Born in Nara and raised in Shiga, food runs deep in Sasaki’s family tree. Over three generations, his family has been involved in some kind of food business. His father still runs a local Japanese restaurant with his mother attending every guest. He has uncles and cousins with sushi restaurants and ryokan inns. It was only natural for young Sasaki to gravitate towards a career in fine dining.

Growing up with parents who worked late every evening, his home was often a hang out for his schoolmates. As the generous and fun host, he would often create his own recipes, like fried rice or hamburgs, and serve them to the hungry crowd. It was then he discovered the joy of making people happy through food.

After graduating from high school, he began working for a traditional auberge ryokan, Rinkoan, in Shiga close to home, marking the start of his culinary training. Thanks to his stubborn and hard-working character, he rose up the ranks at an amazing speed and was second in line to manage all the nimono (simmered) dishes, a high status for a 24-year old. He had promised himself that he would ask his girlfriend to marry him when he rose up to that rank. He also learned the challenge of managing and teaching staff who were older than him.

He then moved to Kyoto to join Fujita, a traditional kaiseki restaurant in Pontocho, where he spent the next 8 years to become the head chef. Finally in 1996 at the age of 34, he decided to open his own restaurant in Gion. His first restaurant was a tiny place with just 5 seats at the main counter and two small private rooms. He moved to the current location in 2006.

His entertaining and delicious meals quickly drew crowds, making Sasaki Gion among the most popular restaurants in Kyoto. “The most important thing is that the guests enjoy the meal,” Sasaki says. “Delicious food is a given.” If a guest leaves saying how delicious the meal was, he gives himself a 8 out of 10. He only gives himself a 10 out of 10 if a guest leaves saying how fun the meal was, and also comes back to make another reservation.

Known for his sensational styles, Sasaki’s influence also spreads quickly across Kyoto’s dining scene. For example, within months of him installing a brick oven, the oven maker in Gunma got a rush on new orders from as many as 23 Kyoto restaurants of all genres.

He has also collaborated with many great chefs both in Japan and overseas. With Kyoto being a sister city to Paris, he has experienced a number of collaboration projects with celebrated French chefs, such as Alain Ducasse, Dominique Corby and Thierry Marx.

Vision
In order to pass on the traditions of Kyoto cuisine, Sasaki is committed in training his staff. “I tell them to go and open big restaurants, not small ones,” Sasaki says, stressing how his staff will eventually be teaching their own staff. “It’s important for the future.”

He is proud of all six apprentices of his that now own restaurants of their own, including Yosuke Ogawa of Ogawa and Masayoshi Nishikawa from Gion Nishikawa. Setting his roots in Kyoto, he seeks for inspiration in Paris, a city he has now visited over 30 times.

“Just like Kyoto, Paris establishments don’t let strangers in,” Sasaki observes as he finds many parallels between the two cities with their large gates and beautiful architecture. “I love Paris and would love to open a restaurant there. And make it into restaurant too.” Just like he’s been all along, his ambitions remain big and strong.