Rice prepared a sushi chef's way—with minimal water to bring out natural sweetness and umami. Topped generously with tender boiled abalone and thinly sliced tuna that complements light soy sauce. The combination is restrained but deeply flavored. Represents the bridge between sushi technique and kaiseki presentation.
Tips from diners
Ask the chef about the sourcing of today's abalone and tuna. The daily changes are part of the experience.
A carefully balanced soup combining flavorful broth with tender red sweetfish and aromatic yuzu wood leaves. The soup course illustrates Sassa's restraint—no heaviness, just clean flavors building on each other. Changes seasonally with available ingredients.
Tips from diners
Drink the broth first to appreciate its clarity before eating the fish. The progression matters.
Delicate shredded snow crab mixed with chrysanthemum and seasonal vegetables, topped with clear jelly. The preparation showcases Sassa's focus on seasonality and visual presentation. Each visit offers different ingredients depending on the market's best offerings that day.
Tips from diners
The clarity and brightness of the jelly casing is intentional—it's meant to taste clean, not rich.
Opened in December 2024 in Hiroo (Shibuya ward), Sassa earned a one-star rating in the 2026 MICHELIN Guide Japan. The restaurant blends refined kaiseki with a sushi chef's sensibility and attention to detail. Chef draws on culinary experience from Shanghai, reflected in thoughtful choices like serving Pu-erh tea after dinner. The omakase menu changes daily based on market finds, allowing diners to experience the day's specialties.
Pu-erh tea is served after dinner, reflecting the chef's Shanghai experiences. It's a thoughtful detail that sets Sassa apart.
The menu is omakase-style, changing daily. This is intentional—call ahead if you have specific dietary needs.
Restaurant is closed Mondays. Opens at 5pm most days. Counter seating provides intimate views of the chef's work.
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