Sakagura

Sakagura has been quietly one of Manhattan’s most extraordinary dining secrets since it opened in 1996, tucked beneath street level in the basement of a nondescript office building at 211 East 43rd Street, just a short walk from Grand Central Terminal. The setting is the first surprise: descending a staircase in a lobby that gives no outward sign of what lies beneath, guests enter a serene, blond-wood dining room that could have been transplanted directly from a refined neighborhood in Tokyo. For nearly three decades, Sakagura has maintained its position as one of the finest sake bars in the United States, curating a list of over 260 varieties organized by region, style, and flavor profile, and presented by knowledgeable staff who guide guests through the selection with genuine passion and expertise. Sake is available chilled, at room temperature, or warmed, and the staff is highly adept at pairing pours to both the food and the occasion. The menu is organized in the izakaya tradition of tapas-style sharing, encompassing an extensive range of Japanese small plates including fresh sashimi, house-made tofu preparations, grilled and simmered dishes, soba noodles, and an impressive array of ramen and rice bowls at lunch. Private dining for groups of seven or more is available with advance booking. Sakagura’s combination of extraordinary sake expertise, authentic Japanese hospitality, and truly transportive atmosphere makes it unlike any other restaurant in New York City.