Sakura Yakitori and Sushi
Restaurant · Happy Valley ·
Sushi, yakitori & donburi with a hip cherry blossom tree vibe
Sushi, yakitori & donburi with a hip cherry blossom tree vibe
"This sushi and yakitori restaurant serves standard rolls like spicy tuna and futomaki, but the menu gets creative with specialty rolls rooted in a sense of place, like the seared wagyu beef Plains roll or the vegetarian Valley roll, which brims with grilled shishitos and zucchini. Diners will also find seasons reflected in rolls, like the refreshing Spring (yellowtail, yuzu dressing, micro cilantro) or crisp Winter (snow crab, apple, scallop, orange marmalade)." - Zoe Baillargeon
"The sushi and yakitori restaurant serves standard rolls like spicy tuna and futomaki, but the menu gets creative with specialty rolls rooted in a sense of place, like the seared wagyu beef Plains roll or the vegetarian Valley roll, which brims with grilled shishitos and zucchini. Diners will also find seasons reflected in rolls, like the refreshing Spring (yellowtail, yuzu dressing, micro cilantro) or crisp Winter (snow crab, apple, scallop, orange marmalade)." - Seiji Nanbu, Janey Wong
"I noticed a giant faux cherry blossom tree drawing diners' attention as they waited for a table at Sakura Yakitori and Sushi, the new Happy Valley restaurant from the team behind Wasabi Sushi. Seated at long banquettes, we ordered appetizers like tempura and gyoza, followed by donburi topped with barbecued eel, miso-glazed salmon, or thinly shaved beef. As the name declares, the bulk of the menu is devoted to sushi and yakitori: the sushi menu, executed by chef Wesley Mantia, includes nigiri and sashimi, classic rolls like spicy tuna, oshinko, and futomaki, and inventive specialty rolls that lean into themes and seasons — for example, a refreshing Spring roll with crunchy textures and a yuzu dressing and a Winter roll with snow crab and scallop accented by lime zest, orange marmalade, and a touch of sea salt; there are also tempura rolls stuffed with shrimp, soft-shell crab, or lobster, a Plains roll using wagyu two ways, and a vegetarian Valley roll with grilled shishito peppers, zucchini, avocado, and micro leek. Instead of ramen, the kitchen offers yakitori selections common in Japan but rare here: chicken thigh (momo), chicken breast with spring onion (negima), gizzard (sunagimo), heart (hatsu), beef in rib-eye and wagyu preparations, a house-made tsukune meatball, plus pork belly, tiger prawn, and various vegetables. The restaurant — the first sit-down concept from owners Alex Naung and Phyu Aye, who started Wasabi Sushi in 2015 and operate multiple locations — reflects Aye’s interior and menu vision born from her long journey from working the sushi counter at Fred Meyer to opening restaurants; consultant Nino Ortiz and bartender Jacob Grier contributed to launch and the cocktail program, with drinks like the Cherry Blossom and a Matcha Daiquiri that pair well with the yakitori and sushi, all enjoyed in the shadow of the restaurant’s sakura tree." - Janey Wong
"A new Happy Valley restaurant from the team behind Wasabi Sushi that serves yakitori, sushi, and donburi." - Eater Staff
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