"Sazenka"Known as the eastern yokozuna of Japanese Chinese cuisine, Sazenka is a place I’ve always wanted to experience, especially with Chef Kawada’s concept of "Wakon Kansai". I was grateful to receive an invitation from the organizer for a special Shanghai crab course last December.This time, I eagerly accepted the organizer's invitation to indulge in Chef Kawada's world of early summer cuisine. Thank you once again for this opportunity, especially after the winter visit!On the day of the visit, I finished my errands and hopped on the Shinkansen to Tokyo. As I walked from Hiroo Station, I spotted the organizer! After greeting each other, we took some photos in front of the restaurant. Shortly after, a staff member kindly invited us into Sazenka. Inside, we enjoyed a photo session, and the calm atmosphere of this grand maison, along with the staff's efficient movements, was truly impressive!Now, let’s dive into the highly anticipated world of Chef Kawada’s early summer creations. I ordered a drink to start.⭐︎ Heartland Beer → First, I quenched my thirst with a light beer...◉ Flower Zucchini Ichiro Farm's flower zucchini with pork and pheasant meat soup dumplings → The starter for the day came with gloves to hold the hot steamed dish! This was a fun touch! The small dish featured a lovely flower zucchini, and inside was a piping hot soup dumpling filled with meat. It was a light yet delightful start!⭐︎ Natsu no Sake 2020 Winter Brew ◉ Shaoxing Marinated Sweetfish Lightly marinated sweetfish from the Tenryu River in Shaoxing wine → The sweetfish, raised in the Tenryu River, was lightly marinated in Shaoxing wine, preserving its natural flavor. The seasoning was just perfect. Enjoying the sweetfish with its fish sauce was a stylish experience! It had elements of Japanese cuisine while still being distinctly Chinese.⭐︎ Domaine Didier Dagueneau ◉ Five Grain Fragrant Fish Crispy fried sweetfish marinated in Shaoxing wine, served with watermelon and sansho vinegar → Next, the sweetfish was lightly fried to a crisp. The bitterness of the liver and the crunchiness made for a wonderful dish! The pairing with watermelon and sansho vinegar was refreshing and perfectly balanced! And this Dagueneau wine was simply perfect!⭐︎ Jack Frédéric Mugnier Nuits Saint Georges Premier Cru Clos de la Marechale 2023 ◉ Honey Glazed Char Siu Japanese pork shoulder, homemade char siu, served with soybeans, bitter melon, and Japanese maca → Next up was the freshly made homemade char siu! The balance of fat was just right, allowing both the lean and fatty parts to shine. The accompaniments were thoughtfully chosen, and the presentation of the char siu was delightful!⭐︎ Cruise Wine Company Tannat Alder Springs Mendocino 2021 ◉ Cherry Meatballs American cherry wrapped in pork, sweet and sour style → This dish was a true testament to creativity! Wrapping cherries in pork and preparing them in a sweet and sour style was a stylish idea! The tartness of the cherries made a lovely impression in the mouth.⭐︎ Domaine Takahiko Clos de Dation 2023 ◉ Special Cloud White Meat Pork and eggplant cloud white meat served with white rice → This is undoubtedly a specialty! It’s wonderful that they serve it with white rice as well. I would love to enjoy this dish all by myself someday...⭐︎ Domaine Jean-Marc Boillot Bourgogne Aligoté ◉ Mountain Vegetable Jellyfish Jellyfish and yam with whole grain mustard → A palate cleanser dish featuring Chef Kawada's signature jellyfish! The combination of the textures of yam and jellyfish was exquisite, and the use of whole grain mustard was innovative yet harmonious!◉ Pheasant Wonton Soup Wonton filled with pheasant meat in a clear pheasant broth, garnished with watercress → The gentle and delicious flavor of the pheasant broth was soothing, a beautiful taste that truly delighted the body. This is a dish I would want to enjoy even if I were unwell!⭐︎ Maurice Choppin La Danse de l'Ane ◉ Spicy Prawns Sichuan-style prawns with vermicelli and pepper salt → From here on, we enjoyed spicier dishes! First up were the prawns, enhanced with the texture of vermicelli and seasoned with pepper salt! The spiciness was not overwhelming but rather light and stylish. This level of calculated perfection is what makes Chef Kawada stand out!⭐︎ Raúl Pérez Ultreia Valdeorras 2022 ◉ Spicy Chicken Wings Chicken wings stuffed with edamame and seasoned with chili → Next was a specialty! The wings were filled with seasonal edamame, showcasing the chef's hospitality. The wings, infused with plenty of chili, were absolutely delicious!◉ Palate Cleanser Tomato with star anise → After the spiciness, this light dish was a refreshing reset! The star anise was a stylish touch!⭐︎ Au Pied du Mont Chauve Puligny-Montrachet La Garenne ◉ Braised Shark Fin Braised blue shark fin from Kesennuma → Next came the classic braised shark fin, served alongside Montrachet. The texture of the shark fin was delightful, and the rich flavor of the broth was heavenly! Truly delicious!◉ Kesennuma Blue Shark Fin Rice → They served a rice dish made with the rich broth, showing they truly understand the guest's feelings! Thank you so much!⭐︎ Yunnan Wild White Tea ◉ Seasonal Vegetables Stir-fried ginger zucchini from Ichiro Farm, topped with flower zucchini filling → This dish was a refreshing palate cleanser with rich flavors, perfectly resetting the taste buds!⭐︎ Rotem & Munir Sauma Châteauneuf-du-Pape Pignan ◉ Crispy Quail Roasted quail from Saitama, served with neck and head → The final main dish was quail! The beautifully roasted quail was a delight, and we all put on gloves and savored the quail in blissful silence. They even treated us to the neck and head, which was a lovely surprise!◉ Clear Soup Noodles with Hairy Crab XO Sauce → The final touch was a simple noodle dish in a beautiful clear soup. It wasn’t just simple; the light yet incredibly delicious hairy crab XO sauce was elegantly paired. Enjoying the noodles with the exquisite soup and XO sauce was simply wonderful!⭐︎ Shizuoka Jasmine Flower Tea ◉ Miyazaki Shintomi Lychee → Transitioning to dessert, we started with jasmine flower tea, prepared right in front of us! The juiciness of the Shintomi lychee was on another level, truly the best I’ve ever tasted!◉ Miyazaki Mango and Coconut Ice Cream with Kaffir Lime Sauce → Finally, we had mango and coconut ice cream! The ice cream retained the warm flavor of coconut while being beautifully complemented by the kaffir lime.◉ Cold and Warm Almond Tofu → This is a classic dish!⭐︎ Okinawa Karaki Tea ◉ Okinawa Karaki Dumplings → We concluded with tea and dumplings made from Karaki, known as Ryukyu cinnamon. A light and delightful finish!Thus, the evening filled with Chef Kawada's sense, delicacy, and hospitality came to an end. I enjoyed a variety of experiences distinct from the winter Shanghai crab feast. The service staff here are truly top-notch, embodying the essence of a grand maison!I would like to express my gratitude once again to the organizer. It was a great meal!
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