Born and raised in Hokkaido, Japan, Chef Yoshio Sakuta has accumulated over 20 years of premium sushi experience. At19, Chef Sakuta formally began his career as a Sushi Chef with Ganko Sushi at their Atsubetsu branch, honing his skills there for the next three years.
With the enormous interest and rise of popularity of Japanese restaurants in US then, Chef Sakuta joined Hotaru in San Francisco as its Sushi Chef, where he remained for four years.
Yoshio Sakuta
He returned to Japan thereafter to his alma mater, Ganko Sushi, for the next three years, before spreading his wings to join Sushi Odajima. In the two years at Sushi Odajima, Chef Sakuta was both the Sushi Chef and Manager of the restaurant. This experience has given Chef Sakuta the opportunity to hone his ability to prepare and present a full omakase menu while simultaneously serving and interacting with guests at the sushi counter.
He then spent another two years at Sushi Negishi, before bringing his skills to the then two MICHELIN starred Sushi Zen in Sapporo for the next three years.
With his experience in fine sushi, Chef Sakuta spread his wings outside Japan once again, albeit slightly closer to home, joining the team at the two MICHELIN starred Shoukouwa Sushi Restaurant in Singapore. Chef Sakuta continues to delight guests at Shoukouwa with his meticulous attention to detail, and his pride in presenting the freshest sea sonal seafood, taking them on a gastronomic journey of this traditional art form.
1. What is your philosophy when it comes to food?
My philosophy when it comes to food is to always have respect for food.
2. Name your most Favorite dish on the menu? And why?
My favourite dish is the Kimedai “Red Snapper” because it can evolve into various types of dishes.
3. Main considerations when it comes to choosing your ingredients?
To ensure the consistency in quality in each ingredient.
4. How do you see the growing demands for sustainable produce affecting the food world?
We must limit the catch of endangered species in order to keep the species intact and available. As a chef, it is also important to source the most appropriate fish and to provide the same quality cuisine to be served to our guests.
5. If you weren’t a chef, or in the food business, what would you be?
I will be a Hair Stylist. That is why I have a unique hair style
6. Do you have a memorable food experience that impacted you as a child or young chef?
Nothing in particular
7. What do you enjoy most about being a chef?
Watching our guest enjoying and smiling with every dish that I serve.
8. Other than creating good food, what are the most important qualities that make a successful chef?
A good attitude and passionate about the work that you do. As a chef, I always smile and greet my guests to make them feel comfortable and welcome at my restaurant.
9. If you had a choice of anything for your last meal, what would you choose to have?
It will be ramen. I love ramen and I can eat it every day.
10. Do you have any tips for budding chefs or restaurateurs?
othing in particular because I am still learning and experiencing new things as chef.
ADDRESS:
1 Fullerton Road, #02-02A One Fullerton, 049213
PHONE: +65 6423 9939
WEBSITE: www.shoukouwa.com.sg/