i. Biography
Hokkaido functions as both supply line and discipline in the sushi associated with Sase Satoshi. The work at Sushi Sase in Hong Kong, where Sase is Executive Chef, is built around direct sourcing, fresh hand-line caught produce, and a Hokkaido style that keeps ornament out of the way. The emphasis is on top-end ingredients simply prepared, exact knife work, and balance carried piece by piece rather than through display. This register of sushi depends on restraint in the technical sense: fish temperature, rice texture, aging, seasoning, and the decision not to add more than the ingredient needs. Hokkaido provides the foundation; Hong Kong is the dining context. Between them, Sase’s cooking is defined by sourcing, precision, and control.
Coming Up
Northern Japanese sushi training shaped the early craft record here. Early in Sase Satoshi’s career, Sase worked at Sushi Zen in Sapporo, Japan, placing the work inside the Hokkaido sensibility that continues to define the food. The later move to Central, Hong Kong, where Sase became founder of Sushi Sase, carried that style into a different service environment without changing its basic terms. Sapporo, Japan, supplied the early grounding; Central, Hong Kong, became the place where Hokkaido-style sushi could be served to an international dining room. From 2018, Sase served as Executive Chef at Sushi Sase Hanare in Central, Hong Kong; today, Sase is Executive Chef of Sushi Sase. Across those roles, the through-line is direct Hokkaido sourcing, economical handling, and the close structure of omakase.
Where They Are Now
Hokkaido-style sushi is the defining format at Sushi Sase in Hong Kong, where Sase Satoshi is Executive Chef. His specialty is sushi omakase and sushi creation, with ingredients sourced directly from Hokkaido. In a city fluent in luxury dining, the work is marked by limits: fresh hand-line caught produce, exacting knife work, and top-end ingredients simply prepared. This kind of sushi leaves little cover for correction after the fact. Cut, temperature, rice, and seasoning carry the piece. Judgment shows in pressure, in the warmth of the shari, in the dressing of the neta, and in the resting of an ingredient before service. The omakase is tsumami-focused, so the meal develops through small preparations before and around the nigiri. That structure gives space for texture, richness, and salinity to move in sequence. The rice is soft shari, lighter in acidity, meant to support the fish rather than dominate it. Neta named with Sase’s work includes botan ebi and marinated three-day aged akami, pointing to both clean handling and controlled patience. The practice is specific rather than broadly luxurious: Hokkaido as source, Hong Kong as present stage, and omakase as form. Its working parts are sourcing, rice texture, aging, knife work, and restraint.
Signature
The named signatures in Sase’s work are ankimo, octopus, awabi, botan ebi, and marinated, three-day aged akami.
Profile updated July 2026
FAQ
Asked of Sase
What is Sase Satoshi's current role?
Sase Satoshi is Executive Chef at Sushi Sase.
What is Sase Satoshi known for?
Sushi omakase.
