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L'avis de Gault&Millau
Central to Sasaki’s ethos is everyday wares and simple home cooking, although the preparation and delicacy is anything but simple. Owner/Head Chef Yu Sasaki’s dishes are inspired by his childhood memories of Japanese food.
With low oak chairs and a small garden, the feeling is one of a trendy Japanese teahouse. Chopsticks are thin and delicate, adding to the authentic Japanese feel.
At Sasaki, it is obvious that every dish is thoughtfully considered, in terms of depth and complexity, as well as presentation, and the degustation menu is a wonderful way to sample the offerings. The chawanmushi (Japanese custard) is beautifully presented with three bite-sized poached prawns sitting on top of the smooth, rich custard – a truly memorable dish. Another degustation star is the duck, soy and leek. The duck is perfectly cooked to medium–rare, served delicately in a shallow stock and soy sauce, and accompanied by a spring cabbage sausage wrapped in leek.
PSST! Hidden behind concrete walls and a roller door, Sasaki may be a little hard to find, but the effort is worth it!
Reviewed for the 2019 Guide