THIS RESTAURANT IS CLOSED Sakaya Kitchen

THIS RESTAURANT IS CLOSED Sakaya Kitchen Restaurant Review:

Its location in a row of shopping mall eateries may initially fool folks into thinking Sakaya (derived from izakaya, or Japanese tapas bars) serves fast food. But chef/owner Richard Hales' wildly inventive Asian fusion fare is far from it, though it is indeed prepared quickly. Share kimchi-spiced tater tots or spicy pork croquetas. French Culinary Institute-trained Hales, formerly a sommelier at the Mandarin Oriental, Miami’s Azul, left the fine dining world to follow a personal dream that incorporates eco-consciousness, and his commitment to using sustainable, seasonal ingredients is serious enough that the menu is unpredictable from day to day. However, Korean slow-roasted pork ssams with house-made pickles and sweet chile sauce, enclosed in spongy steamed buns, are always available, and soft-shell crab ssams with spicy mayo may be even tastier. Rice bowls topped with various proteins and vegetables along with intensely flavored sauces are signature entrées; if you can't choose, KFC (Korean fried chicken) and ginger-sweet soy Brussels sprouts never disappoint. Look for beer or saké to wash it all down. For dessert, try the fresh-baked colossal cookies, such as the snickerdoodle.