Vol. 4, No. 1, January 2007
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Blossoming Cuisine
Sakura Japanese Steak & Seafood House 4215 Black Horse Pike #390, Mays Landing • 609-485-0071
Sakura, which means “cherry blossom” or “cherry blossom tree,” opened in mid-October in the Hamilton Commons shopping plaza. It is the 16th outlet of a small chain headquartered in Falls Church, Virginia.
Founder Marc Ha, a computer programmer, opened his first restaurant in 1998 with seven teppan tables. Its success motivated him to open several more restaurant throughout Virginia and Maryland. The new site is the first in this region, but more in New Jersey may be planned in the future.
The 8,500-square-foot restaurant is much larger than it appears from outside, seating a maximum 245 in spacious surroundings. Just inside the front door, customers pass through a large wooden Japanese “gate” overhead, which is said to bring good luck. The rooms are decorated in dark wood, deep green carpeting and tile.
Diners may choose to sit at a sushi bar table or a hibachi grill. The sushi and sashimi bar and dining room seat 50. Sakura’s sushi chefs have a combined 30 years of experience. Anyone desiring sushi or sashimi items may choose from almost 100 variations, priced from $4 individually to $60 dinner entrees.
The main dining room has 18 hibachi tables, which seat ten each. They are equipped with a heavy-duty ventilation system that eliminates any smoke or cooking smells. Anyone seated at a hibachi table may also order from the sushi and sashimi menu. Seven hibachi chefs entertain customers with exotic cooking performances. The servers are all dressed in traditional kimonos, socks and flip-flop sandals.
Sakura gives its customers an abundance of food. The dinner menu lists a la carte appetizers from $2.25 to $5.95. All entrees are served with a choice of three of these same starters, soup, salad, assorted grilled vegetables and steamed or fried rice. The menu is divided into grilled seafood, steak and chicken or combination platters, all priced from $17.95 to $31.95. Sakura uses only USDA choice meats in its dishes. The dessert menu features several sorbet flavors, cheesecake, chocolate and parfaits for under $7.
Everything is prepared on site, so the chef will accommodate any dietary requirements. Sakura uses no MSG or peanut oil, but cooks with soybean and sesame oil.
Sakura offers casino employees a 10 percent discount with valid identification. The management has also negotiated a program in conjunction with Harrah’s Total Rewards program. Patrons may use their Total Rewards points towards dining. Customers should contact their casino hosts to arrange for a voucher toward a free meal.
Lunch hours are 11:30 a.m. to 2 p.m., weekdays; dinner is served 4:30 p.m. to 10 p.m., Monday to Thursday, and until 11 p.m. on Friday; noon to 11 p.m. Saturday and until 9 p.m. Sunday. A children’s menu (under 9 years old) offers smaller dinners from $7.95 to $15.95. Parties for 30 are available in a private hibachi room. Full bar available. Major credit cards accepted. Free parking in shopping center lot.
Chef's Corner
Sushi Lingo
Here are some common terms that will aid you in ordering sushi
Sushi means “vinegared rice,” a term based from the original use of fermented rice to store fish. Sushi is rice combined with fish, seafood, vegetables, or egg.
Sashimi consists of very fresh raw seafood that is thinly sliced and served with only a dipping sauce.
Nori is roasted seaweed, which is used to bind the rice and fish together.
Nigiri is a small slice of fish on top of a small ball of rice usually served two per order.
Shoyu is the common name for soy sauce. Soy sauce is traditionally divided into five main categories, depending on differences in their ingredients, however in Japanese sushi wheat is the primary ingredient.
Wasabi is a paste made from grated root of the wasabi plant. Known as Japanese horseradish, it has an extremely hot and strong flavor.
Gari is thin slices of ginger that is eaten between and after sushi dishes to cleanse the palate.
