Our Story
Crafted by hand,
rooted in tradition
Every plate tells a story of precision and respect for the ingredient.
Chef Kenji Tanaka brings two decades of Kyoto-style technique to Riverside. At Sakura Table, the rice is seasoned by feel, the fish is cut to order, and nothing leaves the counter that the chef wouldn't serve his own family.
We source from Toyosu market and trusted local farms, changing the omakase each week with the season. Reservations are intimate by design — twelve seats, one evening at a time.
Chef Kenji Tanaka, Founder
