Culinary maestro Chef Shun Sato, along with Chef Fumiyuki Kinsu, prepares a special dinner at OKO, hosted by The LaliT New Delhi with Chef’s Table India.

Ember's Feast, with New Zealand Lamb

An Omakase meal literally means, where you leave it up to the chef to select the dishes for that particular meal – a Japanese concept which is fast gaining currency all over the world. And it was no surprise that OKO, at The LaliT New Delhi, hosted the Tokyo Gastronomic Affair by Michelin Star Chef Shun Sato and Chef Fumiyuki Kinsu, that showcased a fine Michelin-style omakase pop-up in collaboration with Chef's Table India.

Globally celebrated Chef Shun Sato, who runs his restaurants CENSU in Hong Kong and Tokyo, is informed by French techniques with Japanese ingredients and sensibilities. At the dinner, he directed visitors through his intimate chef's table experience by curating a carefully designed multi-course omakase that showcased his signature precision, seasonal sensibilities, and modern flair. His craft was born in his father’s izakaya (pub) and honed in some of the world's most prestigious Michelin-starred kitchens, across Japan, Australia, and Hong Kong. The six-course dinner, paired with premium sake and fine wines, was a journey through Japan, deeply rooted in tradition and elevated through avant-garde techniques.

Whispering Greens

Highlights of the menu included, Whispering Greens - a delicate embrace of baby spinach, gently rolled and bathed in a velvety sesame purée; Pearls of the Sea - translucent Hokkaido scallops, kissed by a delicate yuzu sanbaizu dressing, offering a balance of citrus brightness and umami depth; Blossoms of Kyoto - crisp and ethereal zucchini blossom enrobed in the lightest tempura and paired with a luxurious port wine truffle purée; and Celestial Yuzu Panna Cotta - a silky panna cotta infused with bright yuzu essence. The flavourful delicacies were paired with delicious wine, sake and cocktails. 

We spoke to Michelin Star Chef Shun Sato after the meal:

LI: How would you describe an authentic omakase Japanese cuisine? Why is Omakase-style cuisine popular in Japan?

Chef Shun Sato: Omakase, for me, is all about trust. It’s when a guest hands over the reins and lets me create a tasting menu tailored to their preferences, leaving the details to me. That trust forms a unique bond between us—one that goes beyond the plate. I believe it’s this connection that turns a simple meal into an unforgettable experience. When a guest places their trust in you, and you in turn create something that resonates with them, that’s when the magic happens.

Blossoms of Kyoto

LI: What are you bringing for a Japanese pop-up at the Lalit? Tell us about the dishes, ingredients used, and the flavour profile of dishes.

SS: At the heart of my cuisine is umami. I’ve always believed that umami is the foundation of flavour. We focus heavily on sourcing local, sustainable ingredients because it’s not just about respecting the land; it’s about understanding the depth of flavour each ingredient offers. My goal is to draw out the best in every product and elevate it to create a harmonious experience on the plate.

LI: What is the reason behind Japanese cuisine’s rising popularity in Asian countries like India?

SS: For me, it’s all about care. We take the time to respect and nurture our ingredients, encouraging each of their unique flavours to come through. It’s this attention to detail that makes each dish special. Every ingredient has a story to tell, and it’s my job to ensure that story is told authentically and beautifully on the plate.

Moonlit Waters, with tender Sea Bass

LI: Any dishes and key learnings that you had from your family’s izakaya restaurant while growing up?

SS: Growing up, I learned one invaluable lesson: always strive to improve. There’s always room for growth, always a new technique to learn, and a new way to challenge myself. But, at the same time, it’s about making sure the guest feels at home. My goal is to create an environment where they can relax, enjoy, and truly immerse themselves in the experience. That balance—between growth and comfort—is something I’m constantly working to achieve.

LI: What was the first job that you got in Tokyo and in which year? How was the experience? (We learn that they make beginners do dish washing too besides cooking!)

Pearls of the Sea

SS: I’ve worked in many restaurants over the years, and each one has shaped me in its own way. I couldn’t pick just one that stands out. It’s not always about learning a new technique—it’s about understanding how each chef approaches cooking, how they think about food, and how they view the guest experience. That passion and mindset is what truly impacts me, and it’s what I try to carry forward in my own kitchen.

Chef Fumiyuki Kinsu with a chef from OKO, The Lalit New Delhi

LI: What are the Michelin star restaurants where you have worked and what were your key learnings?

SS: When it comes to other chefs, I have nothing but respect. I treat every technique with the same level of reverence, as if it were my own. There’s always something to learn from each other, and I believe that cooking is a shared journey. We all contribute to the ongoing dialogue about food, and that exchange is what keeps me inspired day in and day out.

Celestial Yuzu Panna Cotta

LI: What are some of the myths about Japanese cuisine that you wish to bust with your culinary knowledge?

SS: For me, cooking isn’t just about the food—it’s about building connections, cultivating flavours, and showing respect for both the ingredients and the people who trust me with their experience. Every dish I create is a reflection of that dedication, and it’s what keeps me coming back to the kitchen every single day.