Follow the stone-lined walkway into this intimate, immersive space where Chef Shyong holds court over the glowing embers of the binchotan grill. The wraparound counter seating means every diner has a front-row seat to the omakase experience, which starts with beautifully fresh sashimi and a melt-in-your-mouth chutoro carpaccio. The tsukune, served with a rich, marigold egg yolk, packs the delightful crunch of cartilage, while the oft-overlooked bonjiri, or chicken tail, is an unctuous tender morsel.
Chef Shyong, former head chef of Shirokane Tori-Tama, masterfully showcases different parts of the Sakura chicken. The skewer of chicken hearts, chef’s choice of innards today, are plump and sweet with a gentle char. Seasonal vegetables, like the yellow zucchini, are seasoned simply to let their natural flavours shine. Round it all off with a crisp, refreshing Koh-Kun whisky highball.
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