Chef-Owner Sakuta places customers satisfaction and gustatory pleasure foremost in his restaurant.
While still working at the highest level of his craft, Chef Sakuta holds himself to delivering experiences that
are inclusive and that will connect with connoisseurs and ingenues alike.
An experience is meticulously curated for each guest to ensure a deep impression left for a long time to come.
Every step of the preparation process is calculated to ensure that our guests taste the ingredients at their best. The flavour differs greatly day-to-day even if the fishes are of the same species caught in the same area. For this reason, we pay tribute to Edomae-style sushi and work on adaptations occasionally to ensure that we are constantly drawing out the unique characteristics of every fish.
The brand and area where the fishes are caught may be crucial to create delicious sushi, but we try and work to accentuate the flavours and unique characteristics of every ingredient without putting too much thought into it. The preparation work is what we devote ourselves to as we consider the ingredients before us and think about the best way we can offer them at their finest to our guests.
He has spent over 15 years working at some of the top fine dining restaurants in Japan as well as Southeast Asia.
Curating different types of ingredients from all over Japan directly from Toyosu Market, together the accomplished chefs demonstrate how the basis of Japanese cuisine fundamentally reposes upon craftsmanship. the self-assured work of practised hands that wield strength and gentleness in as much equal measure as precision and passion. The temperature being the key for ingredients are calibrated to enhance every guest’s experience.
The chefs undertake a Edomae-style sushi preparation technique for the ingredients – which includes hours of preparation such as boiling, soaking, picking and seasoning.
The best flavours in every ingredient can only be drawn out by a true professional, which changes drastically depending on how the ingredients are sliced. Our chefs change up their slicing methods accordingly after a careful assessment of the condition the ingredients are in.
The sushi rice is made using our own unique blend of white vinegar, which accentuates and brings out the best flavours of the finest seasonal ingredients used with its mild acidity and slight sweetness.
