Sato Brewpub, a new restaurant in the basement of the historic Dun Building, is about to begin offering its menu of Japanese tavern cooking and beers brewed to match.
The restaurant, 110 Pearl St., should officially open Sept. 12, said Joshua Smith, who will operate it with his wife and chef, Satomi. After extensive renovations, the below-ground-level space that was formerly SoundLab will hold 60 to 80 seats.
The Smiths already run Sato, a full-service Japanese restaurant at 739 Elmwood Ave., and Sato Ramen, a smaller ramen-focused place at 3268 Main St., University Heights.
At Sato Brewpub, Satomi Smith's provisional menu lists an extensive array of Japanese cooking styles that go beyond the teriyaki, sushi and udon dishes commonly seen on area menus.
Housemade tofu from Ithaca soybeans ($6) is one of the vegetarian appetizers, along with daikon carrot pickles ($4) and cold marinated eggplant ($5).
Fried snacks will include house-cut okonomiyaki fries ($6), a Sato Ramen favorite, with Kewpie mayonnaise, pickled ginger, scallions, barbecue sauce and bonito flakes.
Curry pan is a griddled cake stuffed with potato curry ($6); red snapper fingers come with fries ($8).
Yakitori skewers, priced by the pair, will be prepared on an imported Japanese grill. Chicken choices include thigh ($5), heart ($3), and skin ($4). Vegetables include shiitake mushroom ($4), corn with soy sauce ($3), and cherry tomatoes ($3). Seafood includes shrimp ($8), yellowtail ($7), and squid tentacles ($4).
Plates include gyoza dumplings stuffed with chicken and salted plum ($8), edamame sautéed in spicy garlic soy ($6), and a steamed bun stuffed with barbecued pork ($6).
Ramen, using Sato's housemade noodles, includes two kinds of chicken ramen ($10.99), seafood ramen made with beer ($14.99), vegan ramen ($9.99) and even a green Thai curry version ($12.99).
Sato's beer, largely Belgian styles with Japanese influences, will be available when the restaurant opens, Joshua Smith said. "We should probably have six of our own beers on, and two collaborations," he said.
After the restaurant staff gets their bearings, brunch will be added, said Smith.
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