sai

The story

sai Italian Dining in Nagoya | Award-Winning Japanese-Italian Cuisine

The chef and the kitchen

sai delivers a refined approach to Italian cuisine in Nagoya, guided by chef Satohiro Kato. Born in Aichi prefecture, he completed his early training locally before spending formative years at a starred venue in Sicily. He returned to open this kitchen in 2020, dedicating himself to aligning Japanese harvests with Mediterranean techniques. His measured progression secured early recognition through RED U-35 and Tabelog awards, followed by a 15.5 Gault & Millau score in 2026.

Seasonal plates and technique

The evening tasting menu presents ten courses built around shifting seasonal availability. Guests encounter chilled pasta preparations, regional fish, and vegetable-focused risottos that highlight local agriculture. A distinctive truffle gelato interrupts the savory sequence to clear the palate before the concluding pasta course. This commitment to Italian cooking contributed to Kato winning the Mancini Pasta Contest and receiving two separate Italian Week recognitions.

A quiet pursuit of balance

Kato approaches composition by isolating the essential shape of each ingredient before applying fire. He leaves intentional gaps between elements so the natural flavors can breathe. That deliberate pacing defines the dining rhythm throughout both lunch and dinner services. The same philosophy now guides a newer sister operation in Omochacho, where the Italian kitchen expands their exploration of Japanese terroir.