Brandon Sakota

By Jeremiah Kalb The late American celebrity chef Anthony Bourdain once said that if he were to be trapped in one city and had to eat one nation’s cuisine for the rest of his life, it would have to be Japanese. Revenue Cycle Supervisor Brandon Sakota could not agree more. One thing that sets Japanese cuisine apart from Chinese is the fresh use of ingredients and the healthy and light appearance of the food. “Things are fried less,” Sakota says. “It’s cleaner eating.” While Japanese food has become synonymous with sushi and tempura, it has much to offer in terms of slow-simmered stews, grilled skewers of meats and vegetables, savory pancakes, and endless noodles. Sakota is a fourth-generation Rexburg resident with family roots that go back to Hiroshima, Japan. His great-grandfather, Kisaburo Sakota, migrated to Eastern Idaho in 1915, where his family built a thriving enterprise farming grain, barley, and...