A tiny, unassuming space in Sydney's CBD, Sasaki champions home cooking and the nostalgia of parent-made comfort food. Owner and head chef, Yu Sasaki (Cre Asion) pays homage to his hometown of Shimane with his new laneway restaurant, with dishes reflecting his fragmented memories of the Japanese countryside.
The pint-sized, minimalist restaurant boasts a daily changing menu using the freshest Australian produce. The menu is completely driven by season and Sasaki only uses ingredients that have been peak harvested by his local suppliers and farmers, with whom he maintains a close personal relationship.
Each dish is inspired by his mother's home cooking — think simple dishes like whole prawn ceviche, red miso soup and thinly sliced whiting sashimi. The menu is split into meat, seafood, vegetable, side dishes and hitokuchi-gashi (bite-sized desserts), but is rather reserved with its descriptions and partially written in Japanese. If you have dietary requirements, we suggest talking to the friendly waitstaff. Since Sasaki only seats 25 people, it's also best to book at least one-week in advance.
It may not be the home-cooking you're used to, but it's clear that each dish is made with love and respect for ingredients — an ideal way for any restaurant to serve its patrons.