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Huge New 450-Capacity Restaurant For Peter Street

Sakana is a new two floor Pan Asian venture opening this October

Written by . Published on September 11th 2014.


Huge New 450-Capacity Restaurant For Peter Street
 

SAKANA: a Japanese term referring to food eaten as an accompaniment to alcohol. Japanese nuts, or crisps perhaps?

This is to be everything but.

The Yip's are going full-tilt on this one. The refurb is now 'well past a million pounds', the downstairs bar will feature one of Europe's largest wine walls, and after the meal, why not order a premium cigar from the restaurant's solo 'Black Book'?

Sakana is a new 450-capacity, two floor, two restaurant, two bar venture to open mid-to-late October on Peter Street in the former Chicago Rock Cafe building. Worry not, that tired red brick is getting a good cladding.

Rockstar Leisure is behind the ambitious new project, a company ran by the Yip family, headed up by Stewart Yip (Red Chilli, Ocean Treasure, K2 Karaoke, Chi Yip supermarkets) and his three sons: Simon, Ricky and Andy Yip. Their cousin Tim Yip will be Sakana's General Manager.

The project should create around 50 new jobs for the city. Say what you will about Manchester's onslaught of bars and restaurants, but the jobs created by the industry are invaluable for the city.

Sakana will be situated in the former Chicago Rocks on Peter StreetSakana will be situated in the former Chicago Rock Cafe on Peter Street

Sakuna is taking shapeSakana taking shape

There's to be 250 restaurant covers and 200 bar covers spread across the two floors, with downstairs boasting an open-fronted drinking terrace, lengthy bar and open kitchen restaurant with two teppanyaki sections and a sushi counter surrounding an open-flame, island robata grill. There's also a huge wire mesh Japanese tree installation by artist Sarah Gallagher (see below).

Upstairs there's to be another bar and a Pan Asian fine-dining restaurant. Management are currently keeping menu options guarded, although we're told Wagyu meat will feature on the menu alongside some ambitious Pan Asian molecular gastronomy - that Heston Blumenthal sorcery.

Bringing the kitchen science will be former Damson and Manchester House chef Stuart Ngai, who recently honed his craft under Aiden Byrne at Living Venture's Spinningfields flagship, and Pedro Miranda, former sous chef at Sake No Hana, a high-end Japanese restaurant in Mayfair. It's to be a head chef double-header. Sushi will come via former Australasia chef Rogel Espina.

Get all that? The Yip's are going full-tilt on this one. The refurb is now 'well past a million pounds', the downstairs bar will feature one of Europe's largest wine walls, and after the meal, why not order a premium cigar from the restaurant's solo 'Black Book'?

Sakana features a huge Japanese wire mesh treeSakana features a huge Japanese wire mesh tree

Working on the sushi, teppanyaki and robata stationWorking on the sushi, teppanyaki and robata station

Sounds expensive. Apparently not, according to Sakana's Business Development Manager, Dan Robinson:

"The average spend per person in the downstairs restaurant will be about £20, upstairs about £40. Wines will go from £20 a bottle to £2500. Sakana is open to everyone, we've certainly got enough room."

Sakana's menus won't be lacking, but with twenty chefs beavering away in the kitchens at any one time, you'd imagine not.

"There'll be teppanyaki, robata, sushi, sashimi, tempura, everything Japanese you can think of downstairs," Robinson explained. "Then upstairs we'll have the Pan Asian fine-dine menu alongside the molecular stuff.

"Stuart has learnt a great deal from Aiden Byrne at Manchester House, so he'll be bringing all those molecular techniques to Sakana, and the experience Pedro's bringing from Sake No Hana will be invaluable to us. We want the food to taste great and look great.

"There's no other restaurants in the north of the country offering what we're going to be offering at Sakana," Robinson beams. "Tim first spoke to me about this two years ago, this has been a long time coming and a long time in the planning. You're going to love it."

Sakana promises to be one slick-looking operation, and with the current Peter Street resurgence is well placed to reel 'em in by the tanker load. They've got enough room for it too. But it's also a hugely ambitious operation: two restaurants, two bars, twenty chefs, two head chefs, space for nearly 500 bodies and a menu as rampant as Japanese Knotweed. Let's hope the food offering matches up to the ambition of it all.

Though looking at the CVs, these chefs carry some serious minerals.

Sakana opens on Peter Street from mid-to-late October.

@SakanaMCR

Sakana will sit between Revolution de Cuba and the Albert HallSakana will sit between Revolution de Cuba and the Albert Hall

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13 comments so far, continue the conversation, write a comment.

ShybaldbuddhistSeptember 10th 2014.

Sounds great! Can't wait to try!

AnonymousSeptember 10th 2014.

Awww...I miss Chicago Rock. It was a good place to meet single mothers.

2 Responses: Reply To This...
Stephen GreenhalghSeptember 12th 2014.

Shag rock was great.

AnonymousSeptember 12th 2014.

Or grab a granny nights? All the charm of a public toilet...

AnonymousSeptember 10th 2014.

Yes there was this Gorton divorcee once, very keen I remember

1 Response: Reply To This...
AnonymousSeptember 10th 2014.

I do hope both you and him have remained friends.

RobbsySeptember 10th 2014.

Was hoping for a dim sum place...

AnonymousSeptember 10th 2014.

Has anyone

AnonymousSeptember 10th 2014.

Another Pan Asian place? Why can't people be a bit more unique nowadays!!

1 Response: Reply To This...
AnonymousSeptember 10th 2014.

How about YAFI?

AnonymousSeptember 11th 2014.

Good luck to them

AnonymousSeptember 11th 2014.

Wow!!!!! Looks like this could be in a different league!!! The head chefs certainly have the credentials and with the "team" behind this venture, looks very exciting for Manchester. When do they start taking bookings???

1 Response: Reply To This...
Simon TurnerSeptember 12th 2014.

You're in their PR team, why don't you read your ownpress release?

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