Omoide by Angelo Sato

Former Head Chef of Michelin-starred 'Restaurant Story', first solo project showcasing his personal culinary style and influences from his Japanese-German background.

Born in Japan, Angelo pursued his culinary career at renowned establishments such Les Créations de Narisawa (two Michelin stars) and RyuGin (three Michelin stars), both in Tokyo, and Restaurant Gordon Ramsay in London under Clare Smyth (three Michelin stars). He then worked with Adam Byatt at Trinity in Clapham, where he met Tom Sellers, before moving to New York to Eleven Madison Park (three Michelin stars). In 2013, Angelo rejoined Tom to open Restaurant Story in Bermondsey. Within four months of opening, Restaurant Story was awarded a Michelin star.

His first solo (stripped back) restaurant, ‘Omoide’ showcases his style of progressive Japanese cuisine with a European accent - a grab and go concept inspired by the kaiseki-ryōri course shokuji -  a traditional Japanese multi-course meal whilst bringing together traditional flavours and Michelin-starred techniques. Closed on Sundays. 



Signature Dishes

Den dashi chicken on 5-grain sushi rice, with umami mushrooms, shichimi mayo, spicy beansprouts, pickles & crispy shallots and Miso aubergine with tofu, yuzu avocado, salad and 5-grain sushi mix, charred broccoli, edamame, pickles & crispy shallot.