New World Millennium Hong Kong Hotel appointed Yusaku Suzuki as the Japanese Chef of Sagano. With 25 years of experiences in Japanese cuisine, Mr Suzuki was the section chef a Nadaman Japanese Restaurant in Tokyo Imperial Hotel in the late 90s before relocating to Hong Kong to become sous chef of Nadaman restaurant in Island Shangri-La Hotel. He later opened an eponymous restaurant in 2017.

Mr Suzuki’s passion and curiosity towards food was deeply influenced by his mother’s excellent cooking skills. His enthusiasm was reinforced by working part-time in a local restaurant.

Mr Suzuki describes his culinary style as modern classic where he transforms fresh, seasonal ingredients to push the boundaries of classic Japanese cooking methods while paying homage to his roots. He highly recommends his secret recipe Dashi (Japanese soup base) stewed dishes.