Gion Sasaki
Kyoto, Japan
⭐3 Stars
The Experience
From Michelin Guide
The ‘Sasaki Theatre’ keeps on pressing forward. Taking the spotlight are the next generation of chefs, a blur of motion in the spacious kitchen that is their stage. A charcoal brazier is fixed at centre stage, in tribute to the primordial flame. To educate his young players, Hiroshi Sasaki solicits menu ideas from his apprentices. The cuisine that emerges from this exchange of ideas may well debut in future productions. The troupe works as one to depict the future of Japanese cuisine.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Gion Sasaki in Kyoto, highlighted by their titles:
1. "Sasaki Theater": Culinary Entertainment as a Performance
Gion Sasaki is praised as “Sasaki Theater,” where Chef Hiroshi Sasaki transforms his kitchen into a stage for a new kind of culinary entertainment filled with fun and surprises. This theatrical approach to dining makes the experience more engaging and dynamic than a traditional meal.
2. Integration of a Western Brick Oven in a Traditional Japanese Kitchen
Unconventionally, Gion Sasaki installed a large brick oven—typically found in Western kitchens—inside a renovated 90-year-old wooden Japanese house. This idea came after an experimental trip involving baking abalone in the oven, which inspired Chef Sasaki to blend Western cooking techniques with traditional Japanese Kaiseki cuisine.
3. Innovative Kaiseki Cuisine with Bold Flavors and Modern Twists
The restaurant is known for its inventive Kaiseki cuisine that combines traditional seasonal ingredients with bold, surprising flavor combinations and modern culinary techniques. This approach refreshes the classic multi-course Japanese meal, making it a unique culinary journey that highlights Kyoto’s seasonal bounty in unexpected ways.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin three-starred restaurant Gion Sasaki in Kyoto include:
Kuruma Shrimp: Featured prominently in the appetizer (sakizuke), kuruma shrimp is served with urui leaves and Japanese clams in a dashi broth topped with umami-rich froth, creating a dish reminiscent of French bisque. This ingredient highlights the restaurant's blend of traditional Japanese flavors with creative presentation.
Seasonal White Fish and Fatty Tuna: Used in sushi platters rather than single pieces, these fresh seafood ingredients emphasize the restaurant's focus on seasonal freshness and interactive dining, inviting guests to dress the sushi themselves with soy sauce.
Dashi Broth: Central to the cuisine, the carefully brewed dashi forms the base of soups like the owan, which may feature seasonal fish such as fat greenling, homemade yomogi tofu, and aromatic Japanese myoga ginger. This broth embodies the essence of Kyoto's culinary tradition and Sasaki’s style.
Japanese Myoga Ginger: Used as a fragrant garnish in soups, it adds aromatic complexity and seasonal character to dishes.
Urui Leaves: A seasonal wild vegetable used in appetizers, contributing fresh vegetal notes and textural contrast.
These ingredients are significant as they reflect Chef Hiroshi Sasaki’s philosophy of combining Kyoto’s traditional Kaiseki elements with innovative techniques and theatrical presentation, creating a dynamic and sensory dining experience.