The story
OSTERIA ENOTECA DA SASINO presents a grounded interpretation of Italian cuisine in Hirosaki, guided by chef Michiaki Sasamori. After training in Sendai, Tokyo, and Michelin-starred kitchens across Italy, he returned home in 2003 to open the restaurant. His philosophy adapts the Italian concept of campanilismo to the local landscape, treating every ingredient as an extension of the surrounding land. That commitment to self-reliance has earned him a 15.5 rating from Gault&Millau, recognizing a kitchen that works directly from soil to plate.
The menu reflects a cycle that begins in the kitchen garden and continues through the dairy barn. Fresh produce harvested at peak ripeness forms the foundation of dishes like the caprese, which layers house-made burrata with vine tomatoes and garden basil. Raw ham ages alongside wheels of semi-hard cheese, both crafted from milk sourced from nearby pastures. Each course mirrors the changing seasons of Aomori while adhering to traditional Italian cooking methods.
The dining area overlooks a 1.4-hectare vineyard rising gently from the Mount Iwaki foothills. Winemaking started in 2010, with harvest crews gathering grapes as autumn leaves turn to ferment barrels within the property. Nebbiolo and Barbera vines occupy most of the plot, producing red wines that pair directly with the evening courses. This integration of agriculture and service creates a steady pace aligned with natural seasons.
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