Sakeya Sakana Yoshimura

Run by a sake-loving couple, this izakaya’s rise to fame was inevitable, propelled by word-of-mouth acclaim until its Michelin Guide cemented its reputation. But for its big-world potential, Sakeya Sakana Yoshimura remained away from the limelight. Today, chef-owner Yoshimura Yasumasa only accepts a few guests into his narrow dining space. They are requested to “Keep their voice down”' (as indicated by the sign at the entrance) and asked about “How they drink their sake” (by Yoshimura himself). Naturally, diners typically settle in with a first round of cold or warmed sake before venturing to order traditional bar snacks by way of kappo. The menu is crafted around seafood — “sakana” translates to “fish” in Japanese — and the attention is all in the details. Kombu-marinated shrimp, jellied conger eel broth, charcoal-grilled large-winged sardines and horse mackerel dressed with nuta sauce exemplify the depth of Yoshimura’s brilliance. But it's his extensive sake collection that truly shines — the very reason he left his corporate job to open the store with his wife. Sakes are stored in two separate coolers based on their variety. The gradual transition from chilled to room temperature creates a subtle change and becomes a drinking experience itself. Michelin Guide accolades: 2024 - Bib Gourmand