Hirosaki, Aomori
ダ・サスィーノ
Osteria Enoteca da Sasino
イタリアン · Italian
Phone & Japanese-only booking
The chef who makes everything — his own wine, prosciutto, cheese and vegetables — at the foot of a castle town's apple orchards.
By SHOKU NOREN Team · Facts last verified September 2026 · How we check
Michiaki Sasamori came home from Italy in 2003 with a conviction most
chefs only talk about: if the point of Italian cooking is the
ingredient, then make the ingredients. Two decades on, his twenty-seat
osteria in Hirosaki serves prosciutto he cures, burrata he pulls from
Jersey milk, vegetables from his own fields, and wine from his own
vineyard on the slopes of Mt. Iwaki, where he grows Nebbiolo, the
king of Piedmont grapes, in apple country. Eight thousand bottles a
year; a three-star winery award; Gault & Millau toques four years
running; a Gold-class national Ryōri Masters medal.
What you eat
An omakase of about eight courses where the shock is provenance:
cold spaghetti with raw squid and Aomori uni; a charcuterie board
where every slice is from the house; cheese that never saw a
distributor. He refuses Japanese seasonings on principle — "I don't
like the flavor of Italy muddied" — which makes this, paradoxically,
one of the purest Italian tables in Japan.
The Noren View
Hirosaki is the most underrated stop in the north: a castle with
Japan's most famous cherry moat, apple orchards to the horizon, the
gateway to the World Heritage beech forests of Shirakami. Nobody
routes food trips here — which is exactly why you should. Harvest
season (September–October), when the vineyard and the orchards peak
together, is the connoisseur's window.
Best for
Wine-first travelers, Italy lovers curious what terroir means at
40°N in snow country, and anyone building a Tohoku loop with Tōno
and Tsuruoka.
Osteria Enoteca da Sasino: common questions
Can you book Osteria Enoteca da Sasino from abroad?
Yes — this is exactly what we do. Dinner only, twenty seats, strict cancellation. Phone-first in Japanese; the one online door is easy to miss. Our Tokyo desk places the booking by phone, and the ¥6,000-per-seat fee is charged only if we confirm your table.
How much does Osteria Enoteca da Sasino cost?
Omakase dinner ¥21,120 or ¥33,220 (tax & service incl., from September 2026). You settle the course directly with the restaurant; our booking fee is ¥6,000 per seat on top, paid only once your table is confirmed.
Does Osteria Enoteca da Sasino take credit cards?
Cards accepted · service is included in the course price.
Where is Osteria Enoteca da Sasino, and how do I get there?
Osteria Enoteca da Sasino is in Hirosaki, Aomori. Hirosaki, Aomori — shinkansen to Shin-Aomori (3 hrs) + 40 min local; or fly to Aomori + 55 min bus
When is Osteria Enoteca da Sasino open?
Dinner only — seated 18:00–19:00 (last order 21:00). (Sundays and two Mondays a month)
We can seat you here. Our Tokyo desk works beyond the booking apps — house relationships, Japanese phone lines, allocation seats. Booking fee ¥6,000/per seat (≈ $38), charged only when your table is confirmed. No seat, no fee.
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