Courses
Satisfaction Course
[Course contents] Assorted sashimi (3 kinds); salt-koji-marinated grilled mackerel; edamame; savoury egg custard; refreshing salad; chicken tataki with grated daikon and ponzu; curry croquettes; rolled sushi.
01 / ABOUT THE PLACE
About this place
The dish to look out for at Sandaime Shigeru is tuna katsu: fish prepared as a fried cutlet. Diners who have ordered it describe a light, crisp coating around moist, savoury tuna. Some paired it with tartare sauce; others tried it with wasabi mayonnaise or salt. The accompaniments give the dish a different character, making it an appealing way to try tuna in a form that stands apart from more familiar fish dishes.
Another dish visitors have remembered is salt-seared yellowtail. Reports describe seared fish seasoned with rock salt and served with onion, condiments and ponzu, a refreshing option for anyone after a lighter-tasting way to enjoy a rich fish. One diner also mentioned having it with mustard. The menu includes octopus with green onion in sesame-salt dressing and deep-fried taro. The sesame oil in the octopus dish caught one visitor’s attention, while another appreciated the extra step of simmering the taro before frying it. These small plates offer different flavours to enjoy alongside the fish.
Sake is another reason to linger over the menu, which gives useful clues about the range of labels on offer. Miyagi’s Hitakami is described as a good match for fish, while Koshino Kagetora is noted as extra-dry. Sake is listed in pours of around 110 ml, making it easy to explore a label in a smaller serving. One visitor also said they were able to explain their preferences and ask for a recommendation. With counter seating and guidance that it suits solo diners, the restaurant works for a quiet evening starting with a drink and a small plate, as well as a meal shared among friends while choosing sake together.
