Sakontaro

At Sakontaro, choosing a course starts with deciding whether Kuroge Wagyu or seasonal seafood should take the lead. The listed Meigetsu Course begins with appetisers and a three-item sashimi selection, followed by fried barracuda wrapped in kadaif and tempura-fried figs. Its centrepiece is a Kuroge Wagyu sirloin steak served with magnolia-leaf miso sauce. Silver salmon and enoki mushroom rice, followed by pear with cassis jelly, round out the meal. It suits diners looking for meat alongside a range of seasonal dishes.

For a seafood-led meal, there is also the Chushu Course. After appetisers and a three-item selection, it features a hot pot of pike conger, matsutake mushrooms and daikoku shimeji, followed by fried barracuda and silver salmon with enoki mushroom rice. The choice of courses makes it easy to favour seasonal seafood or focus on beef.

Kuroge Wagyu is not limited to steak. The Sakontaro Course includes sirloin shabu-shabu with sesame sauce, as well as fried tilefish and rice with matsutake and other mushrooms. The listed menu also features a five-item selection and barracuda grilled with miso on a magnolia leaf. It is offered as a food-only course, with an option that includes all-you-can-drink Asahi Super Dry—worth considering for a group hoping to enjoy drinks with the meal.

Visitors have mentioned the grilled beef, fish rice and dessert as highlights, and some describe enjoying a meal in which the courses arrived one after another. One diner also appreciated being able to talk quietly in a private room. Reservations are available, and the restaurant recommends booking for both lunch and dinner. For a meal with a group, it may be useful to enquire in advance and choose a course.