Portrait of Keita Sato
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.
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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.”
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.
The Sunday email
Read about chefs like Keita Sato in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.