Sākas

The story

Sākas Gent: Japanese Omakase by Chef Yoshihito Mizuno

The Chef's Path and Kitchen

Chef Yoshihito Mizuno guides guests through Japanese omakase at Sākas in Gent, where the kitchen transforms seasonal seafood into precise, expressive plates. Mizuno, who holds Japanese-Brazilian heritage, launched the concept in 2017 after refining his craft as a private chef and running a successful food trailer operation. His career took him through kitchens in Japan, Australia, New Zealand, Brazil, and Belgium before he catered twice for Tomorrowland. That global exposure now informs a menu built on knife work precision and reverence for raw ingredients. The Gault&Millau guide recognized this dedication with a 13.5 rating, noting the chef's ability to lead diners through an 8- or 16-course narrative.

Seasonal Plates and Cuts

The menu revolves around trust between diner and cook, a principle embedded in the word omakase. Guests select from an 8-course table service priced at €125 or a 16-course nigiri-focused chefs table at €195. Each course highlights the texture and temperature of fish caught fresh enough to matter. A hamachi starter cured briefly with tomato water appears early in the progression, offering a bright contrast to richer cuts. Non-alcoholic pairings are available for €70 across both formats, while alcohol options range from €95 to €145 depending on the course count. The focus remains on the ingredient hierarchy rather than heavy sauces or complex preparations.

Sake Collaborations and Service

The dining room emphasizes intimacy, allowing guests to watch the preparation unfold during the two-hour evening window. Service runs Tuesday through Saturday from 19:00 until 22:00, with Sundays and Mondays closed. Mizuno occasionally partners with Mizu atelier for exclusive sake journeys, such as a limited eight-guest event featuring five premium sakes alongside a five-course dinner. These collaborations extend the standard omakase format into a deeper exploration of fermentation and regional variety. The kitchen maintains a steady rhythm throughout the night, ensuring every piece aligns with the standards of Japanese cuisine.