Award-winning Japanese chef Hideaki Sato’s return to Bangkok

| July 14, 2015


The latest in the Sanpellegrino “Fine Dining Lovers” dinner series, highly acclaimed Japanese chef Hideaki Sato visited Bangkok for a special one-day-only event on July 8th at modern Asian cuisine restaurant Signature, at KU DÉ TA Bangkok.

Chef Hideaki Sato Cooking Demonstration at KU DÉ TA Bangkok

Sato, the Chef de Cuisine of the recently-opened Ta Vie Restaurant in Hong Kong, present an extraordinary, specially crafted tasting menu showcasing signature dishes from his latest culinary venture. On Sato’s first visit to cook in Bangkok in 2014 his dinners sold out almost immediately at The Four Seasons Bangkok, where he was warmly received by old fans and new lovers of creative Japanese cuisine.


In the daytime chef Sato conducted an exclusive master class for around 40 guests, including leading media and chefs, in conjunction with an Acqua Panna water and wine / sake pairing activity, featuring three courses. In the evening he created a six-course degustation menu.

IMG_5561v1 IMG_5572v1

Chef Sato commented, “I was so thrilled to be back to Bangkok again, this time to present diners with a whole new culinary experience inspired by what we’re doing in the kitchen now at Ta Vie.”

Sweet corn puffed mousse with aburi botan shrimp in shrimp broth jelly_msize
Sweet corn puffed mousse with aburi botan shrimp in shrimp broth jelly

About the Chef….

Hideaki Sato (佐藤秀明) Ta Vie 旅 – Chef de Cuisine

Born in Japan’s Nagano Prefecture in 1976, Hideaki Sato began his culinary journey with French cuisine. However after more than 10 years in French kitchens, he found himself increasingly drawn towards his native Japanese roots and decided to make a move. This change in direction landed him at Tokyo’s 3-Michelin-starred restaurant Nihonryori Ryugin, where he worked for 3 years under the watchful guidance of Chef Seiji Yamamoto. In June 2012, Chef Sato was chosen to head Hong Kong’s Tenku Ryugin, the first Ryugin restaurant outside of Tokyo.


Under Sato’s management for just 6 months, Tenku Ryugin earned not only critical acclaim, but also 2 Michelin stars. In 2014, the restaurant made it to the coveted Asia’s 50 Best Restaurants List, sponsored by San Pellegrino & Acqua Panna. It was also bestowed upon the “One to Watch” award the same year. In 2015, Tenku Ryugin ranked even higher, at 24th place on the list, cementing the restaurant’s success as it continues to grow as one of Asia’s most remarkable restaurants.
Aside from the growing acclaim for Tenku Ryugin, Chef Sato has participated in world-class culinary events such as “Volant des Chefs 2013” in Italy, as well as “World Gourmet Festival 2014” at the Four Seasons Hotel in Bangkok, and the “Omnivore World Tour in Paris” in both 2014 and 2015, where he was chosen as one of ten chefs who are most symbolic of the Omnivore decade.
In May 2015 Chef Sato embarked his latest culinary quest in Hong Kong with the opening of “Ta Vie” 旅 , furthering his ever-evolving journey ahead…

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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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