i. Biography
Keita Sato serves as Executive Chef at Azabu Ichigo in Tokyo, a role centered on sushi. His current kitchen work follows a New York chapter: in 2000, he was Owner and President of Hatsuhana Sushi Restaurant in New York City, an executive post as well as an ownership one.
The Essentials Sato links his first interest in the industry to fishing in Japan as a child: “My father took me out fishing on the river in Japan from a young age, it was that which sparked my initial interest in the industry.” His working standard is direct and self-set: “I want to set my own trends and standards for what we should be doing, not what other people are doing.”
Signature
Keita's signature dishes include Sato Maki, Dragon roll, and Tiger roll.
In Their Words “I want to set my own trends and standards for what we should be doing, not what other people are doing.” “My father took me out fishing on the river in Japan from a young age, it was that which sparked my initial interest in the industry.”
Profile updated July 2026
FAQ
Asked of Keita
What is Keita Sato's current role?
As of 2026, Keita Sato is Executive Chef.
What is Keita Sato known for?
Sushi.
