A Restaurant with Seasonal Dishes and Hundreds of Bottles of Wine

Vinoteca Sakura

Tabiiro’s picks: signature dishes

Seasonal fish at their peak

A one-of-a-kind appetizer capturing the season at its peak

An indulgent pasta dish crafted with uncompromising attention to detail

Handmade pasta made with select ingredients

Meat dishes that pair well with wine

The Seven-Dish "Menù B" Highlighting Seasonal Ingredients

This course features seasonal ingredients selected at their best, prepared to bring out their natural savory flavors. The menu changes with availability and the progression of the seasons, bringing different flavors with each visit. It typically begins with "First Bite," followed by "Chilled Appetizer," "Warm Appetizer," "Pasta," "Handmade Pasta or Risotto," "Meat Dish," and "Seasonal Dessert." Wines are also selected to complement the food, with pairings regularly tested through tastings. Each dish is designed to be enjoyed together with its accompanying wine pairing.

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  Pairings That Complement the Story Behind Each Dish

  Regional dishes from across Italy are presented together with the history and stories of their places of origin. The chef adds new ideas to each dish, while the sommelier selects wines from the corresponding regions. When developing new menu items, the chef and sommelier repeatedly test dishes and wines, refining each pairing to reflect both flavor compatibility and the story behind the cuisine.

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  An Indulgent Pasta Dish with Generous Amounts of Swimming Crab

  Made with Italian Mancini pasta, this dish combines house-made tomato sauce with stock drawn from roasted swimming crab shells. Generous amounts of crab meat complement the pasta's wheat flavor, aroma, and pleasantly firm texture. It is finished with Sicilian extra-virgin olive oil chosen to pair with seafood. A long-standing menu staple.

Popular pairings

A special taste available only for a limited season

Tajarin and white truffle in perfect harmony

A dish that brings together white truffles and tajarin in generous measure

Chicken brodo, the foundation of the flavor

Select high-quality white truffles

"Tajarin with White Truffle"

Available only from October through November, "Tajarin with White Truffle" showcases the rich aroma of seasonal white truffles. The hand-cut pasta is made using only egg yolks, giving it a rich flavor and delicate texture. It is simply seasoned with butter, chicken broth, and Parmigiano cheese to highlight the pronounced aroma of Italian white truffles. A generous amount of the rare truffle, available for only a limited period each year, is shaved over the pasta. This seasonal dish, evocative of autumn and winter, is available both as part of a course and à la carte.

Must-try signature dish

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  "Tiramisu"

  A long-standing signature dessert with a melt-in-the-mouth texture and balanced sweetness. Its light finish makes it easy to enjoy after a meal and well suited to the end of a course. The aromatic espresso, made with "Largo" coffee beans and extracted using an Italian espresso machine, pairs well with the dessert and rounds out the meal.

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  "Roasted Beef Tenderloin"

  The chef is known for meat dishes featuring selected Wagyu from regions chosen by season and cooked with precise heat control. The chef also visits farms on the Miura Peninsula in Kanagawa Prefecture and purchases only vegetables that meet his standards. Seasonal ingredients are used generously throughout the course to reflect the flavors of each time of year.

Restaurant highlights

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  A wine selection featuring a wide range of labels

  Hundreds of Wine Bottles Lining the Walk-In Cellar

  Backed by the operating company's import and wholesale division specializing in Italian wine, the walk-in wine cellar stocks several hundred bottles from across Italy, with more than 100 wines available by the glass at any given time. Knowledgeable sommeliers and staff suggest selections based on individual preferences, the day's temperature, and the food, making wine approachable even for those new to it.

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  Thoughtfully selected tableware that enhances the flavors of the dishes

  Beautiful Tableware That Adds Flair to an Indulgent Dinner

  Presentation is given as much attention as flavor, with thought put into both plating and tableware. A variety of pieces, including Arita ware and Shigaraki ware, are chosen to suit the colors and character of each dish. The harmony between the food and the tableware adds to the sense of occasion, while the visual presentation builds anticipation from the moment each plate arrives and adds another dimension to the meal.

Interior

A full view of the refined interior

A calm, sophisticated interior for a relaxed evening

Comfortable sofa seating for a relaxing time

Counter seating showcasing the beauty of the wood grain

A private room limited to one party per day

The interior has a chic, subdued design and a sophisticated atmosphere, with a wood-grain counter and table seating with spacious sofas. A private room, available to just one party per day, provides an intimate setting for two. Special plates can be arranged for birthdays and anniversaries, making the restaurant suitable for proposals and other important occasions. Private bookings are also available for groups of up to 17.

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  Counter Seating for Wine and Conversation

  The spacious counter, distinguished by its beautiful wood grain, offers a comfortable setting for a leisurely meal. One of its appeals is the chance to talk with the sommelier and staff about wines that suit the food and individual preferences. Sharing preferred styles and comparing recommended wines by the glass is another way to enjoy the counter seating.

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  A Private Dining Room Reserved for One Party per Day

  The private room, available to just one party per day, features a chic interior and accommodates up to four people. Its secluded setting suits anniversaries, dates, and business meals. As the room is popular, checking availability and reserving early is recommended. A private-room fee of ¥1,000 per person applies.

From the Tabiiro Editorial Team

A relaxed restaurant in Yokohama's Bashamichi area, serving dishes made with ingredients in their best condition that day. Wine pairings suggested by the sommelier are another highlight, with selections chosen to complement the flavors of each dish and add depth to the meal. The restaurant suits dinners with someone special, anniversaries, and occasions that call for a little indulgence.