01 / ABOUT THE PLACE
About this place
Octopus claims top billing across the menu at Sanchū, starring in sashimi, deep-fried snacks, grilled items, and hot pots. Positioned along the Dango-zaka slope near Sendagi Station, this Japanese dining spot relies on precise technique to bring out the natural character of the ingredient. A dependable starting point is the comparative sashimi platter, pitting Kurihama common octopus from Kanagawa against giant Pacific octopus from Kushiro, Hokkaido. Alternatively, lightly torched grilled octopus bites offer a smoky crust. From the first bite, the differing textures and gentle sweetness of each cut and preparation come through clearly.
The signature specialty not to miss is tako shabu, ordered from 2 portions up. Diners briefly swish wafer-thin octopus slices through simmering vegetable dashi for just 2 to 3 passes before dipping them into house-made ponzu brightened with fresh kabosu citrus, yielding a tender texture reminiscent of warm sashimi. Hot specialties also extend to Sanchū's original takoyaki made with minced fish surimi, as well as pillowy Akashi-yaki.
Small plates designed to accompany drinks are equally varied, from fragrant garlic-sautéed octopus suckers to squid-ink black takomeshi rice and a subtly spiced red takomeshi. Alongside draft beer, the drink menu gathers dry junmai sake from around Japan and fragrant roasted corn-tea highballs. With a mix of counter seating and booth tables that fill up during dinner hours, advance reservations are recommended.
