Edo is the name of Japan s capital Tokyo prior to changing in 1868. Edo flourished as the center of Japanese politics and economics. The cuisine prepared in the capital during Japan s feudal period is known as Edo Cuisine, and it developed as a unique style of Japanese food using vegetables from the area around the capital as well as fish from Edo Bay. Edo Cuisine is characterized by its colorful, refreshing and non-greasy appearance. Many of the recipes are designed to bring out the flavors of the ingredients. Our new Edo-inspired menu carries on the traditions and history of this long-standing cuisine, combining ingredients, seasonings and cooking methods of Edo with modern approaches, says Sakura s head chef, Eisuke Saito. We hope you enjoy the colorful yet sophisticated dishes inspired by old Edo, which embody the refined aesthetic known as iki. A Finely Crafted, Colorful Fusion of Traditional Japanese and Modern Tastes A Finely Crafted, Colorful Fusion of Traditional Japanese and Modern Tastes Passed down from Edo and Encompassing the Best of Modern Cuisine Passed down from Edo and Encompassing the Best of Modern Cuisine
Sashimi may be a simple dish, but its preparation is an art form, best enjoyed from a highly skilled chef. This plate of sashimi focuses mainly on fish from Tokyo (Edo) Bay. The sashimi is served together with soy sauce, salt, ponzu and hand-made irizake containing sake and pickled plums.
Edomae Sushi chefs carefully prepare fish delivered straight from the Tsukiji market. This dish uses the season s best tuna to give diners the opportunity to eat and compare three cuts, ohtoro, chutoro and akami.
Crispy tempura made with Sakura s traditional tea seed oil, specially blended in house. Enjoy the tempura with our unique home-made salt. Serving in a traditional square, wooden sake cup, providing a true taste of Japan.
Edomae anago eel is a symbol of Edo food culture, considered one of the most delicious varieties of eel. Anago sea eel from Tokyo Bay is cooked in the teriyaki style to emphasize its sweetness, and wrapped with udo mountain asparagus from Tokyo. Enjoy this dish with a range of colorful vegetables including mioga ginger, asparagus, broccoli and tomato. Enjoy comparing the taste of anago tempura served with home-made salt, curry salt and yukari, a seasoning made with red shiso leaves.
These dishes recreate the beautifully simple presentations of tuna loved in years past by the common people of Edo. This bold dish is created by fire-roasting a block of tuna on a stick. As a simple and daring statement, it symbolizes the personality of a true Edo native. The tuna is served with sauce ravigote, subtly flavored with the hidden taste of yuzu-pepper and ponzu seasoning.
Varieties of prawn and shrimp cooked in the Edo style such as tempura, or with miso. Prawn and seasonal vegetables are served together with Edo miso, a traditional style of sweet miso developed in Edo. The dish is a colorful visual treat and a reminiscence of the vibrant capital of Edo. This luxurious combination of half a lobster with udo mountain asparagus is served as a hot pot flavored with sweet Edo miso. Cultivation in Japan of mountain asparagus began in the Edo Period, and it is one of Tokyo s most popular local vegetables.
Kobe beef is one of Japan s three most famous beef varieties, enjoyed in a variety of unique dishes. Marbled Kobe beef, lightly fire-roasted, is served with sea urchin, shiso leaves, Japanese menegi onion shoots and caviar. The simple, lightly salted umami taste melts in the mouth.
A healthy choice of vegetables and tofu in sophisticated dishes that provide a feast for your eyes and to taste. This tofu is carefully handmade from soymilk. Enjoy the sweetness of the beans with bonito flakes, onions and ginger. These vegetable sushi and delicate temari sushi wrapped in green leaves feature a range of seasonal produce including paprika, tomato and daikon Japanese radish. Iki means refined and sophisticated. This salad is comprised of seasonal vegetables and edible flowers, flavored with a delicious home-made dressing. Enjoy the sophisticated presentation, resembling a field of flowers.
From the middle of the Edo Period onwards, eating freshwater eel grilled in the kabayaki style became popular. When shredded and mixed with rice, the grilled eel is known as hitsumabushi. The dish is prepared in the Kanto style, where the eel is softened through steaming prior to grilling. Sakura s original rice dishes and noodles accompanied by our home-made sauce made with kaeshi, a combination of soy sauce and sugar. After skilled chefs peel the thin eggplant skin, the eggplant is delicately fried. Served with a generous helping of yuba tofu skin and sea urchin, the umami flavor engulfs taste buds. Enjoy buckwheat noodles prepared using tea leaves from Shizuoka. Thin noodles of Inaniwa udon, one of Japan s three most famous udon varieties. An ideal way to round off your meal.
These beautifully fragrant desserts are unique creations of our talented pastry chefs.