Yoshio Sakuta

Started his culinary journey at 18 and trained at Sapporo's Sushizen Honten before moving to Singapore. Opened Sushi Sakuta in 2022 at Capitol Kempinski and earned a Michelin star within the first year. Promoted to two stars in 2025. Known for meticulous rice preparation—uses a blend of Hitomebore and Sasanishiki rice from Miyagi with four different vinegars.

Career

• Chef-Owner at Sushi Sakuta, Singapore (2022-present)
• Senior Itamae at Shoukouwa, Singapore (2017-2022)
• Itamae at Sushizen Honten, Sapporo (2010-2017)