Cover Chef Saito Sam and Shikata Noriyuki
Chef Saito Sam and Shikata Noriyuki
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The chef-owner of Sakana and Sushi Hibiki is awarded this prestigious title over an intimate ceremony
To be appointed the Japanese Cuisine Goodwill Ambassador by the Ministry of Agriculture, Forestry, and Fisheries, one is expected to promote Japanese food and dietary culture both within and out of Japan. Chef Saito Sam does exactly that by championing the cuisine in both of his venues, Sushi Hibiki in Four Seasons Place and Sakana Japanese Dining in KLCC.
For the past years since the opening of his venues, chef Saito Sam has been a beacon of enthusiasm for Japanese cuisine and culture within Malaysia. He played a pivotal role in the founding of the Sushi Summit, a Japanese food promotion event where events such as a collaboration between fish mongers and fishery businesses within the Tohoku region in Japan, and the development of Muslim-friendly Japanese menus for accessibility to the cuisine, authentically.
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Above Chef Saito Sam and Shikata Noriyuki
Chef Saito Sam and Shikata Noriyuki
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Chef Saito Sam’s journey with Japanese food began professionally at the age of 15 when he started working at a sushi restaurant in Tokyo, and since then, his life has revolved around sushi. Dedicated to mastering every aspect of sushi, he made the decision to leave Japan at age 35 to travel and work around the world, and that eventually led to him opening his restaurants in Malaysia.
Making it a priority to find the best ingredients and champion the core of the food industry, he visited Japanese fishermen, seafood processors, farmers, and sake brewers to have a deeper understanding of what it really means to have a farm-to-plate process.
Above Sakana Japanese Dining during the ceremony
Sakana Japanese Dining during the ceremony
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Using his platform, he took on the responsibility to share their stories and honour their hard work. Through his craft, he promotes not only Japanese cuisine, but also the people behind it.
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Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in Kuala Lumpur to champion the local dining scene.
Reach her at keandra.hing@tatlerasia.com, @keandruh
