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Sasagawa, which takes over Makishima at Sheraton Imperial Hotel, serves up a taste of time-honoured Japanese traditions in a sleek, classy setting.
Helmed by Chef Hitoshi Sasagawa, a protégé of Iron Chef challenger Tadamichi Ota, Sasagawa offers a relatively concise menu that zeroes in on traditional Japanese specialities. While wine choices are understandably limited, there is sake in abundance, and priced affordably, to boot.
Try the day’s recommendation platter, which comes with plenty for three. The rockfish is delicious with its skin semi-torched, while the sea urchin comes cold, fresh and in a decent portion.
Be sure to try the inaniwa udon, silky smooth wheat noodles cradled in a clear delicious broth.
Meat lovers will enjoy the marbling and rich texture of the Kuroge Wagyu steak served on a teppanyaki hot plate.