“Roppongi Sakuragaoka” is on the right after walking down Imoarai-zaka for a while from Roppongi Station. The exterior has the appearance of the Showa 40s, but the interior has been renovated in a contemporary Japanese style. It has been open for 1 years.
The menu that day was the ¥10,000 course. It began with a visually refreshing appetizer of tofu and water shield, followed by a variety of dishes that delighted the eye.
Luxury ingredients such as foie gras, caviar, and shark-fin chawanmushi appeared without feeling ostentatious, but the highlight was perhaps the sushi made with tuna from Oma, shown in the photograph. The fresh tuna was eaten with only the salt sprinkled over it.
Another memorable dish was a variation on eel ochazuke in which the rice was replaced with finely cut Inaniwa udon. The bonito broth was well balanced, and the noodles provided a softer, smoother texture than rice.
The sake was Kokuryu, somewhat sweet. Since the food was so delicious, I thought a lighter sake might also have been good, but the sake itself was excellent.
This is a good restaurant. I will probably return.
Roppongi
Sakuragaoka6-8-21 Roppongi, Minato-ku, Tokyo, SK Building 1F
〒106-0032
TEL. 03-5770-5250E-MAIL: roppongi@sakuraoka.com
Please make reservations by telephone.Business Hours
Monday–Saturday 17:00–22:30
L.O. 21:30Closed Sundays and public holidays