Sakaba Ie Koji opens in Rome, a new destination for sake and pan-Asian cuisine

At the end of November, Sakaba Ie Koji opens in Rome, a new project by chef Koji Nakai along with partner Roberto Salvati. Located at via Emilio Fàa di Bruno 31, just a short distance from the Ie Koji izakaya, it represents an evolution of the Japanese chef’s culinary journey, already well-known in the city for his restaurant Nakai and the izakaya opened in 2024.

The format looks to contemporary Japan and centers on the world of sake, paired with a pan-Asian menu designed for sharing, featuring small plates and strong interaction between the counter and the dining area.

In Japan, a sakaba is an informal place where drinking plays a central role and food accompanies the evening with dishes designed to be ordered in sequence. Sakaba Ie Koji adopts this model, building a menu of about twenty dishes, available in half or full portions, suitable for an aperitif, an informal dinner, or after-dinner drinks.

The stated goal is to offer a more flexible experience compared to previous formats, allowing guests to create their own culinary journey without constraints.

The interior design is by Valeria Vecellio. The venue is divided into interconnected spaces with a contemporary layout and natural materials. At the entrance, there is a long wooden counter with eight seats, where the chef prepares the raw section of the menu in full view.

The other two rooms alternate between high tables with stools and an area with lower seating. There are a total of 32–34 indoor seats, plus about 15 outdoor seats. The environment is designed for dynamic use, consistent with the urban sakaba concept.

A key element of the project is the collaboration with Shibataya, a company specializing in the distribution and promotion of sake in Italy. The venue features a display case with about 20 labels, available both by the glass and for takeaway.

Two tasting evenings per month are planned, curated by Shibataya. The floor staff has undergone specific training to guide guests in choosing and understanding sake, a product still gaining traction in the Italian market.

The beverage selection also includes natural wines, Japanese wine, Japanese beers, and cocktails made with Japanese spirits.

The menu reflects contemporary Japanese cuisine with pan-Asian and international influences. Fish, meat, vegetables, herbs, and spices such as cilantro, mint, and star anise are used in preparations that alternate between raw, grilled, and marinated.

Among the most representative dishes is hakozushi, pressed sushi originating from Osaka, made with rice and ingredients that are often cooked or marinated, compacted in an oshibako and cut into regular pieces. It is a technique less common than nigiri but traditional in Japanese cuisine.

Hot dishes include Kasu Jiru, a fish soup based on sake kasu, and Houbayaki, grilled mahi-mahi inside a magnolia leaf. The offering is completed by raw dishes prepared at the counter, plant-based options, and dishes reflecting the chef’s international career.

In the coming months, Sakaba Ie Koji will introduce a lunch menu inspired by obanzai, Kyoto’s home cooking. Service will be focused at the counter, with a selection of small seasonal dishes prepared daily and served directly by the chef. The approximate price is around €15.

Koji Nakai was born in Kobe in 1984 and grew up in a family restaurant environment. After training in Japan and specializing in Italian cuisine, he arrived in Rome in 2008. Over the years, he worked in Tuscany, Udine, and abroad, including a stint as chef at the Italian Embassy in Warsaw.

In 2022, he opened the Nakai restaurant in Rome, followed in 2024 by the Ie Koji izakaya. Sakaba Ie Koji now represents the chef’s third Roman project, oriented towards a more informal and contemporary idea of conviviality.

Via Emilio Fàa di Bruno, 31 – Rome
Tel. 392 4799773

Open for lunch Tuesday to Sunday, 12:30 PM – 3:00 PM
For dinner every day, 7:00 PM – 11:00 PM