A Chef’s Journey:
The Formative Encounter with Chef Masahiro Ota

My culinary path began when I left Sakata for Tokyo to pursue French cuisine, stepping into professional kitchens to learn the craft from the ground up. After honing my fundamentals in Tokyo, I returned to Sakata, continually refining my classical French culinary techniques. A pivotal moment in my career came when I joined Chef Masahiro Ota for the opening of Restaurant L’Oasis, once housed in Marine 5 Shimizuya. If I had to describe Chef Ota’s cuisine in a single word, it would be “gentle.” He meticulously filleted the freshest fish, applied just a brief touch of heat, and paired it with a light, exquisitely delicate sauce.

While seemingly simple, his dishes were alive with rich aromas, revealing an astonishing depth of flavor from the very first bite. Earlier in my own career, I often felt the urge to add one element after another to a plate. Yet, experiencing Chef Ota’s cooking—which brought out the absolute essence of each ingredient—left an indelible impression on me. I realized that this elegant restraint was the true soul of Sakata’s French cuisine.

Inheriting the Name “Keyaki” and the Spirit Entrusted Within

Much like his cuisine, Chef Ota possessed a warm and gentle spirit, fueled by an enduring passion to revitalize our region through the art of French gastronomy. The influence he had on me—not only through his craft, but through his character and culinary philosophy—is immeasurable. When approached about reviving Restaurant Keyaki, my immediate response was, “If the name ‘Keyaki’ endures, I would be honored to take on this mantle.”I learned that the name “Keyaki” was chosen by founder Kyuichi Sato, reflecting his heartfelt wish for the restaurant to take deep root in the local soil and flourish like a noble zelkova tree. Continuing the legacy of Sakata’s French cuisine—pioneered and nurtured by Mr. Sato and Chef Ota—and carrying it forward into the future in my own way is the greatest tribute and gesture of gratitude I can offer.

In Pursuit of My Own Unique Voice in Sakata’s French Gastronomy

At Blanc New Keyaki, we proudly serve heritage dishes that have been cherished at Restaurant Keyaki for decades, including our signature Marinière of Gasa-ebi (local sweet shrimp). For guests who remember those flavors from years past, I hope each dish brings a warm sense of nostalgia. At the same time, my ambition extends beyond simply preserving tradition—I am committed to defining my own unique expression of Sakata French cuisine.Chef Ota once imparted a guiding philosophy to me: “Draw upon the bounty of Shonai, think outside conventional boundaries, and continue crafting dishes that you genuinely find delicious—that dedication will naturally become your true signature (spécialité).” Holding these words close to heart, I seek to honor our time-honored roots while infusing fresh modern sensibilities, creating a culinary experience that could only exist here at Blanc New Keyaki.

Striving to Be a Restaurant Cherished by Our Community

At the very heart of Sakata French cuisine lies the extraordinary abundance of our local terroir. Blessed by the close embrace of both the sea and the surrounding mountains, the Shonai region yields exceptional produce across all seasons—from impeccably fresh seafood to seasonal wild delicacies, tender pork, and flavorful duck. Through the lens of French gastronomy, nothing brings me greater joy than allowing our guests to experience the vibrant nature and rich culinary heritage of Shonai.In its historic prime, Restaurant Keyaki welcomed food connoisseurs and travelers from across Japan, while simultaneously serving as a cherished gathering place for locals celebrating family anniversaries and intimate milestones. Carrying that legacy forward, Blanc New Keyaki does not merely aspire to be a renowned destination. Our true hope is to remain deeply rooted in our community, continuing to be genuinely loved and treasured by our neighbors for decades to come.