Cover Japanese chef Yoshio Sakuta of acclaimed Sushi Sakuta (Photo: Sushi Sakuta)
Japanese chef Yoshio Sakuta of acclaimed Sushi Sakuta (Photo: Sushi Sakuta)
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Learn how Japanese chef Yoshio Sakuta’s distaste for raw fish led him to his eponymous sushi-ya Sushi Sakuta and Michelin stardom
Growing up, Japanese chef Yoshio Sakuta had a distaste for raw fish, finding its strong fishy smells difficult to swallow. Little did he expect that this very aversion would be the catalyst for an extraordinary career dedicated to the art of sushi that would eventually lead him and his eponymous sushi-ya to Michelin stardom.
Blessed with a discerning palate, Sakuta’s intuitive and innate understanding of flavours allowed him to master the art of preparing raw fish, a skill honed by cutting his teeth at acclaimed sushi establishments in Japan and the United States. It is also this sensitivity to flavours that shaped Sakuta’s culinary philosophy, which revolves around simplicity and respect for each ingredient’s intrinsic qualities.
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Above Every piece of sushi is a showcase of purity without unnecessary embellishments
Above Impeccable knife skills on display
Every piece of sushi is a showcase of purity without unnecessary embellishments
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At his restaurant Sushi Sakuta, every piece of sushi stands as a testament to this ethos; a showcase of purity without unnecessary embellishments.
The same approach extends to the minimalist design of the space, which exudes a sense of calmness and serenity. The alluring five-metre hinoki counter centrepiece lends its elegance to the traditional Japanese aesthetics, while visually arresting artworks by celebrated Japanese masters adorn the walls. Cosy and intimate, Sushi Sakuta accommodates just 10 guests at its counter, while a private dining room for six offers an exclusive setting for special occasions.
Above Seasonality reigns supreme at Sushi Sakuta
Above Sakuta’s tailored techniques can be prescribed to unlock an ingredient’s full potential
Seasonality reigns supreme at Sushi Sakuta
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Seasonality reigns supreme in this kitchen, and its omakase-style menu features a meticulous selection of the season’s best and freshest ingredients. Each dish served is designed based on an in-depth assessment of the core ingredient, so that tailored techniques can be prescribed to unlock its full potential.
This dedication is exemplified in standouts such as the sayori (Japanese halfbeak), treated with salt and a light brine to soften the fish’s bitterness and enhance its umami. Also noteworthy is the serving of otoro (bluefin tuna belly) at room temperature, a deliberate move that draws out the fish’s peak flavour. The ankimo (monkfish liver) is similarly treated with Japanese leeks, ginger, and dried chillies to accentuate its richness. Even the shari—a blend of Hitomebore and Sasanishiki grains—is prepared with white and red vinegar, resulting in an inimitable depth, flavour, and complexity.
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The art of Edomae sushi reaches new heights at Sushi Sakuta
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With unparalleled precision and attention paid to detail, Sushi Sakuta isn’t just another sushi restaurant; it is a gastronomic shrine where the art of Edomae sushi reaches new heights.
