A young Japanese chef blends tradition and innovation and brings smiles to diners’ faces and joy to their hearts.
In the regimented world of Japanese high culture, every single move is ritualised. The contrasts of digital lifestyle and technology and the rarefied air of hush-hush tatami rooms still fascinate visitors and locals alike. Zaiyu Hasegawa, the gregarious chef-patron of Den restaurant, has bridged the best of both realms into one. Currently, Zaiyu’s Den is No. 2 on Asia’s 50 Best Restaurants list, and crowned the Best Restaurant in Japan.
Born and bred in Shinjuku, Tokyo, Zaiyu recalls, “My mother was a geisha. She worked at Uotoku Kagurazaka, a ryōtei (high-end restaurant), and often brought home some leftovers in a bento box. She’s also a good cook and taught me. So I thought it was cool to be a chef. When I was 18, I learned to how to cook traditional kaiseki at this restaurant.”
Originated in Kyoto, classical kaiseki represents Japanese…
Original published: 2018-10-10 15:39:18 Read the full Bangkok News here
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