Sakagura East Village
Japanese restaurant · East Village
231 E 9th St, New York, NY 10003
Highlights
Extensive sake selection, refined Japanese small plates, wagyu beef.
Extensive sake selection, refined Japanese small plates, wagyu beef.
"The Japanese government has honored big-deal East Village restaurateur Bon Yagi — who owns restaurants like Sakagura, Hasaki, Cha-an Teahouse, Sake Bar Decible, Rai Rai Ken, and Hi-Collar — with the Order of the Rising Sun, “for his outstanding contributions to promoting Japanese cuisine in the United States,” according to a release. The award is given out for “distinguished achievements in ... the promotion of Japanese culture,” among other things." - Stefanie Tuder
"The most notable thing about the original Sakagura is its location - a big room in the basement of a normal-looking office building in Midtown. The new East Village outpost of this izakaya doesn’t have a particularly memorable space, but there are other reasons you should care about it. If you like sake (or are at least interested in finding out whether you like sake), they have a menu that looks like an over-achieving middle schooler’s social studies binder. And the Japanese small plates here, which range from sashimi to deep-fried chicken thigh to wagyu beef that you cook yourself on a hot stone, are very good. Order the $75 omakase if you want to try a bunch of different things, or share some sake and small plates at the bar as a low-commitment date move." - Matt Tervooren
"The arrival of Sakagura East Village in 2018 is a boon for those unwilling to make the trek to the basement of an office building in Midtown for the original location. Like Sake Bar Decibel — also opened by restaurateur Bon Yagi — this izakaya features an extensive, well-chosen sake selection. The food here is noticeably more refined, with highlights including a wobbly, snow crab-studded chawanmushi custard and the vinegar-marinated eel with cucumbers." - Diana Hubbell
"Japanese restaurant Sakagura is set to open in East Village." - Kayla Kumari Upadhyaya
"Masaru Kajihara, executive chef, suggests using yellow miso in soups and sauces for its mild flavor, recommending the Cold Mountain brand." - Dominique Pariso
