Shimbashi Sasada

With his expertise refined at a Kyoto cuisine restaurant, the chef emphasises seasonal ingredients, showcasing his experience in dishes that highlight their finest qualities. He starts with delicacies and aemono appetisers designed to enhance the enjoyment of sake. The warm boiled wild mustard greens with deep-fried tofu is a Sasada speciality perfected over many years. All the dishes are carefully prepared with a focus on simplicity, showcasing the chef’s humble personality and dedication to his craft.

Seasonal Ingredient Focus

• The chef emphasizes seasonal ingredients, showcasing his expertise in dishes that highlight their finest qualities.

Speciality Dish

• A standout dish is the warm boiled wild mustard greens with deep-fried tofu, perfected over many years, reflecting the chef's dedication to simplicity and quality.

Humble Culinary Approach

• The chef's humble personality is evident in the careful preparation of all dishes, aiming to enhance the enjoyment of sake through thoughtfully designed aemono appetizers.

Tasting Menu

• Price per person: ¥10,000+

Signature Dishes

• Warm boiled wild mustard greens with deep-fried tofu: Sasada speciality