What, where, who and why? Chef Tomoya Kawada cooks Chinese cuisine infused with a Japanese sensibility, rooted in the two countries’ shared culture of tea drinking. His elegant restaurant, located inside a former diplomat’s residence in Tokyo’s upmarket Minami-Azabu district, has just 12 seats, plus two private rooms.
A long apprenticeship in two cuisines: Kawada worked at a Chinese restaurant in Tokyo for 10 years, before moving to Nihonryori RyuGin, where he learned the techniques and spirit of traditional Japanese cuisine from chef Seiji Yamamoto. Three years later, he moved to Taiwan to help launch RyuGin’s Taipei branch, Shoun RyuGin. After returning to Japan, he opened Sazenka in February 2017.
What’s on the menu? Traditional Chinese cuisine incorporating seasonal Japanese ingredients, paired with an eclectic selection of drinks, either alcoholic (including wine, sake and Shaoxing wine) or tea (from both China and Japan).
A new classic: One of Kawada’s signature dishes is Young Pigeon Cooked Two Ways, using Chinese techniques for the legs but with breast meat grilled over Japanese charcoal.
On a personal note: Kawada first fell in love with Chinese food when he was still in kindergarten, after being served a dish of mapo tofu.