Chef’s Omakase Tasting Menu at Michelin Two Star Humble Chicken

From the moment you settle in at Humble Chicken, it becomes clear that this is not a restaurant operating in the conventional sense—it is something more deliberate than that, and considerably more alive.

The room itself sets the tone immediately. Sleek and spare, its minimalism is earned rather than decorative: handmade crockery from local artisans, a fermentation wall stacked with house pickles, soy sauce and koji quietly doing their slow work in the background, and an open kitchen that makes no attempt to conceal the craft happening within it. The music is on, and it means it. The energy of Soho bleeds productively into the precision of what Angelo Sato and his team are building course by course in front of you.

Sato's omakase is the product of fifteen years spent inside some of the world's most exacting kitchens—Trinity, Ryugin, Eleven Madison Park—filtered through a sensibility that is entirely his own. His Japanese heritage provides the architecture, but his European training has left its mark in ways that surface unexpectedly throughout the evening.

The fermentation wall is not decorative. Throughout the meal, its produce appears in ways that accumulate into a coherent philosophy: a pickled element that cuts precisely where richness threatens to settle, a koji-based preparation that deepens umami to a frequency you feel as much as taste. Sato's food thinks in layers, and the further into the menu you travel, the more apparent it becomes that each course has been positioned in relation to the ones surrounding it rather than conceived in isolation.

The experience centers on a refined 16-course omakase tasting menu by Chef Angelo Sato, shaped by the interplay of Japanese precision and European technique. Each course unfolds with intention, balancing clarity, depth, and seasonality to create a progression that is both restrained and expressive. The Sommelier-selected Prestige Pairing unfolds as a parallel journey, seamlessly progressing through both sake and wine with selections that evolve in depth and complexity, each chosen to complement the menu’s balance of smoke, umami, and nuance.