Cooking begins with daily work.

Daily Work

Looking at ingredients. Sharpening knives. Making dashi. Working with heat. Keeping the tools and kitchen in order.

Cooking does not exist only at the moment a dish is complete. Each task that comes before it is carefully repeated every day.

Staff Meals

Prepare them, and eat together.

Every day, staff meals are prepared at 10:00 a.m., 2:00 p.m., and after service. The owner and apprentices eat the same meal; that time, too, is part of the day’s work.

Planning the meal, handling the ingredients, applying heat, eating, and reflecting. We believe this daily practice steadily develops cooking skills.

Shimatsu

Use ingredients without waste.

Do not discard ingredients. Think about how to use every part, work with it, and make it into food.

Shimatsu is not simply about using everything up. It is work that faces the ingredient and brings its character to life until the end.

Seasonings

At Sassa, we use no chemical seasonings. We choose seasonings from natural sources, and every choice has a reason.

Rice and Gratitude

We face each day’s work without forgetting our gratitude to ingredients, producers, and nature.