HIROO, TOKYO
Do not add to the ingredient.
Draw out what is already there.
Natural ma-kombu, honkarebushi, water, and live fish from Akashi and Awaji. The cook does not stand in front of the ingredient; the work stops where the ingredient is seen most clearly.
Read our philosophy →PHILOSOPHY
Kinari cuisine.
To stop adding,
we first look closely.
Moisture, fat and tension in fish. Aroma in vegetables. The temperature of dashi. They change every day. We work only as far as the ingredient requires, then stop. At Sasa, we call this Kinari cuisine.
CRAFT
Knife work, heat, dashi.
In the end, the technique disappears behind the ingredient.