Representing a stylish and intimate dining destination for Londoners, recently opened international Japanese restaurant and sake bar, Sakagura, is turning traditional bottomless brunch on its head, offering their own contemporary Japanese twist on an all-time weekend favourite to hungry Londoners.

Available every weekend, from 12pm-3pm, priced at £45 per head, the three-course bottomless brunch menu is served up with unlimited champagne, house wine, sake, sparkling Gekkeikan sake or Japanese Bloody Mary’s.

Overseen by Executive Chef, Kanji Furukawa (Shoryu Ramen), Head Chef, Jin Yackshin (Gordon Ramsay Group) and on-site sommelier, Natsuki Kikuya, Founder of The Museum of Sake; this inspired take on the menu has been created in response to an ever-growing demand for weekend brunching, with an opportunity to showcase all the fine qualities of authentic Japanese cuisine and hospitality for which Sakagura is known.

To start, work your way through a selection of freshly prepared Otsumami Gozen: edamame, maki sushi, sashimi, assorted tempura and chicken karaage with salad, before contemplating your choice of main course: salmon teriyaki, beef teriyaki, yakitori mix, nigiri sushi and nasu dengaku.  Sweet temptations come in the form of truly unique ice cream flavours including sake kasu vanilla, dark chocolate wasabi and soy sauce caramel.

Welcome in the weekend with a fresh new take on an all-time favourite. To make your brunch booking, please call 0203 405 7230 or email us at:

Sakagura, 8 Heddon Street, London W1B 4BU / SakaguraLDN / @sakaguraldn

For press enquiries and further information on Sakagura, please contact:

Lottie Hunter or Jessica Henley at Me:Mo Interactive

e: /

@MemoInteractive / 020 3651 5000 /

Notes to Editors

Serving exquisite yet accessible Japanese cuisine, Sakagura is the first joint venture between the Japan Centre Group; sake Royal Warrant holders – Gekkeikan; Japanese plum wine brand Choya; the Toridoll Corporation and a two-Michelin star Japanese restaurant for seasonal collaborations.


Contact us