Name: Yoshio Sato
Restaurant: Kei Japanese Restaurant
Title: Executive chef
My Breakfast: I always try to start my day with fresh salad, brown bread and yogurt with fruits.
My Knives: Sugimoto (Japanese knife.)
Most overused spice: “Dashi” – Japanese soup stock! Not spicy, though.
Favorite Foodie Destination: Al Shamam Restaurant – Mubarakiya.
Favorite Kitchen Gadget: Japanese slicer!
Favorite Food Aroma: Roasted sesame.
Q: How long have you been working with Kei?
Q: Describe your favorite dish at Kei.
Kido Maki – breaded Hammour fish with cheese and spicy mayo.
Q: Name three ingredients you think are the most important in Japanese cuisine.
Miso, Soya Sauce and Mirin.
Q: What are Kei’s most famous offerings?
Kei Salad and special “wafu dressing”. It’s been famous for 36 years!!
Q: What do you think people forget to try when it comes to Japanese cuisine?
Street food like Ramen, Chicken Katsu Curry, Soba (buckwheat noodle) and Udon.
Q: How is Kei different from other Japanese restaurants in Kuwait?
Q: If you weren’t a chef, what would you like to be?
Q: If you could choose, what would your “last supper” be?
Soba Soup Noodle (buckwheat noodle).