Sosaki Dining Atelier

[No shortcuts in presentation – experience the extraordinary with creative cuisine]

The restaurant is located away from the city. “The way into the restaurant is hard to find, so customers say it’s like a hideaway.” The owner, who speaks with a smile, is an ambitious chef who started working in the food and beverage industry at the age of 16. From that time on, he had the ambition to “have his own restaurant by the time he was 30,” and his current izakaya restaurant was the realization of his dream. This restaurant was built in 2019 in consultation with an architect, and both the kitchen and the seating have been carefully thought out. For older customers, there are table seats and sunken kotatsu-style seats where you can stretch your legs. For those with small children, there are flat-floor tatami-style seats and a space equipped with toys. There are no steps inside the restaurant, so it is safe. Perhaps because of this, customers come from all age groups, including office workers, families, and young people.

The manager, who is not bound by the framework of an izakaya and does not set a main dish, says, “I try to use seasonal ingredients and serve dishes that can only be made on this day and in that season. I want people to experience something out of the ordinary through my cooking.” His unique naming sense also shines through in the names of his dishes, such as “Seasonal! Chewy lotus root buns with delicious dashi sauce.” On the other hand, the fact that 90% of customers order “sashimi” speaks to the wide range of the manager’s cooking, which transcends boundaries from Japanese cuisine to creative cuisine.

The reason for the name “atelier” is that “I liken the plate to a canvas. It’s not just about putting food on it, but the appearance is also important. I chose the name because it reminds me to never cut corners and to present the food as if I were painting a once-in-a-lifetime picture.” The young, enthusiastic manager and smiling staff were perfect for a shop like a small art museum.

Course meals and all-you-can-drink menu available