A big supporter of the culinary arts, BMW chauffeured the chefs in style to Kloé Hotel, the location of our shoot. Scan the QR code to watch the video, which is also on Tatlerasia.com
MAKOTO SAITO SAM
Sushi Hibiki
At Sushi Hibiki’s sushi counter, Tokyo native Makoto Saito Sam is in his element, brandishing each seafood serving with an infectious energy that’s hard to resist. As restaurant owner and chef, Saito believes a good sushi chef must not only be skilled but also able to build rapport with his customers. He picked up this very important tip from his first job at a sushi restaurant where he observed his sushi master making the effort to learn about the preferences and moods of his regular diners.
“My sushi master told me, anybody can learn the skill to make sushi after one or two years. But observation skills? Even ten years is not enough,” says the affable chef who sharpened his craft at this restaurant for 20 years since he was 15.
Specialising in the classic Edo-style technique of preparing sushi, his work has taken him across several cities spanning Sydney,
