Gion Sasaki

In kappo dining, the personality of the chef is central to the experience. At this Gion kappo, the owner-chef takes on the role of culinary showman with enthusiasm, making his dining experience appeal to every one of the senses. He has a large supporting cast of apprentices buzzing about behind the counter to assist him in this task. They flutter around the large stone charcoal oven, in which fresh bamboo shoots and other seasonal delicacies are grilled. The owner chose the premises specifically because it could accommodate this oven, so the delicious, smoky dishes which come from it take a center stage in the menu. Through the nights, potatoes and pumpkins are slow-cooked using the leftover heat from that day, leaving them beautifully cooked for the following day’s guests. While his menus are ostensibly very traditional, given the names of the dishes and ingredients used, he applies methods gained through his experience with foreign cuisines to bring an innovative touch to each: hence the Western style over in the kitchen. There’s an interactive element to the experience too — guests are given a brush and dish to paint a layer of soy sauce onto their sushi platter, for example. Expect a few more creative, fun flourishes, like the conger eel being served in a small shrine. Gion Sasaki might have quite a sizable capacity with its 19-seat counter, however it’s still incredibly difficult to reserve, part in thanks to the attention of the Michelin Guide judges, who awarded it 3 stars. If you get the chance, don’t miss the chance to enjoy one of Tokyo’s most fun and dynamic kappo dining experiences.