Gion Sasaki (祇園 さゝ木) Kyoto

Reservations can be made by phone starting from the first business day of each month, up to the end of the second month ahead. Since I wanted to visit in June, I called right at 1:00 PM on April 1st when reservations for June opened. I dialed: April 1 (Wednesday) - 1:30 PM April 2 (Thursday) - 9:11 AM April 3 (Friday) - 4:18 PM April 4 (Saturday) - 2:06 PM I was worried that it might already be fully booked by then, but when I called on April 6 (Monday), I got through on the first try and was able to secure a reservation. I could only keep trying to call, but my long-cherished wish was finally fulfilled. ★ The food was, as expected, absolutely delicious. I was continuously amazed by the contrast between the presentation and the flavors, the unexpected combinations, and the innovative use of ingredients. I was reminded once again of the exquisite taste of dashi and the beauty of Japanese cuisine. ★ The counter and the overall space were very comfortable, and I was surprised by the unique design of the flooring. ★ I was allowed to take off my shoes before entering. ★ The menu changes every month. It was a great meal! Thank you! ♪ Less

Currently on a business trip in Kobe!Ranked 18th in the Tabelog genre for Kyoto, and awarded 3 Michelin stars.This is my visit on the last day of my trip!!Unfortunately, I can't share photos of the dishes!Hinata Natsu Soda with a twist.Awaji Hamo with egg yolk, myoga, and water eggplant with a delicious ume sauce – absolutely exquisite.Lake Biwa young sweetfish with mochi flour, arugula, fried tofu, and watermelon sauce – simply outstanding.Usui Mame tofu with Goto Islands amadai – incredibly delicious.Chiba Prefecture Bōsō no doguro with wakame jelly and komatsuna stems – absolutely superb.Shimane Prefecture donchicchi horse mackerel with ginger.First bonito from Wakayama with kenken skipjack, green onion, and ginger paste.Tuna nigiri from Aomori Sanmyaku – absolutely exquisite.Kushiro botan shrimp nigiri aged for 4 days – incredibly delicious.Domestic beef tongue with matcha sauce and Hokkaido asparagus – simply outstanding.Strawberry stew with abalone, sea urchin, matsutake mushrooms, and menma in a bowl with chili oil – absolutely exquisite.Shizuoka Prefecture Yomo fishing port shirasu rice – delicious.Miyazaki mango "Sun Egg" with Shizuoka melon and acacia honey jelly – simply outstanding.Freshly grilled mitarashi dango – absolutely exquisite.The current Tabelog score of 4.33 is clearly an underestimation! Based on my experience, I would rate it at 4.47, and I believe a Tabelog Silver rating would be more appropriate!!I suspect that the inability to share photos is leading to a subconscious lowering of scores from some Tabelog users who want to post pictures!!Considering this, Michelin's 3-star rating seems justified! It's also impressive that all six of Sasaki's apprentices have earned one star each!!!One point of differentiation from typical high-end Japanese cuisine is that Sasaki has a unique approach to texture! The difference in texture achieved through the use of kudzu starch and mochi flour in traditional dishes!And the innovative use of sauces!Watermelon sauce paired with sweetfish, and matcha sauce with beef tongue!!Moreover, the chef's flexible thinking!Adding chili oil to strawberry stew is an idea that even seasoned Japanese chefs might not come up with!As mentioned, the dishes are quite free-spirited, yet each one showcases the quality of the ingredients, maintaining the core essence of Japanese cuisine!!!Personally, I found it to be on par with restaurants like Dōjin, Tokuha Genki, Mita, and Kiyama (I haven't visited Iida or Tsukamoto yet), and I really enjoyed it!!Ranked 18th out of 30 in the Tabelog genre for Kyoto, I visited this restaurant!!! Less

# Gion Sasaki # Gion Sasaki # The King's Restaurant # Michelin Three Stars # Seven Consecutive Years of Michelin Three Stars Awarded Congratulations on receiving the Michelin Three Stars for seven consecutive years! This was my first visit since the award. Once again, the performance was truly spectacular! ✨✨ This place truly deserves the title of The King's Restaurant! ### Today's Menu ✨ Appetizer Sea eel stuffed with egg yolk vinegar and myoga, served on Senshu water eggplant. Topped with a jelly made from roasted sake with a hint of plum acidity and garnished with kinome leaves. ✨ Starter Young sweetfish from Lake Biwa, deep-fried in rice flour. Served with blanched arugula and fried tofu. Accompanied by a sauce made from watermelon, tomato, and red shiso vinegar. ✨ Soup Thin soy milk tofu and sweet sea bream from Goto, steamed in sake. With butterbur and yuzu. ✨ Sashimi Sea bass with cubed wakame. Served with Kenken bonito and green onion paste, along with Donchichi horse mackerel and grated ginger. ✨ Sushi Spring sea bream from Amakusa. Medium fatty tuna from Kesennuma. ✨ Grilled Dish Grilled wild boar from Tottori, specifically the leg part. With fatty portions included. Served with grilled asparagus. ✨ Simmered Dish Bamboo shoots dried and prepared as menma, served with strawberry stew (sea urchin and abalone). ✨ Rice Boiled shirasu (whitebait) rice. ✨ Dessert Watermelon from Kumamoto, Shizuoka musk melon, blueberries. Honey jelly and lemon balm. Special Mitarashi Dango. Less

I visited right after this restaurant received its third Michelin star for eight consecutive years. The beautiful display of congratulatory orchids was stunning. It was a spring-filled lunch. The main dish featured the giant soft roe bamboo shoots from Tsukahara, Kyoto. These shoots were harvested just below the surface, requiring no soaking and were simply steamed. They were tender yet had a delightful crunch and were incredibly juicy. Only the head chef at Sasaki could procure such quality. The child-bearing flatfish served alongside was delicious. The new cabbage in the soup was a first for me. Boiled with a generous amount of salt, the sweetness of the new cabbage was enhanced. The rice was made with green peas, perfectly seasoned with salt, making it so good that I had to ask for a second helping. For dessert, there was a cake-like sakura mochi topped with sponge and red bean paste. It was subtly sweet and simply delightful.- Gin Soda with Shiso- Hokkaido Asparagus and Cherry Salmon with Tofu Sauce Toyama Firefly Squid, Pickled New Onion, Homemade Karasumi- Bamboo Shoots, Mongolian Squid, Surf Clam, and Scallops with Woodleaf Miso Fresh Yuba- Soup with Grouper and New Cabbage- Sashimi of Sea Bass from Akashi- Grilled Child-bearing Flatfish and Soft Roe Bamboo Shoots Amakusa Mozuku Seaweed- Simmered Sweetfish with Mizuna and New Onion Pureed New Onion- Green Pea Rice, Pickles, Miso Soup with Green Onion and Fried Tofu- Cake-style Sakura Mochi Less