祇園 さゝ木 佐々木浩の舞台
Gion Sasaki ~Theatre of Hiroshi Sasaki~ (Nagasue Books)
★Recipient of the 2010 Gourmand World Cookbook Awards for the Best Chef Category★
Comprehensive work of Hiroshi Sasaki’s 30 years of culinary experience has been compiled in colourful forms of essays, recipes and brilliant photos taken by a well-known food photographer and a friend, Harry Nakanishi. The book is divided into five chapters; consisting of Sasaki’s culinary philosophy of ‘Rakumi,’ a parade of Sasaki’s seasonally colourful dishes, Sasaki’s pick of special ingredient for every season, staff whom Sasaki refers to as family, basic and seasonal recipe, and his thoughts upon publishing of the book. The theme of the book is intentionally edited as if Sasaki’s restaurant was a theatrical play, for Sasaki believes that having a delicious meal is only one part of the dining experience which must be accompanied by fun and happiness to complete the evening just like in theatre. The book includes more than 170 photographs, mostly in colour, capturing change in menu for each season, and presentation of one ingredient for every season and how it is delivered fresh from the place of origin to the stage of Sasaki’s theatre.
Twelve Months of Gion Sasaki (Asahi Shimbun Publications, Inc.)
Gion Sasaki is one of the most difficult restaurants to reserve in Kyoto. The head chef Hiroshi Sasaki gives instruction on seasonal recipe. Starting in April, three to four recipes are introduced each month, totaling up to 38 dishes for the whole year. Includes his ingredient of the month, stories on utensils, and some techniques of a cooking professional in separate columns.
Gion Sasaki’s Premium Seat (Yosensha, Co. Ltd.)
Gion Sasaki’s owner, Hiroshi Sasaki, tells for the first time his determination on his cooking, ingredients, and counter-style Japanese cuisine. Also includes culinary discussion with Chef Tsutomu Ochiai of La Bettola da Ochiai.