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Back for the second time in almost as many weeks. The hospitality and great food merits frequent visits. This time, being the world champion of omotenashi, the Japanese are of hospitality, they cooked me the hana-sansho rice in a donabe, one of my favourite variations and only when in season. To top it up they produced another rice with sautéed mushrooms.
Back at Den for the spring menu. Some classics like the fried chicken and some new dishes like the veal cheek with Japanese truffles. The latter being the star of the menu. The rice in two versions, firefly squid and mountain vegetables.
den is famous for its omotenashi which is truly unparalleled but I like it for its food. It is modern but respects the rules, it is tasty and very well executed. It tries to surprise but always does.
Collaborative dinners and pop ups can often be a mixed bag, but I had a lot of fun at the #gelinaz shuffle this year. Coconuts and banana leaves in the communal table at @zaiyuhasegawa’s Den told us we were in for something fun. The crew did a great job of interpreting Thai flavors, but very much in the Den spirit. Turns out our mystery restaurant twin for the night was @ledubkk - which almost no one guessed.
WB 50 Chefs’ Choice Award 2019
Zaiyu cooks a modern kaiseki meal. He follows the rules, uses great ingredients and has a flawless technique.
However then he takes the stiff- and stuffiness out of the whole experience and infuses it with unparalleled omotenashi and fun.
This creates an addictive mixture which is impossible not to fall for.
No wonder he won all of these accolades, but don't get me wrong, the food by itself is worth a visit.
Recommended in Tokyo
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OAD #2Tabelog GoldWB50 #91WB50 Asia 2019 #25Eatinerary's
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OAD #4Tabelog Gold
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- THE WAGYUMAFIA
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Japan, 〒150-0001 Tōkyō-to, Shibuya-ku, Jingūmae, 2 Chome−3, 神宮前２丁目３−１８ 建築家会館ＪＩＡ館