Meet Sushi Sakuta's Team
Chef-Owner
Yoshio Sakuta
作田至生
Chef Sakuta embarked on his culinary journey at 18, refining his skills in renowned sushi and omakase restaurants. Now at the helm of Sushi Sakuta, he brings precision and artistry to every dish, showcasing his expertise and unwavering dedication to elevating the dining experience.
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.
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.
Second Chef
Shunsuke Yoshizawa
吉澤俊亮
With 22 years of experience, Chef Yoshi believes that creating exceptional sushi is about embracing each ingredient — a gift from the people, environment, and conditions that surround him. Every piece reflects his deep respect for tradition and dedication to his craft.
Sommelier
Iwabuchi Makoto
岩淵真
Makoto brings over 20 years of experience from renowned Michelin-starred and 50 Best fine dining restaurants in Japan and Southeast Asia.
Now serving as Head Sommelier at Sushi Sakuta Singapore, a Michelin one-star recipient in 2023.
Tomoya Mori
森朋也
Kazuma Ishikawa
石河数馬
Masaru Osanai
長内勝
