A Late-Night Yakitori Sure Bet: Sake Ichi on Shanghai's Dagu Road Stays Open Till 1AM
Opened in 2019, Sake Ichi was the first F&B venture from the Sake-X Group, specializing in Akikawa chicken yakitori grilled over binchotan charcoal. The mentaiko series and wagyu confit scallion skewers are standouts, and you can still order right up until 1AM.
Shanghai isn't short on yakitori spots — what's rare is one you actually want to come back to. Sake Ichi on Dagu Road has been running since early 2019, and its appeal isn't novelty but a kind of reliable consistency you can count on. It's also the first food and beverage venture from Sake-X Group founder Michael, who set up shop here back when Dagu Road was still a quiet stretch. The group has since opened Sake Ichi Oden, Fuxing Project, Ichi Roll, and Umamiya — but Sake Ichi is where it all started.
The interior is simple, almost plain, with counter seating facing the grill station — good for solo diners or a quiet drink for two. Upstairs there's a private room and regular tables. Staying open until 1AM makes it a solid option for those clocking off a night shift or just craving a proper late-night meal.
On the ingredients side, the restaurant uses Akikawa chicken raised without antibiotics or hormones, which forms the backbone of the yakitori menu, all grilled over binchotan charcoal. Most of the kitchen staff have been there since opening. Beyond the classic chicken skewers, the restaurant also does duck yakitori, using select cuts of duck prepared with the same technique.
The three dishes most worth ordering are the mentaiko mochi pork roll, wagyu confit scallion skewers, and mentaiko zucchini. The mentaiko mochi pork roll (¥28) wraps chewy mochi, salty mentaiko, and shiso leaf in a thin slice of pork belly — crispy, gooey, savory, and refreshing all at once, with the umami lingering long after. The wagyu confit scallion skewers (¥38) render the fat right over the charcoal, rich but not greasy, paired with scallions soaked in beefy aroma. The mentaiko zucchini (¥18) shows how to get classic yakitori right — thick-cut zucchini coated in mentaiko, grilled tender and juicy, satisfying without weighing you down.
In the duck lineup, the smoked duck breast scallion skewers (¥68) are marinated in red and yellow wine, then brushed with a house sauce reminiscent of char siu — sweet, salty, and tender. The grilled duck heart (¥12) is all about texture, with a slight iron-rich edge brightened by salt, pepper, and yuzu. The air-dried grilled duck neck (¥48), dry-grilled and dusted with salt and pepper, has more meat than you'd expect and makes for great drinking food. There's also grilled duck tongue (¥28) on the menu, though it's a matter of taste.
Among the beef and pork options, the wagyu short rib skewer (¥42) has a firm bite and rich beefy flavor. The more inventive dish is the salted yuzu pepper grilled oyster and wagyu roll (¥58) — thinly sliced wagyu wrapped around an oyster, lightly seared, tender meat with the oyster center still moist, and yuzu pepper adding a bright, savory edge. The Iberico pork belly Hong Kong-style pepper roll (¥28) is decent too, though it pales next to the mentaiko mochi pork roll.
Among the seafood and other skewers, the white eel (¥28) is worth ordering, with springy, gelatinous skin and juicy flesh. The salted scallion grilled tofu (¥22) carries a subtle fermented note and comes in a generous portion.
Beyond yakitori, the yuzu wagyu fried rice (¥58) is a solid way to fill up, full of wok hei, tossed with diced vegetables, egg, and wagyu aroma running through the whole plate, served with kimchi and raw garlic for extra punch. The spring rolls (¥48), filled with watercress and croaker fish, are light and delicate, good as a starter. The braised beef intestine mapo tofu (¥58) is a pleasant surprise — spicy, numbing, slightly sweet, and richer than the usual ground meat version thanks to the braised beef intestines. For the adventurous, there's also pickled pepper and sour bamboo shoot stir-fried duck gizzard (¥58), with plenty of texture and a strong kick.
Drinks revolve around highballs. Like sister restaurant Sake Ichi Oden, the flavors rotate, with tomato and shiso peach available at both locations, but Sake Ichi's own signatures are guava, plum, lychee, basil, and Earl Grey. There's also a dedicated highball machine for the classic version — crisp and refreshing, a perfect match for the yakitori. The classic highball is just ¥30, while flavored versions start at ¥38.
Sake Ichi's positioning is clear: affordable, consistent, and open late into the night. There's no gimmick here — just quality ingredients and solid technique doing yakitori right, making it a worthy addition to any regular late-night rotation.
