Hideaki Sato

At a glance

Hideaki Sato, chef-cofounder at Ta Vie 旅. Born in Nagano, initially trained in French cuisine, then worked under Seiji Yamamoto at Nihonryori RyuGin in Tokyo.[1] [1]

Cooking & identity

French and Japanese training provides the base for a personal exploration of Asian ingredients; collaborations ask chefs from different cuisines to choose ingredients for each other.[2]

Why this profile is included

The Yong Fu exchange and five-kitchen Signature Session document dialogue across Ningbo, Japanese, French and Thai cooking.[3] [4] [2]

Connected restaurant / chef: Ta Vie 旅

Recent developments

1. 2026-06-10

   Announced programme: Journey asks the chefs to choose ingredients for one another across Ningbo and French–Japanese cooking. Both venues remain one project.[2]

Collaborations & guest appearances

2 collaboration projects · 2 within the two-year research window

Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.

1. Four handsScheduled date passed · announcement

   Hideaki Sato / Ta Vie × Liu Zhen / Yong Fu Hong Kong

   • 2026-06-10
     Ta Vie · Hong Kong
     Scheduled date passed · announcement
   • 2026-06-11
     Yong Fu Hong Kong · Hong Kong
     Scheduled date passed · announcement

   Participants / partners
   Hideaki Sato / Ta Vie · Liu Zhen / Yong Fu Hong Kong

   Journey asks the chefs to choose ingredients for one another across Ningbo and French–Japanese cooking. Both venues remain one project.[2]

2. Multi-chef programmeScheduled date passed · announcement

   Five kitchens · Signature Session at Andō

   • 2026-03-23
     Andō · Hong Kong
     Scheduled date passed · announcement

   Participants / partners
   Agustin Balbi / Andō · Ryogo Tahara / logy · Florilège team · Hideaki Sato / Ta Vie · Thitid “Ton” Tassanakajohn / Le Du

   The five-kitchen announcement names Andō, logy, Florilège, Ta Vie and Le Du. Participants remain those explicitly listed in the programme.[3] [4]

Career & milestones

1. Early career

   Born in Nagano, initially trained in French cuisine, then worked under Seiji Yamamoto at Nihonryori RyuGin in Tokyo.[1]

2. 2012-06; 2015

   Moved to Hong Kong in June 2012 to lead Tenku RyuGin and founded Ta Vie in 2015.[1]

Recognition over time

Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.

1. 2024

   Appointed an RSRV global chef ambassador and became the first overseas guest chef at La Table des Chefs in Reims in 2024.[5]

Sources & dates

Public evidence reviewed through 2 November 2026. Older projects are retained; private or undated engagements may be absent.

1. tavie.com.hk · tavie-1 · Ta Vie 旅 ↗Checked 2026-11-02
2. theforksandspoons.com.hk · tavie-2 · Ta Vie 旅 ↗Published 2026-05-12 · Checked 2026-11-02
3. theforksandspoons.com.hk · Leela × Sōma · India and Southeast Asia ↗Checked 2026-11-02
4. mrem.bernama.com · Davide Garavaglia / Côte × Mitsuru Konishi / Plaisance × Mauro Colagreco · special appearance 26 March ↗Published 2026-03-06 · Checked 2026-11-02
5. scmp.com · tavie-5 · Ta Vie 旅 ↗Published 2024-11-10 · Checked 2026-11-02