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　Taste Japan's Spring, Summer, Autumn & Winter at Sashimi House SAKURAYA.

We are located at Anchopoint
MAP
370 Alexandra Road #01-32　Anchorpoint
Singapore 159953
For Reservation: 64742495 or 67748216
Open Daily!!
Lunch 11:30AM - 2:30PM (Last order 2PM)
Dinner 6:00PM - 10:30PM (Last order 10PM)
　We'll continue to improve ourselves to serve you better!
  Omachi Shite Orimasu (We'll be waiting for you)

Last Chance!
The promotion until the end of Februrary...
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Good news for all Sashimi & Sushi lovers!
As more Sashimi showcases are available, more than 40 kinds of sashimi will be available for your choice.
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1 Dec '07
Sashimi House has expanded to include an additional of 20 more seats in the dining area. We apologize for keeping you waiting in the past due to the shortage of seats. You are now most welcome to hold your X,mas party or Year-end Party in our Sashimi House!
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Marinated MEJINA (Girella) in special sauce made with soy sauce and MIRIN sauce then deep-fried it. Soft meat in the crisp coating! Garnished with delicious onion dressing. Sticky and nice SATOIMO (Taro) in the croquette! MENTAI flavour (Spicy Cod Roe Paste) makes this dish sensational…! Grilled fresh seafood like shrimp and scallop with KARASUMI (Dried Mullet Roe). Aromatic and gorgeous flavour. SAWARA (Spanish Mackerel) in this season is good in grilled dish as well. Grilled it after marinated in the special sauce made with MISO and YUZU citrus. Cooked TSUBUGAI (Whelk), prawn and OKURA (Lady’s Finger) in Japanese style. Special jelly sauce goes well with the flavours of the sea. Soft and juicy roasted duck, fluffy and sweet omelet, crispy prawn tempura and savoury grilled spring onion… all in one ball with fragrant DASHI soup. IIDAKO (Small Octopus) simmered with very tasty soy sauce based gravy. Peel of YUZU citrus is sprinkled on top. Fragrant! Wrapped prawn with OHBA (Perilla Leaf) and coated with shredded potatoes then deep fried it. You can enjoy the crunchiness of potato and scents of shrimp & OHBA. Japanese typical hotpot dish with chef’s special tuna meat balls. The soup in the pot contains rich in tuna extract. TATAKI is chopped raw SAWARA (Spanish Mackerel) with spring onion and sesame. Taste with OHBA (Perilla Leaf) and TSUMA (Sliced Radish). You can also have SUSHI with TATAKI in this plate. The characteristic of SAWARA’s taste is the clearness and a tinge of sweetness. You can enjoy the taste of the nature in this Sashimi Plate. It comes with 2pcs of SUSHI. SAWARA goes well with our vinegared SUSHI rice. The combination of SAWARA SUSHI and TATAKI SUSHI. Made soft and gently sweet omelet into TEMPURA.Enjoy the contrast of crispy outside and fluffy inside! The salad comes with plenty of sauteed mushroom and crunchy bacon. Healthy and fulfilling… A healthy hot clay pot cuisine with delicious tofu and mushroom. The sauce made with grated radish makes the taste special. Crispy TONKATSU (Breaded Fry) made with sliced pork. The layers of the sliced pork are cooked very juicy and soft. Delicious & sweet mayonnaise based salad made with snow crab. Juicy saute of yam and scallop. Thick and rich Japanese butter sauce make this dish special… Rolled scallop and pumpkin with thick bacon and grilled it. Juicy and sweet naturally. Grilled salmon and topped it with chef’s special tartar sauce. The sauce contains lots of egg! Deep-fried WAKASAGI (Lake Smelt) with Japanese crispy bread crumbs. You can enjoy the whole fish! This is a Japanese traditional style, cooked Squid and taro in soy sauce based soup. Fulfilling salad made with flash grilled SASHIMI. Their flavour is emphasized once it is flash grilled. Curry flavoured SUSHI rice croquette made with flying fish roe, octopus, squid, tuna and etc. It is a new style of SUSHI! KANBURI (Yellowtail) is in season now. Enjoy this fatty & sweet fresh meat. Cooked yellowtail’s head in special sauce. Its head has lots of meat you can enjoy… Egg-drop yellowtail TEMPURA in Japanese traditional sauce. Grilled yellowtail with our original TERIYAKI sauce. Clay pot dish made with HANPEN (Soft Fish Cake) and mushroom with thick sauce. Fish cakes are grilled until it become savoury before cooking in clay pot. Simply french-fried vegetables, and then soak them into Japanese traditional soup to flavour. Japanese typical dish “NIKUJAGA” in curry flavour. It comes with potato, carrot, onion and thin sliced beef. Fluffy homemade cream cheese flavoured TOFU. Garnish with spring onion, bonito flakes, ginger and soy sauce. Rolled fluffy TOFU with thin sliced beef, then deep-fried with bread crumbs. Taste with special MISO Sauce. Homemade deep-fried TOFU. Crispy outside and fluffy inside. Deep-fried SATOIMO (Taro) cake with tasty and thick sauce made with crab meat. Enjoy the crispy coating but sticky and soft on the inside of the taro cake. Do not miss this seasonal treat! Juicy and milky oyster in crispy breaded fry with original tartar sauce. Skewered oyster wrapped by bacon before grilling it. Taste the juicy bacon along with the fragrant sweet oyster flavour. Thick and juicy grilled HOKKE (Atka Mackerel) is suitable for sharing! A good combination of SAKE and rice. Marinated AMADAI (Tilefish) in special sauce made with Japanese sake overnight, and then grilled it. Very aromatic! Crunchy deep-fried AMADAI (Tilefish) served with ASARI (Clam) butter sauce. The sauce is like a delicious soup… Tender roasted duck with chef’s special sauce. Melt in your mouth! You can enjoy the gentle sweetness of pumpkin. Savoury and crunchy nut complements this joyful salad. Seasonal BOTAN shrimp is best eaten fresh and the BOTAN shrimp we provide is of a bigger size. You will be surprised! Tender cooked pork belly. Deep-fried it till crispy before garnish with sweet & sour sauce. Rich flavour. Crispy spring roll with fulfilling Japanese style BBQ beef. Taste with savoury sliced spring onion. The collaboration of savoury grilled UNAGI (Eel) and fluffy TOFU (Bean Curd). Wrapped HOTATE (Scallop) and NAGAIMO (Yam) by cheese, and then crispy deep-fried. Melted cheese brings a delight to your mouth! Fluffy ANAGO (Sea Eel) tempura and fresh vegetable tempura with orange sauce. Sweet and warm dish. Grilled SHIMESABA (Vinegared Mackerel) with melty cheese. Served with fresh green salad. Cooked vegetable in traditional and typical Japanese style. Enjoy their natural flavour. Tender and delicious grilled eggplant with 2 kinds of savoury special MISO paste. White one is mild and sweet, black one is a bit spicy! Chef’s original matured pork is absolutely tender and delicious!! Garnish with creamy sesame dressing and spicy MISO. Beef cutlet made with Japanese breaded crumbs. Crispy outside and tender and juicy inside! AMADAI skin become spiky, crispy and crunchy once they are deep-fried. Enjoy this texture! Steamed AMADAI tenderly with mushroom and crispy bacon. Served with fragrant olive oil & Japanese SAKE sauce. Marinated AMADAI in special sauce made with fresh pink grapefruit. Then grill it. Aromatic! Bacon roll with KAKI (Oyster) in a skewer. Once you bite juicy thick bacon, the fragrance of the sea will come out… Wrapped NORI seaweed around oyster meat, and then made it into crispy tempura. This is one of the typical dish of seasonal oyster. Delicious homemade tartar sauce makes them special… Simply delicious. Marinated SANMA (Saury) fillet in special sauce with their liver and then made it into crispy fry. Well-matured meat has got rich flavour! Cooked fatty seasonal SANMA (Saury) with aromatic black vinegar. Slightly sour but you can feel deep and savoury taste. Fried shrimp ball with YURINE (Lily Bulb). Crunchy but slightly sticky texture of YURINE makes you delightful! KAKI (Persimmon) is in season now. We made a traditional dish made with KAKI. Slightly sour, gently sweet and very sensitive taste… Feel refreshed! Sprinkled GOMA (Sesame Seeds) on KORODAI (Blackall) and then grilled it to a beautiful brown. A Garnish of tender grilled eggplant. Enjoy with sweet MISO paste and mild grated radish soy sauce. Crunchy HARUMAKI (Spring Roll) made with KATSUO (Bonito) and EBI (Prawn). Chef’s special spicy vegetable dressing goes well with it! Pot-au-feu is a French home cooking soup. This is our special Japanese style pot-au-feu made with root vegetables, tender pork in MISO based soup. Minced EBI (Prawn) and made it into a meat ball. Ginkgo nut flavour enhances the aromatic and rich taste of the dish. Grilled squid to rare and seasoned with special thick sauce made from sour plum. Fresh and delicious! Stuffed thick and rich foie gras, carrot and kidney beans into juicy chicken wings. Green salad topped with sliced chicken. Delicious creamy sesame dressing make this salad special! Aromatic dish!! Mouth-watering flavour of cram & butter rise once the dish is brought on your table. Cram was cooked in Japanese light sauce so you can enjoy to the last drop of sauce! Tomato and spring onion make this dish very fresh. IWASHI (Sardine) in this season is very fat and delicious! Enjoy their flavour simply in salt-grilled. Crispy fried IWASHI (Sardine) with creamy and savoury tartar sauce. Rolled up IWASHI (Sardine) fillet, bacon and OHBA (Green Perilla Leaf) and then made into TEMPURA. Enjoy their harmony of taste! Do not forget to dip into mustard soy sauce. Delicious fried dish made with seasonal SANMA (Saury), minced prawn and RENKON (Lotus Root). You can feel spicy flavour of KARASHI (Japanese Mustard) slightly… This is one of the king of autumn flavour. We pan-fried it with salt carefully. Enjoy Japanese sensitive works…! The crunchy EBI (Prawn) fry with the unique skin looks like fried noodle…!? It made with spring roll skin, actually! KOCHI (flathead) is in season now. Steamed KOCHI with their bones and some vegetables. Rich fish extract in the soup. An edible crispy dome shaped cover on the salad with Deep-fried TOFU. Crush the savoury cover and mix well with the salad to eat! Deep-fried whole piece of garlic. Aromatic and delicious! Juicy aubergine and cucumber made into crispy fry with sliced pork. Then grilled with melting cheese! HIRYUZU is a deep fried bean curd cake with yum. Cooked it and some vegetables in the Japanese traditional thick sauce. The croquette made with the home made bean curd cake. Enjoy the contrast of crispy skin and fluffy inside! Grilled UNAGI (Eel) in an omelet, then deep-fried with crispy bread crumbs. Good combination of thick & juicy UNAGI (Eel) and clean & fresh SOMEN noodle (Thin Wheat Noodle) The crunchy EBI (Prawn) fry with the unique skin looks like fried noodle…!? It made with spring roll skin, actually! KOCHI (flathead) is in season now. Steamed KOCHI with their bones and some vegetables. Rich fish extract in the soup. An edible crispy dome shaped cover on the salad with Deep-fried TOFU. Crush the savoury cover and mix well with the salad to eat! Deep-fried a whole piece of garlic. Aromatic and delicious! Garnish with the chef’s special sweet and spicy MISO paste. Juicy aubergine and cucumber made into crispy fry with sliced pork. Then grilled with melting cheese! Cooked the home made cake of TOFU and some vegetables in the Japanese traditional thick sauce. The croquette made with the home made cake of TOFU. Enjoy the contrast of crispy skin and fluffy inside! Grilled UNAGI (Eel) in an omelet, then deep-fried with crispy bread crumbs. Good combination of thick & juicy UNAGI (Eel) and clean & fresh SOMEN noodle (Thin Wheat Noodle) Seasoned MAGURO (Tuna) SASHIMI and avocado salad with an half boiled egg. Nice and creamy! Seasonal TACHIUO (Cutlass Fish) has fatty meat now. Grilled it with potato & MENTAI (Spicy Cod Roe) Sauce. Crispy deep-fried chicken with special tomato sauce called “Aurora Sauce”. You can enjoy the fulfilling aurora sauce with lots of vegs! Are you still hungry? Savoury and crispy bacon roll with Japanese MOCHI (Rice Cake) is waiting for you… Japanese typical hotpot dish with chef’s special tuna meat ball. The soup in the pot contains rich in tuna extract. The vegetables, mushroom and tofu are added for the delicious taste. Nice combination of puddingy ONSEN TAMAGO (Half Boiled Egg) and UNI (Sea Urchin). Cooked Japanese traditional style sauce into jelly to serve with. This fry is totally different from other ordinary ones. This crunchy and spicy skin is made with crushed rice cracker. The contrast of outside and inside is outstanding! Fried squid with their liver in smooth butter sauce. Garnish with lemon for a zesty taste. Crispy deep-fried ANAGO (Sea Eel) is served with ONSEN TAMAGO (Half Boiled Egg). Specially made yummy sauce goes well with. Savoury HOTATE (Scallop) and crispy yam in juicy bacon.Enjoy their difference of the texture!! Flying fish (TOBIUO) , their season has just started. You can enjoy their meat with low calories and low fat! Grilled skin is also very savoury… ※Half piece is also available Chopped flying fish meat, spring onion, OHBA leaf, ginger and some seasonings like MISO, SAKE etc. mix together until it becomes sticky. Then grill this mixture. Try pairing with SAKE!! Aromatic well-done SUZUKI (Sea Bass), SHIITAKE mushroom and SHISHITOU (Green Pepper). Dress them in a special fresh thick sauce made with grated DAIKON radish and garnish with SANSHO pepper as added flavor. Put shrimp meat ball on KISU (Whiting) fillet, then deep-fried until golden. Unique skin made with small rice cakes make it crunchy and savoury! Rich and delicious foie gras in potato salad! Made it into skewered fry. A must try!! KUROZU (Black Vinegar) makes this dish special. It tastes slightly sour but still mild, the jelly like skin of the chicken wings　completely deserve to take a big bite! Deep-fried shrimp meat ball with springy corn. Enjoy this good combination of the texture, fluffy and crispy!! Fresh Salad with juicy sliced beef. Seasoned by Japanese style BBQ sauce. Fulfilling! BAKUDAN means a bomb in Japanese. Made a rice ball with various ingredients enormously like a bomb! ※Serve with MISO Soup Grilled crunchy and sticky yam with special thick and creamy sauce made with spicy cod roe and cream cheese. The fragrant CHASOBA (Green Tea Flavoured Buckwheat Noodle) makes you refreshed. It is kind of ideal dish for hot place like here in Singapore. Cooked whole tomato in Japanese style sauce. The warmed tomato is like a rich soup made with 100% of vegetable. The taste of nature is concentrated in this dish. Grilled the mixture of grated yam and shrimp. Thick and slimy feeling in hot, then become fluffy when it is cold.　Must try! Put spicy cod roe paste into the holes of RENKON (Lotus Root) and made into crispy tempura. Enjoy the well-seasoned taste and crunchy feeling of RENKON and punchy flavour of spicy cod roe. Cooked SUKIYAKI(Pot Dish with Sliced Beef and Vegetables) in a clay pot. SUKIYAKI is always feast for Japanese. Better eaten with plain rice and also goes well with Beer, SAKE or SHOCHU. ISAKI (Grunt) is in season in Japan. Their meat is plain but fatty enough, and has got slightly scent of ocean. Choice of the way to cook. Salt grill or Deep fry. ※Half peace is also available. HAMO (Pike Eel) is one of the representative fish of summer. Grilled with eryngii mushroom. Enjoy the combination of tender HAMO meat and chewy eryngii mushroom. Grilled bitter and sweet AYU fish with Japanese style butter sauce. Unique taste of AYU goes well with this rich sauce. Deep fried HAMO (Pike Eel) crisply, then serve with special vegetable sauce made with grated DAIKON radish and some colourful vegetables. Topped with spicy cod roe and mayonnaise sauce on MEDAI (Butterfish), then grilled it. Juicy and fatty MEDAI’s meat goes well with this creamy sauce. Crispy deep fried squid arm is one of the typical dish for drinking. We made it spicy, so it goes well with beers, SAKE, SHOCHU and etc… The season of AYU fish is quite limited. Grilled with salt simply, so you can feel their wild flavour. Very fragrant, sweet and slightly bitter. Blight and thick sauce with seafood on juicy and tender aubergine. Sure you will be satisfied with it. 4 skewers. Salmon with IKURA (Salmon Roe Topping), Tuna with grated DAIKON radish, KISU (Whiting) with mayonnaise tartar sauce and ANAGO (Sea Eel) with OHBA (Perilla Leaf). Fresh green salad with crisp sea eel fry. Deep fried sea eel with YUBA (Soy Milk Skin). TONKATSU (Deep Fried Pork with Bread Crumbs) made with KUROBUTA (Berkshire Pork). You can feel their sweetness & tenderness. Mini size TONKATSU with Tomato & Cheese. Fusion of Japanese and Italian taste. PONZU sauce (Soy Sauce with Citrus Juice) makes TONKATSU light and crisp. Made a KUROBUTA GYOZA (Dumpling) with crunchy rice paper! Piping hot croquette made with popular KUROBUTA. Resilient prawn and scallop with creamy aurora sauce. Taste with crisp coating of dish. Grilled dried HOKKE (Atka Mackerel) goes well with plain rice or sake. Thick and juicy! Grilled juicy salmon belly with IKURA (Salmon Roe). Good combination! Grilled sword fish with lots of fat in skewered. Seasoned by plum miso sauce with OHBA (Perilla leaf). Meat ball made with tuna meat. Grilled with Spring Onion in skewer. Enjoy with oyster flavoured soy sauce and grated Japanese radish. Chopped fatty tuna with spring onion, TORORO (Grated Yam) on the top. Tender and fluffy! Deep fried tender-crisp zucchini and scallop with bread crumbs. Limited 5sets a day. Cooked sticky rice in squid. Rich taste of squid extract! Croquette with minced chicken and fish with TAKENOKO (Bamboo shoot). Cooked WAKAME seaweed, TAKENOKO and Squid in Japanese style sauce. Softly-scented by YUZU. Pickles of NASU (Aubergine). Goes well with SAKE or plain rice. HANPEN (Fish Cake) and cheese Fry. The taste of harmony with fish cake and melty cheese! Steamboat with thick spicy MISO soup. Come with vegetables, mushrooms, rice cake, TOFU (Bean Curd) and choice of beef, pork or chicken. Salad with SUSHI grade seafood. You can choose soy sauce, sesame or ceasar salad dressing. Popular CHAWAN MUSHI (Steamed Egg Dish) with TAKENOKO. Flavour of Spring. Grilled TAKENOKO in season with KINOME (Leaf Bud of Japanese Pepper) MISO paste. Grilled Rare KATSUO (Bonito) with special soy sauce, spicy mayonnaise and fried garlic. HIRAMASA in this season contains lots of fat. NIGIRI SUSHI & MAKI (Roll) plate. HOTARU IKA and field mustard with vinegared MISO. Flavoured by YUZU. Grilled HOTATE (Scallop) with creamy butter sauce. Mild and delicious! YUBA (Soy Milk Skin) roll with chopped fresh tuna, spring onion and Mascarpone. Rich dish. MISO Soup with ASARI (Clam). Very fragrant! Deep fried HOTARU IKA (Firefly Squid). Crispy outside and thick inside. Grilled shrimp and scallop in skewer. Shrimp with original mayonnaise sauce, scallop with OBA MISO. HIRAMASA (Amberjack) is in season now. You can enjoy HIRAMASA SASHIMI, TATAKI and GUNKAN SUSHI. Croquette with minced chicken and fish with TAKENOKO (Bamboo shoot). Cooked WAKAME seaweed, TAKENOKO and Squid in Japanese style sauce. Softly-scented by YUZU. HANPEN (Fish Cake) and cheese Fry. Good harmony taste of fish cake and melty cheese! Healthy and aromatic GYOJA NINNIKU (Alpine Leek) with chicken breast. Spicy Sesame Sauce goes well with it. Steamboat with thick spicy MISO soup. Come with vegetables, mushrooms, rice cake, TOFU (Bean Curd) and choice of beef, pork or chicken. URUI is one of the edible wild greens. The taste is bitter but sweet, the texture is slightly sticky. Unique! Pickles of NASU (Aubergine). Goes well with SAKE or plain rice. Salad with SUSHI grade seafood. You can choose soy sauce, sesame or ceasar salad dressing. Grilled TAKENOKO in season with KINOME (Leaf Bud of Japanese Pepper) MISO paste. Popular CHAWAN MUSHI (Steamed Egg Dish) with TAKENOKO. Flavour of Spring. Grilled UNAGI (Eel) with tender TOFU (Bean Curd) and melty cheese! SAKE (Salmon) and vegetables in skewers. Grill with delicious TERIYAKI sauce. Rare MAGURO (Tuna) steak with black pepper corn. Garnish with special Salsa sauce. Spicy dish for adults! KUROBUTA (Berkshire Pig) meat is soft and sweet! Deep fried with bread crumbs. Choose a sauce PONZU or original sauce. Doughy half-boiled egg with richer UNI (Sea Urchin). Taste with chef’s special seasoned soy sauce. Rare AIGAMO (Duck) steak with YUZU citrus sherbert. Dressed by PONZU sauce (Soy Sauce with Citrus Juice) , unique dish! Grilled dried HOTARUIKA (Firefly Squid).　 It is definitely for SAKE lovers!! This dipping sauce for SOBA noodle is very special! It made with grilled duck and spring onion, seasoned by chili oil. Complete in hot! Cooked GANMO (Bean Curd Cake) in Japanese style sauce with chopped shrimp. It sponges sauce well, so once you bite it…. Gorgeous!! AINAME (Rock Trout) in this season is getting thicker and fattier. It goes well with soy sauce. Softly-scented by KINOME (a leaf bud of Japanese pepper). Deep fired seasonal WAKASAGI and marinated. Garnish with juicy seasoned aubergine Crispy fried AINAME (Rock Trout) with vegetables and grated radish sauce. Colourful and bright dish. Made WAKASAGI(Lake Smelt) into fry with Japanese crispy bread crumbs. You can eat head-to-tail! Boiled NANOHANA (Field Mustard) vibrantly, then seasoned. Enjoy Their fresh taste and bitterness. Deep fried KAREI (Flounder) with special tartar sauce made with NANOHANA and young pepper corn. Cool spicy! Egg-drop dish with NANOHANA and tender sliced beef. You can also choose chicken instead. SANSAI (Edible Wild Greens) is spring feature of Japan. They are slightly bitter, and it is said that they detoxify our body. Only once a year, you can enjoy this set! SUSHI, SASHIMI, special salad, soup and fruit.