Igniting the Light of French Gastronomy in Sakata

In November 1967, entrepreneur Kyuichi Sato opened Restaurant Keyaki within the Sakata Sangyo Kaikan in Nakamachi, Sakata. Established at a time when authentic French restaurants were extraordinarily rare throughout Japan, Restaurant Keyaki captivated countless diners by harmonizing the pristine bounty of the Shonai region with the refined techniques of classical French gastronomy.

As enthusiasm for French dining began to flourish in Sakata, Kyuichi Sato partnered with the visionary young chef Masahiro Ota to pioneer a culinary identity unique to this land. Their quest went far beyond the walls of the kitchen—together, they walked the morning fish markets and listened closely to the voices of local fishermen, searching for treasures distinctive to the region. It was there that they turned their attention to ingredients long cherished by locals yet rarely seen in haute cuisine: Gasa-ebi (sweet shrimp), Nishi-bai (Japanese whelk), and delicate sole. By viewing the bounties of Shonai through the refined lens of French gastronomy, they breathed new artistic value into local traditions.

French Terroir Cuisine: Embodying the Spirit of Nouvelle Cuisine

Between the 1960s and 1970s, a transformative culinary movement known as Nouvelle Cuisine swept through France. Breaking away from heavy classical dishes laden with butter and cream, this revolutionary approach celebrated lightness, delicate balance, and the unadulterated flavors and natural aromas of raw ingredients. During his visit to Japan in 1972, three-star French master Chef Paul Bocuse crossed paths with Kyuichi Sato and Chef Masahiro Ota, leaving an enduring impression that profoundly shaped their culinary vision.Maximizing the pristine bounties of Sakata’s seas and surrounding mountains, they created a distinctive “French-inspired regional cuisine,” giving birth to iconic creations such as Marinière of Gasa-ebi (sweet shrimp) and Nishi-bai Whelk à la Bourguignonne. These groundbreaking dishes would later come to be celebrated as “Sakata French,” capturing the devotion of countless dignitaries, culinary connoisseurs, and beloved locals as the quintessential taste of Sakata.

The Final Curtain on Restaurant Keyaki in 2019: Deeply Mourned and Remembered

Ever since its establishment in 1967, Restaurant Keyaki grew hand in hand with the rise of Sakata French cuisine, earning the deep affection of travelers and the local community for decades. However, in 2019, due to the redevelopment of the Sakata Sangyo Kaikan where it had long resided, the restaurant brought down the curtain on its illustrious 52-year history, amid widespread regret. In the years that followed, heartfelt pleas poured in from every corner: "Please bring back Restaurant Keyaki—the foundation of Sakata French cuisine." Responding to this passionate encouragement from the local community and lifelong patrons, a collective endeavor to revive the restaurant took flight through a crowdfunding campaign.

Taking a Bold New Step Forward as “Blanc New Keyaki”

In December 2024, Blanc New Keyaki opened its doors, beautifully reimagining a historic former dining hall directly across from the Sakata Sangyo Kaikan. Leading the kitchen is Head Chef Ken Keya, who formerly served as head chef at Restaurant L'Oasis under the culinary mentorship and direction of Chef Masahiro Ota.Deeply cherishing the time-honored flavors pioneered by Restaurant Keyaki, Chef Keya weaves his personal sensibility and refined craft to forge creations unique to Blanc New Keyaki. Born from Sakata’s fertile terroir and an abiding passion for French gastronomy, this is a “French-inspired regional cuisine” that feels warmly nostalgic yet distinctly modern. We warmly invite you to immerse yourself in an exquisite culinary journey at Blanc New Keyaki—where the timeless traditions of Sakata French cuisine harmonize seamlessly with modern innovation.