Sakurazaka

Wine Culture’s latest dining venture takes on authentic Japanese shabu shabu dining with a touch of European flair. The twist being that – unlike just cooking in boiling water – the broths served here are European-influenced, like beef consomme and boullaibaisse. Sakurazaka also offers less common pork and beef varieties, and also a mix of Asian and Western vegetables. Sakurazaka’s Chef Masashi, a Fukuoka native, has also introduced traditional sukiyaki, as well as a selection of European-inspired kakigori (shaved ice). We’re especially fond of the port wine flavoured one!