Sakanaya Modern Kaiseki

These are some of the dishes from the recent Premium Kaiseki omakase course.

Some of the ingredients specialized for the premium omakase course

抹茶葛ねり
Green Tea Arrowroot Pudding with Sweet Red Bean

Claypot Rice
Fresh ingredients of the day are cooked together with rice.

鰻重　Unagi Kabayaki Box

The spring dishes have a lot of tiny seafood.

A part of our Kaiseki Omakase course one day.
Of the many dishes we have created, these were among the most popular.

We are pleased to announce that we will begin serving 2024 today.

The deadline is approaching. Hurry up and order your Osechi box.🙂

Apple Tarte Tatin

New Year Celebration OSECHI Box
$400 (for 2-3 person)
is available for booking now !

Pick up available
5-8pm
12/31 (Sun)

★Please place your order by December 22nd on Friday.

All pictures used are provided for illustrative purposes only.
The contents may vary without notice due to availability.

Homemade Karasumi.　烏魚子

Almost there.
We're about a week away from completion.

Claypot Rice with Japanese Female Snowcrab
香箱蟹　炊き込みご飯

The aromas and liquids, unsealed for the first time in 80 years, were surprisingly fresh.
He has lived in good health for eighty years, without illness or injury, and has not suffered from wars or natural disasters. He must have been blessed with a very good environment and good people.

Happy Mid-Autumn Moon Festival !

Kaiseki Omakase Premium

Part of our Kaiseki course

A5 Wagyu Beef Filet Mignon Steak
and Roasted Duck Breast.
Meat dish in the Omakase course.

Premium Sashimi Plate for 2

Hamo no Otoshi
Hamo (conger eel) is an elegant fish without a strong taste, but because it has many small bones, it must undergo the process of "honekiri" before it can be eaten. Honekiri means that the meat and bones must be cut a few millimeters wide while leaving a thin layer of skin so as not to cut off the skin. This process requires skillful technique. The fish is then placed in boiling water, removed immediately, and placed in ice water. honekiri process makes the fish look like an open flower when it is removed from the water. This is a refreshing summer dish for the eyes and the palate.

Braised Channel Rockfish

Steamed Jumbo Abalone