#Japan #Tokyo #Chiba #Kinmedai #Sakurasuisan

Experience the Seasonal Splendor at Sakurasuisan

The new year brings fresh opportunities to indulge in exquisite flavors, and Sakurasuisan, part of the Ume no Hana Group, is ready to showcase the beauty of Chiba's Kinmedai (red snapper) starting January 2026. With a focus on sustainability, this fair marks a month-long celebration featuring seasonal dishes that highlight the premium quality of this fish, caught using a 'fishing' method that maintains its freshness.

Unveiling the Allure of Chiba's Kinmedai

Recognized for its striking red hue, Kinmedai becomes a festive centerpiece during the new year celebrations. Among the varieties, the "Jikinmedai"—caught along the rocky coasts of Chiba—is particularly cherished for its rich flavor and succulent texture. By prioritizing "fishing" over netting, Sakurasuisan emphasizes the humane treatment of the fish, resulting in less stress and optimal freshness. The skilled chefs at Sakurasuisan gently grill the skin to elevate the delicate fat, ensuring diners savor an unforgettable melt-in-your-mouth experience.

Seasonal Menu Highlights

1. Grilled Kinmedai Sashimi
- Price: 799 yen (tax included: 878 yen)
This dish features the exceptionally fresh Kinmedai, which is lightly grilled to release its rich fat beneath the skin, creating an aromatic, sweet delight. It’s served thinly sliced to preserve its mochi-like texture, delivering a straightforward yet exquisite taste.

2. Boushuu Specialty: Marinated Kinmedai Nigiri
- Price: 799 yen (tax included: 878 yen)
Inspired by local cuisine, this dish features boneless griddled Kinmedai marinated in a special sauce, skillfully formed into sushi. The smoky flavor from the grilling combined with the savory marinade and vinegared rice offers a harmonious bite, served in a three-piece platter for satisfaction.

3. Boushuu Specialty: Kinmedai Shabu-Shabu
- Price: 1,250 yen (tax included: 1,375 yen)
A luxurious dish that showcases thinly sliced Kinmedai cooked in a special dashi broth. The technique is to roll the fish around shredded green onions and briefly immerse it into the broth—a custom that enhances the sweetness of the fat and contrasts the crunchiness of the vegetables.

4. Kinmedai Kamameshi with Crab
- Price: 1,250 yen (tax included: 1,375 yen)
A hidden star of the fair, this kamameshi features a home-crafted dashi from Kinmedai bones and heads, carefully simmered to achieve a rich, golden broth. This broth is then used to cook rice together with grilled fish fillets and tender crab meat, filling the air with the tantalizing aroma of the ocean upon serving.

Commitment to Quality and Sustainability

At Sakurasuisan, the commitment doesn't end with flavor; sustainability is also a core value. The bone and head trimmings from the sashimi preparation are repurposed to create aromatic dashi—reflecting a mindful approach to utilizing the entirety of the catch. This dedication to honoring the fish’s life through thoughtful cooking practices reinforces the restaurant’s philosophy of sustainable dining.

Limited Availability: Special Secret Menu

Recently, Sakurasuisan has been responding to eager requests for a limited “secret menu” featuring difficult-to-obtain ingredients. These unique offerings depend on daily catches and creative inspiration from the chefs, promising exciting surprises for adventurous diners.

As Takaken Co., Ltd. continues to spotlight seasonal seafood from Toyosu Market, it aims to deliver an unparalleled experience of taste and vibrancy to all customers.

Discover more at Sakurasuisan's website or check out our official Instagram.