Sasaya at Akihabara, Tokyo

Seasonal Japanese kappo near Kanda Myojin, famed for winter fugu and summer hamo, run by a father-and-son team.

Sasaya is a long-standing seasonal Japanese restaurant on Meijinshita-dori, a short walk from Akihabara and Suehirocho stations. The kitchen, run by a father-and-son team, takes its cues from the calendar: in winter it specialises in fugu (pufferfish) courses, while summer brings hamo (conger pike) that the chef meticulously bones by hand. The shop front is marked by a willow tree on the Meijinshita-naka street, with a calm Showa-era interior that feels a world away from the buzz of Electric Town.\n\nThe menu shifts with the seasons and features famous dishes such as Hachijo-jima kusaya grilled over a charcoal brazier, seasonal sashimi and the master chef homemade ice cream made with fruit and cream. Course menus are available from around 7,700 yen, and the team asks for advance notice for parties of five or more since the kitchen is run by a single chef. Lunch is currently paused, with dinner served Monday to Saturday evenings.\n\nFor those who appreciate Japanese sake and a quiet counter to enjoy it at, Sasaya is a quietly rewarding choice. Pick up the phone, book a seat and let the seasons guide the menu.