COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Hiroo "Japanese Cuisine Sasa" (Michelin one star winning)
store information
store information
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ARISTO Hiroo Building 1F, 5-13-6 Hiroo, Shibuya-ku, Tokyo
TEL: 070-8306-7946
Business hours: 6:00 PM to 10:00 PM
Closed: Wednesdays
https://kohadafood.main.jp/sassa/
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Natural scallops
This dish is a little different from the standard sashimi, and is a delicious way to eat scallops.
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Freshly made sesame tofu with sea urchin and kelp water jelly sauce
We are particular about using freshly roasted and squeezed sesame seeds and freshly kneaded tofu, and we knead them every day one hour before opening.
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Grilled pufferfish with sudachi orange and soft roe sauce
The more you chew the puffer fish, the more delicious it becomes, so we grill it over charcoal with the skin on.
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Ezo abalone risotto style
After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract the broth, which we then use to cook the rice.
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crab
The crab is not boiled as is, but the legs and body are steamed for different times to retain the flavor. A small amount of minced shrimp is added to the crab meat...
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White rice
White rice is soaked the day before cooking. By adding ice to the rice, the rice will be cooked without cracking or melting.
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COMMENT
Sasa Japanese Restaurant opened in Hiroo, Tokyo on December 13, 2024. It offers traditional kaiseki cuisine and
The restaurant's unique cuisine has been highly praised by gourmets both in Japan and overseas.
A space reminiscent of a traditional Japanese restaurant appears. Going further, you will see a wooden door and arrive at an entrance reminiscent of a high-class Japanese restaurant. Opening the door, you will see a dazzling single-plank counter made of plain wood... Head chef Sasa Yuki dreamed of becoming a chef since he was a child, and after graduating from culinary school he honed his skills at famous sushi restaurants and Japanese restaurants. He then moved to Shanghai, China, where he ran a Japanese restaurant for eight years as the managing director and head chef.
He has always valued the idea of not wasting ingredients, not using them when necessary, and using as much of the edible parts as possible. He wants everyone to enjoy the delicious taste and aroma of freshly cooked food. "In ten years, I would like to open an 'auberge' restaurant in a rural area, complete with accommodation, where chefs can show off their skills using local ingredients," he says enthusiastically.