Sado – which means “tea ceremony” in Japanese – is the newest restaurant to call The Hill home, and the first Asian restaurant in the neighborhood. With Sado, chef-owner Nick Bognar has created a welcoming environment that situates familiar classics like crab Rangoon, California roll and miso ginger soup against experimental dishes like black tea kanpachi and chawanmushi, a custard-y dish served hot that features crab, enoki mushroom and uni, or sea urchin. The bar program is filled with craft cocktails designed to complement the dishes, pulling inspiration from Asian culture, poetry and literature.

Nick Bognar first commanded attention at Nippon Tei, his mother Ann Bognar’s sushi restaurant. He has since opened two restaurants of his own to both local and national acclaim, including the coveted “Best New Chef” award from Food & Wine magazine. Sado, which opened last year on the Hill, showcases Bognar’s modern approach to sushi and also continues the tradition of Nippon Tei, which transferred some of its beloved dishes here after closing.

Although Sado offers delicately fried tempura and mouth-watering A5 Wagyu beef, fish is the main attraction. The restaurant is best experienced at the eight-seat sushi bar, where you can watch magic happening behind the counter. Bognar’s reputation for pushing sushi beyond the standard issue is on full display, including his unrivaled in-house process for dry-aging fish.

My wife had heard about Sado from a friend, so we headed there for a Saturday night date night without a reservation. While we had several places in mind as backup, the staff was super friendly and was able to find a spot for us at the sushi bar. He said that walk-ins are 50/50 chance on Friday or Saturday night but should be available most other nights of the week.

Bognar’s sophomore spot, Sado, quickly became the area’s most buzzed-about restaurant even before it opened this past March. Just a couple of months in, it’s clear the hype is real. Located in the former Giovanni’s in the heart of the Hill, Sado is a revelatory amalgam of Bognar’s culinary background, focusing mostly on his undeniable talent for sushi.

The kitchen here deserves acclaim—lots of it—for the combination of creativity and authenticity in presenting Japanese-inspired cuisine. Want a sushi experience unparalleled in the region?. Sophisticated presentations of nigirizushi by experienced sushi chefs make for flavors and textures that amaze connoisseurs.

You wouldn’t expect to find a Japanese restaurant in The Hill, but Sado is the kind of eatery that’s full of surprises. The menu is large, offering something for everyone, while still staying true to its Japanese focus. You could make a meal of appetizers like steamed buns, seafood tartare, and gyoza.

The 30-minute film gets into the kitchen with Nick Bognar of Indo and Sado, Michael and Tara Gallina of Take Root Hospitality and Simone Faure of La Pâtisserie Chouquette. Through their compelling stories, we explore what makes St. Louis one of the most intriguing places to eat in the nation.

Christy Augustin, Pint Size Bakery & Coffee: “The black sesame semifreddo with matcha and blackberry from Sado. It’s a little savory from the sesame, a little earthy from the matcha, and bright and fruity with the blackberry. Plus, I just love pastry chef Sarah Osborne!.

Sado serves traditional Japanese cuisine in the Italian-American neighborhood of The Hill. Enjoy a large menu of traditional fare, plus a long list of beer, wine, craft cocktails and spirits.

Sado by 2020 F&W Best New Chef Nick Bognar is the place to be right now. Elegant but approachable with straight-up tasty food.