Sakuragaoka Course ~Enjoy the Blessing of the Seasons Course~
Enjoy our chef's carefully prepared course meal, which makes generous use of seasonal ingredients from all over Japan.
- Period
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All year round
*Excluded days: special event days
- Time
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17:30～22:00(21:00L.O.)
- Fee
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17,000 yen per person
Menu
[Sakuragaoka's Signature Dashi]
Sakuragaoka's Signature Dashi with Green Yuzu
[Appetizer］
Cold Dish
Kamo Eggplant Rikuni Style simmered Saimaki Shrimp
Okura Young Corn Myoga
[Blessings of Summer]
Today's recommended sashimi: fresh fish delivered from Toyosu Market
Deep-fried conger conger with summer vegetables and sake-roasted
Lettuce, Taro Stem, Lotus Root, scallions
Grilled Young Japanese Sea Bass with Japanese Pepper Buds, Figs, Sudachi Lime
Horse Mackerel Roll, Asparagus, Amera Tomato, Yolk Vinegar
Sakuragaoka's Carefully selected Simmered Fish
[Seasonal Rice Condiments]
Hot Pot Cooked Niigata Koshihikari Brand Rice
White Melon
Grilled Wagyu spiced with Miso and Green Leaks
Pickled Taro Yam and Bitter Gourd marinated in Soy Sauce Malt
Miso Soup, Winter Melon, and Water Shield
[Fruit]
Peach
[Dessert]
Translucent Mochi Dumpling with Anko
Menu details
Greetings
Sakuragaoka broth
Sakuragaoka Dashi Sakuragaoka The 'dashi' of life, the foundation of cooking. We lavishly use Rishiri kelp and Shizuoka Yaizu bonito flakes. Please enjoy it as is for now.
First dish
Today's recommended sashimi: fresh fish delivered from Toyosu Market
Chilled bowl
Kamo eggplant simmered in Rikyu style, kuruma shrimp
Okra, baby corn, Japanese ginger
Rikyu-ni is a simmered dish using sesame seeds. Kamo eggplant, a traditional Kyoto vegetable, is carefully fried before being simmered, resulting in a rich sesame aroma. Enjoy the melt-in-your-mouth texture unique to Kamo eggplant, served chilled.
Summer's Bounty
Today's recommended sashimi: fresh fish delivered from Toyosu Market
Today's recommended fresh fish sashimi, sourced from Toyosu Market.
Deep-fried conger eel with summer vegetables simmered in sake.
Lettuce, taro stems, lotus root, scallions
Pike conger, a quintessential summer delicacy, is deep-fried to a fragrant crisp and then quickly simmered in sake with seasonal vegetables such as lettuce, fresh lotus root, and taro stems.
Fukuko Arima ware, figs with sansho leaves and sudachi citrus in a hiyashi broth.
We prepared the fukuko (a type of sea bream), which has a refined, delicate flavor with just the right amount of fat, by grilling it with a sauce flavored with sansho pepper. As a side dish, we mixed figs and sudachi (a type of citrus fruit) with grated daikon radish in a sweet and sour sauce, resembling ice, to create a refreshing taste.
Horse mackerel roll, asparagus, Ameera tomato, egg yolk vinegar
Fatty horse mackerel is marinated in vinegar and then rolled in Kinuta style with ginger, kelp, and cucumber. The rich egg flavor of the yolk vinegar is refined with the mellow taste of Chidori vinegar, bringing out the deliciousness of the ingredients.
Sakuragaoka Carefully selected simmered fish
Please enjoy our Sakuragaoka proud simmered simmer, carefully selected seasonal fish to fully bring out the natural flavors of the ingredients.
Silver rice and rice accompaniment
Koshihikari rice from Iwafune, Niigata Prefecture, cooked in a rice kettle
White melon dragon skin
Wagyu beef with miso and green onions
Japanese yam and bitter melon salad with mustard koji dressing
Red miso soup, winter melon, water shield
The seeds are removed from the crisp white cucumber, and it is lightly pickled with dried kelp and shiso leaves. The Wagyu beef is topped with green onion miso for a fragrant finish.
We add Japanese mustard and chili peppers to soy sauce koji and mix it with yam and bitter melon. For the soup, we have red miso soup made with winter melon, which is in season in summer, and domestically produced water shield.
Fruits and sweets
Peach
Peaches are in their prime season. Enjoy their juicy flesh and the perfect balance of sweetness and tartness.
Water mochi (Ousu)
This is a summer Japanese confection made by kneading kudzu starch into a translucent dough and wrapping it around a sweet bean paste filling.
Reservations/Inquiries
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The displayed price includes a 15% service charge and 10% consumption tax.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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We use domestically produced rice unless otherwise specified.
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Menu items may change based on the availability of ingredients.
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If you have a food allergy, please let us know when making your reservation. Please note that we may not be able to accommodate your request if there is a possibility that you may develop a severe food allergy.
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All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please consult a specialist and make the final decision yourself.
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The ingredients used in our menus may change without notice.
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We are unable to provide food allergy-friendly menus on the day of the wedding or banquet.
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Photos are for references only.
- seat
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84 席
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44 seats in the hall, 12 seats at the counter, 28 seats in private rooms
- Private room
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available
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4 private rooms for 2-8 people, 1 semi-private room for 3-6 people
- Floor
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2F
- Business hours
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07:00～10:30 （L.O.10:00）
11:30～15:00 （L.O.14:00）
17:30～22:00 （L.O.21:00）
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We will be closed from August 9th (Sun) to August 22nd (Sat), 2026 for lighting work.
- Fee
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Lunch from 3,900 yen
Dinner from 4,800 yen
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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