Nihon Ryori Sasa

Sasa's cuisine is an omakase course composed of ingredients sourced on the day. It aims to maximize the aromas, sweetness, and aftertaste of the ingredients while leaving a light aftertaste. The signature dish, sesame tofu, uses genuine kombu harvested from Kawakubihama in southern Hokkaido, centered around a clear umami flavor. When tasted, the richness of sesame and the depth of kombu broth quietly expand. Furthermore, seasonal fresh fish from various regions across the country are incorporated in diverse ways, blending Western techniques with elements reminiscent of the dynamism of Chinese cuisine in the cooking and aroma design. With a concept that transcends the confines of kaiseki, it reflects the 'moment' of that day on the plate.

As you proceed through the luxurious Japanese garden-style approach, a beautiful single slab counter awaits you. Once you take a seat, the sounds of the knife, the rising aromas, and the flickering flames create an immersive experience that engages all your senses. The space, arranged with calm lighting and high-quality materials, is filled with a tranquility that allows you to relax and focus on the cuisine. Whether it's a special day or a reward for everyday life, the counter becomes the ultimate stage.

In November 2016, Yuki Sasa opened 'Yongjia Road Yuu' as the head chef in Shanghai, and since then, he has honed his skills by managing multiple Japanese restaurants in the city. In September 2020, he established Shanghai Xiaohua Catering Management Co., Ltd. In March 2022, he produced kaiseki 'Sasa', sushi 'Fukuzushi', and roasted pigeon dishes 'Miyabato' in the former French concession area, establishing his prowess. Then, in December 2024, he will proudly open 'Japanese Cuisine Sasa' in Hiroo, Tokyo. Carrying the sensibilities and techniques cultivated abroad, he will convey new possibilities of Japanese cuisine from Tokyo.

After honing my skills at the famous restaurant 'Sugita' in Tokyo, I moved to China and led multiple establishments as the managing director and head chef for eight years. Utilizing the trust and achievements I built locally, I sought investors and realized my long-held dream of opening a sushi restaurant and a kaiseki restaurant in Tokyo. I am a chef with deep knowledge of Japanese cuisine and a delicate aesthetic sense, always challenging myself with new combinations and expressions, combining creativity and passion. I listen closely to the voice of the ingredients, layering the essence of Western and Chinese techniques with traditional Japanese skills, and weaving the emotions of 'this dish, at this moment.'