Announcement
We are now serving on a reservation only basis.
We will accept last minute reservations if available, but we recommend making reservations at least one day in advance especially on weekends to ensure availability.
Please note, if you are going to be a party of 5 or more, we will only take reservations for omakase with at least 48 hours notice.
Thank you so much for your cooperations.
Our Menu
KAISEKI OMAKASE
This jewel of a course shines with our chef’s acute knowledge of the four seasons and incorporates new ingredients and techniques while faithfully adhering to the traditions of Japanese cuisine. Experience a world of authentic kaiseki cuisine comparable to Japan’s most traditional restaurants.
Some ingredients may vary based on seasonality
KAISEKI OMAKASE PREMIUM
SPECIALLY SELECTED FOOD FROM JAPAN ARE USED
Please pre order at least 3days advance
Our Chef
Chef Tetsuya Nakamura began his career in his home town of Shizuoka, Japan. He learned a very traditional, high end style of Japanese cuisine known as kaiseki , and later expanded his experience in Tokyo at the Michelin 1-star restaurant Sakuragawa.
While honing his skills, Chef Tetsuya dreamed of sharing Japanese cuisine with the world. Eventually, he moved to New Orleans, Louisiana to start his journey toward that goal. Chef Tetsuya was amazed by Creole and Cajun food, but shocked by how stagnant Japanese cuisine was in America. There was almost no Japanese food in New Orleans, most of it Americanized like teriyaki, tempura, and sushi rolls. Chef Tetsuya was discovered to learn that Americans only recognized one type of Japanese cuisine.
Wanting to better use the skills and knowledge he gained in Japan, Chef Tetsuya moved from New Orleans to California in 2005…
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Recommendation
“Sakanaya is one of my top five restaurants in Orange County. They serve best quality ingredients in a small plate format. The chef is both creative and technically brilliant. Going to Sakanaya is like going to Tokyo to eat without getting on a plane. My highest recommendation.”
Master Sommelier
Peter Neptune