However, it was a real good experience and an eye opener.Cost: S$6.29 (Red Plate)The tempura cheese maki marked as a Must Try on its menu. The sushi roll was filled with prawn tempura and , topped with fish flakes on top of the cheese wrappings. The smell of the yellow cheese...yums!Cost: S$4.29 (Pink Plate)Lobster Salad Inari is one of my favourites too with yummy sweet Inari and salad consisting of tiny bits of lobster meat in mayonnaise. Cost: S$6.29 (Red Plate)Sakae Chawanmushi, was contained in a ceramic little pot. The steamed egg with crab stick, vegetarian shark's fin, japanese fish cake and mushroom.Cost: S$2.29 Mekajiki Sashimi aka swordfish sashimi was always my favourite when it comes to sashimi. Due to its springy and chewy bites in nature, I can never fail to order one plate. These thick fleshy pieces of raw fish adorn with shredded white carrot are my sashimi fix for the night. If you look close enough, you will notice that the usual bag of reused old looking ice pack is missing from the plate! I realized the plate used was different from before as the ice was hidden within the base of the plate.Cost: S$6.29 (Red Plate)Fried Toufu, Beancurd with teriyaki sauce, Tamago(Egg) sushi and Cha Soba. Instead of taking them from the moving conveyor, we had ordered them from the Ipad and all was freshly made and taken out from the kitchen.Cost: S$2.99 Each (Color Plate)Unagi Maki was classified under the premium dishes of makimono in its menu. Comes in 4 pieces, these fried salmon skin wrapped in sushi roll was topped with eel slices in sweet savoury sauce. 
Cost: S$8.99Combo Inari, the combination of 3 different kinds of inari toppings. From left to right, Smelt roe, tuna mayo and egg mayo Cost: S$4.29 (Pink Plate)Total Cost: S$53.67 I can see that Sakae had put in alot of efforts improving its environment as well as improvising its ordering menu. Even with the implementation of technology into the business, i still felt that there are rooms for improvement in their service. I called loudly and raised my hands to a server who was just a meter away from our table but there was no response until she suddenly turned alert and responded to my request for billing. Note to diners:(1) Sakae classify the price of their sushi in color plates with the red plate as the most expensive then the pink then the colored.(2) When you are done with dining, stack your plates up according to the color stickers plate on the table. This will ease the calculations easier for the server who will indicate on the slip of paper.(3) Take that slip of paper from the server and proceed to the counter for payment.…Read More
it did not feel good to know that the food was so processed and it must have had lots of preservatives. I wonder if seasoned seaweed in other Japanese restaurants are the same. Salmon sashimi is a must-have when we go for Japanese food. We may have gone overboard with the amount of salmon there was on the table (there are more salmon dishes coming up haha) but back to the sashimi. I find that the sashimi slices have really gone thinner over the years. The colour of the sashimi is also a little dull and not as bright-looking as before. Would reconsider when getting sashimi slices from here next time.There were some special salmon dishes for the month so we picked this salmon sushi with fish roe. The design of this was really cute but taste-wise only so-so. Lastly, we had the salmon karaage which is basically fried salmon. This is normal but we always order it because it is important to have fish in our diets. Although Sakae tries to stay in the competition by always coming up with creative and innovative dishes, the quality of its food has really gone down over the years. There used to be a long queue outside the restaurant but the numbers have since dwindled to only about a handful. Having said that, it is still a very established restaurant that has so many branches that it does not need to be afraid of going out of business. …Read More
