The Art of
Japanese Cuisine

Behind the Kitchen

The Vision of Kenji Tanaka

With over three decades of devotion to washoku, Chef Tanaka trained under the legendary masters of Kyoto before bringing his craft to Tokyo. His philosophy rests on a single premise: honor the ingredient.

Every dish at Sakura is a dialogue between season and sensibility. From the hand-selected fish delivered each dawn to the estate-grown teas paired with each course, no detail escapes his exacting eye.

Kenji Tanaka