{"id":94192,"date":"2024-05-09T12:00:52","date_gmt":"2024-05-09T03:00:52","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=94192&lang=en"},"modified":"2024-05-10T12:00:17","modified_gmt":"2024-05-10T03:00:17","slug":"sakau","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/sakau\/","title":{"rendered":"Sakau"},"content":{"rendered":"

Built in 1960, the iconic Tenjin Building features an exterior of brown Arita-yaki tiles. In its basement is Sakau, a long-standing purveyor of tempura<\/em> that opened in Nakasu in 1930 and moved when the building opened.<\/p>\n

\"\"<\/p>\n

Today, long-time regulars and tempura<\/em> fans flock to sample the deep-fried delights of owner Ryusuke Chano.<\/p>\n

\"\"<\/p>\n

With only counter seats, you can enjoy the crackle of frying tempura<\/em> while you wait for your food. The secret behind the perfectly crisp, aromatic tempura is the kaya<\/em> (Japanese nutmeg-yew) seed oil – long viewed as the pinnacle of cooking oils. A true rarity in Japan, kaya<\/em> seed oil makes for an incredibly light fry. The dipping sauce, a combination of soy sauce and kelp and bonito broths, is accented with granulated sugar, adding just a touch of sweetness to the seasonal ingredients that Chano fries up.<\/p>\n

\"\"<\/p>\n

Chano\u2019s dedication to the craft of tempura, which eschews additives and aims to maximize the inherent flavors of the ingredients, is the secret to Sakau\u2019s success.<\/p>\n

Menu<\/strong>: Special set (w\/2 shrimps, 2 types of seafood, pork wrap, fried burdock root, 3 types of veggies, rice, red miso soup, pickles) \u00a52,600, Tendon (w\/ 2 shrimps, fried burdock root, shiso, red miso soup, pickles) \u00a51,300, lunch set (2 types of seafood, 4 types of veggies, rice, red miso soup, pickles *limited quantity until 15:00) \u00a51,530<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Originally published in Fukuoka Now Magazine (fn217<\/a>, Jan. 2017)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Built in 1960, the iconic Tenjin Building features an exterior of brown Arita-yaki tiles. In its basement is Sakau, a long-standing purveyor of tempura that opened in…<\/p>\n","protected":false},"author":1,"featured_media":94193,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_US","_original_post":"94192","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[355],"tags":[],"class_list":["post-94192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","location-tenjin","en-US"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.fukuoka-now.com\/wp-content\/uploads\/2016\/12\/sakau-1.jpg?fit=1024%2C683&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/94192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/comments?post=94192"}],"version-history":[{"count":4,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/94192\/revisions"}],"predecessor-version":[{"id":162901,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/94192\/revisions\/162901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media\/94193"}],"wp:attachment":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media?parent=94192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/categories?post=94192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/tags?post=94192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}