Every time I visit this place, I feel that Chef Kawada is reconstructing Chinese "Kung Fu Cuisine" through his own aesthetic. He pours in both time and skill without hesitation, and yet his expression is never exaggerated; it is refined and exudes a quiet elegance. As a result, the philosophy of the chef naturally comes through in each dish.On this day, I was fortunate enough to enjoy bear paw. The bear paw, which had been carefully prepared over a long period, was astonishingly tender, enveloped in rich gelatin, with no gamey smell whatsoever. It was rich yet refined, offering a luxurious experience that is hard to find elsewhere.The final dish, Buddha Jumps Over the Wall, left a lasting impression. Instead of adding fried ingredients as is common, it was uniquely prepared with a clear broth. The flavors of various ingredients quietly melded into a single soup, creating a deep richness that was surprisingly light, leaving only a long, gentle aftertaste.This is not about showcasing technique, but rather about engaging with the ingredients and expressing their essence through Kung Fu. It was a night that made me once again appreciate the beauty of Chinese cuisine that can only be found at Sazenka.
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