01 / ABOUT THE PLACE
About this place
A meal might begin with cherry salmon tartare, followed by botan shrimp and sea urchin sushi, deep-fried tilefish and clam noodles. One diner’s account of an omakase course at Shunsai Sakuya describes a varied meal built around seafood, with small dishes and fried items leading through to the final course. The sashimi selection included white clam, whelk, tuna, spear squid and seared pike conger; there were also deep-fried sweetfish and a dressed dish of asparagus and sugar snap peas with tofu. The courses offer a little of each seasonal ingredient, before finishing with warm Handa noodles topped with mitsuba and green laver.
Some diners say they chose between a set course and à la carte dishes when booking. Those ordering individually might start with a trio of obanzai, home-style Japanese side dishes, then add Kamo eggplant dengaku or Fukudera okara. For a meal centred on fish, options include an assortment of sashimi featuring wild-caught fish, as well as seared or lightly blanched pike conger.
Diners have mentioned enjoying their meal at the counter; tables are also available. Reservations are recommended for both lunch and dinner, so it may help to plan ahead and decide whether you would prefer a course or à la carte.
