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Chef Tomoya Kawada presented an exceptional menu at 茶禅華 (Sazenka), showcasing his mastery in blending Chinese culinary traditions with Japanese refinement. Each course reflected precision, balance, and a deep respect for texture and flavor.
The meal opened with Mushroom and Bird Nest, offering an excellent interplay of textures and a slight, well-balanced acidity. Stir Fried Squid with Shiso, served in two preparations — raw, finely sliced and marinated with shiso — impressed with clarity and freshness. The Shrimp Spring Roll stood out for its flavorful filling, with the unexpected finish of bitter mountain vegetables adding complexity.
Sazenka Style Barbecue pork arrived in two presentations, one version topped with fragrant hanasansho, providing a beautiful aromatic lift. The Crispy Fried Chicken reimagined karaage in the house style, maintaining irresistible flavor. Wasabi with Jellyfish offered a fascinating crunch and a deeper wasabi character, perfectly judged.
The White Squid Soup revealed a deep, elegant flavor, followed by the Grilled Red Bream, skillfully cooked with crispy scales enhancing the texture. A signature course, the Szechuan Chicken Wing, was uniquely filled with the lips of puffer fish, offering an unusual yet delicious experience. The Braised Shark Fin Soup delivered profound richness, a hallmark of high Chinese cuisine.
The meal concluded with a refreshing Seasonal Fresh Vegetable dish and a tender, flavorful Steamed Slice Pork and Eggplant.
Once again, Sazenka affirmed why it stands among Tokyo’s most exceptional restaurants, where every dish is both deeply rooted in tradition and uniquely reimagined through Kawada’s artistry.
10 / 10
