La Trace

La Trace isn’t a new kid on the block, but the transparency and imagination that Sato Ryo injects into his French cooking feels like a refreshing foray into the uncharted. “La trace” means “footprints” in French, reflecting Sato Ryo's philosophy of tracing back the origins of his ingredients. This isn’t a front, either; Sato would make personal visits to his producers, and each dish comes with a storied credit to the businesses. The reveal is delightful: diners know that their meals are backed by people who understand what they’re doing. Diners might pause a few times to take in the beauty of his platings. Sato’s culinary ethos lies in simplicity, and he leans on the tappings of the natural essence of the ingredients. Take the Bakuku pork, for example, sauteed, baked and rested multiple times until the fat completely renders off. His brilliance shines in the use of vegetables, like the whole carrot stuffed with Camembert cheese or the tender-cooked lamb fillet accompanied by a whole spring onion. Not everything is new-fashioned; the beautiful pate en croute and consistent presence of sauce is a direct nod to traditionalist French fares — and a winning one at that. From the seats in La Trace, guests can peek behind the scenes into the kitchen. The glory of the preparation is shared with all its sights, sounds and smells. La Trace has appeared on the Michelin Guide in 2022 and 2023. It is a one-star Michelin restaurant in 2024.