01 / ABOUT THE PLACE
About this place
At Ca et la (サエラ) in Akasaka, classic Western culinary craft and neatly sculpted Japanese nigiri share the very same table. Helmed by two brothers, the kitchen sparks curiosity with a distinctive menu that presents both French cooking and sushi side by side.
Cold appetizers feature sharp, thoughtful ingredient pairings, from kuruma prawn and broad bean mousse with consommé jelly to flounder tossed with salted kelp and bottarga. Warm starters and main courses follow with rich meat and seafood crafted to be savoured over wine, including sautéed tilefish with sauce Américaine, abalone steak fragrant with garlic-butter soy sauce, and roasts of Akaushi wagyu or lamb.
Later in the meal or as a final savoury turn, guests can order nigiri sushi—featuring cuts such as Pacific bluefin tuna, striped jack, Japanese squid, sea urchin, and salmon roe—one of the restaurant's defining pleasures. The closing options remain tempting to the end, extending to slow-simmered Kuroge wagyu hayashi rice and beef fillet cutlet sandwiches popular as a gift to take home.
Whether entrusting the evening to an omakase course available for reservations of two or more in the relaxed dining room, or assembling a personal sequence à la carte, dining here offers a seamless way to spend the evening. During weekday dinner hours, it is a dependable destination when you want to linger over a glass and mark a special occasion.
