Tokyo sakaki.

"Food culture from Tokyo, to the world." This was the singular vision held by Sakaki Toshimasa, who aspired not just to open a restaurant, but to build one bearing his name. To achieve this, he trained at a prestigious Kyoto restaurant and dedicated 25 years to perfecting his craft. These efforts haven’t gone unrewarded. Secreted away in the Yoyogi area, Tokyo sakaki. is the realization of Sakak’s lifelong plan, which he billed as a culinary hideaway that breathes new life into Japanese cuisine. This namesake restaurant occupies the second floor of a multitenant building but remains unbothered by the city's hustle. Here, dishes honor tradition while pushing boundaries, striking a perfect balance to keep things exciting. It’s tricky to play favorites when the menu keeps changing and when the pendulum swings from one genre to the other (Sakaki insists on using pristine, seasonal ingredients, so even the course changes daily). But some things worth the mention, such as the vibrant platters of seasonal vegetables and salads, or fish lovingly turned to simmered and boiled dishes. Fresh seafood delivered from the market turns into exquisite sashimi through his expert knife treatments. Sometimes, the conger eel, soft-shelled turtle and crab might grace the seafood menu, while selected beef and produce get simmered in the sweet and spicy broth of sukiyaki. On other occasions, Sakaki is behind the charcoal grill, expertly fanning yakitori to keep the skewered meat tender and its skin fragrant. As per Sakaki tradition, service is a blend of check and charm, while sake selection makes an excellent study in drink pairing.