I can't do chef's personal story justice.
On a busy Friday night, when there were 30 seconds of peace and no tickets on the board, I asked him, "Why did you decide to pivot your restaurant."
He said, "What do you mean?"
"Well, you used to be a Yakitori, and then you pivoted the concept and earned that star (in 2024)."
I thought I would get a quick answer before the thumping pace of the kitchen resumed.
Instead, Angelo Sato looked me in the eye and gave me a brief biography on his origins of growing up without money, getting the inspiration to be a chef, and.... I encourage you to pick up the story here:
Phenomenal pedigree aside, chef cooks from the soul, with some humour thrown in for good measure.
Humble Kitchen is an L-shaped tasting counter with staggered reservations. Although it seems like a big room, you're still getting the intimate personal touches counter dining requires. Chef's brother, Johnpaul, deftly runs front of house, iPad in hand, ensuring each guests is attended to.
We follow the ethos and coursing one might find in a tasting menu in Japan, except with a combination of Euro and Japanese techniques.
Some of the first tastes included this stunning beef tartare with beautiful sweetness of the beef mixed with the tang of the pickled seeds.
Chicken oyster and caviar (or HFC/Humble Fried Chicken). Exactly what you want it to be when the fry is perfect. So many fuck up chicken/chicken skin and caviar with a soggy fry, or a tasteless batter. Not here!
This Little Piggie. Reminiscent of Stephanie Izard's "pig face," except this version using trotter instead of face. Both have silky egg to play with the richness of the meat. The crunch of the slaw gave a great texture point.
It's tomato season, and this dish is as beautiful to capture in a picture as it is to eat.
A redonkulous Shokupan course with the signature chicken liver and truffle butter. Also including veal tongue, acidic pickles, and some sort of (memory may fail here) apple compote or butter.
Yes, that is a portion for two. Yes, I ate the whole thing. This takes a bread course to new heights. The chicken liver truffle butter is as good as it is unhealthy. A quick blowtorch (less than one second) before serving, softens it up to make it easily spreadable.
Dashi course with the crispiest skin ever.
Sukiyaki. I've never had a version with the yolk and the white, which is the fried element on top you crack open to reveal the oozing goodness. This was a really interesting interpretation and the sweetness of the sauce reminded me of being in Japan.
If it's tomato season.... It's probably strawberry season. This a Kent strawberry.
Such a playful menu, and as you've read on this blog, it's the sweet spot for the kind of food I enjoy.
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