Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sasaki
(祇園 さゝ木)
Specialities
Chef
Hiroshi Sasaki: Connecting Kyoto cuisine and hospitality to the next generation
Food
Enjoy a moment of seasonal change with a simple yet profound dish.
Review
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Review 4,592casesFollower 9,515PeoplePick-up reviews
佐々木塾(^^)
1年4ヶ月振り六回目〜先日改装を終えライブ感溢れるカウンター席を備えたお店に変貌を遂げる〜弛まぬ進化を続ける祇園さゝ木さん、、 正しく京都を代表する否、日本を代表する名店として活躍を続けるお店と思います(￣^￣)ゞ 今後料理の写真はオッケーとなりましたが 従来通り制限付き、、 料理など詳...Find out more
2023/11 Visitation
6times
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Review 46casesFollower 19People祝ミシュラン三ツ星！ 春のささ木もやっぱりスゴかったです！
#祇園さゝ木 #祇園ささ木 #ミシュラン3つ星 今年になって初めての祇園さゝ木さんでした☺️ いやー、やっぱり圧巻の存在感のある料理ばかりでした✨ 裏カウン...Find out more
2024/03 Visitation
16times
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Review 389casesFollower 1,204People京都・「祇園さゝ木」へ 今期、最後の蟹みたい… . ＜今日のメニュー＞ 柴山の蟹 . 苺ソーダ . 先付 河豚白子 ウルイ 蕗 河豚アラ・ヒレ出汁 . ホワイ...Find out more
2024/03 Visitation
8times
Restaurant information
Details
| Restaurant name |
Sasaki（Sasaki）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
075-551-5000 |
| Reservation Availability |
Reservations Only
月初～受付 翌々月まで |
| Address |
京都府京都市東山区八坂通大和大路東入小松町566-27 |
| Transportation |
10 minutes walk from Keihan Gion-Shijo Station or 12 minutes walk from Hankyu Kyoto Line Shijo-Kawaramachi Station along Yasaka Street 577 meters from Gion Shijo. |
| Opening hours |
|
| Budget |
￥40,000～￥49,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥8,000～￥9,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4130001070629 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
ランチサービス料込み、ディナーサービス料10％ |
Seats/facilities
| Number of seats |
26 Seats （ 13 seats at the counter, 7 seats at the annex counter, 6 seats in the tatami room） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people A separate counter and a Japanese-style room with a sunken kotatsu |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables There is an outdoor smoking area |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Counter,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
BYOB |
| With children |
Children under 10 years old are not allowed to enter the store. |
| Dress code |
smart casual |
| Website | |
| The opening day |
.. |
閉じる
ChefHiroshi Sasaki: Connecting Kyoto cuisine and hospitality to the next generation
Born in Nara Prefecture in 1961. Born and raised in a family of true chefs, with his grandfather working as a caterer, his father working in a traditional Japanese restaurant, and his cousin and uncle running inns and sushi restaurants. He trained at various restaurants, including the traditional Japanese restaurant and inn "Rinkoan" in Shiga Prefecture. At the young age of 27, he became head chef of the traditional Japanese restaurant "Fujita" in Pontocho. In 1998, he opened "Gion Sasagi" on the north side of Gion-cho. In 2002, he moved to a slightly larger restaurant with about 10 counter seats. In 2006, he opened his current restaurant in a house on the south side of Kenninji Temple.
Food Enjoy a moment of seasonal change with a simple yet profound dish.
With the motto of "only using the best ingredients without compromising," chef Sasaki personally visits markets and fishing grounds to purchase only the finest products. He transforms the exquisite ingredients he purchases that day into "a dish of the day" that is visually vibrant and beautiful, and brings out the full flavor of the ingredients. The moment you put the dish in your mouth, you can't help but feel the arrival of spring, with desserts such as chocolate domes drizzled in berry sauce and enjoying the moment they crumble. The presentation is not only seasonal but also playful.
The "aesthetics of minimalism" that brings out the flavor of the ingredients is outstanding. A Kyoto flavor created with a free-spirited approach, learning from the past and creating something new.
Located on a corner of Yasaka Street, which exudes the atmosphere of the ancient capital, Kappo Gion Sasagi is known as the restaurant that is hardest to get a reservation for in Kyoto. Its charm lies
... in the light-hearted and witty conversation of the owner, Mr. Sasaki, and the unique style of course meal that starts once all the guests have gathered. The beautiful and energetic dishes made with seasonal ingredients will allow you to rediscover the fun and joy of eating. Experience to your heart's content the new generation of Kyoto cuisine that can only be tasted here.