|Shirobuta pork belly from the pork set cooked shabu-shabu style|
|Joshu wagyu from the a la carte|
|Chef Horiuchi preparing sukiyaki with Japanese wagyu-holstein crossbreed|
|Our favourite kakigori – Ujikintoki|
To set itself apart from the garden-variety shabu shabu joint, Sakurazaka offers kakigori (or Japanese “ice kachang”) desserts on both the a la carte menu and bundled in all sets. Options range from the western influenced port wine and tiramisu kakigori to the more endearing Japanese flavours of ujikintoki (matcha green tea) and Hokkaido milk.
In time to come, the restaurant will make available its array of kakigori for afternoon tea. Until then, the wallet-friendly shabu shabu and sukiyaki sets are reasons enough for marbled meat lovers to put Sakurazaka on fast dial.
© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.