Shinbashi Japanese restaurant "Shinbashi Sasada" has been awarded stars since its debut in the Michelin guide in 2008. The owner, Hidenobu Sasada, trained at the prestigious Japanese restaurant "Kyomei," where he was inspired by the simple yet delicious cuisine. After 9 years of apprenticeship, he opened "Shinbashi Sasada" in 2005, and relocated to the current location in 2012. The meal started with beer and a dish of steamed sushi with shrimp and clams on top of warm vinegar rice. The Tsuiyama snow crab from Hyogo was served with crab miso on top. The fried taro root with shrimp was hot and delicious. Whale sashimi was served with ginger soy sauce and salted sesame oil. The meal continued with a dish of simmered fried tofu and Mibu greens, followed by a selection of sashimi including tuna, sea bream, and squid. A warm bowl of sea bream and bracken was served, followed by grilled Pacific saury marinated in miso. Steamed monkfish liver was served with mushrooms, leeks, and tofu skin. Pickled vegetables and a red miso soup with tofu were served as well. The meal ended with freshly cooked rice, beef and shredded dried fish. Finally, a dessert of white bean and rice cake soup was served. The meticulous work and expertise of the chef were evident in every dish, showcasing a level of skill and quality that exceeded expectations. The warm hospitality of the owner, his wife, and the staff added to the overall experience, leaving a lasting impression of genuine kindness and passion.

I recently had the pleasure of enjoying the exquisite Japanese cuisine at Sasada, where the chef's skills truly brought out the best flavors in the ingredients. The chef's kindness and warmth added to the overall experience, as he aims to enrich the world through his cooking. Every dish I tried that day was exceptional, with the perfect balance of dashi and salt enhancing the natural flavors of the ingredients. The chef's ability to identify and highlight the best qualities of each ingredient resulted in simple yet incredibly delicious dishes. I look forward to visiting again. Thank you for the wonderful meal.

The other day, I went to "Shinbashi Sasada" in Toranomon. It was a good place. When the meal started, I was amazed by the beauty of the dishes in front of me. Each dish is handmade and carefully crafted. The dishes served were both visually stunning and delicious, allowing me to feel the beauty and depth of Japanese cuisine. Especially, the sashimi was incredibly delicious. The freshness of the fish, combined with the wasabi and soy sauce on top, was a perfect match. Furthermore, dishes made with seasonal vegetables allowed me to fully appreciate the deliciousness of the ingredients. The service was also excellent, with the staff being very attentive and friendly. Although the prices are a bit high, I believe they are worth it. Therefore, I recommend visiting for special occasions or business entertainment. I look forward to visiting the restaurant again in the future. Why not visit Shinbashi Sasada yourself?

I wanted to visit the last restaurant in the Kyoto-style genealogy, and somehow managed to make a reservation at Shinbashi Sasada-san, where I had never had the opportunity to visit before. The first visit to a restaurant always brings a mix of expectations and anxieties, but considering the pedigree, there is nothing but reassurance. I navigated from Toranomon Hills Station. As I walked along a familiar street, I thought, "Oh! It was here." The restaurant is located just a short distance off the main street. Since it was a last-minute reservation today, we were seated in a private room. I noticed someone at the counter who I had seen at other Kyoto-style restaurants, so it seems like they are a regular here. Reservations are limited to two people. The dinner starts promptly at 6:00 PM. For those interested, there is an option to compare different types of sweetfish, so of course, we requested that. The menu included chilled tororo with cucumber and bracken, ikanago whale tail meat, fresh sea urchin with yuba jelly, man'yoji pepper and dried young sardines, minced horse mackerel, mitsuba and fried tofu in broth, sashimi of sea bream, fish head, and firefly squid, soup with sea bream collar and grilled eggplant, sweetfish comparison tasting from Takatsugawa in Shimane Prefecture and Amanogawa in Nara Prefecture, winter melon and duck simmered dish, rice, pickles, dried young sardines, and simmered beef, and finally, shiratama sweet red bean soup. We started the meal with a toast of draft beer on a slightly hot Saturday. The chilled tororo with cucumber and bracken had a slightly strong saltiness that was intentional. It provided a refreshing feeling that helped alleviate the heat. I was looking forward to the ikanago whale, a specialty of Sasada-san. It had been a while since I had it... The ikanago whale, mixed with quail egg, was a delightful combination of the whale's fat and the richness of the yolk. Indeed, it was a specialty worth trying. The yuba jelly with sea urchin had a gentle aroma of yuzu that enhanced the sweetness of the sea urchin and yuba. It was also delicious. The dish of man'yoji pepper and dried young sardines brought back nostalgic memories of breakfast from childhood. The carefully simmered dish with dried young sardines was a delightful taste of summer. Next was the minced horse mackerel, a dish that I had not tried before. It was surprisingly delicious, and it paired well with sake. The dish of mitsuba and fried tofu in broth seemed like a mirror reflecting Sasada-san's style. The broth for the dish was also gentle. It made me want to eat this dish every day. We had the sashimi with just salt seasoning. The umami flavor was evident in each bite, so we didn't need soy sauce. The soup with sea bream collar and grilled eggplant had its own unique character, even among other Kyoto-style dishes. It was my first time trying sea bream collar and grilled eggplant in a soup, and it was a pleasant surprise. The highlight of the meal was the sweetfish comparison tasting from Takatsugawa in Shimane Prefecture and Amanogawa in Nara Prefecture. The bitterness of the sweetfish roe in Takatsugawa was soothing, while the white-fleshed, fluffy texture of the sweetfish in Amanogawa was distinct. Although I am not particularly drawn to sweetfish, I was impressed after a long time. The winter melon and duck simmered dish signaled the end before the rice. It enhanced the saltiness before sending a signal to the stomach. Finally, we had the rice dish. White rice, red miso soup, dried young sardines, simmered beef, pickles, and rice. While I have had dried young sardines and simmered beef at other restaurants, the cucumber, small eggplant, wasabi pickles, and Koshihikari rice here were delicious. I wanted to have seconds. The shiratama sweet red bean soup was as good as the reviews said. It was a top-notch sweet dish in recent years. The smooth shiratama, rich red beans cooked with black sugar, and the good texture made me want to have more. I wanted to visit Sasada-san at least once, and I finally did. I regret not knowing about it earlier, but I am relieved to have discovered it. Needless to say, it was a restaurant that suited my taste. While word of mouth often focuses on cost performance, not all restaurants are about collecting cheap items. It should be said that this is a restaurant that takes its work seriously and has a sense of duty. I enjoyed delicious food and had a new experience, feeling the joy of it. I walked back home, about two stations away, laughing. Thank you for the meal.

Today, I visited Mr. Sasada for dinner. The dishes served were as follows: - Live sea urchin and yuba jelly: Delicious from the start. - Man'yo-ji chili pepper ohitashi - Sardine and whale sushi: Exquisite. - Chilled fig and miso dengaku: A wonderful combination. - Conger eel yudofu: Fantastic. - Mibuna and fried warm ohitashi - Tai, striped jack, and botan shrimp sashimi: Outstanding. - Conger eel and jun-sai soup: Gentle and delicious. - Ayu from different regions: The best salt-grilled ayu I've ever had. - Hiro-Usu Ganmodoki-like dish: Soaking up the broth, bursting with flavor. - Pickles, beef shigure-ni, and chirimen sansho with rice: The rice was shiny and delicious. The beef shigure-ni and chirimen sansho were so tasty I wanted to take them home. - Shiratama and anko: The red bean flavor was rich and delicious. This was my first time visiting a restaurant run by someone from Kyoto, and the Japanese cuisine skills and ingredient utilization were excellent. The dishes were all top-notch without feeling overly luxurious, making it a great place to enjoy delicious food at a good value. I thoroughly enjoyed the meal. Thank you for the feast.

Sasada-san visited the restaurant for two consecutive weeks and enjoyed a variety of high-quality dishes such as Amakusa-produced conger eel, ayu from Nara Tenkawa and Shimane Takatsu River, winter melon, fig, and duck. However, what surprised them the most today was the roast beef made from Omi beef! The sweetness of the meat filled their mouth, leaving them amazed at how sweet beef could be. It was the best thing they had eaten this year, surpassing even the top-class steakhouses in Ginza Nana-chome. They hope to have a bowl of rice topped with this roast beef when they pass away, even though they are not yet sixty. Sasada-san is amazing!

Sasada-san, the chef with a Kyoto-style touch, was a favorite of the owner. His honest cooking always excites me every time I visit. Even though it's still May, we had a feast of seasonal delicacies! First, we enjoyed the lightly boiled tilefish from Amakusa as sashimi, served in a bowl with Junsaigawa from Akita. The rich flavor of the tilefish, despite being in season, was delightful. Then, we had fried smelt and the first ayu of the season! The intense flavor of the ayu from Takase River contrasted with the refreshing taste of the ayu from Tenkawa in Nara. I was particularly impressed by the Nara ayu. I can't wait to go back next week!

It's difficult to find a restaurant that is fail-proof in recommendations, as the individuality of the chef can sometimes interfere with the dishes. However, this place creates delicious food without any pretense. Some may find it lacking, but I am always impressed by the overwhelming excellence of the dishes every time I visit. I wonder how many people around me realize this.

I visited Hashida Sasada for the first time! I have been interested in Kyoto-style cuisine lately and have been trying out different places. Among them, I really thought this was a great restaurant. Since it's already spring, the bamboo shoot soup and bamboo shoots were delicious. Among them, the whale yukhoe was incredibly tasty. The aroma of sesame oil, quail egg yolk, and delicious whale meat without any strong flavor. It's great. Of course, considering the price, it's not necessarily better compared to other high-end kaiseki restaurants that cost 40,000 to 50,000 yen. But in terms of the quality of the food itself, I thought it was really good. Thank you for the meal.

Located near Toranomon Station, just off a main street on a quiet street with few pedestrians, is "Shinbashi Sasada". This Japanese restaurant offers unpretentious, everyday dishes that are deeply flavorful and comforting. On this day, I visited with a friend who made a reservation. The interior of the restaurant features a straight white wooden counter, creating a dignified atmosphere. The dishes feature seasonal ingredients, including rare Kyoto vegetables like Mibuna and Kaimonji. The sashimi includes whale tail meat, which may not be flashy but is sure to impress those in the know. The courses offer delicious and heartwarming dishes that can be savored slowly. The service is attentive, with detailed explanations provided when asked about ingredients or seasonings. It's a great place to enjoy a relaxing meal with close friends. Thank you for the wonderful meal. [Menu of the Day] - Steamed Sushi with Prawns and Clams: Perfectly balanced flavors that leave you wanting more. - Snow Crab from Tsuiyama, Hyogo: Rich and flavorful crab meat that pairs well with sake. - Deep-fried Sea Eel: Crispy texture with a sweet and flavorful taste. - Grilled Whale Tail Meat of Sardine: Tender and fatty meat with a delicious sesame oil and salt seasoning. - Simmered Mibuna and Deep-fried: A subtle and perfectly balanced side dish. - Assorted Sashimi: Tuna, Squid, and Sea Bream served with a rich flavor that goes well with sake. - Soup with Rockfish and Bracken: A flavorful and refreshing soup with fatty rockfish. - Grilled Horse Mackerel with Kyoto Miso: A slightly salty dish that may be best paired with rice. - Steamed Egg Custard with Menkue Fish: A dish featuring flavorful Menkue fish and thick, tender shiitake mushrooms. - Rice: A simple and comforting dish of Koshihikari rice from Uonuma. - White Rice Cake with Sweet Red Bean Soup: A comforting and heartwarming dessert.

The best restaurant that always makes you feel more than just delicious, but truly amazing. The customers inside were all focused on their food, without anyone shouting or taking noisy photos. The reason this place continues to attract only such customers is, I believe, due to Mr. Sasada's personality and his relentless pursuit of culinary excellence.

Tonight, I visited this restaurant that I had been wanting to go to for a while. I couldn't go before because reservations were only accepted for groups of 2 or more. I was invited today for the first time, and I am very grateful for the invitation. The owner is Hidehisa Sasada, born in 1971, who conveys the serene beauty of Japanese cuisine. Originally from Nara Prefecture, he honed his skills at a renowned restaurant in Shinbashi for over 10 years. Since 2005, he has been awarded stars in the Michelin Guide Tokyo. He inherits the essence of the spirit cultivated at the famous restaurant, and meticulously prepares Japanese cuisine that allows you to truly taste the flavors of each season. He personally visits Tsukiji Market every morning to select the ingredients. The signature dish, "Kyoto vegetable oden," is the epitome of the taste that Sasada seeks. For drinks, we had sake: Kirin-yama, Yukinosita, from Kirin-yama Sake Brewery in Niigata Prefecture. The meal included white miso o-zoni, baby eel with seaweed, sardine whale sashimi, blowfish with white roe, skin, and grated daikon ponzu, watercress and fried tofu in broth, sashimi platter of sea bream, tuna, natural scallop, and monkfish liver tofu with 40% eel paste, grilled flying fish, and the specialty of the restaurant, Kyoto vegetable oden. The dessert was shiratama red bean sweet soup. It was all very delicious. The total bill was 23,700 yen. Thank you for the wonderful meal.

I visited Shinbashi Sashida at Nishi-Shinbashi! It is a traditional Japanese restaurant run by a chef who trained at the renowned Kyomise. It is relatively affordable and easy to make reservations. They use high-quality ingredients to create homely dishes with skilled techniques. The chef and the hostess are warm and sincere, providing heartfelt hospitality. The dishes I tried included white miso soup, young eel, sardine whale sashimi, blowfish with grated ponzu sauce, warm spinach and fried tofu, sashimi platter of sea bream, tuna, and scallops, ankimo tofu, grilled bonito with miso, Kyoto vegetable oden, radish, Hinai chicken skin, shrimp, taro, Kujo green onions, fried sweet potatoes, Kyoto carrots, quail, rice, red miso soup, pickles, beef simmered in soy sauce, and shredded dried fish with Japanese pepper. The flavors were consistent and comforting. It was the ultimate home-cooked meal that Kyomise was aiming for. The ozoni, oden, and ankimo tofu were exceptional. I will definitely visit again. Thank you for the delicious meal!

I took a guest from Hong Kong to Mr. Sasada's place. Every year on January 7th, we have the tradition of eating seven herb rice porridge at Mr. Sasada's place. Ironically, my only dislike when it comes to food is porridge, but Mr. Sasada's seven herb rice porridge is so delicious that I can't complain. The bitterness of the seven herbs is a unique taste in Japanese cuisine, and the balance with the sweetness of the rice in the porridge is a grateful taste fitting for the New Year. Along with Mr. Sasada's specialty oden, we enjoyed the Kyoto vegetables at their peak deliciousness in the midst of winter cold. I'm already looking forward to next year's January 7th, which falls on a Sunday... I can't wait! Mr. Sasada's cooking is just too delicious!

I visited Shinbashi Sasada in Shinbashi. The head chef of Shinbashi Sasada is originally from Kyoto and has been independent for a long time. I felt that he embodies the best home cooking, inheriting the DNA of Kyoto cuisine. Today, I had: - Cold green tea - Manjyushu chili pepper and mixed fish dish - Saboshi pressed sushi - Cold fig and miso - Whale yukke - Fried and Minuma greens - Fish somen, grilled eggplant and onsen egg - Tuna, Biwamasu, Ishigaki shellfish sashimi - Conger eel and matsutake mushroom steamed in a clay pot - Kammasu saikyo-yaki, dried sweetfish - Winter melon and duck simmered dish - Minami Onuma Koshihikari rice, miso soup, cucumber pickles, beef shigureni, shrunken silk fish - Shiratama zenzai, sencha It felt like tasting the flavors of a mother's cooking. There were unique ingredients and combinations that set it apart from other Kyoto-style restaurants, which was interesting. It is relatively easy to make a reservation and the prices are reasonable, so I recommend it. I will visit again next year. Thank you for the meal.

Eating Japanese food is always good. The eel sushi lifted my spirits. The warm appetizer served every time is just perfect - the flavor and broth are excellent. The soup with conger eel, leeks, and onions has a wonderful aroma when you lift the lid, and the broth is delicious. Despite being so tasty, the dishes are gentle and comforting. The dessert of "shiratama an" is a favorite combination of mine. I want to bring my grandma here because she would definitely love this place. It feels good to nourish my body with seasonal ingredients. My stomach, tired from eating out so much, feels refreshed. Thank you for the meal.

It's rare to find a dish that makes you think "I'm glad I came at this season," but it's even harder to feel that way consistently every time you visit. This time, I talked with a young food and beverage entrepreneur and felt like I wanted to visit this restaurant with him. They actively dig up local ingredients and expand their business in Tokyo. It may sound like a common concept, but the way they expand is very intriguing, so I went to hear more about it. I wanted to discover more delicious restaurants that are not trying too hard, so I revisited "Shinbashi Sasada" after a long time. It happened to be the season for sweetfish. It started with a simple grated yam dish, and the fig was surprisingly delicious. Dishes like Mibuna greens with tempura, Kamo eggplant, and other typical Kyoto cuisine dishes got me excited for the sweetfish. This day they served both Takatsugawa and Amagawa sweetfish. I always think how delicious it is here even without using charcoal. It's not that I come here frequently, but whenever I do, I feel like this place is where the essence of the cuisine is most strongly felt among all the disciples. I believe it's because they have truly mastered the art of cooking.

Located in a back alley about a 5-minute walk from Toranomon Station, this restaurant exudes a clean and calm atmosphere. I opted for the 21,600 yen course (including tax). Highlights included: - Sake lees soup: fragrant with a hint of pepper, warm and comforting. - Snow crab: legs, shredded meat, and crab miso from Fukui. - Blowfish shirako (milt) grilled with a squeeze of vinegar and citrus zest. - Blowfish meat, shirako, and skin paired with crunchy Chinese cabbage and ponzu sauce. - Warm dish of mizuna and fried tofu in broth, topped with sesame seeds. - Assorted sashimi: tuna, red snapper, shrimp, octopus, all delicious. - Ankimo (monkfish liver) tofu in a thick, flavorful broth. - Grilled belt fish with salt and candied kumquat, tender and perfectly seasoned. - Simmered tilefish and bamboo shoots, a deliciously sweet and savory dish. - Steamed turnip with red sea bream, light and subtly sweet. - Rice served with dried fish, pickles, and simmered vegetables, miso soup with tofu. - Simple yet satisfying dessert of sweet red bean soup with rice cakes. Overall, each dish was delicious and the chef's warm hospitality made for a pleasant dining experience.

Sliced turtle meat, steamed crab, taro, sardines, whale, watercress and fried tofu warm ohitashi, tuna, sea bream, yellowtail, sea bream soft noodles, grilled yellowtail with miso, yam, Kyoto leek tempura, Kyoto carrot, quail, daikon rice, shiratama, red beans. There wasn't a particular dish that stood out, but everything was consistently excellent. The rice was cooked perfectly with a great texture. The whale meat, which I hadn't had in a while, was delicious without any unpleasant smell. In terms of texture, I thought it was a female, but when I asked, they weren't sure. As a professional, I would have liked them to be more precise. The seasoning was delicate and all the dishes were tasty.

Sliced raw fish, snow crab, female snow crab, kawahagi (thread-sail filefish), isomaki (sea cucumber), sardine, whale, tail fins, deep-fried tuna, sea bream, pickled yellowtail, new men noodles, grilled trout, boiled peanuts, small clumps of blown seaweed, meat, rice, pickles, dessert.

Sasada-san, who was a favorite of the former head chef Nishi-san, is truly dedicated to preserving the authentic taste of "subtraction." Today, I was surprised by the deep-fried shishamo from Akkeshi. The idea of using shishamo in this way is truly innovative. The crispy texture brings out the deliciousness of the shishamo. I was amazed. The sashimi of the tail meat of the Iwashi whale was also impressive. The lean red meat has a unique flavor that spreads in your mouth, perhaps due to the fact that this large whale grew by eating Iwashi. I can't believe they can offer such labor-intensive dishes at this price. I hope the other disciples of the Kyoto-style cuisine will learn from Sasada-san. I believe the former head chef is also cheering from his grave in Azabu-Juban.