Japanese culinary artistry was on the cards for Fernanda Langhammer, as she embarked on a gastronomic journey of fine ingredients and exceptional flavours at Sato.

Washoku literally means food of Japan, more specifically, a collective way of referring to traditional Japanese cuisine. The culinary spread has been registered as a UNESCO Intangible Cultural Heritage, which is a practice, representation, expression, knowledge or skill considered by UNESCO to be part of a place’s cultural heritage. Sato at The Gulf Hotel Bahrain Convention & Spa honours this legacy with dishes representing authenticity and a touch of heart and soul.

The place underwent renovation last year but the corridor leading to the restaurant still ends with the circular aquarium, a symbol of the eatery and a nice way of welcoming guests. Talking of feeling greeted, as soon as you enter the venue, a gong is banged to announce your arrival.

The space is ample with small accents of décor, maintaining the minimalist aspect of the Japanese culture. There are semi-private dining rooms, spaces dedicated to a teppanyaki experience and a cosy lounge. The ambience is lively and, during our visit, a few tables were enjoying their meals in happy conversation.

The kitchen is orchestrated by Chef Kevin, who goes to Japan every year for at least a month to sharpen his skills and find new inspirations for his menu. We had a great chat with him and learnt more about his journey into the culinary world, which started as a job and became his passion – a dedication that we see in each of his creations.

Our culinary journey started with a crowd-pleaser, Ika Karaage, deep-fried calamari with a spicy and crunchy crust. It was super tender, with a light flavour and nice kick – we devoured it in minutes. The next dish was the Negima Yaki, sliced beef rolls filled with carrots and blanched spinach; it looked like meat sushi with a succulent texture and a hint of sweetness, perfect if you are looking for a nice bite-sized finger food.

As enthusiasts of raw fish, we were delighted with a selection of dishes under the Sashimi section of the menu. The Hotate Ceviche is made with Hokkaido scallops, native to the Pacific Ocean. This type of scallop is sushi grade, and thanks to its fresh quality and harvest methods, it has a creamier and sweeter characteristic.

Prepared with a yuzu dressing, caviar and microgreens, it melted in the mouth. When popped 0n the tongue, the funky yuzu balls that topped it gave a little punch to our taste buds. The Akami Ceviche followed and it was prepared with thin slices of Bluefin tuna, radish and cucumber dressing. The secret in this dish was the perfect amount of chilli oil to add a touch of heat to the fantastic texture of the high-quality fish.

The o-toro is a special part of the bluefin belly, one of the most desirable cuts as it is the fattiest part of the fish and practically melts in your mouth, leaving a sweet taste. Because of its rich and highly sought-after nature, o-toro can be more expensive than other parts. It’s really a delicacy to try at least once in a lifetime. The last of the sashimis and everyone’s favourite was the Hamachi Truffle Yuzu; our party has a thing or two for truffle flavours and the combination of thinly sliced yellowtail with truffle yuzu dressing was incredible and well-balanced.

The warm dishes arrived and we started with Yaki Udon Matawa Yaki Soba. Udon is a thick noodle made with wheat flour with a chewy yet silky characteristic that makes it easy to slurp right up. Because these noodles don’t have a specific flavour, they absorbed the chicken and prawn juices and chef’s special sauce and had a beautiful brown colour – a comforting dish for a cold day.

But you are wrong if you think Japanese recipes are only made of seafood. Good quality meat is also a speciality. The Grilled Beef Tare Moto was a US Prime A7 tenderloin marinated in sweet soy sauce, nicely charred on the outside and so soft that it could be cut with a butter knife. The meat melted on the tongue and had a light taste. On the other hand, the Rib Steak Sukiyaki had a different texture. It was rarer, presented more fat and had a deeper flavour. They were both served with vegetables and had their own piquancy, translating the high quality of the cuts beautifully.

The meal was accompanied by a trio of mocktails, a Piña Colada with raspberry, an Orange Mojito with passion fruit and a concoction of lychee and cherry; they added a sweet tone throughout the meal to balance the acidity and savoury notes of our spread. Still on the subject of sugars, the desserts were simple with a twist. The Matcha Cheesecake was smooth with a subtle green tea hint that we all loved. However, my favourite was the Banana Harumaki, the Japanese version of an egg roll that at Sato is super crispy and made with peanut butter, cinnamon glaze, milk powder and a scoop of vanilla ice cream. The contrast of hot and cold with creamy banana in the centre with a touch of peanut butter was the best way to conclude this spectacular feast.

I really appreciate Chef Kevin and his team’s respect for the outstanding ingredients available in the Sato kitchen. They prepare them with care and display them in their best versions, which we were lucky to enjoy, and you can be next! ✤

GO: CALL 1771 3000 OR 1774 6289 FOR MORE INFORMATION OR TO MAKE A RESERVATION.