01 / ABOUT THE PLACE
About this place
Tender, gently grilled chicken is the draw at Sakai, from moist chicken tenderloin sasami to onion-laced tsukune meatballs and substantial yagen cartilage skewers. Mainstay cuts like liver and hearts command a loyal following too, and guests can leave the progression to the kitchen with an omakase selection or order individual skewers à la carte.
Between skewers, a curated sake menu showcases seasonal bottles worth exploring. Diners can match cuts with dry labels like Manrei from Saga, Urakasumi from Miyagi, and Harushika from Nara, or crisp junmai bottlings such as Isojiman from Shizuoka and Mizuo from Nagano. Brown sugar shochu Kana, Sakai's signature umeshu sour, and small plates like wasabi pickles round out the evening drinks.
Lunch Rice Bowls and Warm Tonjiru
Lunch centers on rice bowls. Offerings include tori oyako-don, three-topping bowls featuring marinated tuna, scallops, or cod roe, and a daily rotating special. Each lunch order comes with a comforting bowl of tonjiru packed with vegetables and pork. Guests can opt for an extra-large rice portion or pair lunch with a small draft Yebisu beer.
The dining room is intimate, arranged with counter seats and booths that keep the hospitality warm and approachable. Given the limited seating, booking ahead is recommended; payment can be settled by credit card or PayPay.
