Chef Hiroyuki Sato has spent much of his career working in renowned sushi and kaiseki ryori restaurants in Japan. He joined Sushi Tokami, one of the top 100 among the 5,000 sushi restaurants in Tokyo, as the Chief Chef and soon earned the restaurant a Michelin star in 2014. Gifted with a keen sense for sushi ingredients, Chef Sato was recently appointed Executive Chef of Sushi Tokami, Hong Kong. Like Omakase, Sushi Tokami takes advantage of the freshest and finest ingredients available at the Tsukiji Market in Tokyo.
Guests at the June 8 and 10 events will enjoy Chef Sato’s exquisite sushi, as well as the finest Wagyu beef from Kobe, Japan, which will be incorporated into appetizers, nigiri 
sushi and steak dishes. The founder of Wagyu Direct, Wagyumafia and Viva Japan, Hisato Hamada is at the forefront of exporting wagyu beef, helping local farmers increase their business, and thus attract new, younger farmers to ensure this important Japanese tradition continues.
Ruinart and Dom Pérignon are presenting a selecting of five pairings for the guest chef series featuring: Ruinart Blanc de Blancs, Ruinart Rosé, Dom Pérignon Vintage 2004, Dom Pérignon Rosé Vintage 2004, and Dom Pérignon P2 Vintage 1998. Following dinner, guests will have the opportunity to purchase rare and prestigious vintages from both houses.
“I am honored and excited to bring this once-in-a-lifetime dining experience to the heart of San Francisco,” said Kash Feng, owner of Omakase. “At Omakase, we pride ourselves on showcasing the very best of Japanese cuisine and service. I am pleased to welcome Chef Sato, one of Japan’s most talented sushi chefs, to our city along with the top purveyor of Japanese beef and vintage Champagne for the ultimate dining experience.”
The guest chef dinners at Omakase take place on June 8 and 10, 2016, with two seatings each evening, at 5:30 and 8:30 p.m. Each seating is limited to 18 guests. Dinner is $380 per person, excluding tax and gratuity. For reservations, please call Omakase at 415-865-0633.
ABOUT OMAKASE
Best known for high-end Edomae sushi, premium sake and fine dining, Omakase offers two different fixed-price chef’s tasting menus, prepared by Executive Chef Jackson Yu and his team of highly trained chefs, that take guests on an unforgettable and sensory culinary journey through Japan. Fish served at Omakase is flown in three times a week from the famed Tsukiji Fish Market in Tokyo, the largest fish market in the world, to ensure quality and freshness. To enhance the overall experience, the cuisine is showcased in beautiful, traditional Japanese pottery while tea is served in specially crafted Pewter tea sets from a small shop in Kyoto. For more information, please visit www.omakasesf.com or call 415-865-0633