One of the world's fabled spirits, sake is Japan's heart and culture distilled in a bottle. As one old saying goes, "sake is the best of all medicines." And you can't go wrong with over 2,000 years of sake tradition. Back in Manila, one establishment raises and sets the bar for an immersive sake experience...
An emerging market for spirits like sake is on the rise, and the search for an authentic experience often leads to just a handful of establishments specializing in the Japanese staple. Not anymore. The Nikkei Group launches its latest culinary concept with Sakagura, a sake bar and izakaya at One Bonifacio High Street Mall in BGC offering a curated selection of more than fifty premium sakes along with an array of sumptuous Japanese dishes for that unique dining experience. Ready for some soothing sips and tasty bites? Then, read on...
The portfolio of creative culinary concepts and growing roster of brands from The Nikkei Group reflects the passionate love for global cuisine by founders Carlo and Jackie Lorenzana anchored on the flagship brand Nikkei with its unique Japanese-Peruvian dishes. Today, the roster of dining concepts include Señorita Sunae Asian Kitchen, Terraza Martinez and Big Belly Manila. It's newest offering takes diners deep into the Japanese sake culture with its extensive selection of Japan's finest paired with authentic dishes for the full experience.
At Sakagura, the look and feel with its warm earth and wood tones transports you the back alleys of Tokyo's popular watering holes. And rightly so. The name "Sakagura" actually translates to "sake brewery." The traditional approach to Japanese cuisine at Sakagura is consistent with its sake theme as opposed to the modern and innovative style of the Nikkei restaurants. "Our vision for Sakagura is to offer a captivating journey into the world of premium sakes, showcasing the deep-rooted heritage and artistry behind this revered Japanese beverage," shared Carlo Lorenzana. This includes fostering direct relationships with esteemed Japanese breweries which allows Sakagura to "curate an extraordinary collection of sakes that capture the essence of their craftsmanship."
Inside Sakagura, the walls are lined with just a portion of their extensive collection of sake for a tempting preview of their offerings. In true izakaya style, the compact space can fill up quite fast. But that's what makes it a real izakaya. What to pick and where to start? For sake newbies like myself, no worries. Simply have a chat with the highly trained staff for their recommendations.
A sake flight is the best way to experience an exploratory dive into the world of sake with a diverse variety of labels each with its own flavorful profile and nuanced notes. The staff at Sakagura can help you make a selection for your flight to formally begin your experience.
My flight featured four expressions of premium sake, each distinct from the other highlighting the varied notes, character and flavor of Japan's sake culture. From the refreshingly light and fruity Amabuki Junmai Ginjo Omachi Strawberry Yeast Namasake Saga (P 3,995/bottle) and Hiraizumi Junmai Daiginjo Akita (P 3,650/bottle) to the crisp, smooth and light Mutsu Hassen Tokubetsu Junmai "Red Label" Aomori (P 3,200/bottle) and the distinctive dry Asahi Shuzo Senjyu Kubota Niigata (P 2,995/bottle), each sip takes you to the very heart of the Japanese culture weaving bright notes. And you'll soon agree that sake is indeed "the best of all medicines."
My own understanding and appreciation of sake is still in its early formative stage, and Sakagura sets you in the right direction. Sakagura has so much more to offer, from Sparkling Sake, Japanese Liqueurs, Shochu, Japanese Whiskies, Craft Gin and even Vodka. There's a whole world of flavors to experience and discover at Sakagura.
At the kitchen helmed by seasoned Chef Yonemoto Kazumasa, Sakagura completes your journey with a lavish array of Japanese dishes. The timeless and enduring culinary traditions of sushi and robatayaki are celebrated at Sakagura pairing perfectly with your sake flight. Chef Yonemoto Kazumasa curated a menu that's very traditional at Sakagura, developed and built around the extensive sake collection for a unique experience.
From its seasonal raw catch of the freshest seafood flown in from Japan like Bluefin Tuna, Hamachi or Yellowtail, Kanpachi or Amberjack, Madai or Japanese Sea Bream, Shake or Salmon Trout, Mackerel, Oysters and Uni or sea urchin roe transformed into exquisite Sashimi, Nigiri, Hand Rolls, Maki and Aburi to Small Plates, Donburi and Robatayaki grilled specialties, Chef Yonemoto Kazumasa brings his flavors of Japan in a lavish culinary experience at Sakagura.
That day, Chef Yonemoto Kazumasa served his Chef's Choice Sakagura Nigiri with Toro or Bluefin Fatty Tuna (P 480), Shake or Salmon Trout (P 320) and Hamachi or Yellowtail (P 320). Like an izakaya, the Chef's Choice is an integral part of the Sakagura experience where Chef Yonemoto Kazumasa presents his personal recommendations to diners. And from the first dish served, you can't go wrong with the Chef's Choice at Sakagura.
Each nigiri offers varying layers of richness with its freshness as the consistent theme that ties everything together. Clean, briny notes in its purest and delicate form teases the palate with its luscious weave of flavors. Quality and freshness are at the very top of Chef Yonemoto Kazumasa's priorities in the kitchen, and this is evident with the thick slabs of seafood served that day.
The Hand Rolls at Sakagura is another tasty option filled with the day's freshest catch...
The Sakagura Hand Rolls (P 950) include Toro with Bluefin Fatty Tuna, shiso, ikura, negi and cucumber; Salmon with avocado and cream cheese and Hamachi with cucumber and avocado. The creative execution offers a fresh new way of enjoying seafood stuffed with rice in delicately crisp nori. A light dip in soy sauce and a bite releases fresh flavors finished with a vibrant briny sweetness.
You'll also find one of the world's finest beef at Sakagura. The Wagyu Tataki (P 1,450) with the legendary Saga Wagyu A5, truffle cream cheese, garlic chips and unagi sauce is nothing short of pure savory indulgence.
Each bite delivers layer upon layer of savory richness made even more decadent with the unagi sauce and truffle cream cheese delicately tempered by the nutty hints of the crisp garlic chips. The buttery texture and deep, rounded beefy notes of the Saga Wagyu A5 drapes the palate like a comforting yet indulgently lavish hug.
After your sake flight and tasty bites, you can continue your journey with a variety of sake, Japanese whisky and vodka-based cocktails at Sakagura...
...with even more inventive renditions of Japanese spirits transforming classic cocktails...
...like the Sparkling Sake Sangria (P 680) with Japanese Tried & True Vodka, Takara Mio Sparkling, Luxardo Limoncello, lime and fresh mint...
...the Takara Spritz (P 595) with Takara Mio Sparkling, Aperol and sparkling water...
...and the Takara Sour (P 350) with Takara King Japanese Whisky, egg, lemon and Angostura bitters. Sangria, Aperol Spritz and Whisky Sour, choose your libation and continue your flavorful journey with Chef Yonemoto Kazumasa's repertoire of Robatayaki specialties.
The traditional table-top charcoal grill makes its grand entrance with the first of two Robatayaki specialties...
...starting with the Salmon Belly (P 790) with premium Atlantic Salmon Belly, honey miso, radish oroshi and yuzu ponzu. The fragrant hints immediately triggers your appetite and it's easy to see why. It isn't easy to resist the sight and aroma of a buttery slab of salmon belly gently kissed by the heat of the charcoals.
A piece of tender, melt-in-your-mouth salmon dabbed with a generous mound of radish oroshi with the citrus hints of yuzu ponzu brings out and enhances the delicate flavors of the prized seafood. The creamy and buttery finish of the salmon is perfectly contrasted by the bright notes of yuzu ponzu for balance. The radish oroshi adds another layer of flavor and textures to an already rich dish for good measure.
The Miso Bone Marrow (P 750) is another specialty from the Robatayaki selection of Sakagura with miso-glazed bone marrow and uni butter onigiri. The grilled bone marrow in itself is already a treat, but Chef Yonemoto Kazumasa takes it a step further by pairing it with the uni butter onigiri for one more layer of decadent and savory richness. The luscious richness of the bone marrow and uni butter are soaked up by the sticky rice, with each soft bite releasing even more flavors with just a whisper of smoky hints from the grill.
From the Nigiri and Hand Rolls to the Wagyu Tataki and Robatayaki selections, Sakagura completes the izakaya vibe paired with sake and cocktails in a seamless weave.
The Mio Raspberry Float Dessert Cocktail (P 620) with Takara Mio Sparkling, vanilla ice cream, raspberry and mint brings indulgent fresh and sweet notes to the palate for that perfect finish at Sakagura.
Discovering new flavors is a journey filled with exciting and memorable surprises transporting you to a far-off place deep into another world and culture. Just let Sakagura lead the way in your exploratory journey to Japan's sake culture with each refreshing sip and tasty bite...
Sakagura is located at the Second Floor, One Bonifacio High Street Mall 2, Bonifacio Global City, Tagui City. You can call 0956 029 4791 for inquiries and reservations or visit their FB Page at https://www.facebook.com/sakaguramanila for updates and more information.
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