A Luxurious Autumn Seafood Experience: The Great Sanma Festival at Sakura Suisan

Dive into the Great Sanma Festival at Sakura Suisan

Starting September 1, 2026, all Sakura Suisan locations are excited to kick off the Great Sanma Festival, which celebrates the arrival of fall with the star ingredient: the fresh sanma, or Pacific saury. With the increasing scarcity and rising prices of high-quality fish, enjoying this seasonal delicacy has become a rare pleasure. Instead of serving sanma in portions or as cuts, we have pledged to showcase it in its entirety, to be savored from head to tail with pride and craftsmanship.

A Culinary Commitment to Whole Fish

The recent shifts in the seafood industry have transformed the humble sanma into a premium treat. This festival presents a unique opportunity to enjoy sanma in various exquisite forms, including sashimi, grilled, fried, and in a traditional Japanese dish known as nameko. Offering a full fish experience aligns perfectly with our goal of honoring the ingredient’s integrity while allowing diners to appreciate its unparalleled freshness and rich flavor.

Highlighting the Essence of Freshness

Our whole sanma is delivered daily from the Toyosu Market, ensuring an optimal level of freshness that’s free from any unwanted odor. When the knife glides through the flesh, it's a testament to its quality; the rich, clear, sweet fat is exclusive to true namasama. This is not just a meal—it’s an experience crafted to highlight the natural beauty of the fish.

The Essential Dishes of the Festival

Throughout the month of September, we present a curated menu where every dish is designed to showcase the whole sanma, each for only 988 yen (tax included). Here are some highlights:

1. Whole Sanma Sashimi: Experience the finest freshness with our expertly sliced whole sanma sashimi. The chef’s swift knife work brings out the glistening skin and perfectly retains the fish's rich, buttery flavor, offering a melt-in-your-mouth sensation.

2. Sanma Nameko: This dish features the whole sanma, finely minced and mixed with fresh herbs and a special miso. The contrasting textures and flavors will explode in your mouth, pairing perfectly with chilled sake.

3. Grilled Sanma: A classic autumn dish, whole sanma seasoned with salt is grilled to perfection. It boasts a crispy skin while the inside remains fluffy and moist, filled with oil rich in flavor that teases the palate.

4. Sanma Shiso Tempura: Fresh sanma rolled with shiso leaves and lightly battered to create a crunchy tempura. The combination locks in the fish’s delicious essence and fresh fragrance, creating a delightful contrast with salt.

The festival not only elevates the act of eating into an art form but also allows guests to enjoy the full spectrum of flavors and textures that come from the entire sanma, thus ensuring no part goes wasted.

A Commitment to Sustainability

Sakura Suisan, along with its sister restaurants, is part of the Teraken company, which prioritizes sustainability and handcrafted cooking practices. Embracing the philosophy of waste reduction, every part of the fish is utilized meticulously, reflecting a deep respect for ocean life while providing delicious meals. Our committed chefs transform each ingredient with care, maximizing flavor while minimizing waste.

Exclusive Limited-Time Offer

We also invite diners to try our special limited menu, featuring unique dishes created based on the day's freshest catch. Availability may vary due to market conditions and supplier offerings, ensuring a unique experience every visit.

Join us for a culinary journey this September where tradition meets excellence at the Great Sanma Festival, only at Sakura Suisan.

For reservations or more information, visit Sakura Suisan’s Official Site and experience the best of seasonal seafood.