. The contrast between the melting cheek meat and the crunchy potatoes was amazing. I was reluctant to leave it, so I left a bite and continued chatting.

The wine is delicious too. I don’t want it to end yet!

The dessert is “chestnut terrine with salted caramel ice cream”.

It’s full of chestnuts. Caramel ice cream has a richer flavor thanks to the salt. It goes well with tea. Everyone’s desserts looked delicious too…

Finally, we had some petit fours and my hearts and stomachs were completely satisfied.

The food was delicious and beautiful from start to finish. It was comfortable and we had a lively conversation, and we talked for 4 hours before we realized it!

Sakaki, thank you for the blissful time. I definitely want to go again!
Thank you for the meal.

Restaurant Sakaki

Address：Sakaki Building 1F, 2-12-12-12 Kyobashi, Chuo-ku, Tokyo

Phone number：03-3561-9676

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

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