Sakerum is a Japanese restaurant that specializes in izakaya and sushi. The dimmed lighting made the environment more intimate. The walls by the entrance were black with a colorful, floral handpainted mural. After checking in with the hostess, we were seated at a four top by the entrance. Our server fixed the issue with our wobbly tables.
Since they didn't have hot sake, we shared a bottle of Kikusui Perfect Snow Unfiltered Sake. In addition to cold sake, I got a hot tea, which was a Stash Decaf Earl Grey with Honey.
For hot dishes, we ordered Yakitori, Teriyaki Glazed Chicken Skewers, Sliced Grilled Short Ribs, and Brussels Sprouts. We couldn't really tell the difference between Yakitori and Teriyaki Glazed Chicken due to the similar flavors. I liked how the meat was tender and quite flavorful. The Sliced Grilled Short Ribs were sliced, placed onto of sushi rice, and finished with a chimichurri salsa drizzle. I liked the way the short ribs were presented but wish the meat was more rare. The Brussel Sprouts were sauteed with red onion, garlic, and lime in a sweet and savory brown sauce.
For the cold dishes, we shared Chirashi. The dish consisted of a bowl of sushi rice topped with diced salmon, tuna, and yellowtail, uni, ikura, quail egg, seaweed salad, fresh wasabi, and pickled ginger. I liked the chef's selection of fish and how fresh the fish was.
For rolls, we shared the Osaka Kanikama Roll, California Roll, Yellowtail and Scallion Roll, and Kumo Roll. The Osaka Kanikama Roll consisted of shrimp tempura and avocado, topped with cucumber, crab, scallions, rice cracker, tobiko, unagi sauce, and kewpie aioli. It was delicious. The California Roll consisted of crab, avocado, and cucumber wrapped in seaweed and sushi rice, and finished with sesame seeds. It was classic and good. The Yellowtail and Scallion Roll consisted of yellowtail and scallion wrapped in sushi rice and seaweed. The Kumo Roll consisted of fried soft shell crab, micro green, seaweed salad, and avocado, wrapped in sushi rice and seaweed, dusted with ichimi pepper, and served in goma creamy sesame dressing, unagi sauce and spicy sauce. Before ordering the Kumo Roll, we asked the server if it was spicy and he said no. When we received it, one of us tried it and thought it was way too spicy for us. We brought it up to our server and asked if we could get it remade without the spicy ingredients. The remade version was much better but I didn't understand why shichimi torgarashi was still sprinkled on it.
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