Sazenka Tokyo

This time, I was lucky enough to enjoy Unpairo! And it was Matsutake Unpairo! ^^The exquisite dishes from this Michelin three-star restaurant are as follows:◆ Flower Zucchini Xiao Long Bao Served piping hot, and since the dish is hot, they provide gloves for your left hand. You’re advised to eat it in one bite—be careful, it’s hot!◆ Ayu Fish Marinated in Shaoxing Wine The ayu is sliced thinly, including the bones, and served as sashimi. It’s dipped in a Shaoxing wine sauce.◆ Deep-Fried Ayu Fish You can eat it from head to tail—delicious!◆ Char Siu This char siu is perfect in aroma and texture! I don’t think there’s any char siu that can top this one.◆ Sweet and Sour Pork It contains hōzuki (Chinese lantern fruit). The appearance resembles meatballs, and when you bite into it, the freshness of the hōzuki surprises you!◆ Jellyfish Served in a Hebesu (a type of dish), it contains jellyfish. The flavor is mild, and the crunchy texture is irresistible.◆ Pheasant Soup It has pheasant wontons and a bit of watercress. The pheasant has no gamey taste and is lightly seasoned.◆ Fish I forgot the name, but it had a slightly shiny part. It was served with broth, and the fish was tender and delicious!◆ Chicken Wings They are stuffed with soft-shelled turtle! You eat them using lotus leaves.◆ Pear A palate cleanser. When it was served, I wondered what it was because it was perfectly round! (≧∀≦)◆ Shark Fin, Hairy Crab, Abalone There’s a bit of rice underneath, and when mixed with the abalone sauce, it’s incredibly delicious! My daughter even ordered extra rice here! (*^^*)◆ Unpairo with Matsutake Finally got to eat it! And it’s Matsutake! The depth of flavor is incredible! The pork and Matsutake are layered alternately, so it surprisingly fills you up. My daughter asked for more rice again.◆ Matsutake Noodles Thinly sliced and enjoyed with the noodles. It’s refreshing and easy to eat.◇ My daughter added Mapo Tofu and some rice too! (・∀・)◆ Jasmine Tea When you pour tea over fresh jasmine, a wonderful aroma wafts up...◆ Dessert: Akatsuki (peach from Fukushima) The first bite is just the peach, and for the lower part of the Akatsuki, I added some sauce... It has a wonderfully refined sweetness.◆ Almond Tofu Served cold and warm. I start with the cold one on the right. The aroma seems to differ between the cold and warm versions...◆ Karaki Dumplings A type of cinnamon that grows wild in Okinawa. When enjoyed with Karaki tea, a hint of cinnamon aroma resets your palate. (o^^o)I started with a glass of champagne and then enjoyed a bottle of Shaoxing wine! I think I drank most of it! (#^.^#)Once again, each dish was wonderful! It was my first time trying ayu fish sashimi, and although it had bones, it was a strange sensation to be able to eat it. The long-awaited Unpairo is addictively delicious!I look forward to the next visit! Less

This was my first visit to Sazenka, a place I had wanted to try for a long time! It is the first Chinese restaurant in Japan to earn three Michelin stars. As a side note, the executive chef, Mr. Kawada, is from Tochigi Prefecture, just like me! That definitely added to my excitement! Being a Chinese restaurant, the flavors are bold and impactful, yet surprisingly light and free from any heaviness on the stomach! ( ☆∀☆) I know it sounds cliché, but the shark fin soup prepared in a white broth was incredibly delicious! I’ve had wide shark fins before, but I’ve never encountered such thick ones! The signature dish, Yunbai Rou, was a stunning culinary masterpiece that left me speechless! ( ；∀；) And surprisingly, this beautiful Yunbai Rou pairs perfectly with rice, making it incredibly easy to eat! When combined with Mapo Tofu, I could easily finish about six bowls of rice… haha! The staff even joked about running out of rice from the clay pot! (^_^;) The service from the staff was excellent, striking the perfect balance between being friendly and professional! I can’t thank Mr. O enough for making this reservation for me! ( ；∀；) Chef Kawada even took the time to see me off outside as I was leaving, which I truly appreciated. We had a lovely chat about our hometowns while exchanging business cards, and it made me very happy! (*^^*) As I walked to the parking lot, I turned back to see Chef Kawada and the staff still waving goodbye at the entrance… ((( ；ﾟДﾟ))) There’s a saying by the renowned tea master Ii Naosuke, "Three steps to welcome, seven steps to see off," and I felt that the essence of this sentiment was beautifully expressed in the tea at Sazenka, without being overbearing, yet meaningful at times. It was truly an honor for us. m(__)m I know that making a reservation is quite difficult, but I will definitely stop by again someday. I am grateful for the opportunity to enjoy such a meal today. It was a great meal! Less

I visited Sazenka on a day when an unexpected heavy rain made getting there quite a challenge, which dampened my spirits a bit at the start. However, I was immediately captivated by the first dish, the xiaolongbao (soup dumplings), which was served at full throttle. The second dish, ayu marinated in Shaoxing wine, was a first-time experience for me, and the texture of the fish was simply outstanding.The subsequent classic dishes followed perfectly, leaving me completely satisfied. I plan to return during the season for Shanghai crab. Less

The courses change slightly with each visit. Since this was my fourth time, the main dishes were different. However, when I made a request, they were happy to prepare dishes I had enjoyed in the past! I appreciate that there’s always something new to enjoy, no matter how many times I visit. Additionally, I must mention the wonderful atmosphere and the hospitality of the staff, which is always impressive. This time, it was the season for sweetfish, and while I often have fried sweetfish at various restaurants during this season, I was truly amazed by the fresh sweetfish and its unique texture and flavor. Less

My first experience at a Michelin three-star restaurant. I waited about a year for a reservation notification through the omakase system.The first half featured a surprising zucchini flower soup dumpling and sweet and sour pork.The idea of wrapping sweet and sour pork with a zucchini flower and adding grapes inside was quite unexpected and impressive.The shrimp with Shaoxing wine had a nice yuzu accent, and the fried sweetfish, though small, was tender enough to eat the bones. The chashu was not the usual soft kind but had a firmer texture, showcasing some creativity that made familiar flavors feel new.The jellyfish (served in a sudachi bowl) and the pheasant wonton were quite light.After the light dishes, the large shrimp and chicken wings had a slight spiciness.The large shrimp was served with cut vermicelli and chili, which added a nice touch.The chicken wings were visually surprising but had a surprisingly gentle flavor, with crab filling that was delicate.The shark fin had a typical feel but was packed with meat this time, and when drizzled with black vinegar, it was quite delicious. The shark fin broth rice was also good.The dish with eggplant and pork looked ambiguous, but the texture was excellent when wrapped in rice, possibly the best dish of the day.The noodles had an endless broth that was incredibly comforting. The noodles were thin but had a good bite.For dessert, the jasmine tea, warm almond jelly, and cold almond jelly had a delightful balance, especially the warm almond jelly's flavor, the ginger ice cream, and the crunchy peach with peach sauce.I had mostly experienced Michelin restaurants abroad, but the service here was exceptionally pleasant. Good food is important, but when the service and timing of the dishes are also excellent, it enhances the overall memory of the restaurant.I couldn't quite discern the wine's flavor, but my wife and her friends loved it. Less

This restaurant is known as the grand maison of Chinese cuisine.It was my first visit, and I was truly impressed!✨From the moment I got out of the taxi to entering the building, the attention to detail was remarkable, and the same goes for when I left.✨Everything inside the building was beautifully arranged, and the dishes were exquisitely crafted and visually stunning.The saying "beautiful things are delicious" holds true here, as every dish exceeded my expectations in flavor.I completely understand why this restaurant has consistently earned three Michelin stars!I had an incredible experience at this top-notch establishment. Less

We had the opportunity to visit with family.The restaurant is tucked away in a hidden spot, and both the exterior and interior create a stunning atmosphere that made us a bit nervous.The special ambiance and professional service made us feel quite refined.The food was visually impressive, featuring many ingredients we had never seen or heard of before.Everything was new to us, but each dish was crafted with such care and was absolutely delicious.The flavors were so complex and profound that it’s hard to express them in words beyond simply saying they were delicious.It’s famous for being hard to get a reservation, so I was thrilled to have the chance to visit at least once through this connection.I hope to return again on another special occasion. Less

The exquisite Chinese cuisine at Sazenka, crafted with meticulous preparation and the finest ingredients sourced from across the country, is truly unparalleled. Food enthusiasts are captivated by this absolute champion, making it a regular destination for many! The unexpected flavors and presentations of the dishes leave you astonished and pleasantly unsettled. Each plate is infused with the passionate dedication of Chef Tomoya Kawada, evoking deep respect and admiration. Excellent‼️Today's Menu: JPY 78,000- Flower Zucchini Xiao Long Bao- Aori Ika (Squid) with Negi (Leek) and Yuzu, Cucumber- Nagano Ayu (Sweetfish) Arare Fried with Tade Vinegar- Corn Spring Rolls with Smoked Caviar- Char Siu (BBQ Pork) Macaroni- Sweet and Sour Pork with Wrapped Kyoho Grapes- Unpai Rou (Braised Pork) with White Rice- Jellyfish and Nagaimo (Japanese Yam)- Pheasant Soup, Chintan Soup, Wonton, Watercress- Akashi Hamo (Pike Conger) with Fish Sauce- Lazi Chicken Wings- Pear with Clove- Hairy Crab and Shark Fin with Abalone, Liver, Rice- Stir-fried Zucchini Flowers- Blue Lobster with Tomato and Chili Sauce- Shrimp Mayo with Claws- Additional Mapo Tofu with Rice- Chintan Noodles with XO Sauce- Jasmine Tea- Ice Cream with Tapioca and Peach Sauce, Peach- Almond Jelly, served cold and warm- Peach Pineapple with Fried Sesame Balls and Coconut- Other Drinks Less

This time, I visited with an international group. Everyone was a first-time visitor, and my gourmet friends traveled all the way from Australia and the United States to indulge in this culinary delight. ✈✨It was no surprise that everyone was genuinely satisfied, especially with the delicious dishes in front of us. Above all, the Burgundy we received in a magnum bottle was simply the cherry on top.Surrounded by wonderful drinks and exquisite food, we enjoyed a blissful moment that filled both our hearts and stomachs to 200%. Thank you very much! ✨---Thank you for reading until the end! ✨ Likes, saves, and follows are greatly appreciated and motivate me! Less

Even when living in Macau I always had a piercing curiosity to visit Sazenka , so I was thrilled to be invited , thank you @chi.champagnefeast422 !! - the rare restaurant that reaches the apex of both Japanese and western rating system ( Tabelog gold and Michelin 3 Star )
Chinese cuisine yet there is a clear Japanese sensibility. Subtlety is promoted and clear flavour profiles are pin pointed .

Zucchini flower soup dumpling , the flower is the dumpling skin , the broth mild and a lovely texture from the seafood mousse .
Abalone and Shrimp with Shaoxing wine follows - the Botan ebi is only slightly tipsy rather than drunk and this allows its sweetness to shine , below likes a brunoise of shrimp “stuffing” the Awabi , this portion brings that deep oceanic flavour .
Deep Fried Ayu - the sweet fish was presented to our table still swimming at the start of the meal . It returns beautifully crisp , and both bitter and sweet flavours are allowed to shine .
Sazenka Barbecue Pork- Char siu is firm to the bite , without toughness . Marinade is not overly sweet , the smoke is the key note . A second delicious bite is served as a meatball stuffed with a liquified grape .
Sweet and Sour Pork- layers of pork belly and eggplant are essentially indistinguishable in this signature dish . The sauce leans into the acidity rather than sweetness for great balance . A rightful masterpiece .
Sudachi Citrus with Jelly fish- jellyfish salad with both sudaichi and caviar , all texture and super refreshing .
Pheasant Wonton Soup/ beautiful broth and nice density to the dumpling with the pheasant farce .
Hamo with Soy Sauce- presentation reminiscent of crystal shrimp ,the pike eel was not muddy at all .
Szechuan Chicken Wing- thick cut wing with that delicious numbness that kept on creeping .
Braised Shark Fin Soup- a taboo ingredient these days , but not in Japan . Unapologetically delicious , the collagen in the sauce was sublime , best shark fin of my life .
Seasonal okra - biggest okra I have ever seen
Sazenka Crispy Quail- huge quail as well , lovely lacquer and served exactly as the Cantonese would serve roast pigeon.
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Finally! I had always wanted to go, but I never got the chance until now, so I was really excited to visit. Nouvelle Chinoise is trending, but this place offers authentic Chinese cuisine that truly impressed me. After drinking some Shaoxing wine, I realized I needed to focus more on the food next time instead of getting tipsy! The brave sweetfish... I enjoyed the bitterness by eating it from the head, and the tail was refreshing with some wasabi vinegar. Everything was of high quality, and it was hard to choose a favorite, but the Yunbai Pork was outstanding. I even asked if it was hand-cut, and it was! Overall, the portions weren't too large, so as a food lover, I plan to order more dishes next time I visit! I’m looking forward to my next visit! ♩ Less

Sazenka"No explanation needed. You’ll understand once you taste it. A night in heaven with Chinese cuisine."Sazenka is notoriously difficult to book, but I finally managed to visit.From the moment I stepped into the tranquil space surrounded by bamboo, I felt transported to another world. When it comes to the dishes, it seems almost unnecessary to write detailed descriptions.Mapo tofu, Ise lobster, fish, char siu... Each dish, while fitting within the realm of Chinese cuisine, is astonishingly delicate and beautiful, yet packed with flavor. One dish, adorned with a generous amount of chili peppers, is particularly striking. It delights the eyes, nose, and palate.The presentation of the Ise lobster, shown to us in its live form, was impressive. And the glossy char siu, grilled over charcoal, makes me crave it just by looking at the photos.While there are many high-end Chinese restaurants, Sazenka creates a complete experience that encompasses not just the food, but also the ambiance, tableware, service, and presentation.I lost count of how many times I said "delicious."It’s no surprise that reservations are so hard to come by.No further explanation is needed.Just look at the photos (laughs). It was the best. A night that felt like heaven. Less

Every dish showcased the quality of the ingredients with delicate flavors, and you could feel the care put into each plate. The presentation was beautiful, making each course an exciting experience. The staff provided attentive service, offering clear explanations about the dishes and ingredients, which made for a pleasant dining experience. I believe this restaurant is perfect for special occasions or meals with loved ones. The balance of taste, ambiance, and hospitality was exceptional, and I look forward to visiting again in a different season. Less

This renowned restaurant offers Chinese cuisine with an exceptionally high level of perfection in each dish, maximizing the natural flavors of the ingredients. While valuing traditional techniques, the dishes also possess a delicate touch, allowing for an enjoyable course experience without any dull moments.One standout dish was the dried abalone. Its astonishing tenderness and deep flavor, achieved through time and effort, made it feel worth the visit just for this dish alone. The umami expands with each bite, and the harmony with the high-quality broth is remarkable.The service and ambiance are calm, providing a pleasant atmosphere to focus on the food. This place truly highlights the charm of Chinese cuisine, and I would love to visit again. Less

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. Less

I had been looking forward to visiting Sazenka for a long time. Every bite was a wonderful experience, introducing me to a "new experience" that I had never encountered before. What stands out is the remarkable fusion of Japanese and Chinese cuisines. While it retains the boldness characteristic of Chinese food, the greasiness is minimized to an astonishing degree, resulting in an incredibly light and refined presentation. Thanks to this exquisite balance of flavors, I was able to enjoy a multi-course meal without feeling burdened, savoring every dish until the very end. One dish that particularly left an impression was the exquisite botan shrimp. Its rich sweetness, complemented by a delicate seasoning, was outstanding, leaving me in a delightful aftertaste. Additionally, the drink selection was fantastic; I never expected to enjoy Domaine de Takahiko here! The unique umami and aroma of that sake paired perfectly with Sazenka's delicate dishes, creating a truly fulfilling evening. In terms of taste, composition, pairing, and ambiance, I was reminded once again that this is one of Japan's finest establishments. I will definitely return for a special occasion. Less

"Sazenka"Known as the eastern yokozuna of Japanese Chinese cuisine, Sazenka is a place I’ve always wanted to experience, especially with Chef Kawada’s concept of "Wakon Kansai". I was grateful to receive an invitation from the organizer for a special Shanghai crab course last December.This time, I eagerly accepted the organizer's invitation to indulge in Chef Kawada's world of early summer cuisine. Thank you once again for this opportunity, especially after the winter visit!On the day of the visit, I finished my errands and hopped on the Shinkansen to Tokyo. As I walked from Hiroo Station, I spotted the organizer! After greeting each other, we took some photos in front of the restaurant. Shortly after, a staff member kindly invited us into Sazenka. Inside, we enjoyed a photo session, and the calm atmosphere of this grand maison, along with the staff's efficient movements, was truly impressive!Now, let’s dive into the highly anticipated world of Chef Kawada’s early summer creations. I ordered a drink to start.⭐︎ Heartland Beer → First, I quenched my thirst with a light beer...◉ Flower Zucchini Ichiro Farm's flower zucchini with pork and pheasant meat soup dumplings → The starter for the day came with gloves to hold the hot steamed dish! This was a fun touch! The small dish featured a lovely flower zucchini, and inside was a piping hot soup dumpling filled with meat. It was a light yet delightful start!⭐︎ Natsu no Sake 2020 Winter Brew ◉ Shaoxing Marinated Sweetfish Lightly marinated sweetfish from the Tenryu River in Shaoxing wine → The sweetfish, raised in the Tenryu River, was lightly marinated in Shaoxing wine, preserving its natural flavor. The seasoning was just perfect. Enjoying the sweetfish with its fish sauce was a stylish experience! It had elements of Japanese cuisine while still being distinctly Chinese.⭐︎ Domaine Didier Dagueneau ◉ Five Grain Fragrant Fish Crispy fried sweetfish marinated in Shaoxing wine, served with watermelon and sansho vinegar → Next, the sweetfish was lightly fried to a crisp. The bitterness of the liver and the crunchiness made for a wonderful dish! The pairing with watermelon and sansho vinegar was refreshing and perfectly balanced! And this Dagueneau wine was simply perfect!⭐︎ Jack Frédéric Mugnier Nuits Saint Georges Premier Cru Clos de la Marechale 2023 ◉ Honey Glazed Char Siu Japanese pork shoulder, homemade char siu, served with soybeans, bitter melon, and Japanese maca → Next up was the freshly made homemade char siu! The balance of fat was just right, allowing both the lean and fatty parts to shine. The accompaniments were thoughtfully chosen, and the presentation of the char siu was delightful!⭐︎ Cruise Wine Company Tannat Alder Springs Mendocino 2021 ◉ Cherry Meatballs American cherry wrapped in pork, sweet and sour style → This dish was a true testament to creativity! Wrapping cherries in pork and preparing them in a sweet and sour style was a stylish idea! The tartness of the cherries made a lovely impression in the mouth.⭐︎ Domaine Takahiko Clos de Dation 2023 ◉ Special Cloud White Meat Pork and eggplant cloud white meat served with white rice → This is undoubtedly a specialty! It’s wonderful that they serve it with white rice as well. I would love to enjoy this dish all by myself someday...⭐︎ Domaine Jean-Marc Boillot Bourgogne Aligoté ◉ Mountain Vegetable Jellyfish Jellyfish and yam with whole grain mustard → A palate cleanser dish featuring Chef Kawada's signature jellyfish! The combination of the textures of yam and jellyfish was exquisite, and the use of whole grain mustard was innovative yet harmonious!◉ Pheasant Wonton Soup Wonton filled with pheasant meat in a clear pheasant broth, garnished with watercress → The gentle and delicious flavor of the pheasant broth was soothing, a beautiful taste that truly delighted the body. This is a dish I would want to enjoy even if I were unwell!⭐︎ Maurice Choppin La Danse de l'Ane ◉ Spicy Prawns Sichuan-style prawns with vermicelli and pepper salt → From here on, we enjoyed spicier dishes! First up were the prawns, enhanced with the texture of vermicelli and seasoned with pepper salt! The spiciness was not overwhelming but rather light and stylish. This level of calculated perfection is what makes Chef Kawada stand out!⭐︎ Raúl Pérez Ultreia Valdeorras 2022 ◉ Spicy Chicken Wings Chicken wings stuffed with edamame and seasoned with chili → Next was a specialty! The wings were filled with seasonal edamame, showcasing the chef's hospitality. The wings, infused with plenty of chili, were absolutely delicious!◉ Palate Cleanser Tomato with star anise → After the spiciness, this light dish was a refreshing reset! The star anise was a stylish touch!⭐︎ Au Pied du Mont Chauve Puligny-Montrachet La Garenne ◉ Braised Shark Fin Braised blue shark fin from Kesennuma → Next came the classic braised shark fin, served alongside Montrachet. The texture of the shark fin was delightful, and the rich flavor of the broth was heavenly! Truly delicious!◉ Kesennuma Blue Shark Fin Rice → They served a rice dish made with the rich broth, showing they truly understand the guest's feelings! Thank you so much!⭐︎ Yunnan Wild White Tea ◉ Seasonal Vegetables Stir-fried ginger zucchini from Ichiro Farm, topped with flower zucchini filling → This dish was a refreshing palate cleanser with rich flavors, perfectly resetting the taste buds!⭐︎ Rotem & Munir Sauma Châteauneuf-du-Pape Pignan ◉ Crispy Quail Roasted quail from Saitama, served with neck and head → The final main dish was quail! The beautifully roasted quail was a delight, and we all put on gloves and savored the quail in blissful silence. They even treated us to the neck and head, which was a lovely surprise!◉ Clear Soup Noodles with Hairy Crab XO Sauce → The final touch was a simple noodle dish in a beautiful clear soup. It wasn’t just simple; the light yet incredibly delicious hairy crab XO sauce was elegantly paired. Enjoying the noodles with the exquisite soup and XO sauce was simply wonderful!⭐︎ Shizuoka Jasmine Flower Tea ◉ Miyazaki Shintomi Lychee → Transitioning to dessert, we started with jasmine flower tea, prepared right in front of us! The juiciness of the Shintomi lychee was on another level, truly the best I’ve ever tasted!◉ Miyazaki Mango and Coconut Ice Cream with Kaffir Lime Sauce → Finally, we had mango and coconut ice cream! The ice cream retained the warm flavor of coconut while being beautifully complemented by the kaffir lime.◉ Cold and Warm Almond Tofu → This is a classic dish!⭐︎ Okinawa Karaki Tea ◉ Okinawa Karaki Dumplings → We concluded with tea and dumplings made from Karaki, known as Ryukyu cinnamon. A light and delightful finish!Thus, the evening filled with Chef Kawada's sense, delicacy, and hospitality came to an end. I enjoyed a variety of experiences distinct from the winter Shanghai crab feast. The service staff here are truly top-notch, embodying the essence of a grand maison!I would like to express my gratitude once again to the organizer. It was a great meal! Less

【July 2026 Grand Maison Dining Experience♪】 After climbing the southern slope of Nanbuzaka from Hiroo, I arrived at this luxurious Chinese restaurant, which is a renovated former German ambassador's residence, located just past the traffic signal at the corner of the park near the Arisugawa Memorial Park. While I can't visit every season, I wanted to experience the Shanghai crab season again, so I returned for my seventh visit, six months after my last visit in December. My wife thought it was too extravagant to dine here for dinner just once, so she left early. I invited a friend who doesn’t mind spending a little for good food, and we had a lovely meal together! Since we all started at the same time, I arrived early in Hiroo for safety and walked to the restaurant. I got there about 15 minutes early, but the staff noticed us and kindly guided us inside. I was quite impressed by the Grand Maison-level service! We started with beer 10 minutes before our reservation time and enjoyed a pairing course with alcohol to complement the dishes. I can confidently say this is one of the finest Chinese dining experiences in Japan, and I thoroughly enjoyed the exquisite course! 【July 2026 Early Summer Omakase Course (from JPY 55,000)】 ◾️ Flower Zucchini ★ Flower zucchini from Ichiro Farm, served as xiaolongbao with pork and pheasant soup ☆ Small bottle of beer ◾️ Shaoxing Marinated Sweetfish ★ Sweetfish marinated in Shaoxing wine from the Tenryu River, with sweetfish fish sauce ☆ Natsu no Sake 2020 Winter Brew ◾️ Five Grain Fragrant Fish ★ Sweetfish from the Tenryu River, deep-fried with Shaoxing wine, served with watermelon and Japanese pepper vinegar ☆ Pouilly Fume Silex Didier Dagueneau French Loire White Wine ◾️ Honey Glazed Char Siu ★ Yamato pork shoulder, homemade char siu, served with soybeans, bitter melon, and Japanese maca ☆ JACQUES FREDERIC MUGNIER NUITS-SAINT GEORGES PREMIER CRU Clos de l: MARECHAL 2023 ◾️ Cherry Meatballs American cherry wrapped in pork, served sweet and sour style ☆ Cruse Wine Company Alder Springs Tannat 2021 □ Special Cloud White Pork Cloud white pork with eggplant, served with white rice ☆ Domaine Takahiko Soga Clos-Da-Descion 2023 Pinot Noir ↑ The cloud white pork used to be an extra dish, but now it comes automatically? Is it complimentary? I’m not sure if there’s an extra charge, but it’s so delicious that I’ll let it slide! ◾️ Mountain Vegetables with Jellyfish Jellyfish and yam mixed with grain mustard ☆ Jean Marc Bourgogne Aligote ◾️ Pheasant Wonton Soup Wontons filled with pheasant meat in a clear pheasant broth, garnished with watercress ◾️ Spicy Prawns Sichuan-style prawns with vermicelli and pepper salt ☆ CHAMPAGNE MAURICE CHOPPIN À DAMERY LA DENRÉE DE L’ANE ◾️ Spicy Chicken Wings Chicken wings marinated with edamame and seasoned with chili ☆ RAÚL PÉREZ VALTUILLE Ultreia 2022 ・ Tomato with Star Anise (palate cleanser) ◾️ Braised Shark Fin Braised blue shark from Kesennuma with shark fin ☆ AU PIED DU MONT CHAUVE PULIGNY MONTRACHET la Garenne 2021 ・ Braised blue shark rice Normally, at other restaurants, they might say, "Please leave some sauce for later when you add rice, it will taste better," but here it’s served separately, which I think is a hallmark of a Grand Maison. ◾️ Seasonal Vegetables Today Stir-fried ginger zucchini from Ichiro Farm, topped with flower zucchini sauce ☆ Yunnan Province Wild White Tea ◾️ Crispy Quail Roasted quail from Saitama, served with neck and head ☆ ROTEM & MOUNIR SAOUMA CHÂTEAUNEUF-DU-PAPE PIGNAN Amph ・ Noodles to finish, served with clear broth and hairy crab XO sauce ・ Dessert ・ Miyazaki Shintomi Lychee ・ Miyazaki Mango with Coconut Ice Cream Topped with a sauce made from finger lime, mango, and tapioca ☆ Shizuoka Jasmine Flower Tea Cold and warm almond tofu Okinawa Karaki Dumplings ☆ Okinawa Karaki Tea ★ Total Bill: JPY 102,500 per person Considering the total for the regular course with drink pairing, I wonder how much the bill will be for the Shanghai crab course next time? I was shocked but made a reservation, so I’ll be back! w Less

I had always wanted to try the flavors of Chef Kawada, and I was truly impressed by the delicate dishes that featured unique tastes and textures I had never experienced before! The flavors were bold yet deep, refined yet sophisticated. They paired beautifully with both white wine and Shaoxing wine. The shark fin was luxuriously generous and absolutely delicious. The depth of flavor in the mapo tofu, combined with the fragrant peppercorns and the finely chopped green onions, created an unforgettable experience. I was also extremely satisfied with the cold and warm almond tofu desserts. It's hard to fully express the emotions I felt; it’s not something I can easily put into words. It was a wonderfully fulfilling and happy three hours. Thank you! Less

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. Less

Truly exceptional cuisine transcends borders.In fact, it makes you forget the very concept of borders.The dishes at Sazenka embody Chinese culinary traditions while breathing in the essence of Japanese aesthetics.Thus, rather than surprise, a sense of understanding comes first.The signature dish, Yunbai Rou, has a level of perfection that makes you think, "This is the only choice" the moment you finish that plate.What solidifies that memory is the spirit of hospitality.It exists not just to highlight the food, but to enrich the entire experience.Three stars is not a title given solely to the cuisine.It is a pinnacle achieved only when people, food, and space are in perfect harmony. Less

It’s been six months since my last visit to Sazenka. It’s the season for sweetfish, and today I enjoyed a pairing of Chinese tea with my meal. As always, Chef Kawada’s flavors were exceptional. Today, the highlight was definitely the lobster. It’s quite rare to find non-Japanese ingredients here. The lobster with chili sauce and mayonnaise was outstanding. Of course, the Yunbai Rou (sliced pork belly), char siu (barbecue pork), and fried shark fin were all top-notch as well. For dessert, the Shin-Tomi lychee and the usual warm and cold almond jelly were just as delightful. The quality remains unwavering. It was a great meal! Less

I finally had the chance to visit Sazenka. The interior offers a calm and serene atmosphere. The dishes were served at a brisk pace in the beginning, followed by heartier portions later on. It's hard to describe, but I was continuously surprised and excited by the unique flavors, ingredients, and combinations that I had never experienced before. In particular, the non-alcoholic tea pairings were truly impressive, perfectly complementing each dish. The specialty dish of eggplant and pork served on a large plate left a lasting impression. Less

I had the pleasure of visiting a Michelin three-star Chinese restaurant for the first time.SazenkaI experienced the only three-star Chinese cuisine located in a quiet residential area of Minamiazabu.This time, I was brought here by a chairman I know. Although I couldn't take many photos, Chef Kawada's concept of blending Japanese and Chinese culinary traditions resulted in dishes that truly captured the essence of the four seasons in Japan. The roasted pigeon was particularly impressive, with the aroma of lotus filling the air before I even took a bite.The attentiveness and service from the staff were truly exceptional, making this a remarkable experience.I am determined to work hard so that I can return here on my own in the future! Less

I had been looking forward to visiting Sazenka for many years. Nestled in a quiet residential area of Minami-Azabu, this house-style restaurant offers a special experience from the moment you pass through the gate. The interior is sophisticated yet warm, creating a space where elegance and comfort coexist. This renowned establishment, celebrated worldwide, exceeded my expectations with an unforgettable experience.The course menu is based on Chinese cuisine, skillfully blending Japan's seasonal ingredients and culinary traditions. While honoring traditional techniques, the dishes showcase innovative ideas that break free from conventional thinking. Each plate is meticulously crafted, with careful attention to ingredient selection, cooking methods, aroma, and presentation. Every dish has depth of flavor without being heavy, building anticipation for what comes next.What impressed me most was the clever combinations of ingredients. The goal was not merely to use high-end ingredients, but to maximize the individuality of each component, creating a harmonious dish. The seasoning is delicate, resonating with the Japanese palate while still conveying the robust essence of authentic Chinese cuisine. This truly is a culinary experience that transcends the genre of "Chinese cuisine."The service was exceptional, with thorough explanations of the dishes, perfect timing in serving, and meticulous attention to detail. While the atmosphere is refined, it is not stiff, allowing diners to focus on the meal in a comfortable environment. The wine and Chinese tea pairings were thoughtfully considered, enhancing the overall experience.Sazenka is not just a high-end Chinese restaurant; it is a complete gastronomic experience. The harmony of cuisine, ambiance, and service operates at a high level, making it clear why this restaurant is so highly regarded both domestically and internationally. Whether for a special occasion or for food lovers, it is a must-visit establishment. It was truly a memorable and wonderful time. Less

Zucchini XiaolongbaoDrunken PrawnsShao Xing Wine Marinated Botan ShrimpFive Grain Fragrant FishDeep-Fried Young Sweetfish(Enjoyed by eating from the head down, with the tail dipped in watermelon juice and red mustard vinegar sauce)Honey Glazed Char SiuJuicy Char Siu(Sides include soybeans, bitter melon, and maca)Cherry MeatballsBite-sized Sweet and Sour Pork, meatballs wrapped in pork belly and cherryCitrus Jellyfish SaladCitrus-flavored Jellyfish SaladWonton Soup with PheasantSoup with pheasant wontons and watercressSteamed Surf ClamSteamed surf clam with vermicelli and fish sauceSpicy Chicken WingsFried spicy chicken wings filled with crab meatBraised Chicken Wings in White SoupShark Fin in Chicken Bone BrothToday's VegetablesJumbo OkraSliced Eggplant with Boiled Pork(Intermezzo)Tomato with Star Anise (the star anise is just for aroma)(Ending)Shark Fin RiceNoodle Soup(Dessert)Two types of cold and warm almond tofu.Sesame Balls Less

Located a 15-20 minute walk from Hiroo Station, Sazenka is a Chinese restaurant that attracts gourmet enthusiasts from not only Japan but around the world, making it one of the finest Chinese dining establishments in the country. It has been recognized as one of the top 100 Chinese restaurants in Tokyo from 2021 to 2026, as well as being awarded Tabelog Gold and Silver from 2018 to 2026.The food is undoubtedly exceptional, but the luxurious and refined atmosphere, along with the sophisticated service, leaves a perfect impression overall. While the course prices start at over JPY 50,000, it is a restaurant worth visiting at least once in a lifetime.Here are the dishes we enjoyed:-----------------------------◾️ Zucchini Flower We began the course with homemade xiaolongbao made with zucchini flowers. The sweetness of the zucchini flower combined with the rich flavor of the meat created a dish reminiscent of a soup.◾️ Drunken Prawns This dish features Hokkaido botan shrimp marinated in Shaoxing wine, highlighting the deliciousness of the ingredients in a simple yet elegant manner. The creamy texture of the shrimp paired with the rich aroma of the wine was delightful.◾️ Five Grain Fragrant Fish This dish features sweetfish marinated in Sichuan liquor, coated in a crispy layer. Dipping it in a sauce made from wasabi and watermelon balances the bitterness of the fish, allowing its unique flavor to shine.◾️ Honey Glazed Char Siu After a refreshing palate cleanser of bitter melon, we were served char siu that had been beautifully grilled over charcoal. The sweetness from the honey glaze combined with the juicy pork made it an exquisite dish!◾️ Cherry Meatballs These bite-sized sweet and sour pork balls hide a cherry in the center. The crispy exterior gives way to a burst of fruity acidity and sweetness, creating a delightful experience in your mouth.◾️ Vinegar Jellyfish This refreshing jellyfish salad is served in a vessel made from sudachi (Japanese citrus). The crunchy texture resets your palate with its bright acidity.◾️ Pheasant Wonton Soup A soup made from high-protein, low-fat pheasant broth. The simple ingredients of wontons and watercress highlight the clean yet robust umami of the soup.◾️ Spicy Prawns Large prawns are opened up and paired with a fermented seasoning called paolajiao. The initial burst of prawn flavor is followed by a strong spiciness and a unique aroma reminiscent of cilantro, making it an authentic dish.◾️ Spicy Chicken Wings These hearty fried chicken wings are stuffed with crab meat. They are served skewered in a pot filled with plenty of chili peppers, perfectly blending the spicy kick with the savory chicken flavor.◾️ Braised Shark Fin After a palate cleanser with tomato and star anise, we enjoyed a luxurious shark fin stew, a hallmark of high-end Chinese cuisine. The umami from the shark fin broth was outstanding, and adding black vinegar provided a sweet and sour accent that enhanced the dish!◾️ Seasonal Vegetables This dish features white asparagus sprinkled with powdered Jinhua ham. The natural sweetness of the asparagus is beautifully highlighted, complemented by the exquisite saltiness of the ham.◾️ Cloud White Pork A signature dish of Sazenka, this cloud white pork (unpairou) features thinly sliced pork belly and eggplant beautifully arranged, served with a sweet and spicy special sauce made from doubanjiang and sweet bean sauce. It’s a luxurious experience to enjoy it with rice, just like fugu sashimi.◾️ Clear Soup Noodles We concluded with a light and easy-to-eat clear soup noodle dish. With no additional ingredients and customizable portion sizes, it was easy to finish even when full.◾️ Dessert The two desserts included a refreshing combination of mango, coconut ice cream, and kaffir lime, as well as a comparison of cold and warm almond tofu. The rich sweetness of the mango and the creamy almond tofu created a delightful contrast.◾️ Tea Sweets The course ended with dumplings made from karaki wood and tea.-----------------------------Reservations open on the first of every month via the web, making it somewhat challenging to secure a spot, but I highly recommend finding an opportunity to visit.Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

Located about a 12-minute walk from Hiroo Station, this Chinese restaurant is a regular on Tabelog Gold and boasts the incredible achievement of three Michelin stars.This time, I was fortunate enough to secure a cancellation and enjoy a limited-time course meal in the restaurant.**Zucchini Flower** From the very first bite, I was captivated by the exquisite presentation. The zucchini flower, beautifully arranged in a tall glass, encapsulates the essence of xiaolongbao (soup dumplings) with remarkable precision. As I took a bite, the refreshing sweetness of the zucchini, the savory flavor of the meat, and the deep umami of the broth burst forth in a harmonious blend. The meticulous preparation, including humidity control in a vacuum state and preventing deformation, took two full days, resulting in a masterful creation.**Drunken Prawn** Not just marinated in alcohol, this astonishing botan shrimp undergoes careful pre-treatment and slight fermentation. The texture is so resilient that it feels almost inadequate to describe it as such; the flavor penetrates deeply into the fibers, providing a delightful crunch. The refreshing aroma of yuzu lightly envelops the surface, elevating the rich sweetness of the shrimp to an exquisite level.**Flavored Sweetfish** This dish highlights the unique bitterness and aroma of sweetfish while incorporating a variety of vibrant flavors. The crisp texture offers a pleasant aftertaste, making it a fitting accent at the beginning of the course.**Honey Glazed Char Siu** This dish completely redefines the concept of Cantonese char siu with its heavenly quality. Using shoulder pork from Yamato, the careful application of sauce and complex heating techniques perfectly melt the challenging fat fibers. The resulting high-quality fat envelops the lean meat, beautifully merging the rich aroma of the pork with the savory notes of the sauce. The aftertaste is surprisingly light and refined, without needing any assistance from the accompanying garnishes.**Cherry Meatball** At first glance, it appears to be a charming sweet and sour meatball, but its structure is incredibly intricate. Inside the crispy, fragrant exterior lies a whole cherry, marinated under precise temperature control. When bitten into, the warm, crispy meatball bursts with the cold juice of the cherry, enhancing the sweet and sour flavor and instantly neutralizing the richness of the meat. Each chew deepens the deliciousness of this masterpiece.**Sour Citrus Jellyfish** This small dish harmonizes the crunchy, refreshing texture of jellyfish with the sharp acidity of Japanese sudachi, creating a very refreshing experience.**Chicken and Bamboo Shoot Wonton Soup** An exquisite broth made from chicken and bamboo shoots, clarified to perfection. The wonton skin floats in a serene bowl, smooth and enveloping the robust umami of the meat, gently cradled by the clear richness of the soup.**Steamed Surf Clam** A pinnacle of steaming technique. The rich amber acid from the surf clam and the umami of the broth are perfectly absorbed by the laid-out vermicelli. By staggering the cooking times of the clam and vermicelli to the second, the chef preserves the elasticity of the vermicelli while trapping the flavors inside. A light toss turns the vermicelli golden with the broth, and the moment it enters the mouth, the overwhelming umami of the clam elegantly spreads.**Spicy Chicken Wings** This dish overturns the previous image of spicy chicken, presenting the best spicy chicken I have ever had. Following Sichuan tradition, it is stir-fried with a luxurious mix of over a dozen types of chili peppers and Sichuan peppercorns, but the star of the show is the chicken wing, which is packed tightly with crab meat and scrambled eggs. The exterior is fragrant and spicy, while the inside has the fluffy texture of steamed crab. The moment you bite down, the juicy fat of the chicken wing mixes with the rich juices of the crab, enveloping you in an overwhelming sense of euphoria.**Star Anise Tomato** This dish serves as a perfect reset button for the palate. The tomato, with its texture expertly controlled through fermentation and pouring techniques, is wrapped in the aroma of star anise, flowing smoothly down the throat like a waterfall. It refreshes not only the mouth but also the throat, preparing for the next main dish.**Braised Shark Fin** By carefully rehydrating the finest shark fin, each fiber possesses an astonishing presence and pleasant texture. The depth of the rich braised sauce clings to the shark fin, presenting a high-quality finish that exudes a sense of traditional elegance.**Seasonal Vegetable: Ham and Asparagus** Asparagus in season, wrapped in the umami of premium Jinhua ham. The exquisite cooking brings out the natural sweetness of the vegetables and the saltiness of the ham in a refined harmony.**Crispy Quail** A gem of a dish that maximizes the potential of quail. After carefully injecting the broth inside, it is smoked with noble tea leaves and repeatedly roasted in the oven while basting with oil. After savoring the rich flavor of the thigh meat, the breast meat is enjoyed with a special sauce based on Chinese red wine. The chef’s strong belief in the vast potential of Chinese cuisine and its future is conveyed with great conviction.**Mapo Tofu** While adhering strictly to traditional techniques, this supreme mapo tofu shines with its luxurious ingredients and honest preparation. Generous portions of the previously mentioned char siu’s trimmings are included, resulting in a higher meat-to-tofu ratio, with a perfect balance of aroma, spiciness, and numbing sensation. The exquisite umami and spiciness entice you to eat more rice, and you never tire of it, no matter how many bowls you have. The paired tea and specially fermented pickled vegetables maintain a pleasant tingling sensation in the mouth, making the rice irresistible.**XO Sauce Noodles** The deep richness of homemade XO sauce and the umami of seafood cling perfectly to the chewy noodles. Simple yet flawless, it is a fitting conclusion to the course.**Mango Sago** This dessert transcends all previous notions of dessert, presenting the best mango sago I have ever had. The exquisite coconut ice cream on top carries the refreshing aroma of lemongrass, exuding a noble nuance reminiscent of refined green curry. Following the chef’s recommendation, I first tasted it on its own, then boldly mixed it with the sauce below. The white pearls in the sauce are not tapioca but rather the flesh of finger limes. With each pop in the mouth, layered acidity and sweetness burst forth, dramatically transforming from the initial taste to the aftertaste. I was simply overwhelmed by the high standard.**Almond Tofu** Served at two temperatures, this is Sazenka’s signature dessert. The smooth texture and the noble aroma of almond rising from the bowl gently envelop the intense excitement of flavors experienced thus far.**Cinnamon Dumplings** The warm dumplings that conclude the course. The elegant and exotic aroma of cinnamon spreads pleasantly, gently wrapping up the long and elaborate meal with warm tea.The level of skill, ingredients, flavor composition, course design, and innovation while respecting tradition is undoubtedly at an extremely high standard. However, what struck me the most was not the dishes themselves.What I witnessed was "another future that Chinese cuisine could originally pursue."China has many of the world’s top chefs. Looking at just one dish, there may be dishes that surpass Sazenka. The mastery of heat, knife skills, fermentation, handling of dried ingredients, and the depth of broth all contribute to the unparalleled accumulation of Chinese cuisine.However, I believe the pinnacle of Chinese cuisine is not a single dish created by one chef.It is the original banquet.Symbolized by the Man Han Quan Xi, it is a story that unfolds over a long period. Nearly a hundred dishes, each with its own role, create a flow that incorporates seasons, aromas, temperatures, vessels, tea, and conversation into a single experience.In that context, the importance lies not in the superiority of individual dishes but in "why this dish is served here and now."Yet modern Chinese cuisine has lost that banquet.I do not intend to deny the culture of large plates. However, in the commercialization of dining, many dishes have come to be evaluated individually, and the philosophy of designing an entire banquet has gradually faded away.My mother studies traditional culture in Suzhou. In the process, she learned that many dishes once served at gozen and noble banquets have been recorded. They are astonishingly labor-intensive.Preparing for a single dish takes days, considering the relationships with preceding and following dishes. However, this is not suitable for modern restaurant management. Thus, they have been forgotten.What has been lost is not the recipes.What has been lost is the very banquet that brings those dishes to life.While dining at Sazenka, I pondered this repeatedly.What is happening here is not just "high-end Chinese cuisine." It is an attempt to reconstruct the experience rather than simply lining up dishes one by one.That is why I was moved.It is not because Japan has surpassed China.Rather, it is the opposite.Here, there is a deep respect for Chinese cuisine and a will to unearth forgotten values.Chinese cuisine still holds great potential.When the lost banquet culture is reevaluated, the forgotten dishes will also be revived. And at that time, Chinese cuisine may reach even greater heights.What I saw at Sazenka was not a completed form.It was a glimmer of hope for the future of Chinese cuisine.It was a great meal! Less

【Restaurant】Sazenka【Location】Tokyo / Hiroo Station【Order】◇Omakase Course ◇Xihu Huahua ◇Shaozui Dazha ◇Wuliang Xiangyu ◇Mizhi Chashao ◇Yingtao Rouyuan ◇Suantanger Haizhe ◇Jizhi Wonton Soup ◇Steamed Hokki Clam ◇Spicy Chicken Wings ◇Bajiao Tomato (not listed on the menu) ◇Hongshao Paichi ◇Today's Seasonal Vegetables ◇Yunbai Roupian ◇Mapo Tofu (additional) ◇Qingtang Noodles (not listed on the menu) ◇Kaffir Lime Sorbet (not listed on the menu) ◇Almond Tofu (not listed on the menu) ◇Bai Dango (not listed on the menu) 【Notes】This renowned Chinese restaurant is just a short walk from Hiroo Station. It has a Tabelog Gold rating and is a Michelin three-star establishment. Reservations can be quite difficult to secure, but I was fortunate enough to book a table this time. I had been looking forward to this day since I made the reservation.◇Xihu Huahua These are xiaolongbao (soup dumplings) filled with zucchini. They are served hot, but at a perfect temperature that is easy to eat.◇Shaozui Dazha These are botan shrimp marinated in Shaoxing wine. The gentle aroma of the wine complements the rich sweetness of the shrimp, with a hint of yuzu for an accent.◇Wuliang Xiangyu The sweetfish seems to swim in the river. It is served with a sauce made from watermelon juice and red shiso vinegar.◇Mizhi Chashao This is Sazenka's char siu (barbecued pork). Juicy and flavorful char siu, served with soybeans, bitter melon, and maca.◇Yingtao Rouyuan This is a bite-sized sweet and sour pork wrapped in cherry. It's interesting to see fruit wrapped in sweet and sour pork, though the cherry aroma is subtle.◇Suantanger Haizhe This dish features jellyfish and sudachi (a type of citrus).◇Jizhi Wonton Soup A soup made with pheasant and watercress wontons.◇Steamed Hokki Clam Steamed hokki clams served with XO sauce and vermicelli. The clams are tender and flavorful.◇Spicy Chicken Wings These fried wings are filled with crab meat. It's quite an interesting combination.◇Bajiao Tomato This dish features star anise and tomato. As soon as you bite into it, the tomato juice bursts in your mouth. I've never had a tomato dish like this before. It looks simple, yet it surprises you. Impressive!◇Hongshao Paichi This is a braised shark fin dish made with blue shark. The shark fin is enveloped in a rich broth, both flavorful and with a luxurious texture. It's rare to find something this sticky and rich. It clings to your mouth in a delightful way.◇Shark Fin Rice After a conversation about how shark fin soup would pair well with rice, the rice was served. Just as the restaurant intended.◇Today's Seasonal Vegetables This dish features white asparagus shaved with Jinhua ham.◇Yunbai Roupian This is Sazenka's version of the pork belly dish. I had been wanting to try this specific dish. Eggplant and pork—this is bound to be delicious.◇Mapo Tofu This is the additional mapo tofu, which has a nice level of spiciness.◇Qingtang Noodles These noodles are made with chicken broth and hairy crab XO sauce. They are light and refreshing.◇Kaffir Lime Sorbet This is essentially a green curry sorbet. Delicious!◇Almond Tofu This almond tofu allows you to enjoy both warm and cold textures. This difference is something to experience at Sazenka.◇Bai Dango with Coconut Powder This dessert ends on a gentle sweet note.Overall, it was a delightful time enjoying Chinese cuisine. Thank you! Less

From the moment I stepped into the restaurant, the atmosphere felt incredibly refined, with a natural coexistence of the tranquility of Japanese aesthetics and the vibrancy of Chinese cuisine. The staff's demeanor and the comfortable distance they maintained heightened my anticipation for the dishes to come.Each course was impressively crafted, showcasing not just luxurious ingredients but also a meticulous balance of aroma, temperature, texture, and lingering flavors. I was particularly struck by the use of dashi and fermentation. Despite being Chinese cuisine, there was a delicate touch reminiscent of Japanese food, and each bite brought new surprises.The richness of the shark fin and dried seafood flavors was intense yet not overwhelming, creating a wonderful flow that made me look forward to the next dish after finishing each one. The cooking techniques were exquisite, maximizing the natural flavors of the ingredients. The pairing with wine and tea was also very sophisticated, enhancing the overall harmony with the dishes.While the prices may suggest it’s not a casual dining option, considering the meal as an "experience" makes it worth far more than the cost. As a chef, I found it to be a source of great learning and inspiration, and I was genuinely moved by the extent to which they have refined their craft.This was a remarkable place that I definitely want to revisit in a different season, leaving a lasting impression. Less

First visit, private room for 6 people.Seasonal Omakase Course + Alcohol PairingJPY 120,000 per person.The menu features a variety of small dishes leading up to the main course.After that, we enjoyed Mapo Tofu, noodles, and dessert.It was easy to enjoy the meal without feeling overwhelmed.The quality of the ingredients and the chef's skill and attention to detail are on another level.The service was also outstanding, with thorough and detailed explanations of the dishes and drinks.There was absolutely nothing to criticize about this restaurant.It was a great meal.I would love to return in a different season. Less

I was finally able to make a reservation after a long time, so this is my second visit.I enjoyed the menu while pondering what each dish represented in four-character idioms.Clams with rice vermicelli,Abalone with shrimp,Young sweetfish,The roasted pork was exquisite.The strawberry meatballs were a creative touch and delicious.The mozuku seaweed served as a refreshing palate cleanser.Udon soup,Fish,The chicken with mala sauce was perfectly spicy and tasty.The shark fin was undeniably delicious,Shark fin rice,Asparagus,Omar lobster with chili shrimp and shrimp mayonnaise,And to finish, noodles and dessert.The variety of small portions was incredibly delicious,and I was truly impressed.I hope to have the opportunity to visit again someday. Less