Sakuramaru

We create a menu of single dishes using recommended local ingredients that are in season. We offer dozens of varieties, changing them daily.

We offer a selection of seasonal fish sashimi from Sakai Port, with approximately 7 to 10 types available daily (subject to fishing conditions).

Available year-round. Freshly sourced every day. Charcoal grilled, skewered, ginjo grilled, aromatic grilled, cutlets, tempura, hot pot, rice, (all chicken used in the restaurant, including those not specifically indicated, is Daisen chicken)

Available year-round.

Available year-round. Includes lean tataki, lava-grilled loin, leaf-grilled dishes, sukiyaki, and meat tofu, among others.

From March to May, we provide oysters from Oki Island, and from June to August, we offer those from Sakai Port. (The timing may vary slightly.)

<November to March> Sashimi, grilled, steamed, rice porridge, and more (dates may vary slightly) *Reservations are recommended to ensure availability (size can be selected)

<September to May> Sashimi, grilled, simmered dishes, clay pot rice (availability may vary slightly depending on the season or day)

<September to May> Sashimi, grilled, fried (availability may vary slightly depending on the season or day)

They are most abundant from March to May.

We increase our menu from autumn to winter. (We also have options available without a reservation.)

<June to August> There may be an early end to availability.

Winter > spear squid, Spring > cuttlefish, flying squid, Summer to Autumn > white squid, are the main handling periods for squid.

The rice is made from Koshihikari grown in Hoki Town Iwatate.

The general handling period is from summer to early autumn. (There may be days when it is not available.)

From early autumn, chestnuts are abundant, followed by a variety of mushrooms.

The handling period is when the temperatures drop in spring and autumn.

Available from late June to mid-July, served as tempura or pickled (pickled version will end as soon as the prepared stock runs out)

Made with seasonal fruits and other ingredients. (The photo shows homemade sweet potato ice cream topped with mitarashi sauce. The menu varies depending on the season.)