01 / ABOUT THE PLACE
About this place
A lemon sour and a small dish while waiting for a friend, followed by a sashimi platter to share once they arrive: that is one way to spend an evening at Sakemi in Kameari. One diner recalled the silky texture of a thick slice of ankimo (monkfish liver) and the soft, fluffy bite of yam that seemed to have been fried in dashi. When their friend arrived, they ordered sashimi including sea bream, yellowtail and tuna. These dishes offer a useful guide to planning a meal: ankimo or yam for a light start with a drink, or a sashimi platter when everyone is ready to choose together.
The menu lists three- and five-piece sashimi assortments, as well as individual options including bonito, salmon, Nagasaki-raised hiramasa and ikejime sea bream from Ehime. Diners can opt for an assortment or pick a fish that catches their eye. Another guest ordered a sashimi platter along with deep-fried firefly squid wrapped in nori and a whole grilled piece of Daisen chicken, recalling that the chicken was so generous in size they could not finish it. The menu makes it easy to imagine keeping things modest with a small plate when dining alone, or adding grilled and fried dishes to the table with friends.
Drinks include the sweet-potato shochu Satsuma Bijin and Isami, the barley shochu Hana Fukurou, and sours such as Tsugaru apple and Calpis mojito. Whether pairing sashimi with sake or having a sour with a few small plates, diners can choose food and drinks at their own pace. One diner also recommends finishing with Napolitan spaghetti, an unexpected extra to enjoy alongside the izakaya's sashimi-focused offerings.
