Takuya Sato returned to Tokyo after experiencing making sushi in Hawaii. He realised that the high quality of Japanese seafood was a blessing due to the care with which Japanese fishermen handle their catch. Grateful for the bounty of the environment, he exercises his talents to capture the full flavour of each morsel. He’ll also win over diners with astute wine and sake pairings. The unpredictability of the evening’s flow adds a dimension of fun.