Angelo Sato was born and raised in Japan within a missionary community. His culinary journey began at a young age following the passing of his father, where Angelo began working at fish markets and independent restaurants in Tokyo to help support his family. Having the responsibility of providing for his family catalysed his passion for cooking and resulted in him moving around the world to pursue a career in the culinary arts.
He has worked in restaurants including Michelin-starred RyuGin in Tokyo, New York’s Eleven Madison Park, and London locations including three-star Restaurant Gordon Ramsay, two-star Restaurant Story and one-star Trinity. Throughout these years he honed his innovative techniques blending traditional Japanese cuisine with European inspiration.
His first role as head chef was at Restaurant Story, with Tom Sellars, where he developed his skills in the Michelin-starred restaurant. However, after 12 years of working in restaurants across the world, Angelo decided it was time to fulfil his passion to start his own restaurant. In 2021, Angelo opened his first solo restaurant Humble Chicken in Soho, inspired by the traditions of Tokyo’s izakayas. The restaurant served a yakitori menu which celebrated a traditional Japanese method including the grilling of skewered chicken.
In 2022, Angelo decided to launch a 14-16 course Japanese tasting menu with a European accent at Humble Chicken, a celebration of Angelo’s roots and career so far, underpinned by a touch of kitchen theatre with the intimate counter-style dining experience with 30 covers across the restaurant.
Sato’s proudest achievement was to establish Humble Chicken independently as an industry leader, an achievement that provided him the freedom he had long awaited for growing up, and the resultant recognition of his hard work was his first Michelin star in 2024.
We sat down with Angelo to find out a little more about his biggest inspirations, why seasonality is essential and what he cooks when he’s at home.
Can you tell us a little bit about yourself, including where you are today professionally and what got you here?
Born and raised in Japan, I experienced an unconventional upbringing as the child of missionaries. This unique background led me to start working in kitchens at the age of 14. At 17, I moved to London with just a suitcase, a few hundred pounds, and a big dream that I have been pursuing ever since.
I have worked in kitchens all over the world, but always knew I wanted to open my own restaurant. This has been my mission for the past five to six years. This year we achieved our first Michelin star, marking the beginning of an exciting new chapter.
What or who inspired you to become a chef?
Many factors inspired my desire to become a chef. The culinary industry is both creative and effort-based, which appealed to me. I struggled academically, which made me insecure, but I loved working hard and always sought ways to push and prove myself.
Watching Gordon Ramsay’s intensity and passion in ‘Boiling Point’ played a huge role in my decision, ultimately leading me to London.
Who has been your biggest influence to get you to where you are today?
A very successful restaurateur in Japan named Funatsu-san was my biggest influence. I met him when I was 14, and he took me under his wing, allowing me to work with him and travel all over the world, showing me how his business operated. He always told me that life is hard and you need a strong heart and perseverance to succeed.
When I first moved to London, I faced homelessness and loneliness. I even lived in an internet café for a while and used phone cards to call Funatsu in Japan. He always told me, “You can’t come home, you have to be strong.” I believe he knew that giving up and returning home would have damaged my confidence.
What’s your signature dish?
I don’t have a single favourite, but our mussel, bread and butter offering, and miso foie gras are strong contenders.
What are the most important considerations when crafting your menu?
For us, it’s about balancing light and heavy dishes, working with seasonal ingredients, and taking our guests on a journey through various flavours, techniques, and textures. We always try to add a bit of humour to one course as well.
Do your personal preferences influence the menu at all?
Like everyone, yes! We only cook and serve what we love.
How would you describe your cooking style?
Japanese with a European accent.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Spring, summer – all the fruits berries, edible flowers wild garlic, asparagus, peas, spring lamb, etc.
What is your favourite ingredient to create with?
Tough question, but I’d say beef.
What would you be doing if you weren’t a chef?
I think I would be an entrepreneur. I wanted to be a baseball player when I was a kid, but I couldn’t see myself working for anyone else.
What is your favourite dish to cook at home?
A traditional Japanese meal – rice, soup, salad, pickles, tofu, natto, and some chicken or beef.
When are you happiest?
When I’m at home with my family and friends at the beach, barbecuing and playing catch ball.
What is your favourite piece of kitchen equipment?
Rational oven!
When you’re not in the kitchen, where can you be found?
The gym or eating at someone else’s restaurant.
What’s your favourite takeaway or comfort food?
Donburi or Ramen.
Where is your favourite place to dine?
Anywhere in Japan or Trinity restaurant.
What do you think is the most over-hyped food trend?
Vegan and plant-based foods!!! It’s not a thing!!
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Seasonality is essential because the closer you serve food to its harvest, the better it tastes. Sourcing out-of-season ingredients from around the world is impractical. However, with rising costs, everyone – from suppliers to farmers – is cutting expenses and systematising operations. This often results in fewer fresh ingredients or longer storage times in warehouses.
We address this challenge by having daily conversations with our suppliers and always asking them what’s freshest.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
We work with the seasons, communicate with our suppliers work on new dishes every Monday.
How would you describe the food you create at Humble Chicken to someone who’s never experienced your kind of food?
Japanese/European, flavour first, technique second, fun and theatrical dining experience.
What’s your favourite flavour combination?
Soy sauce with almost everything.
What is the USP of your restaurant?
A very theatrical kitchen counter that strives to create human connection moments with food, hospitality, average and storytelling. It’s very much a 50/50 collaborative effort from the chefs and FOH.
What do your future plans entail?
For now, to focus on making Humble Chicken the best it can be and grow with the team.
Factbox
Address: 54 Frith St, London W1D 4SJ
Phone: 020 7434 2782
Website: humblechickenuk.com
All imagery credit: Humble Chicken
