Sennomago

The western Nishi-Ogikubo area of Tokyo has recently built a reputation for itself over the past few decades as a gathering of some of the best food in the nation’s capital, and it’s here that the Michelin Bib Gourmand-awarded Sennomago makes its home in good company. While it may be a bit of a walk from the station, it sees no shortage of visitors, many of whom are regulars. Owner-chef Hayata Tatsuya models his culinary philosophy after the Japanese saying “ishoku-dogen”, roughly meaning “medicine and food come from the same source”. In this spirit, the restaurant does not make use of any artificial flavorings or seasonings, with Chef Hayata making each of them by hand using over 20 varieties of Chinese herbs. Made by boiling chicken bones for eight straight hours, the soup base at the restaurant is likewise rich in collagen, which is said to be good for joint health, bone strengthening and clear skin. The vegetables have a uniquely personal connection to Chef Hayata: his father grows them at the Hayata childhood home in Oita Prefecture, then sends them to his son in Tokyo. But the nutritional qualities are far from the only thing going for the cuisine at Sennomago. The menu is sprawling, featuring Sichuan and Shanghainese cuisine that Chef Hayata has learned over several years honing his craft in China. Some favorites include the herbal chicken soup and the classic mapo tofu. For special occasions, it’s hard to pass up the fiery Sichuan hotpot. Michelin Guide: 2021 - Bib Gourmand