Shibuyatei Japanese Restaurant

"It would be easy to mistake Shibuyatei for another ordinary ramen and sushi joint, but, in fact, the place is dominated by the personality and impressive talent of Sato.  Sato was eager to launch a restaurant in Canada, but wanted to first perfect his culinary skills before leaving Japan. In Ebisu, a district of Shibuya-ku in Tokyo, he opened an eatery around 1986 that specialized in ramen and gyoza. Over the course of seven years, Sato perfected his techniques, drawing inspiration from friends, books, and television.  “I was famous,” he declares. The clippings are evidence of the significant critical acclaim that he achieved in Japan for his outstanding cooking. Sato’s restaurant was featured in dancyu, a top Japanese food magazine, and was lauded by renowned food critic Masuhiro Yamamoto, who makes an appearance in the popular documentary Jiro Dreams of Sushi. “I was proved to be a real profession, and then I decided to come to Canada,” he says.    Sato’s cooking philosophy is simple: “Go with natural.” Unlike other establishments that rely on MSG for taste, Sato relies on the natural flavour of good quality ingredients. His pork gyoza, for example, contain 100% pork, with just a bit of chives and salt for slight flavour enhancement. He says that people with palates that are used to amped up chemical flavour don’t always appreciate the subtleties of his cooking. “No chemicals. No strong taste,” he explains.  “My food is not easy to understand. Only 10% of people will understand it. I cook seriously, which takes time,” he says. In a competitive marketplace, Sato offers his gourmet food at low prices, showing his pure love for cooking. Both his cooking and his personality exude passion, dedication, and expertise."