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 Tomoyo Kawada, head chef and owner at Sazenka. 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), served alongside the breast, which is smoked then cooked over charcoal in the Japanese style. Other highlights include the pheasant soup with wonton dumplings — which takes around 3 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 Kawada’s decades of self-study in the art. Michelin Stars: 2020 - 2 Michelin stars 2021 - 3 Michelin stars