Sakai

The clay-pot rice that rounds off a meal at Sakai leaves something to look forward to until the last bite. One dinner guest wrote that they enjoyed it with shirasu flavoured with sansho, then poured over dashi to make chazuke. A lunch review also describes the pleasure of finishing with clay-pot rice and dashimaki tamago, before turning the rice into dashi chazuke. It is a way to savour the meal at either lunch or dinner, bringing together the flavour of the egg and the warmth of the broth around a bowl of rice.

Dashimaki tamago, a Japanese rolled omelette seasoned with dashi, is listed among the menu’s popular dishes. One diner thought it seemed to contain kuzu starch, and noted its firm texture and smooth mouthfeel; they enjoyed it with rice. Another particularly liked its fluffy texture. A platter of sashimi made with seasonal fresh fish is another central choice. A lunch guest recalled the special ponzu served with the sashimi, saying they had heard it was made by diluting dashi and letting it rest. At one dinner, higesori, cutlassfish, and squid with sea urchin were served with two dipping sauces, each matched to the fish. The fish and pairings change, offering a chance to enjoy the season’s cooking.

Seasonal menus have included miso-marinated Spanish mackerel, deep-fried taro coated in rice crackers with turnip sauce, and corn tempura. One dinner guest described a course that moved from a chestnut-containing steamed dish to tofu-dressed vegetables, where the walnuts’ texture stood out, followed by grilled ishikage clam with egg-yolk vinegar. The dishes vary with the season and course, making this a place for diners who enjoy discovering the differences from one plate to the next.

Drinks include beer, wine and other alcoholic beverages. One guest paired an Asahi small bottle and junmai sake with a dinner course. Choosing a drink to accompany the progression of dishes could be part of the experience. Sakai serves both lunch and dinner; a lunch guest also described a course that included chawanmushi, a vinegared dish with miso, and simmered vegetables. Reservations are recommended for both lunch and dinner, so it is worth checking ahead when planning a visit.