On Jan. 26, 2023, James Takashiba woke in the early morning to a fire notification from his alarm company. His family’s restaurant, Hana Tsubaki, was burning.
The fire department was on scene and quickly subdued the fire, but not before the kitchen suffered major damage.
For many longtime residents, Hana Tsubaki, a Japanese restaurant in East Sacramento, had been there forever. The butterfly roof and red and black paint stood out on J Street almost unchanged since 1978.
But that’s too simple. To keep a restaurant open for nearly 50 years, an operator must push through adversity. The Takashibas pushed hard.
Ryan Ota’s humble sandwich window says a lot about him. First, the name. Mecha Mucho, two Japanese and Spanish words that mean “a lot.” The phrase reflects Ota’s Japanese and Mexican origins. And “a lot” is what Ota is doing. A lot of focus. A lot of flavor. A lot of passion.
Inspired by West Coast Little Tokyos and Japantowns, Ota developed a tight menu of exceptional lunchtime offerings. His sandos, hearty and simple in appearance, hold the details of precise cooking. The results are unforgettable.
“This tastes like vacation,” my wife says as she takes the first bite. It does. Everything about Octopus Baja, the new Mexican fusion restaurant in Midtown, feels like a step away from the ordinary, a mile from the everyday.
Octopus Baja is the latest from restaurateur Ernesto Delgado. Other sites include Tequila Museo Mayahuel, Mesa Mercado in Carmichael and Sal’s Tacos in West Sacramento.
Having eaten at most of these establishments, I can say Delgado’s businesses share the same DNA: mix familiar with creative, traditional with modern, and do it with exceptional service.
Octopus Baja is a happy place. Music is happy, servers are happy, even the decor is happy. The brightness of the drinks, brightness of the dishes and brightness of the setting sun over Sutter’s Fort provides a joyous, lighthearted atmosphere.
Two styles of Mexican cooking are on display at two Arden-Arcade restaurants. Separated by one block, their styles couldn’t be more different. Each excels at unique Mexican cuisine.
Many beer-focused places around town concentrate on the suds and keep the kitchen out of sight. But some beer joints work hard to highlight their food.
Christopher Fairman is a walking advertisement for a well-run restaurant. Having been a manager at The Shack and Magpie, he knows how to work with good people who run good businesses and make good food.
When he told me he was going manage a new, buzzy Italian place in Midtown, I couldn’t wait to try it.
The restaurant is Pazza Notte—Crazy Night in Italian—at 18th and L streets. It’s fun, irreverent and inviting. Black and white photographs line the walls, portraying celebrities and models, cars and kittens. The vibe is old country and new world.
