Bangsar’s new izakaya-inspired kitchen with a unique eye on Shizuoka Prefecture’s specialities, Sakuragawa by Yappari Samurai is worth visiting for fans of regional Japanese recipes.
Steered by chef Nishimura and his welcoming team, this space seeks to serve soulful pork-free sustenance from the heart, packed with punchy flavours.
Enshuyaki is a highlight, a variation of okonomiyaki, rectangular in form, layered with a choice of chicken or wagyu beef mince, spiked with pickled daikon takuan and ginger for a crunchy, sweetly sharp tang.
Also order the Hamamatsu Gyoza, a handmade homage to the staple of Shizuoka’s Hamamatsu city, stuffed with chicken or wagyu beef mince and cabbage for a balanced uplift.
Shizuoka Oden is typically available (though not when we visited), distinctively showcasing skewers simmered in a brown-black, soy-seasoned broth of beef sinews.
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