Sato's parents came to Peru from the town of Fukushima, located in northern Japan. They were his first teachers and tough him the Japanese philosophy, which gave him the basis of his life. He always lived in the middle of a culinary atmosphere and did his first dish at age 9, a delicious "Lomo Saltado
". Since then, he decided that cuisine was his destiny. He created his Nikkei style, which is a mixture of traditional Criolla food with Japanese elements. Humberto Sato is the person that incarnates this cuisine and has taken it to its maximum limits of perfection. Humberto Sato, genius cook and storyteller, whose art and sensitivity is used in his restaurant Costanera 700
He has his own style, the Sato's Style. The tempura is perfectly different, the shrimp are perfectly different and the "Chitas"-fish are juicily different, making this tenacious man, which goes religiously every morning to the "Mercado central-fish market" to look for the best products. He is, in fact, one of the great Peruvian cooks of this century. He manages the restaurant with his son Yaquir
creating dishes whose main ingredients are experience, fantasy and the respect to keep the quality of each product.