25 June 2016
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One of the most exciting chefs in Asia at the moment, Japanese chef Hideaki Sato is widely celebrated for his delicate and refined cooking style that seamlessly marries French culinary techniques with the kaiseki traditions and premium produce of his homeland.
He cultivated this elegant culinary style after years of working under the tutelage of Seiji Yamamoto at three-Michelin-starred Nihonryori Ryugin in Tokyo, and later, as the chef-patron at Tenku Ryugin in Hong Kong, Mr Yamamoto’s first satellite kitchen.
Under chef Sato’s leadership, Tenku Ryugin earned two Michelin stars in the Michelin Guide’s Hong Kong edition within the first six months of its opening in 2012. In 2015, chef Sato repeated this success when he left Tenku Ryugin to set up his own elegant fine dining restaurant, Ta Vie in Central Hong Kong, which similarly garnered its first Michelin star barely a few months after its launch.
