Sazenka

Chef Tomoya Kawada is a student of the ‘water’ of Japanese cuisine and the ‘fire’ of Chinese cooking; he conveys Japanese spirit through Chinese technique. Soup of green pheasant is fortified with the richness of Jinhua ham, bringing out a flavour reminiscent of Japanese soup dishes. In a classic Japanese approach, pigeon breast is smoked over straw, then grilled over charcoal, while Chinese technique takes the stage with the thigh pungently fried on the skin side. This is ‘wakon-kansai’, Japanese spirit imbued with Chinese learning, taking the food of China to a new level.

• Unique Cultural Fusion: Sazenka combines Japanese spirit with Chinese technique, a concept known as wakon-kansai, making it the only Michelin three-starred Chinese restaurant not run by a Chinese chef or located in a Chinese-speaking country.
• Artistic Ambiance: The restaurant features a priceless collection of classic artwork and tableware, including large porcelain plates from Jingdezhen, China, and kutaniyaki plates from Japan.
• Customized Tea Pairings: Sazenka offers unique tea pairings, with each cup serving a specific purpose, such as spicier teas for meats and sparkling water-based teas for fried dishes.

• Pheasant: Used in the signature pheasant wonton soup, where the carcass and blood are cooked for three to four days to create a rich, complex umami broth.
• Dried Seafood: Sazenka is known for its innovative use of dried seafood, which plays a significant role in its Japanese-Chinese fusion dishes.
• Sudachi Citrus: Featured in a refreshing jellyfish salad, dressed with scallion sauce, highlighting its zesty flavor.
• Japanese Spikenard: Tossed with aromatic kinome pepper herbs, adding depth to the appetizer course.