Sazenka

Much of the culture of Japan — culinary and otherwise — can be said to have its roots in China. From soba noodles and tea to Zen Buddhism, the character of modern Japan would look very different had it not borrowed from its larger neighbor over the years. The recognition of this connection is central to the philosophy of Kawada Tomoya, head chef and owner at Sazenka in Azabujuban. His dishes borrow from Chinese tradition and adapt it for Japanese ingredients, tastes, and sensibilities — as has been done with food, art, and religion for thousands of years. Before opening Sazenka in 2017, he developed his knowledge of each cuisine extensively, working in both Chinese and Japanese restaurants. The dishes he went on to create with this knowledge are a perfect fusion of both traditions. One such example is the pigeon leg, coated in Chinese five-spice and fried, creating a result similar to Peking duck. It's then served alongside the pigeon's breast, which is first smoked, then cooked over charcoal in Japanese style. Other highlights include the pheasant soup with wonton dumplings — which takes around three days to prepare — and grilled snapper fish with spring onion and ginger. A wide selection of Chinese and Japanese alcohols are available, as are expertly-chosen tea pairings informed by Chef Kawada’s decades of self-study in the art. Such dedication hasn't gone unnoticed, either — debuting in the Michelin Guide Tokyo with two Michelin stars in 2018, Chef Kawada's leadership took Sazenka to its current three-Michelin-star status three years later, where it remains to this day. Michelin Stars: 2018 - 2 Michelin Stars 2021 - 3 Michelin Stars