Japanese government officially has appointed Chef Taki, Executive chef of Yokari as “Goodwill Ambassador to Spread Japanese Cuisine” since December 22, 2019. 

“Goodwill Ambassadors to Spread Japanese Cuisine” are professionals engaged in Japanese cuisine who are appointed by Japanese Government.

These Goodwill Ambassadors are promoting Japanese food and dietary culture by providing professional consultation to those who are engaged in Japanese cuisine overseas.

Chef Taki becomes the first “Goodwill Ambassador to Spread Japanese Cuisine” as a chef in the Middle East region.

In December 22, 2019, a total of 109 people, 59 from Japan and 50 from overseas, were newly appointed as “Goodwill Ambassador to Spread Japanese Cuisine.

 I am Taki Sato, originally from Tokyo, Japan, but I have been to Riyadh, Saudi Arabia, for more than 2 years now.

My career has accumulated various culinary experiences at several famous establishments all over the world, including “Sushi Samba” and “Zuma”.

I started my career as a French cuisine commis chef at “Hotel de Mikuni” in Tokyo when I was 19 years old.

I worked mostly as a Japanese cuisine chef in Tokyo after a career switch.

Right now, my career highlight is based at “Yokari, contemporary Japanese cuisine restaurant” in Riyadh.

I work as an executive chef at Kitchen, which makes me responsible for all the menu engineering for demanding from owner and guests.

I have educated the Japanese foods for mainly local Saudi female groups, male groups, and expats groups on the floor.

I have organized in Japanese cultural event related to food from a Chef's standpoint, collaborated with the embassy of Japan, coordinate a special guest from Japan and so on. 

I also have done an overhaul of our food import system from Japan at the office.

I lived in Dubai UAE since May 2011, when I joined as a chef to one of the most successful fine dining restaurants in Dubai “Zuma”, Let me go way back – I had learned fusion style Japanese cuisine scene at Sushi Samba in NYC back in 2014. 

I've read that the Zuma group which origin by UK has an excellent reputation. 

That is how I was delighted to apply to that pioneering work in a new era of UAE restaurant industry. 

After about 3 years there, I moved to international 5-star Hotel in Dubai.

Then I got an offer that is a chance to change and grow in a higher position of greater responsibility and challenge that has my tongue hanging out from KSA. 

I prefer that doing what I'm best at can be far more important than a higher stack of money.

For me, at first, it was an exercise in culture shock even I’d lived in Dubai for five years.

Where I come from, training may be heated, but senior chefs are still pitched at a low key.

At International kitchen, the real operation session was more like thunderstones.

They use a lot of body language, shouted, pounded tables, stamped their feet and chewed the scenery.

I tried to search for different ways to stay calm.

Nevertheless, after a while, I realized that to be more effective, I needed to leave behind my Japanese side and really make an effort to be part of the international kitchen team.