Page 112 - Southern Oregon Magazine Summer 2019

chow | cravings

WORLD-CLASS

SEAFOOD

PREPARED IN A

CASUAL SETTING

SAKANA

JORDAN MARIE MCCAW EZRA MARCOS

asual dining doesn’t mean the menu should be
casual too. Sakana proves that a casual atmos-
Cphere simply enhances its world-class sushi,
sashimi and everything else on the menu.

Less than a year ago, Sakana opened its doors on E Main
Street in downtown Medford, just a few doors down
from its sister restaurant Jefferson Spirits. The restau-
rant didn’t stick around in the location long before relo-
cating to downtown Ashland. “We felt the market for
traditional sushi and Izakaya was stronger in Ashland,
and that our Medford guests would be better served
with a return to our playful takes on more traditional
American pub fare,” says bartender and head server
Zach Brown. He adds that since the move, Sakana has
quickly gained new regulars as well as continues to see
Medford guests make the commute to Ashland.

Diners at the Ashland location enjoy an exposed brick
wall and lighting that compliments the laid-back atmos-
phere. Izakaya is a Japanese term meaning pub style or a
casual place to hang out after work with friends. While
the atmosphere is nonchalant, the menu is filled with
several types of sushi, sake and cocktails.

Chef Ibong Subagdja carefully crafted the menu to
showcase sushi and sashimi to the fullest. His experience

110 www.southernoregonmagazine.com | summer 2019