2022 Top 10 Dishes
(No. 1 in chronological order)

Matsubagani wrapped with Stem Lettuce served with Crab Bouillon
Ta Vie, Hong Kong
January 2022

Some have said French cuisine is about addition with more and more ingredients, seasoning, sauce, … being layered on top of each other. Sato-san has managed subtraction here and it is all about clean sweet crab flavor

Bouillon is made from kombu, sake and water from steaming the crab. Crab legs were made into a shinjo and stuffed inside

In addition to Hong Kong, visited Canada, Denmark, US, Sweden, Norway and Japan in 2022