{"id":3709,"date":"2016-09-18T15:29:38","date_gmt":"2016-09-18T07:29:38","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=3709"},"modified":"2019-02-03T15:12:10","modified_gmt":"2019-02-03T07:12:10","slug":"sasagin-late-summer-goodness-at-a-favourite-izakaya","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2016\/09\/18\/sasagin-late-summer-goodness-at-a-favourite-izakaya\/","title":{"rendered":"Sasagin, Tokyo – Late Summer Goodness at a Favourite Izakaya"},"content":{"rendered":"

Every time I visit Tokyo, I look forward to squeezing in dinner at Sasagin especially when there are\u00a0seasonal goodies to try. This time round the Sanma fish (or Pacific Saury in english and, according to Wikipedia, also known as the mackerel pike) was in season and it was simply grilled with salt. The Sanma is an oily fish but much less fishy than mackerel or sardine. And when its grilled just right with salt, all you need is a squeeze of lime or lemon. While also known for a great selection of sake,\u00a0Sasagin continues to amaze with food that is far loftier in standards that most izakaya bars while keeping prices reasonable (around USD 50 per person for a set meal). It’s nice to see this izakaya receive recognition from the\u00a0Michelin Guide, which added Sasagin to its list of Bib Gourmand eateries in the city in 2015.<\/p>\n

\"Entrance<\/a>
Entrance to Sasagin<\/figcaption><\/figure>\n

Sasagin is located near the Yoyogi-Uehara subway station, which is on the Odakyu\u00a0subway line and just a few stops west of Omotesando. So if the cab fare from Ginza is a bit steep, it’s actually pretty easy to find using the subway. Sasagin is open only for dinner from 5pm Monday through Saturday (closed Sundays). For more details and photos on Sasagin, please see my earlier blog<\/a>. And for contact information see the Guru Navi site<\/a>. Lest I forget, Sasagin has a great selection of sake but I can’t do justice on this as alas, I’m not a sake drinker. I just come to this isakaya for the good food.<\/p>\n

\"Our<\/a>
Our omakase course commenced\u00a0with mixed starters that included duck breast, sushi, and crunchy fish eggs<\/figcaption><\/figure>\n
\"Chilled<\/a>
Chilled tomato – that’s a whole roasted tomato in broth<\/figcaption><\/figure>\n
\"Sashimi<\/a>
Sashimi course – tuna, buri (amberjack) and mackerel<\/figcaption><\/figure>\n
\"Leeks<\/a>
Leeks and \u00a0fish ball soup<\/figcaption><\/figure>\n
\"Fried<\/a>
Fried fish, which followed our grilled Sanma<\/figcaption><\/figure>\n
\"Dessert<\/a>
Dessert – simple but amazingly flavourful grapes – one of the best things about summer in Japan<\/figcaption><\/figure>\n
\"The<\/a>
The sake master (and Sasagin’s owner) is behind the bar<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Every time I visit Tokyo, I look forward to squeezing in dinner at Sasagin especially when there are\u00a0seasonal goodies to try. This time round the Sanma fish (or Pacific Saury in english and, according to Wikipedia, also known as the mackerel pike) was in season and it was simply grilled with salt. The Sanma is […]<\/p>\n","protected":false},"author":1,"featured_media":3714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[151,1,21,134],"tags":[49,58,99],"class_list":["post-3709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asiapac","category-home","category-japan-asiapac","category-japan-tokyo","tag-izakaya","tag-japan","tag-tokyo","latest_post"],"_links":{"self":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/3709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3709"}],"version-history":[{"count":6,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/3709\/revisions"}],"predecessor-version":[{"id":4075,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/3709\/revisions\/4075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media\/3714"}],"wp:attachment":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}