On August 1, 2023, I visited Gion Sasaki on its grand reopening day after a major renovation. The first floor, which used to be a garage, is now a retail space filled with beautiful orchids. As you enter the restaurant, you are greeted by the hostess and notice a striking painting with the words "Rakumi" at the entrance. The automatic doors lead you to a redesigned interior with a smaller counter, an open kitchen where you can watch the chefs at work, and a separate room called Hanare with table and counter seating for 6-7 guests. The dining experience was exquisite, with dishes like watermelon juice, steamed lobster with okra, grilled flounder with zucchini and corn, and more. The chef's dedication to training young cooks and the overall transformation of Gion Sasaki made it a memorable and delightful experience.

I was invited to a newly renovated restaurant. The new interior with a fresh wood scent and open kitchen where you can see the chefs in action made the experience very enjoyable. The food was truly amazing, each bite was so delicious that I found myself closing my eyes to savor the flavors. Although taking photos of the food was not allowed, I realized that focusing on taking pictures can take away from the enjoyment of the meal. It may not be easy to visit this restaurant often, but it's definitely a place I would like to come back to regularly.

Congratulations on the renewal opening of the Michelin Kyoto three-star Tabelog Award 2023 bronze-winning restaurant. The landlady welcomed us at the entrance, and there were guardian statues on the door! When we passed through the door, it opened into an open kitchen, and the Sasaki Theater had begun. It was a very lovely space where you could feel the live atmosphere created by Sasaki-san and his apprentices. I had been eagerly waiting for five months, so I was very happy to be able to visit. The abalone was especially delicious and I was deeply impressed. Thank you for the wonderful meal.

I was able to visit again thanks to being invited by a regular customer. This time, I tried the winter course with crab and blowfish. Chef Sakaki explained the temperature and how to eat the crab while I enjoyed it. The crab was of course amazing, but what really impressed me unexpectedly was the lack of any unpleasant smell in the blowfish, and how well it paired with the sauce. It was truly delicious. I was so moved by this dish that I had casually ordered. I'm really glad I could visit before Sakaki-san closes for renovations for about half a year.

Gion Sasaki. A Japanese restaurant that has been awarded three Michelin stars. I visited with my grandmother and mother. The lunch menu is very cost-effective, making it very much appreciated by someone like me. The course was also very satisfying. The price is 10,000 yen.

"Gion Sazaki" in Kyoto Hachitan Street is a restaurant that offers highly original Kyoto-style cuisine in the ancient city of Kyoto. It has been awarded three Michelin stars. On this day, I enjoyed the "Seared Mackerel Shabu Shabu" in a fugu broth soup, topped with grated fugu milt and sudachi citrus for a refreshing and rich flavor. The sushi selection included fatty tuna from Oma and yellowtail from Sado, each offering a different taste experience. The "Spicy Grilled Fugu" and "Crab Fried Rice" were also delicious, highlighting the flavors of the ingredients. Overall, it was a delightful dining experience.

"Gion Sasuki" is a Michelin three-star Japanese restaurant in Kyoto, often referred to as the face of the city. The restaurant recently won the Tabelog Award 2023 Bronze. The dining experience starts with the "Sasuki Theater," featuring innovative dishes made with seasonal ingredients that change monthly. The most remarkable aspect of Sasuki is its vibrant atmosphere. The young staff members work energetically, creating a lively environment. The restaurant, led by a renowned chef who has produced many successful chefs, exudes a positive energy that makes dining there a delightful experience. I am eagerly looking forward to the renovation of the restaurant. ♡

I was able to make a rare reservation. On weekdays, about 80% of the 16-seat counter is occupied by women. The atmosphere inside the counter is a bit narrow with 4 or 5 chefs bustling around, but everyone is lively. It's fun to watch them cook, slice fish, and plate dishes on the large cutting boards at the ends and in the center of the counter. However, seating is on a first-come, first-served basis, so where you sit depends on the timing. - Appetizer: Sliced mackerel shabu-shabu, wheat gluten, greens, enoki mushrooms, kumquat - First course: Vermicelli, karasumi (bottarga), turnip, apple - Soup: Sea bream, black soybean kudzu tofu, rice cake, white miso - Second course: Cold yellowtail, radish, greens, carrots, radish juice, orange, natto, fish sauce - Grilled dish: Roast beef, scallions, shiitake mushrooms, scallion oil, burdock root, carrots, celery - Simmered dish: Steamed radish, dried lily root, dried scallop paste, dried young sardines, radish leaves, yuzu, folded sardines - Rice: Two types of simmered udon, red snapper head soup, green onions, white sesame, shrimp oil - Dessert: Four types - raspberry, yogurt mousse with orange gel, flower petal mochi, black sesame churros The dishes involve a lot of vegetables and sauces, and the creativity and extra effort put into them are impressive. The dining experience feels like a special occasion, and considering the quality and price, it's understandable why reservations are difficult to come by. The total cost is 8,000 yen.

I walked about 15 minutes from Keihan Shijo Station to "Gion Sasaki". Today is the last time I will dine at this place. Today's Menu: - Crab Chawanmushi (from Tsuiyama) - Fugu Kobujime, Fugu fin broth with kumquat jelly, pickled Chinese cabbage and mustard greens with apple - Sweet sea bream, daikon, carrot, udo, ginkgo nut rice cake, arare, yuzu, gold leaf - Sashimi: White sweet sea bream (from Goto Islands), wasabi, myoga, roasted sake, seared mackerel with chopped wakame and green onion - Marinated tuna with clams (from Kuwana), grated yuzu - Soup: Sweet sea bream, Chinese cabbage, green onion, Kanaham, kelp, cod milt with kudzu tofu, grilled butterbur sprout - Grilled snow crab (from Tsuiyama), half-cooked, second crab well-grilled - Sauteed lobster, shrimp potato, lobster broth with white miso, sliced mushrooms, truffle - Crab fried rice, pickles, hinona, two types of daikon - Strawberry daifuku, mitsunoka (from Fukuoka) The restaurant will be open until 2/22, so this will be my last meal here. I savored each dish slowly, but before I knew it, the Sasaki theater was over. I wonder when I will have the chance to visit again.

The total cost was 44,600 yen, including drinks. Sasaki-san never fails to impress with his creative dishes. This time, he surprised us with a dish using inosinic acid, which turned out to be delicious. The highlight was a Chinese-style soup that expertly masked the fishy taste with a rich umami flavor, complemented by the saltiness of Jinhua ham. It was incredibly tasty.

It's the season for popular crab fried rice, but today the sea was rough so there was no crab available. Even without crab fried rice, the abalone was amazing. The restaurant will be undergoing renovations in February, so my next reservation will have to be after that. I can't wait!

This is a visit during the period of the 24 solar terms known as "Great Snow". It has been less than a month since the last visit. Once again, crabs are the main attraction during this time. This time, it's the Matsubagani crabs from Tsuiyama fishing port. However, the companions surrounding the main attraction have changed significantly in less than a month. Yellowtail from Hokkaido to Imizu, and tuna from Oma to Toyama. Other ingredients have also moved on to new seasonal players in line with the changing seasons. Among them, the semi-protagonist of this season is the mini wild boar hot pot in white miso style caught by the master fisherman from Tottori, Uriba. The lack of any odor makes for an elegant finish without the need for a large amount of condiments. I felt the change of seasons with all five senses. I take my hat off to the chef's sensitivity. The menu for the Great Snow, a winter of seclusion, is as follows: - Sekogani Uchiko and stuffed shell with meat sauce - Karasumi mochi - Yellowtail from Imizu with daikon - Cod milt tofu and cod meat soup - White sweetfish sashimi from Fukui - Seared mackerel from Goto marinated for 2 minutes - Tuna from Toyama pressed sushi marinated for 10 seconds - Horse dung sea urchin from Nemuro in gunkan-maki style - Crab shumai with crab miso sauce - Matsubagani crabs from Tsuiyama fishing port baked in a pizza oven - Wild boar meat from Tottori in mini hot pot with white miso and white cabbage - Crab fried rice Next time, I am looking forward to the visit in February, just before the renovation.

Gion Sasaki @ Higashiyama-ku, Kyoto City, near Kennin-ji Temple. Along Yasaka Street is a single-family house that houses the Michelin three-star Japanese restaurant "Gion Sasaki." Seasonal high-quality ingredients are transformed into innovative dishes that captivate the hearts of customers. Not only the dishes created, but also the master's performance and talk are said to create a unique world view, known as the Sasaki Theater. This time, the main dishes centered around crab, starting with crab sake, followed by crab salad, rare grilled crab, slowly cooked crab, crab dumplings, and the famous crab fried rice. Not just crab, but also dishes such as tangy squid ink mochi, aged yellowtail and horse mackerel, and blowfish sashimi. Among them, the wild boar white miso soup from Uribou was a soft and elegant taste without any unpleasant smell. Throughout, we were able to feel the current season. The words that the master cherishes. It was a fun and delicious "pleasure" - truly a fun and delicious time. Thank you for the meal! You are allowed to take photos of the dishes, but posting them on SNS or other platforms is not allowed.

This popular restaurant, known as Sasagi Ikko, has been fully booked since its opening. The disciples of the head chef also run their own popular restaurants, and they gather once a year for a successful event. The chef's personality is evident in the quality of the dishes, which are not typically photographed but are visually appealing. On this particular day, the meal started with a unique dish of chilled snow crab topped with a sauce made from crab broth. The chef's dedication to studying and mastering various dishes is apparent. The meal continued with Tsuiyama crab prepared in different ways, such as boiled, grilled, and in dumplings and fried rice. The experience concluded with a delicious cold brew coffee, reflecting the chef's commitment to serving only the best. The restaurant will undergo a major renovation in the first half of 2023, transitioning to a smaller counter-only establishment.

I have visited this place several times and I am always impressed! The chef, Mr. Sasaki, puts his heart into the dishes, which are presented beautifully by him. The dishes are meticulously prepared, from ingredient selection to cooking, timing of serving, and even the way the staff are treated. Once the renovation is complete, I will definitely come back to visit.

I was able to visit the extremely difficult-to-reserve restaurant at the perfect timing! It truly pays off to have friends who are skilled at making reservations. The snow crab season in the Sea of Japan has been open for about two weeks now, and there was no better way to end it than visiting this restaurant. From start to finish, I enjoyed fantastic dishes. Sasaki-san's restaurant is quite large, with many apprentice chefs. Typically, restaurants of this size can only produce decent dishes, but this one manages to serve Michelin three-star level cuisine. It is probably the only Japanese restaurant where such a large team can deliver such high-quality dishes. The restaurant is always fully booked, and getting a new reservation is nearly impossible, so I had to rely on others to get a chance to dine there. The head chef mentioned that in the 16 years since opening, they have welcomed 220,000 customers, which is quite impressive. The day started early with a toast followed by a series of exquisite dishes, including yellowtail marinated in miso, ayu fish with roe, grilled chicken, and more. Each dish was delicious, and the head chef, who is around 60 years old, continues to innovate and challenge himself. I particularly enjoyed the nigiri sushi with marinated tuna and sea urchin, as well as the grilled crab served in two ways: half-cooked and well-cooked. The main highlight of the day was the crab fried rice, where the ratio of crab meat to rice was incredibly high. It was a unique and incredibly delicious dish. The conversation with the head chef, known as the "Sasaki Theater," was also very enjoyable. He has a way of explaining the dishes that excites the customers and leaves them in a great mood when they leave. I can't reserve a table, but if I have the chance, I would definitely want to visit this amazing restaurant again.

The meal started with a dish of nama-fu and kikuna, featuring ginkgo nuts, persimmon, baby turnip, and kikuna yam. This was followed by a thick-fried tofu and daikoku shimeji mushrooms in white miso. The next course was pickled saury from the Goto Islands, served with napa cabbage and grated yam. Then came the dish of lotus root and prawns with scallops and yuba in miso-fried karasumi. The meal continued with grilled pork with shrimp and taro tempura, kudzu strips and bean sprouts, and the option to enjoy a flavor change with kombu dashi and soy milk broth. The meal concluded with sea bream rice seasoned with yuzu pepper, yuba and dried baby sardines rice, crepes with figs and chestnuts, and sweet potato ice cream brulee. Finally, tiramisu was served for dessert.

☑️ High-class traditional Japanese restaurant located a 10-minute walk from Gion-Shijo Station ☑️ Emphasis on seasonal ingredients to experience the changing of seasons ☑️ Elegant and lively atmosphere at the counter ------------------------------------- 【Today's Highlight】 ▶️ Crab: This dish was simply genius, utilizing the ingredients to their fullest potential in both preparation and flavor. It was a delightful experience. ------------------------------------- 【Today's Additional Information】 ◆ None ------------------------------------- 【Today's Dining Experience】 This is the 7th restaurant in the Kyoto Goyen series. Awarded the Tabelog Award for 6 consecutive years, it is one of the most difficult-to-reserve restaurants in Kyoto. Located a 10-minute walk from Gion-Shijo Station, on the charming Yasaka Street in the ancient capital. The owner, Mr. Sasaki, follows the principle of "not compromising and only selecting the best". Enjoy the aesthetic of subtracting to maximize the flavor of the ingredients. The lively cooking scenes and Mr. Sasaki's witty talk are also charming. It's no wonder that many chefs currently active in Kyoto are from the Sasaki school. Thank you for the wonderful meal. ------------------------------------- 【Today's Menu】 ⚫︎ Hassun (assorted appetizers) ⚫︎ Sashimi (sea bream, Spanish mackerel) ⚫︎ Nigiri sushi (tuna, clam) ⚫︎ Crab ⚫︎ Roast beef sukiyaki style ⚫︎ Tilefish ⚫︎ Crab fried rice ⚫︎ Seared mackerel sushi ⚫︎ Chestnut creme brulee ------------------------------------- 【Today's Restaurant】 ■ Gion Sasaki (Traditional Japanese Restaurant) ■ 10-minute walk from Gion-Shijo Station / Irregular holidays / Approx. 30,000 yen ■ Tabelog Rating: ★★★★☆ 4.34 ■ Hotaru Rating: ★★★★☆ 4.1 ------------------------------------- ◉ We recommend delicious restaurants for people in their 20s and 30s, mainly in Tokyo ◉ We greatly appreciate your follow, like, comment, save ◉ Requests for restaurants or areas are also very welcome

It's a restaurant that's hard to get a reservation at, but I managed to snag one at the beginning of the month. Even then, it seems like table and counter seats are hard to come by. I can't share photos or details of the meal, but I can show you a picture of the matsutake mushrooms they used. They're from Wakayama Prefecture and quite large. They also used other seasonal ingredients to create beautiful, delicious dishes that really showcase the quality of the ingredients.

When entering the restaurant, the scent of incense welcomes you. The counter has 17 seats, and dishes are served in order. Starting with sautéed saury and autumn new rice risotto, the appetizers included figs and seasonal vegetables, creating a colorful presentation. The sashimi was made with aged sweet sea bream from Nagasaki, bursting with flavor. The matsutake mushroom soup had an amazing aroma, and the conger eel in the soup was large and tender, making it a high-quality dish. The highlight of the day was the dishes that followed - crispy deep-fried ayu fish from Lake Biwa, and a unique teriyaki dish. The most impressive part was the sushi made by Mr. Sasaki himself - fatty tuna from Oma, and sea urchin from Nemuro, served on slightly sweet vinegar rice. The meal ended with a tuna bowl and a pumpkin puree cake, all of which were enjoyed to the fullest.

When you take off the lid of the pot, the scent of matsutake mushrooms spreads. When you taste it, the aroma is strong. It feels like autumn. The marinated mebaru (rockfish) was unusual. The crispy scales of the amadai (tilefish) from Wakasa are delicious. The tuna rice ball melts in your mouth! At first, I thought it was going to be beef, but... the sea urchin rice ball has a strong aroma! The ayu (sweetfish) from Lake Biwa was enjoyable both fried and grilled. The Shaoxing wine grilled dish was delicious. When will be the next time?