Akihiro Sato

Akihiro Sato is fascinated by the world around him.

Exploring the concept of fūdo – the Japanese idea of climate, soil, culture and sense of place – wherever he lays his knife roll, Akihiro trained at two-Michelin-star Narisawa in Tokyo, where he was exposed to cooking shaped by Japanese nature, seasonality and satoyama culture, and Yamazaki, the revered counter-style kaiseki restaurant, where precision and restraint have become an artform.

For his two weeks at Carousel, it’s the fūdo of the UK that will be getting the Akihiro treatment. Standout dishes like ‘Miso-Marinated Cornish Turbot Tempura, Smoked Lettuce’; ‘British Wagyu Nikujaga, Potato & Celeriac Purée, Braised Leek & Carrot’ and ‘Scottish Girolle Rice, Soy-Marinated Egg Yolk’ apply razor-sharp Japanese technique to exceptional local produce from our favourite suppliers, with quietly breathtaking results.

It’s a compelling menu that draws from home cooking, regional food, shojin ryori, kaiseki and the world of tea, reworking those ideas through the foggy lens of UK seasonality.

With a permanent London project, Fudo Works, on the horizon, this is your chance to catch this Japanese rising star before he hits the firmament.