We love Japanese food and we decided to book into Sasaki for a birthday dinner, Sasaki has been on our list for a while and it was great to finally visit.
Quite inconspicuous from the street, with a simple curtain entry that you may miss if you’re not looking hard enough. But make sure you do, because this place is amazing!
It is a beautiful Japanese restaurant that reminds us of those we visited in Kyoto.
We loved the decor of the restaurant, with small little tables and beautiful ceramics. They have taken care to select beautiful pieces that differ with each course. Even their placemats were made from washi paper, crafted from the fibres in the sun.
The menu pays homage to Yu Sasaki’s hometown of Shimane and memories of his family’s cooking.
Each dish has been thoughtfully created with ingredients that give the chef memories of his hometown.
You can order the short or long course omakase, with small plates of beautifully prepared food that have incredible flavour combinations. We decided to take the Hoshi, or short course omakase, and began with a few drinks.
Beginning with a freshly shucked oyster with yuzu kosho infused vinegar – a lovely refreshing start to the menu.
This was followed by the thinly sliced seared tuna with prosciutto and shisho, salmon roe and egg yolk sauce. The flavour combination was nice and light.
We became fans of egg custard this year and really enjoyed the Sasaki version. This was an Egg and crab custard “chawanmushi” the savoury custard infused nicely with a light crab flavour.
The next dish was a lovely Corn and Aosa seaweed fritter served on beetroot dip, good flavour combinations we love almost everything beetroot.
For the main dish you can select between the barley miso marinated kingfish with braised daikon and yuzu OR the grilled black Angus, Red Wine and Sansho – grilled black angus, potato puree, red wine and sansho pepper sauce (which you can upgrade to Wagyu for a $20 supplement). We decided to try both options, which was a really good decision, and in particular we really liked the beef, which was soft and tender and the sauce providing alot of flavour.
This omakase came with Takikomi Gohan – seasoned steamed rice, and Sumashijiru – dashi, white soy soup. The rice was nicer than most we have, since it was seasoned really nicely and a little crispy.
Following this was Hitokuchi dessert and as we were in a dining party of 4, we tried all 4 desserts. The standout was their super creamy creme brûlée. They were also kind enough to present one of the desserts with a happy birthday message and candle.
If you go for the OT Tsuki – long course, your extra addition is a Green Bug tail, hajusai and kaffir lime leaf oil and bottarga, as well as having the kingdish and Wagyu.
Monday to Thursday:
$80 Full Course Omakase
$65 Short Course Omakase
Friday and Saturday:
$80 Full Course – Omakase only
103/21 Albert St Sydney 2000