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Sushi Chef Keita Sato Discusses Approach to Food

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Published on Apr 29, 2010

In New York City, its no easy feat to stand out among the competition and garner favorable reviews from The New York Times, New York Magazine, Saveur and Gourmet. But, thats exactly what Cambridge Whos Who member Keita Sato, president of Hatsuhana Sushi Restaurant, has successfully done for over a decade.
Sato, who began culinary training as a child, takes his role as keeper of the flame [he inherited Hatsuhana from his father in 2000] very seriously. He enforces a "no gimmicks, no frills" approach to food and refuses to take his cues from outside influences. "I want to set my own trends and standards for what we should be doing, not what other people are doing," Sato said. "I want to do things that make magazines write about us, instead of doing what magazines tell us we should do. we've always focused solely on sushi as a sushi specialty restaurant," explained Sato.
Hatsuhana Sushi Restaurant currently has three locations, two in Midtown Manhattan -- 17 E. 48th Street, between Fifth and Madison Avenues. Tel: (212) 355-3345 and 237 Park Avenue at 46th Street. Tel: (212) 661-3400 -- and the other in Honolulu, Hawaii. For additional information, please visit http://www.hatsuhana.com.

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