01 / ABOUT THE PLACE
About this place
One of Saikaku’s distinctive pleasures is being able to enjoy amadai in different preparations. Visitors describe trying it salt-grilled, steamed with sake and served agedashi-style. The menu also includes sashimi and seasonal fish dishes. One diner who had a lunchtime course featuring amadai was struck by the delicate seasoning, which let the ingredients’ flavours and colours come through, and by the tempura’s lightness. Its coating was crisp and crunchy, they said. The tempura selection ranges from seafood to vegetables, including kuruma prawn, firefly squid, lily bulb, lotus root and spring vegetables. A vegetable kakiage offers another combination of ingredients.
Some seasonal dishes have stayed with diners for their texture or preparation. A visitor who tried a summer omakase course reported that the hamo had no noticeable bones. Another recalled hamo manju: fluffy hamo wrapped around pumpkin, steamed and finished with a silver-thickened sauce. Winter dishes mentioned by visitors include ebi-imo taro with crab sauce and kaburamushi, a steamed turnip dish. There are also reports of a dish encasing a Tanba chestnut in kudzu, and of a dessert with a smooth, easy-to-swallow texture. These seasonal touches continue through to the end of the meal.
Sake is one option to pair with the food. The menu lists Tokujirō Tokubetsu Junmai from Kyoto, described as clean and mellow, and Yokoyama from Nagasaki, noted for being dry while still offering plenty of savoury flavour. There is also Aodani plum wine, aged for seven years, and yuzu liqueur; both can be served with soda. Choose a course at lunchtime, or explore dishes centred on seasonal fish and vegetables in the evening. Reservations are recommended for both lunch and dinner, so it is worth enquiring ahead.
