Kosei Sakamoto

Miyako’s Head Chef Kosei Sakamoto was raised in Kyushu in South Japan before moving to Tokyo at the age of 20 to pursue his passion for gastronomy. Sakamoto’s career took him to London to further his mastery of Japanese food.

Head Chef • Miyako • Andaz London Liverpool Street
Specialità • Giapponese
Stile di cucina • Appassionata, Creativa, Umile

Get To Know

OUR CHEF

Dove Ti Ho Già Visto?

Sakamoto Worked At The Hilton London Kensington’s Japanese Restaurant, Saga On Molton Street And Moshi Moshi On Liverpool Street.

Può Descrivermi La Sua Cucina in Tre Parole?

Simple, Fresh And Made With Passion.

Chi/cosa è Stata La Più Grande Influenza nella Tua Cucina?

As Soon As I Finished My Studies I Started Working In A Japanese Restaurant With Head Chef Shinohara. He Was My Inspiration, He Taught Me A Lot From The Basic Of Rice Cooking, To Fish Cutting And How To Prepare All Kinds Of Style Of Sushi.

Perchè è Diventato Chef?

When I Was Young, I Used To Watch Many Japanese Cooking Programmes On The Telly: That Is When My Interest In Creating And Cooking Grew.

Cosa Rende Un Piatto Grandioso?

The Chef’s Passion And The Continual Practice Is Very Important In Order To Create A Great Dish. In Japanese Cuisine, Presentation Is Important. It Is Crucial To Have The Correct Balance Between Colours, Quantities And Flavours On The Plate.

Che Consiglio Daresti Ad Altri Chef O Entusiasti Cuochi Amatoriali?

If You Want To Create Great Dishes, Doing It With Passion Is The Most Important. Being A Chef Is A Hard Job, But When I See That I Can Make People Happy With My Cuisine, I Realise I'm Really Proud Of What I Do.

Punti salienti

Alcol
Piatti da condividere
Cucina aperta
WiFi

Star Chef

Kosei Sakamoto

Get To Know

OUR CHEF

Punti salienti