SAKU

Some diners remember the charcoal-grilled meat at SAKU for its cooking and the house-made sauce. Meat is the focus, but the menu also offers the small plates and hot pot you might expect at an izakaya, making it easy to share skewers over drinks or build a meal around a main dish.

The meat menu lists Kuroge wagyu rump cap and rump steaks, each at 100g, as well as skewers featuring rump cap, rump and ten-niku. Choose a steak for a more substantial serving, or order skewers to sample a little at a time. One diner recalled that the charcoal-grilled meat was cooked just right and that the sauce made a lasting impression.

Another diner noted that the spicy offal hot pot and red senmai skewers went well with drinks. SAKU’s motsunabe is listed for 2 people, with a choice of rice porridge or ramen to finish. It is one option for a meal built around the hot pot; alternatively, order skewers or teppan-grilled Kuroge wagyu offal alongside small plates. Each makes for a different kind of meat-focused meal.

There are also dishes beyond meat, including garlic-flavoured fried edamame and negitoro—minced tuna and spring onion—dressed with yuzu pepper. Drinks include beer and shochu, as well as wine by the glass. The red is described as medium-bodied and the white as dry. Red wine is a natural match for the meat, while a glass alongside a few small plates is another way to enjoy the menu.

Dine-in service is available, and dinner reservations can be made; booking is recommended. Whether you opt for a particular cut of beef or a hot pot with something to finish, the menu offers different ways to shape a meal around the group and what you feel like eating.