Sakana

Sakana is a ten-seat omakase counter on Durbar Marg, built around stillness and a single moment of attention.

Each evening, Chef Anil Maharjan and Kenji Sato shape a short, wordless sequence — Himalayan trout cured overnight, rice seasoned with red vinegar, a brush of nikiri, nothing more than the season asks for. There is no menu to read, only the next piece, set before you across the hinoki counter.

Reservations are confirmed with a small deposit via eSewa or Khalti. We seat two settings each night; please arrive a few minutes early so we may begin together.