At 14 years of age, Angelo Sato has one purpose: Get three Michelin stars. It is high intention to any cook, especially the school. But the SATO is repaired with the same dream over the past two decades, and he approaches. He recently reopened his humble humble meek humble and humble after astonishing, his eye on the third star. And unlike many cooks of his Caliber, Sato is a direct relative to what he is pursuing.
“If you are a ship outside of place, where will you go?” Sato tells what is based at the beginning of September. “We have a place where there is a group, so every day, so it is about how we can unite our daily efforts to reach our goal.
SATO, 32, grew up in Tokyo as part of the opposite children of God, invented by American Pransmer David Berg, even facing suspicion of the past, even though SATO does not have terrible memories. He clearly describes him as “weeds in different nature,” and though it was an abnormal growth, he gave him the opportunity to cook.
He recalls: “We all had a role in the community.” When there are 100 people, probably a style Cafeteria, so everyone needs the supply of food. I used to cry for cooking, and I would always help cooking, and I would always be cooking, but I would help you. But I always keep resisting the kitchen. “
It may have been a good thing, but Sato took a job right away. “I will be lied if I said I’m a common cook and that people don’t say that I’m a very good cook in the kitchen where I went,” he agrees. “My favorite thing about the sector is that it is based on great effort
It was 14 that Sato started watching the YouTube Ramsay Show videos The boiling point. He learned that Michelin was puzzling and immediately called the purpose of three stars. He says: “At that time, it seemed to be bad and far away from it,” he said. “Which one is good, for every day, you can always try something.
Sato left home 15 to start working in the kitchen. One of her first jobs were in the Michelin-Michelin Ryugin in Tokyo. Tuesday, Sato moved to London and saw The Restaurant of Gordon Ramsayhoping to hit a job. He approached Clare Smmith, the head cook then, directly, moving that now says “pure ignorance.” Nevertheless, he gave her a case, and stayed the year before going Eleven Madison Park in New York and return to London with gig at Story of Restaurant. Not only did SATO has never been going to cultural school, but never at school, and did not have a reading or writing skill in any language when I arrived in London.
He says: “From Japan to the UK was a challenge,” he said. “Alone, and I had a very great tender
In the case of restaurant, the Sato took a lot of inspiration to stone merchants, eventually instituted a dense restaurant and Michelin. Sellers teach SATO to “have certainty and belief, and how they are willing to sacrifice financially for the future.” His experience in which we emphasized the importance of a dangerous reward way to become a cook. “All the people I worked with, I took something different from it,” said Sato. “When a person is successful, he has something to learn from them, the time. For me, it was about seeing people accomplishing things and knowing that possible.”
By 2021, the wheel opened his restaurant, a humble chicken. It was a common yakitori Grill item with a Counter Top and an open kitchen at the heart of Sooho, and it seemed like you went the unexpected Chef expectations for high purposes. He chose the idea because it felt in a proper way to protect the center of the central London, not because it was his greatest program. He could say: “When I told the householder, I open a bunch of 13 or a table of cooks, ‘so it was a plan of introducing that plan – to get the site and be corrected a bit.”
Two years later, the SATO has introduced a sugarcane of 2.0, a menu experience that tastes 13 visitors at the Chef counter. The restaurant found its first michelin star in 2024 and its second in 2025. Quick success encouraged SATO to take the following step: Full renewal of the universe. In February, after getting the second star, he closed a humble chicken and borrowed half of the pieces from the bank. Sato makes most of the designers himself, including a few months to ensure all formal information. Altogether, the restaurant was closed four months, £ 1 million equipped.
“As many restaurants, they were very delayed, and I lost my thoughts in a way that would not,” he said. “It is possible that about the tallest churches in my life is opening.
Despite those challenges, including his restaurant there are their ways. “It sounds good I can do whatever I want,” SATO notes. “And no one man in this world can tell me what to do at any time.
Humble chicken 3.0 was injured in June. Space looks and thinks, and the arts in the arts like handmade develops from local artists and long walls of cucumber, soya and koye. Domestic tasting menu and dinner, worth £ 235 per person, spending 16 lessons, many of which are drawn from Sato’s Heritage. Some containers, such as Racksel-Scofses-Scofed Mussel Snack, to the menu from 2023.
“It’s easy, but it takes a long time,” said Sato with a dish, which is shown in the bed of stone and the sea. “Mussel is a humble ingredient that spends six hours a day. Everyone does something in it, good, fun, and nice. That’s one of our signature.”
Seafood is essential for humble chicken donations, including a beautiful toast of toast, oyster and O-Toro served by a fun bad. With SATO, the goal is the basis for taste and process analysis. When I was eating, the primary course was Anjou Pigoon that was in two weeks, healing the wood, washed the oil and gradually grinded. The legs were filled with templara-ed, and the liver decorated the vipre. A meal that reflects the SATO’s interest in the recession.
“For us, it’s like, ‘How do we use all the bird’s bird without throwing away anything?'” Chef. “Everyone is cooking a dove, and they always do it in the seat or puree, sweet. It will not taste.
Because a humble chicken dedicates two nights (one at 5:45 pm and one at 9 PM), there is real choreography in the kitchen. No mistake is – all the feast is introduced in the accuracy of a fixed period to ensure that the entire guest receives a complete experience. Helping in time, SATO serves desserts on top of two lessons: First, a simple transit, and the high cakes of six cakes and desserts were shown in the presence of all. “Instead of finishing meals in a normal way, it sounds like attacking from Cake Chef,” said Sato. “It’s only on top.”
As the SATO and his team continues to analyze the dishes, the cook is still focused on complete experiences. That is the factor that you feel you will find it three. This service is listening carefully but not to extremes, and visitors can ask questions or interact with the servers and chefs. “It is almost like the first day,” explains their touch. “How quickly you can drive your obstacle to visitors and server to repent a personal relationship. I make a positive effort to hire more skilled people, as they argue with more skill.” Everything sounds true. “Everything feels true.
One of those Hires were the Aidan Monk Diet, Sato met Evelyn’s table. He recalls: “I went there three or four times at the time of the year,” she recalls. “And I wondered, ‘There are many wonderful restaurants and I can go anywhere, why do I always return to the restaurant?'” He says: “It is not really food.” The most important food, but people return to restaurants based on where you are. Food is obvious, but what else is there? How does it make someone addictive? “
Despite the popularity of the cooking nature, he looks at his or her work like the NFL player. It takes a job and drives to succeed, and a sacrifice. With sato, three stars or full.
He admits: “I do not focus on anything else.” People have invited me across the only single islands on earth that you may think, and now I’m transferring a little money, and now I print money. ”
