Chef Sato Welcomes You to Hakkoku
View this post on Instagram
Hakkoku is without a doubt one of the hottest Japanese restaurant in Tokyo, having been opened in February 2018 by the much-lauded celebrity chef Hiroyuki Sato.
With fame comes demand however, tables are booked up months in advance. Chef Sato has already been awarded numerous international prizes, including a Michelin star for his previous restaurant Tokami.
Situated in the heart of the Ginza district, Hakkoku can be found on the third floor of an imposing building. Inside, the design is seductive, with an ultra-minimalist aesthetic, emblematic of Japanese design culture.
Loyal to his specialities, chef Sato is offering a menu with a plethora of sushi, maki and sashimi, all of the highest quality. If that wasn’t enough already, it’s worth noting that Hiroyuki Sato is also the warmest of hosts in this new, intimate location.
View this post on Instagram
View this post on Instagram
View this post on Instagram
View this post on Instagram
Hakkoku
7-6, Ginza, Chuo, Tokyo 104-0061
+81 3-6280-6555
Monday to Saturday, 11am-2pm, 5pm-11pm
Closed on Sunday
TRENDING
-
A Rare Japanese Garden Hidden Within Honen-in Temple in Kyoto
Visible only twice a year, ‘Empty River’, designed by landscape architect Marc Peter Keane, evokes the carbon cycle.
-
Modernology, Kon Wajiro's Science of Everyday Observation
Makeup, beard shape, organisation of cupboards and meeting places: all of these details decipher 1920s Tokyoites.
-
Colour Photos of Yakuza Tattoos from the Meiji Period
19th-century photographs have captured the usually hidden tattoos that covered the bodies of the members of Japanese organised crime gangs.
-
Recipe for Ichiraku Ramen from ‘Naruto’ by Danielle Baghernejad
Taken from the popular manga with the character of the same name who loves ramen, this dish is named after the hero's favourite restaurant.
-
Hitachi Park Offers a Colourful, Floral Breath of Air All Year Round
Only two hours from Tokyo, this park with thousands of flowers is worth visiting several times a year to appreciate all its different types.