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Uedo Sakaba has always emphasised innovation, not only providing sashimi and sushi , but also using inventive cooking methods to achieve another level of traditional Japanese cuisine. One example of this is smoking certain meats, a technique generally only used in Chinese and Western food.

With many years of experience behind him, he has completely integrated the smoking technology into Japanese dishes.

Diners can even choose their own seafood and require a smoking method . The chef will smoke it with a lighter chrysanthemum, which has both incense and umami flavor. Using smoking to enhance colours and flavours, the result is a must-have with alcoholic beverages.