Sushi Sato Omakase by Chef Kawana

We were back at Sushi Sato to savour the omakase creations of Chef Sato's sous chef, Chef Yusuke Kawana. They’re both from the Sushi Hashida lineage of sushi chefs which is more or less royalty in the Omakase scene. This time around, we brought our little Omakase critique, our daughter. She’s been on the Omakase trail since she was 5, and now she’s 11.

We first dined at the annexe with Chef Kawana-san. I found it cozier than the main hall, and gives the sous chef room for his own creativity. Therefore this time around (booking a month in advance) we decided to give the annexe another try. You know me, I like to ‘exhaust’ the menu to sample what the chef has to offer - end to end. I’m after consistency.

We opted for 2 sets $168 and 1 at $250 (there were only 2 choices). Lunch is usually more affordable vs dinner, even for the same menu.

These were the items we had
1. Chawan mushi scallops

2. Cold seaweed jelly noodle

3. Smoked baby tuna - meiji maguro

4. Sea bream - kinemdai

5. Tuna, maguro

6. Prawn Ebi Botan

7. Japanese coral trout - cooked dish

8. Horse mackerel (Aji)

9. Squid Ika

10. Shima aji - yellow jack

11. Pen shell, Tairagi

12. Kinmedai- golden eye snapper (charcoal seared).

13. Chutoro

14. Ikura and unni rice

15. Bafun uni (sea urchin)

16. Botan Ebi miso soup

17. Negitoro maki / tuna hand roll

18. Pomelo warabi mochi, dekapon orange & strawberry dessert

The pickled white daikon that Chef Kawana made himself was divine. It was meant to be a palate cleanser but we ended up asking for seconds and thirds.

Dragon Sake