OSTERIA ENOTECA DA SASINO
(オステリア・エノテカ・ダ・サスィーノ)- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Sunday
Specialities
Chef
Michiaki Sasamori - Farm, vineyard and shop owner
Food
Italian Cuisine with a local love for Hirosaki
Drink
Focus on Hirosaki's potential as a wine producing region
Review
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Review 4,085casesFollower 5,791PeoplePick-up reviews
野菜を栽培しハムやチーズを作り、ワイン醸造まで手掛ける「イタリア料理店」
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2023/06 Visitation
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2023/11 Visitation
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Restaurant information
Details
| Restaurant name |
OSTERIA ENOTECA DA SASINO（OSTERIA ENOTECA DA SASINO）
|
|---|---|
| Categories | Italian |
| Phone number (for reservation and inquiry) |
0172-33-8299 |
| Reservation Availability |
Reservations available |
| Address |
青森県弘前市本町56-8 グレイス本町 ２Ｆ |
| Transportation |
496 meters from Chuo Hirosaki. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
| Table money/charge |
サービス料5％、コペルト500円 |
Seats/facilities
| Number of seats |
20 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK One |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable |
Feature - Related information
| Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Website |
閉じる
ChefMichiaki Sasamori - Farm, vineyard and shop owner
Born in Hirosaki, Aomori Prefecture in 1973. After training at an Italian restaurant in Sendai and a famous restaurant in Tokyo, he moved to Italy in 2001. After training at Michelin two-star Restaurants "Dorada" and "Arnolfo", he returned to Japan. In 2003, at the age of 30, he opened "Osteria Enoteca da Sasino" in Hirosaki. In 2010, he also started wine brewing.
Food Italian Cuisine with a local love for Hirosaki
Even the seemingly simple Caprese salad is made with homemade burrata, fruit tomatoes grown in the restaurant's own farm, and basil. The rich flavor of each ingredient is reminiscent of the strength of the land of Hirosaki, where winters are long. Homemade Prosciutto aged in the wine cellar and salamis such as coppa are also popular.
DrinkFocus on Hirosaki's potential as a wine producing region
In 2010, they started brewing their own wine. In a vineyard of just 1.5 hectares, they grow Nebbiolo, which is also used in Barolo, as well as Chardonnay, Merlot, Malvasia, Barbera, etc. In 2022, they also released a spumante made using a secondary fermentation method in the bottle.
A one-of-a-kind Italian restaurant born from the soil of Hirosaki.
Although it is located in Hirosaki, a castle town with a population of just over 160,000, this Italian restaurant is known around the world. Chef Sasamori Michiaki, who says "I make everything I can,"
... not only grows vegetables in his farm, but also makes his own charcuterie such as Prosciutto and salami, and even wine. The restaurant has attracted attention as a pioneer of locally produced, locally consumed Restaurants. The course menu consists of eight selection 's choice dishes plus one dessert. It is a one-of-a-kind Italian Cuisine, overflowing with love for Hirosaki in every dish.