Sazenka (茶禅華) Tokyo

Back at @sazenka for its Shanghai hairy crab menu! Based on the concept of Wakon-Kansai #和魂漢才 (Japanese spirit with Chinese talent), Sazenka is a unique marriage of Japanese and Chinese cuisine. I first had this menu 2 years ago where we had hairy crab in quite a few different ways from drunken to steamed and with male and female version for comparison. My favorites were the Raw Drunken Hairy Crab marinated in Shaoxing wine and the signature Sliced Pork Belly with Eggplant #雲白肉片. Thank you Kawada San and Oshita San for the hospitality!

Our menu:

杏仁蕪菁
Almond Soup with Kabu

黄金皮蛋
Golden Preserved Egg

百花蟹剪
Deep-fried Crab Claw

醉大閘蟹
Drunken Hairy Crab

酸橘海蜇
Jellyfish & Caviar in Yuzu

雉雲吞湯
Wonton Soup

鸳鴦蒸蟹
Steamed Crab with Male & Female Crab Roe

香辣虎福
Spicy Fugu

蟹皇魚翅
Shark Fin with Hairy Crab

今日時菜
Seasonal Vegetables

魚香鹿肉
Yuxiang Venison
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3*, Sazenka 茶禅華
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Sazenka, located in Tokyo’s Minami-Azabu district, is a fine dining restaurant that merges Chinese cuisine with Japanese influences. The chef, Tomoya Kawada, is renowned for his unique approach that incorporates Chinese cooking techniques and Japanese sensibilities. This fusion reflects a deep respect for the tea cultures and culinary traditions of both China and Japan. Sazenka is set within a former diplomat’s residence and offers an intimate dining experience with just 12 seats and two private rooms.

Chef Kawada’s journey in the culinary world has been impressive. Before opening Sazenka in February 2017, he worked at a Chinese restaurant in Tokyo for ten years, moved to Nihonryori RyuGin to learn Japanese kaiseki, and then to Taiwan to help start RyuGin’s Taipei branch before returning to Japan. His menu at Sazenka features traditional Chinese dishes, such as barbecued pork and Qingtang noodle soup, alongside special order items like simmered abalone and Shanghai hairy crab, often paired with a selection of fine teas or alcoholic beverages.

Sazenka has earned accolades such as three Michelin stars and recognition in Asia’s 50 Best Restaurants list, highlighting the restaurant’s exceptional cuisine and the chef’s innovative approach. The restaurant’s philosophy centers on “Wakon-Kansai,” which translates to a spirit of Japanese essence with Chinese talent, an idea that permeates through its dishes and overall dining experience

Dining at Sazenka is not just a meal; it's a journey through a meticulously crafted fusion of Chinese and Japanese culinary traditions, under the adept guidance of Chef Tomoya Kawada. The menu at Sazenka, exemplified by the dishes served, showcases an innovative blend of ingredients and techniques that highlight the chef's commitment to the 'Wakon-Kansai' philosophy—Japanese spirit with Chinese talent.

Starting with the Asari Clam with Rice Vermicelli, the dish stands out for its exquisite use of texture and a high level of acidity that complements the subtle sweetness of the clams beautifully. This opening act prepares the palate for more complex flavors to come.

The Hotaruika Shaoxing Marinate brings a playful contrast with its trio of toppings, offering a delightful exploration of taste and texture, while the Hard Clam Spring Roll surprises with its use of fukinoto (butterbur sprout), adding a bitter edge that cuts through the richness of the clam.

The Sazenka Style Barbecue is a reinterpretation of the classic barbecue with a Japanese twist, utilizing pork in two servings—one notably enhanced by hanasansho (a type of Japanese pepper), adding a tingling spiciness that invigorates the senses.

An unusual yet harmonious combination in the Pufferfish with Jellyfish presents a masterful play on textures, melding the firmness of the fish with the crunch of the jellyfish, underscored by a delicate balance of flavors that are both bold and intricate.

The Pheasant Wonton Soup is a revelation in its clarity and depth of flavor—intensely aromatic yet astonishingly light, demonstrating the chef's skill in extracting and concentrating flavors without heaviness.

Moving to the stronger tastes, the Steamed Pufferfish and Szechuan Pufferfish (the latter prepared as karaage) are standout dishes that show the versatility of pufferfish, prepared with respect to both its texture and the potential of its subtle flavors, especially when paired with the boldness of Szechuan seasoning.

The Braised Shark Fin Soup is a signature that lives up to its reputation, offering some of the most profound and layered soup experiences, marked by its rich and luxurious consistency.

For a lighter touch, the Seasonal Vegetables, steamed onion in its own broth, showcase the purity of the ingredients, reflecting the simplicity yet depth that Japanese cuisine is known for.

Ending on a high note, the Sweet and Sour Pork Rib is a classic dish reimagined with a finesse that ties the entire meal back to the overarching theme of Chinese influence meshed with Japanese restraint.

Overall, Sazenka delivers an exceptional dining experience that not only respects but also celebrates the shared culinary heritage of China and Japan, making each dish a testament to the art of fusion cooking at its best. Less

[한/日/EN] 2023.12 #茶禅華 (Sazenka/ 사젠카)

Restaurant: @Sazenka

麻布十番の高級住宅街にある一軒家のミシュラン三つ星日本風中華料理「茶禅華」
"Sazenka", a triple Michelin-starred Japanese-style Chinese cuisine tucked away in the exclusive residential area of Azabu-Juban.
아자부주반 고급 주택가에 위치해서 더 특별한 미슐랭 3스타 일본식 중화요리 전문점 ”사젠카”

季節のおまかせコース、厳選素材と上海蟹の特別コース、干し鮑のコースなど、日本の食材と中国料理の技法で織り成す料理が味わえる。10月〜1月は上海蟹の冬期限定コースも提供している。その料理と一緒に、中国茶や日本茶を様々な温度帯と提供方法で合わせるティーペアリングや、アルコールペアリングも可能との事。
予約：OMAKASE
予算：￥44,000〜

★今度行く機会のために"セーブ"をお忘れなく！(料理がおいしくなければ、掲載しません！)

The restaurant offers dishes created with Japanese ingredients and Chinese cooking techniques, including a seasonal Omakase course, a special course featuring selected ingredients and Shanghai crab, and a course of dried abalones. They also offer tea pairings with Chinese and Japanese teas at various temperatures and serving methods, and alcohol pairings with their dishes.
Reservations: OMAKASE
Budget: From ¥44,000

★ Don't forget to SAVE the post for your next visit!(You can expect to see only the best on our account)

"사젠카"에서는 일본 식재료와 중국식 요리 기술을 사용하여 계절별 오마카세 코스, 엄선된 식재료와 상하이 게로 요리한 특별 코스, 건전복 코스 등을 선보입니다. 또한 중국산 차와 일본산 차를 다양한 온도와 서빙 방법으로 즐기실 수 있는 페어링도 준비되어 있으며, 요리와 어울리는 주류 페어링도 준비되어 있습니다.
예약: OMAKASE
예산: ￥44,000〜

★ 다음 도쿄방문 시 들리시고 싶으시다면? 포스트 “저장” 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안 합니다! )

#omakasegurume #中華好き #中国料理 #麻布ディナー #日本観光 #ミシュラン東京 #グルメスポット #Chinesefoodlovers #chinesefoods #Azabu #tokyofoodtour #MichelinRestaurant #placestoeat #미슐랭3스타 #아자부 #파인다이닝러버 #중국요리전문점 #도쿄맛집 #오마카세 #아자부 Less

To celebrate the year of the dragon, I had the honor of attending a stupendous feast, hosted by Dining Out and @halekulani_okinawa, and featuring Tomoya Kawada of ⭐️⭐️⭐️ @sazenka, who prepared an elaborate full-course dinner under the stars amid the remains of Shuri Castle.

The palace of the Rykyu Kingdom between 1429 and 1879, Shurijo was the main site of the kingdom’s legendary gastrodiplomacy, where the Rykyu royals entertained envoys from Japan, China, and Southeast Asia. Smooth relations bolstered the kingdom’s position as a vital trading hub and cultural crossroads.

Sadly, the castle was razed during WWII, and a long-term reconstruction project was thwarted when a fire destroyed the nearly completed main building in 2019. A second reconstruction is now underway.

The history-steeped stone remains served as a dramatic backdrop to Chef Kawada’s stunning cuisine, which incorporated Okinawan ingredients. A truly marvelous event!

Dining Out Rykyu Shuri Part 1

Somen in tea flavored with getto herb

Yako-gai marinade

Golden crab spring roll

Yun Bai Rou Sazenka style

Jellyfish with choumeisou

Yako-gai and soft shell turtle soup

Sichuan deep-fried harisenbon

To be continued… Less

What is the future of Chinese food? @andrechiang_sg explores this question in a new series with @wynn.palace. For each event, Andre will collaborate with a different chef in Asia that shares the same desire to push the boundaries of this time-honored cuisine.

The series (and the new year) kicked off with a spectacular feast at @sazenka, a restaurant that thoroughly, effortlessly, and ineffably inhabits the intersection between Chinese and Japanese sensibilities. It’s a restaurant truly deserving of its three Michelin stars.

I loved how the distinctive styles of these two master chefs complemented each other. It was such a memorable and thought-provoking meal. Can’t wait to see what Andre does at the upcoming events (for now, still stop secret).

More to come shortly about this epic four-hands dinner! Less

The second half of the @sazenka x Sichuan Moon collaboration menu:

秘製香辣帝王蟹
Secret Recipe - King Crab Leg

開水白菜
Simmered Chinese Cabbage

干燒鮮魚
Deep Fried “Gan Shao” Fish

清湯麺
Chicken Noodle Soup

静岡蜜瓜冰粉
Ice Jelly with Shizuoka Melon Juice

茶禅甘露
“Sazenka” Honeydew

絲綢之路
Sesame Dumpling with White Truffle
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Sazenka x Sichuan Moon
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Started the year in Tokyo with the epic collaboration between Chef Tomoya Kawada of @sazenka and @andrechiang_sg of Sichuan Moon at @wynn.palace! Since Sichuan Moon is undergoing renovations at the moment, Chef Andre will go on a culinary tour around Asia in the first half of 2024 to explore “New Era Chinese Cuisine” in each city. The first stop was Tokyo at 3* Sazenka - a restaurant based on the concept of Wakon-Kansai 和魂漢才 (Japanese spirit with Chinese talent) and a truly unique marriage of Japanese and Chinese cuisine.

First part of our menu:

茶禪華開胃菜三味
(杏仁越光•柚子黄金皮蛋•荔技肉圓）
“Sazenka” 3 Tastes of Starter
(“Koshi-hikari” Rice Almond Soup, Golden Century Egg with Yuzu, Sichuan “Lychee” Flavored Meat Ball)

牛肉焦餅
Numby Beef Pie

麻辣鐘水餃
“Ma La” Lobster “Zhong Dumpling”

煙香鴿子
Smoky Squab

雲白肉片
Traditional Sichuan Cuisine “Sazenka” Style

紅檸檬海蜇皮
Red Lemon Jellyfish

黑白松露雞豆花
Truffle with Traditional Chicken Mousse and Consommé

香辣雞翅
“Xiang La” Chicken Wing

To be continued…
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Sazenka x Sichuan Moon
Tokyo, Japan
#supermelJapan #supermelTokyo Less