Jiyujin Sakaba

The specialty is the 'Gout Omakase Course,' which lavishly uses ingredients rich in purines. Dishes include a plate topped with red snow crab and caviar, chicken liver sashimi, a luxurious assortment of oysters and scallops topped with sea urchin and salmon roe, and a decadent dish of horse meat yukhoe topped with salmon roe and egg yolk, among other extravagant and unique dishes.

The interior of the store has a calm atmosphere, with counter seats and table seats, making it ideal for small groups. Its hidden location and homey ambiance provide a special experience for visitors. You can spend a relaxed time in a space that reflects the owner's dedication.

Opened in 2011. We take great care in our unique commitment to everything from ingredient selection to cooking methods. In the 'Gout Assortment Course,' we lavishly use ingredients rich in purines to provide dishes that will impress food enthusiasts.