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“Kyoto Cuisine Sakurai”
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About “Kyoto Cuisine Sakurai”
(Sakurai Suites, Akamatsu in anticipation and Yakuinmon)
Founded in 1923, "Kyoto Ryori Sakurai" has a history of about 100 years.
Enjoy Kyoto Kaiseki cuisine, which decorates important occasions such as weddings and memorial services, in a space full of Japanese atmosphere.
Many of our customers have been our customers for three generations in a row.
・"It's suitable when important events."
・"Small children and elderly people who are concerned about their health can eat it without worry. I have confidence in Sakurai's cooking and personality."
I am very grateful to hear such feedback.
"櫻井登之" Sakurai Noboru
"Pursuing both light taste and deliciousness"
In the world of Kyoto cuisine, the first priority is to bring out the natural flavors of the ingredients.
Our idea is that seasonal ingredients are delicious on their own, so we don't add unnecessary seasonings.
A chef's job is to bring out the maximum flavor of the ingredients.
Every day, I face the ingredients, think about what I can do to make them the most delicious, and work diligently to improve my craft.
I myself don't like spicy food. To put it simply, I'm not good at eating food that makes me thirsty after eating it. I don't like chemical seasonings, but I also don't like strong salt.
When I was a child, my grandmother would often scold me when I ate strong-flavored foods such as snacks, saying, ``If you eat that much, you won't be able to taste it!''
The intention was probably to ``have a tongue that can appreciate delicate tastes.'' As I was raised in this way, I eventually developed a preference for light flavors.
In our cooking, we only use additive-free seasonings such as soy sauce. I prefer the ones that come in bottles, which are made using traditional methods, rather than the commercial-sized cartons.
As a chef, it's only natural that I pay attention to the seasoning of my meals at home.
Ponzu with ingredients made by Sakurai
Thank you for picking this up. Introduction: Kyoto cuisine restaurant Sakurai was founded in 1923. And Sakurai preserver its tradition of culinary refinement. We will continue doing what we do best in our own way.
(entrance of our suits)
Kyoto cuisine has a history with dashi soup. We consider the taste of it is most important as well ingredients. We shave dried bonito by ourselves, because it’ s best when it’s fresh.
(chefs portlait cooking dashi soup)
This ponzu sauce contains the fresh shaved bonito, with cut kelp. And the juice of citron is grown at Mizuo northern part of Arashiyama-Saga. Squeezed by hand and blended with sophisticated soy source.
(bonito before shaving,above)
（shaven bonito , above ）
(yuzu citron before squeeze)
How to eat:
Take the contents from the bottle with a clean spoon.With shabushabu, beef steack, roastbeef, grilled chicken, boiled vegetables, grilled fish, fried gyoza, etc…After opening, store in the refrigerator, Please consume immediately after opening.
w/roastbeef & grilled chikin
Please use this as verious kind of seasoning.
Thank you. Noboru Sakurai (chef) ...
About Cooked Bluefin Tuna
The store owner who is chef "NOBORU Sakurai" himself is the judge of purchasing.
We are very particular about the materials we use. When purchasing bluefin tuna, we ask the owner of a tuna wholesaler at the Kyoto Central Wholesale Market, who we have known for almost a century, to personally inspect and purchase the tuna. Bluefin tuna with just the right amount of fat and full of flavor is grilled as ``Bluefin Tuna Arima-ni''.
At Kyoto Ryori Sakurai, we also serve ``Bluefin Tuna Arima-ni'' as an appetizer for weddings and memorial services. Seasonings made with domestic ingredients Technology that enhances taste.
To bring out the robust flavor of bluefin tuna, we added brown sugar from Hateruma Island, Okinawa, to add a mellow sweetness and depth of flavor. Honjozo whole soybean soy sauce made using only domestic ingredients adds flavor. The reason it has "Arima" in its name is because it contains real Japanese pepper.
◆◆How to enjoy You can eat it as is. When warming: Place in a heat-resistant container, cover with plastic wrap or a lid, and heat in the microwave. As an ingredient for rice balls, as a bento dish, or as a topping for ochazuke. Add mushrooms, carrots, burdock, and your favorite seasonings to make cooked rice. As an accompaniment to alcohol. A perfect accompaniment to mid-bodied red wine.
About"Yuzu citron & hot papper"
A paste-type seasoning made by blending refreshing citrus peels such as yuzu with spicy chili peppers.
The original ``Yuzu Togarashi'' at our restaurant ``Kyoto Ryori Sakurai'' is a combination of ripe yellow yuzu peel, chili pepper, and salt, and is a product that the owner, who is particular about low salt content, has a strong passion for. (Usually, Kyushu's yuzukosho is green and is made from green yuzu peel, chili pepper, and salt.)
You can feel the freshness of yuzu and the spiciness of chili. It is recommended for those who are on a low-salt diet, as it is low in salt and you can feel the flavor even with a small amount.
[How to use] The point is to put a very small amount on steaks, dumplings, etc. In the case of hot pot or shabu-shabu, put "yuzu pepper" on the edge of the plate.
First, place a grain of rice on the tip of your chopsticks, adjust the amount to your liking, and enjoy.
About"Small Dried Sardine with Sansho Pepper"
Focus on materials and burning methods plump and soft Crepe pepper Our "Kyoto Chirimen" is made from the plump and soft Chirimen from Setouchi, combined with the rare "Mizuo Sansho", and roasted in a special way.
Because it is prepared with the essence of Kyoto cuisine, it is delicious to eat as it is, or if you eat it with white rice, the umami will spread softly.
Also used as ingredients for rice balls. I'd love to!! The soft chirimen and sansho pepper enhance your appetite. restaurant style Bringing “Kyo Chirimen” to your home In a large pot with a diameter of 1.5 meters, gentle seasonings such as dried young sardines, sake, and soy sauce are added, and it is boiled for 1 hour.
To finish, it is dried plumply in an oven to adjust the humidity to a moderate level. “Kyoto Chirimen”, which has a gentle spiciness of Japanese pepper, has a simple and light taste.
Consideration to make use of materials Low salt content Enjoy without getting bored Our customers say, `
`It's low in salt, so you can eat a lot of it,'' and ``You can enjoy it every day without getting bored.''
The reason is... Kyoto cuisine has a culture that emphasizes bringing out the natural flavors of the ingredients first and foremost.
Even though the ingredients themselves are delicious, there is no need to add extra work. As a chef, I take it for granted that I add seasonings to my meals at home, and I pay particular attention to the amount of salt. “Kyo-chirimen” is a dish that brightens up the dining table with the beautiful green color of the Japanese pepper.
◆◆How to enjoy ・As an ingredient in rice balls, as a side dish for bento boxes, as a topping for Ochazuke...It has a light and delicate taste, so first try Kyo Chirimen with a small amount of rice.
About Cooked conger pike with sansho pepper"
For Kyoto cuisine Must-have Hamo I cooked it for ochazuke.
Please enjoy the delicious conger conger eel this season.
Explanation from Sakurai: The owner himself visits the Kyoto Central Market to carefully select the Seto Inland sea bream.
We also have a lot of real sansho from Mizuo no Sato, the back parlor of Saga Arashiyama.
You can feel Kyoto just by putting it on top of hot rice. Delicious way to enjoy Pour tea over warm white rice. Chop the hamo finely and mix it with rice. Eat as is as a side dish with sake.