There’s a strong Japanese tradition of sake bars and izakayas; and Sakagura at One Bonifacio High Street Mall BGC is out to offer the discriminating Filipinos a quality sampling of that experience. Sakagura literally translates to sake bar, while izakaya is an informal eatery where alcohol is paired with small but filling dishes. A favorite of Japanese businessmen for their after work hours; they’re quite distinct from Western bars, in that they’re often seen as family-friendly as well.

Sakagura on the 2nd floor of the One Bonifacio High Street Mall is the new dining concept from the Nikkei Group, and it marries a curated selection of over 50 premium sakes from prestige breweries of Japan, with a more traditional approach to Japanese cuisine for the Nikkei Group. Using the freshest of ingredients that are regularly flown in from Japan, Sakagura promises a gastronomic expedition that’s steeped in culture, and attention to the finest detail.

It’s all about the harmony of sake, sushi, izakaya, and hand rolls - that put together, offers refined indulgence that has to be sampled to be believed. One evening at Sakagura with Carlo Lorenzana, founder of the Nikkei Group, made a believer out of me - as he’s deeply passionate about the authenticity of what Sakagura has to offer. Along with Jackie, his wife, they were the perfect hosts for this eye-opener into their version of izakaya.

The Wagyu Aburi is our foretaste of what’s to come. Like an orchestra conductor, our sushi chef has made the Saga Beef A5 and the egg play beautiful music together, with teriyaki, ponzu, providing able support. It’s great introduction to how freshness and quality of ingredients can combine with simplicity to stunning effect.

Their Sakagura Handrolls are a specialty of the house. And I loved the tuna and crab handrolls, while Issa was raving about the salmon. So much so that at the end of our evening, she ordered a second one to be the takeaway flavor left in her mouth.

Off menu for now, the Smoked Duck Breast is one headed for regularity. The slices of smoked duck expertly cut, drizzled with lemon, are hard to beat. This again was simplicity brought to a new level of refinement.

Easily destined to be one of the favorites at Sakagura is their Salmon Belly. Its Atlantic Salmon belly, with honey miso, radish oroshi, and Yuzu ponzu, all blended to make this a grilled item one can return to again and again.

As a salute to French cuisine, there’s their own version of Wagyu Tartare. Saga beef A5, prepared with cilantro, onion, chili, cucumber, amazu, egg and truffle pearls. It’s delectable raw meat given an honorary ‘seat’ in the Sakagura menu.

I’m allergic to alcohol so didn’t get a chance to try the Sakes, but Issa was my official taster and definitely picked up on the different nuances of the premium sakes offered. She was loving the subtle differences and taste profiles, and easily picked her favorites. Plus, confirmed there was no hangover the following morning.

For dessert, I had the Matcha Hokkaido Mille Crepe, while Issa selected the Yuzu homemade ice cream. Both are good, but Issa had the brilliant suggestion of mixing the two together. I’ve always been partial to Yuzu, and how it’s a subtler form of citrus, so it was good letting it cut through the sweetness of the crepe cake. Try this out and let me know if you agree with us.

Sakagura is still in its early days, but Carlo and Monica (Modomo, who heads Marketing for the Nikkei Group) mentioned how members of the local Japanese community were already regulars, a sure sign that they’re doing something right. It’s a slice of Japanese culinary and sake culture in the heart of BGC, and I’ll be back!