We were graciously welcomed at Eizou Sakaba on a Monday night despite them being closed. And to our surprise, some of their most regular customers have also gate crashed their prep day to down some sakes and snacks. A quiet evening turned into one of making new acquaintances, chit chat and laughter. Owner Chefs Roger and Fabio organized an Omakase comprising the season’s favorites.

To begin, amuse bouche came in a hot cup of soup to stir up an appetite… after which, a platter of 4 petit snacks was served. On the platter were some lightly salted eel bones deep fried to a shattering crunch; a cube of firm chilled tofu in an oniony sauce; meaty gingko nuts roasted in their shells; sweet potato chips that are crunchy at the edges, soft and chewy in the middle, and as sweet as their name claims!

A little Ikura teaser was up next. And when I said “a little”, it truly was a tad too little for a big Ikura fan like myself! So of course I cleaned the bowl shiny! Making sure not a single roe escaped!

Sashimi. And the day’s special was the wild caught Shima Aji aka Yellow Jack. Then, more Sashimi followed , this time, Aji (Horse Mackerel), cured in ginger, spring onion, sesame & soy. The warm gingery marinade and nutty sesame complimented the Aji sashimi with a deep complex flavor that I really enjoyed.

Next in line, a very pregnant Ayu Sweetfish. A freshwater fish eaten with a belly full of roe. The small-ish but long fish had a rather hard skin; however, the meat was soft and sweet; the roe, plentiful and savory.

The fried course was a trio of tempura Shishito pepper, Shiitake mushroom and Aji roll. The items were light and airy to the bite and not the tiniest bit greasy. The batter was lightly seasoned, so unlike your usual tempuras, no dip was needed! The Shishito pepper was bursting with peppery juice with a light bitter sweet smokiness. So good, I could have had a dozen! The Shiitake mushroom was very plump but somewhat ordinary. Just another mushroom. Fat chunks of sweet Aji fish meat is rolled in delicate nori, battered and fried. The fish remained very moist within the crispy nori.

My favorite course was the marinated Hotate scallops. Served raw in a nutty vinegary dressing textured with sprinkles of sesame seeds, cucumber slices, chopped scallion greens and kelp. Scallops very rarely impress me. This one did! The combination of earthy, tart and nutty flavors was a grand win!

Meat next. A beautifully marinated grilled sliced wagyu, a tinge of sweetness accompanied by a refreshing zing from the onions. Buttery and melty, I was impressed with this A3 Miyazaki.

What appeared like a soup too simple turned out the opposite. The soup came with a slice of tender duck breast meat and a soft block of daikon. Clear daikon duck soup minus the gaminess. Clean, warm and deep flavors.

And to finish, another deceivingly plain Jane! The tasting portion of Yaki Soumen packed such delectable savoriness, had me pining for more! What an astounding wrap to the meal!

But no, there was more! Its almost the end of season for Japanese Momos. If you haven’t tried, these super sweet and juicy peaches are to die for! We had a couple precious blocks of momo served with sorbet. Simple as it was, it is one sweet goodbye anyone could wish for!

The setup at Eizou Sakaba is a conducive space for interaction. A huge U-shaped counter surrounds the open kitchen in the middle where chefs Roger, Fabio and another assistant work. A little walled off space in the back is for less glamorous stuff like heavy cooking and dishwashing. The restaurant seats about 25-30 people all around the counter where you could watch and chat with the chefs, and everyone else around you, on just about anything under the sun, but mostly about food and drinks! Roger makes a mean Highball by the way, and you should try one even if you’re not into whiskeys, as I did!