The chef honed his skills at a Naniwa (Osaka-style) kappo. The restaurant’s name, ‘Satou’, adds a kanji for the ‘u’ to his surname, Sato, in homage to the shop where he apprenticed. The long Japanese menu is written right-to-left, like a scroll. His speciality, passed down from his mentor along with his cherished serving bowls, is ‘Tenjin Kobai Mushi’, savoury egg custard prepared with dried-plum broth and finished with a delicate plum glaze. The chef prides himself on his quick thinking in picking up guests’ preferences. An heir to the spirit and skills of Osaka cuisine.