The Essence of Japanese Cuisine
Experience the essence of Japanese cuisine in a special setting.
About sake&
sake& is a reservation platform that allows people from around the world to correctly experience traditional Japanese food culture.
We make accessible to foreign guests those restaurants that would otherwise be difficult to book without special connections to the chef, including Michelin-starred establishments and hidden gems known only to gourmets.
Going beyond merely arranging seats, we also provide extensive support for savoring the depth of Japanese cuisine, ensuring an authentic and memorable dining experience.
Partner Restaurants
Sake& is a luxury reservation platform partnering exclusively with five restaurants—Otagi in Kyoto, Fumoto and Ume No Zushi in Hakodate, Sumi to Ogawa in Fukuoka, and Somamichi in Noto. It secures otherwise unattainable seats, each accompanied by curated sake pairings. With a multilingual interface and upfront payment, Sake& delivers one-of-a-kind experiences to food lovers worldwide, showcasing the distinctive stories each restaurant tells through the marriage of sake and cuisine.
Otagi
Hidden in the cedar forests of Takagamine, Otagi is Chef Kazuaki Baba's 9‑seat kaiseki atelier that has held two Michelin stars since 2020. Built on his grandmother's land, the serene space celebrates northern‑Kyoto terroir: dawn‑picked vegetables grown by childhood friends, wild ayu from local rivers and Tanba venison. Baba's cooking bends tradition just enough—finishing with a playful hashed‑beef rice subtly seasoned with bonito dashi. A curated sake pairing by former IWC judge Toshihiko Itō accompanies each course.
Fumoto
Founded in 1961 as a humble oden stall, Fumoto now stands as Hakodate's sole two‑star Michelin ryotei. Four tatami‑lined private rooms encircle a lantern‑lit garden, setting the stage for Executive Chef Yūji Ogata's coastal kaiseki. Live squid from the Tsugaru Strait, roe‑laden herring and snow crab headline seasonal menus, while winter brings celebrated tiger‑puffer hot‑pots. Courteous kimono‑clad staff and a deep cellar of Hokkaidō junmai daiginjyō complete the experience.
Ume No Zushi
Nestled on Sakura Street in Hakodate, Ume No Zushi is a Michelin-listed restaurant providing fresh sushi in an intimate counter-focused space. The master chef carefully selects Tsugaru Strait tuna, seafood from Uchiura Bay, and Hokkaido sea urchin, squid, and scallops, skillfully incorporating local treasures. The course concludes with playful touches like bud scallions and pickled plum shiso rolls. The abundant sake selection further elevates the depth of the sushi.
Sumi To Ogawa
Tucked away on the third floor of a modest building in Fukuoka's Nakasu district, Sumi to Ogawa is a five‑seat charcoal‑kappō opened in 2022 by chef Kōjirō Ogawa, an alumnus of Kyoto's three‑star Hyotei and RED U‑35 laureate. The monthly omakase revolves around binchō‑tan: thick‑cut tuna collar, sesame‑brushed sea bream and eel filleted and grilled before your eyes. The theatre concludes with a decadent mini unagi‑don over tamago kake gohan. Reservations are phone‑only and disappear months in advance.
Somamichi
Somamichi is a one‑party‑per‑night Japanese auberge hidden in the cedar forests of Noto Peninsula. Architect Yoshifumi Nakamura's minimalist timber lodge showcases lacquer artist Akito Akagi's collection, while chef Yutaka Kitazaki—trained at Kyo‑kaiseki Yoshizen and Satoyama‑Jujo—crafts a ten‑course dinner from ingredients he forages or fishes the same day. No sugar or mirin is used; the natural sweetness of wild herbs, rockfish and boar defines the taste. Opened 2023, it has become a pilgrimage for diners seeking deep, quiet immersion in terroir.