Ma. The concept of Japanese minimalism. Shibui. The aesthetic of simple, subtle, and unobtrusive beauty.
Everything about Sasaki is delicate, minimalist, has beauty and purpose, and of course, the finest ingredients are precisely and proudly cooked, plated and presented.
We had the “omakase” menu, which translates to ‘leave it up to you’, the chef. A degustation of sorts.
Plump pretty oysters (Oyster, Akazu & Mandarin), silky subtle scallops(Scallops, Celeriac & Kombu), a joyously wobbly savoury custard with poached prawns (Egg & Prawn), delicate slices of fish with dipping sauce & condiments (Bonito, Apple & Ponzu), crunchy tempura asparagus with farm fresh corn purée (Asparagus, Corn & Matcha), pinkest of fish with pops of row and mushroom rice (Ocean trout, egg Yolk & Ikura), rare duck – not my thing – (Duck, soy, leek) with soup (egg in bonito broth) and choice of desserts (choux pastry and mango sorbet).
It’s a true, Tokyo-esque kaiseki style restaurant in a hidden inner Sydney city laneway.