I had my first visit to the Michelin three-star restaurant, Sazenka, located in a quiet residential area of Nishiazabu.Owner-chef Tomoya Kawada harmonizes Chinese culinary techniques with Japanese spirit and ingredients, embodying the concept of "Wakon Kansai." I have long admired this restaurant.Thanks to the organizer for inviting me, my dream has finally come true. Thank you so much for the invitation! m(_ _)mThe menu was provided by Vader. I truly appreciate it! m(_ _)m《Today's Dishes and Drinks》● Seasonal Omakase Course ◎ Tea Pairing ◎ Additional Sparkling Tea for Toast ◆ Flower Zucchini Zucchini flowers from Ichiro Farm Xiaolongbao filled with pork and pheasant soup ◆ Shaoxing Marinated Sweetfish Sweetfish from the Tenryu River marinated in Shaoxing wine, served with sweetfish fish sauce ◆ Five-Spice Fish Deep-fried sweetfish from the Tenryu River marinated in Shaoxing wine, served with watermelon and red sorrel vinegar ◆ Honey Glazed Char Siu Daiwa pork chuck eye roll, homemade grilled, with Japanese maca Sweet soybeans (braised with star anise) and topped with bitter melon and myoga ◆ Cherry Meatballs Pork wrapped around cherries (American cherries), served in sweet and sour style ◆ Special Cloud White Pork Cloud white pork with pork and eggplant, served with white rice For a flavor change, sprinkle with the original spice "Hyakumi Ko" ◆ Mountain Vegetable and Jellyfish Jellyfish and nagaimo tossed with mustard ◆ Pheasant Wonton Soup Wonton filled with pheasant in a clear broth, garnished with watercress ◆ Spicy Prawns Sichuan-style spring roll prawns with pepper salt ◆ Spicy Chicken Wings Wings marinated in edamame ◆ Palate Cleanser Tomato topped with star anise ◆ Braised Shark Fin ① Braised blue shark fin from Kesennuma ② Braised shark fin rice from Kesennuma Drizzle with black vinegar for a flavor change Yunnan Wild White Tea ◆ Today's Vegetables Stir-fried young ginger with zucchini sprouts from Ichiro Farm Topped with zucchini flower filling ◆ Crispy Quail Roasted quail from Saitama, including neck and head ◆ Clear Soup Noodles Served with hairy crab XO sauce Shizuoka Jasmine Flower Tea ◆ Miyazaki Shintomi Lychee ◆ Miyazaki Mango and Pink Grapefruit Coconut Ice with Kobu Mikan Leaves, drizzled with mango and tapioca sauce ◆ Warm and Cold Almond Tofu Comparison ◆ Okinawa Cinnamon Dumplings Using Okinawan cinnamon called "Karaki" Served with Karaki tea The most surprising dish was the sweetfish marinated in Shaoxing wine. The delicate yet bold preparation involved removing the small bones and innards of the sweetfish, slicing the flesh into 1mm rounds, and skewering it with the innards. The caramel and nutty aroma combined with the sweetfish's melon-like scent was irresistible.I was completely captivated by Chef Kawada's dishes.Experiencing the whole quail was remarkable. I never imagined I would be quietly confronting the meat, tendons, and fat around the quail bones at a Michelin three-star restaurant. There was truly nothing wasted, and it was incredibly delicious.The course structure, alternating between strong and subtle flavors, was wonderful. There were many dishes, including three desserts, but I enjoyed them all lightheartedly until the end.Chef Kawada has already received high praise and accolades from the public, but upon meeting him, I felt his artisan spirit quietly yet intensely burning within him. He is a wonderful and humble person.I am deeply grateful for this amazing experience. Thank you so much, organizer! m(_ _)mIt was a great meal.
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