Name: Yoshio Sato

Restaurant: Kei Japanese Restaurant

Title: Executive chef

QUICK FIRE

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?

22 years.

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?

Authenticity.

Q: If you weren’t a chef, what would you like to be?

A pilot

Q: If you could choose, what would your “last supper” be?

Soba Soup Noodle (buckwheat noodle).