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Manhattan

Notes on Sakagura

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Notes on Sakagura

Michael Choo | Sep 22, 2001 02:42 AM

Have been frequenting Sakagura for a while now as I feel they serve some of the best Japanese bar food in the city. Actually, some of the best Japanese food in the city. One dish that I always order is the Kimchi Maguro Don, a rice bowl topped with raw tuna and sugared, sesame oiled kimchi. The few slivers of shiso they add to the dish really add that extra kick/dimension. The best time to order the Kimchi Maguro Don is when they offer their Toro sashimi as one of their specials. It seems like some chu-toro sneaks into the Maguro Don on these days, making it a bargain at ~$8.50 a bowl.
Their Inaniwa udon (cold) with ume/shiso is a nice and refreshing summertime dish. Their fried chicken nuggets are excellent, perfectly fried while the chicken tastes like real chicken. Every time I try this dish, I am re-convinced that the Japanese are among the most skilled friers in the world (if not the best).
Their soy grilled squid special with garlic onigiri should not be missed when offerred. The onigiri seems just right every time, with a soft interior and a crunchy yet still pliable exterior coated with soy and garlic. Perfect comfort food.
The tai (snapper) sashimi with cherry tomatoes, pecorino (sometimes parmesean), extra virgin olive oil, and sea salt is as good or better (probably better) than anything Nobu has to offer.
They also offer a fried tofu dish, much like agedashi tofu, but with a mentai-cornstarch sauce. I don't know what they call it, but the round and salty sauce complements the fried tofu perfectly. While writing this post, I have now fully convinced myself that the Japanese are the best friers in the world.

On an unrelated note, fans of Japanese snack food must try the mentai spaghetti at Typhoon (if you have not done so already). The saltiness of the mentai marries very well with spaghetti. Yeah, yeah, I know you think it sounds gross

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