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Sagami Restaurant Review: Chef/owner Shigeru Fukuyoshi was a pioneer when he offered sushi at Sagami back in the 80s, and the restaurant is still one of the best places in the region for traditional pristine raw fish. Designed like a typical Kyoto restaurant, Sagami has dark wooden booths, a low-beamed ceiling and a sushi bar up front where the masters wield their flashing knives. Bring your own saké or Japanese beer to this BYO, and try the daily specials, perhaps toro if you're lucky, or any of the special rolls. Chirashi is always a good idea, a large portion of fresh raw fish and seafood along with roe over seasoned rice. Cooked dishes, including steak teriyaki and shougayaki (tender ginger pork) will tempt non seafood lovers. Try the green tea ice cream for dessert.