From the chef
Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)
Born in 1964, a native of Kumamoto Prefecture. Tatsuyuki Sato began his career as a cook in a Japanese restaurant in Kyushu, afterwards polishing his skills at hotels and Japanese restaurants in Kyoto and Osaka. After 13 years of experience working at the sushi counter at Kyoto Hotel Okura, he went independent and opened Gion Sato. He emphasizes his “sushi kappo (sushi bar)” which leverages his own experiences, attracting quite a reputation. In February 2015, he relocated his store, which had become cramped, to the south side of Gion and reopened for business.
佐藤龍幸
Tatsuyuki Sato
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Gion Sato
Gion, Kyoto
Japanese / Sushi
The Reasons Why I Recommend.
It is a barbecued restaurant that has been converted from a townhouse near the station in Kyoto. As I always eat salt without using sauce, the meat is delicious anyway, so it goes well.
Chef Tatsuyuki Sato’s Recommendation
2022-02-08
Gion Sato
Gion, Kyoto
Japanese / Sushi
The Reasons Why I Recommend.
It is a restaurant where you can grill fresh fish and other seafood at a popular restaurant where reservations can not be made. I think that the cook's work is being done properly, with just cutting the ingredients and being aware of the finish and being cut cleanly. It is on the first floor, the second floor, but the best part is the counter on the first floor. Because the ingredients are baked in front of you, the aroma is excellent. It is recommended that you order them and let them burn the good food of the day.
Chef Tatsuyuki Sato’s Recommendation
2022-02-08
Gion Sato
ぎおん 佐藤
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