Gion Sasaki

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.

Why it stands out

• Counter dining built like a theatre, the meal paced as a performance.
• Menu ideas come from the team, then refined, new dishes appear without breaking kaiseki structure.
• Classic Japanese technique pushed with playful touches, the room stays booked most nights.

Signature ingredients and techniques

• Dashi and charcoal grilling as a recurring backbone.
• Seasonal seafood and vegetables shaped into classic courses with modern touches.
• A menu developed as a team, ideas tested and refined at the counter.

Courses and timing

• Lunch course, ¥22,000, tax and service included, Thu to Sat only, 12:00 start.
• Dinner course, ¥44,000, tax and service included, 18:30 start.
• Seasonal kaiseki at the counter, the kitchen in full view.