Multiple Sakaba restaurants exist, each with varying chefs and menus. Some offer upscale sushi, others are more casual Izakayas. Specific details require specifying the location.
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Had such a lovely dinner at Bisco Sakaba! It’s run by a Japanese couple, with the husband doing all the cooking. You can really tell how much care he puts into the food. Everything we had was so fresh and almost everything was cooked to perfection. You can really feel the respect he has for the dishes through the food.
We had the Yuzu Daikon, Dashi Egg, Hokkaido Hotate Carpaccio, Crispy Brussels Sprouts, Wagyu Steak, Squid Avocado Salad and a Pomodoro & Mozzarella Pasta.
The Dashi Egg is definitely a must try! The texture of the egg yolk was something I’ve never had before. It was so soft and almost melted in my mouth.
The Hokkaido hotate was also super fresh. My husband usually doesn’t eat raw food but he actually liked the scallop here, so that says a lot! 😂 The squid avocado salad was another favourite. The squid was cooked just right, not chewy at all, and went so well with the avocado, nuts and salad vegetables.
The Brussels sprouts were SO good too. And ooof, the Wagyu steak 🤌🏻 It’s quite different from the usual Western style of cooking. The meat was so soft, not gamey or chewy, and I really loved the sauces that came with it. I think it was a pumpkin sauce and a mushroom ragu, and the mushroom was sooo good.
We also had the Pomodoro & Mozzarella Pasta. This was probably the most so-so dish for us, but the tomato sauce itself was really good!
OH and please try their homemade lemonade! It was SOOO GOOD. 🍋 Definitely one of those drinks where you immediately want another glass.
The space is really small, basically an L shaped counter bar with a few tables on the side, but I actually really liked it. It felt cosy and intimate, and surprisingly we could still have a proper conversation without having to shout at each other. 😂
Overall, really enjoyed our dinner here. Fresh ingredients, great cooking and you can really tell the chef puts a lot of heart into what he makes. Definitely a place I’d come back to!
Had a great time here. It has that small jap bar feel with mostly counter seating, good music and atmosphere.
We did the tasting menu. Eggs, pasta and steak were great. The anko karaage tasted great too, though the batter was falling apart a bit too much. Homemade highball was yummy too, tastes like chai tho slightly diluted by the ice. Food was paced well and service was good. Overall just a rly fun and easy place to be at.
An amazing experience at Bisco sakaba. It’s a nice cosy space with an open concept, where you see the chef prepare the food right in front of you. Our fave was the simple egg dish - deceptively simple but so layered in taste and texture! Every single dish was good, and the sakes we ordered were fantastic as well.
Love the counter seating where you watch the chef at work taking his time to cook the wagyu. Resting and tossing it back into the oven several times. Enjoyed the dashi eggs and mussels as well. The pomodoro with burrata was a fav for me that night including the wagyu. The highball came with some spice notes was an interesting as well. All in all a very lovely experience!
We were greeted very warmly by the Japanese staff - with decent recommendations for the sake. The dashi egg truly lives up to the hype, the pomodoro pasta was subtle and fragrant and I finished the sauce as well. The seasonal fish was nice but nothing super special. Pistachio soufflé was surprisingly light in texture yet quite strong in taste. Loved 3/4 dish here, would definitely come back again. Ambience was great as well!!
