Not so long ago I had the chance to sit down with Zaiyu Hasegawa, who owns and is head chef at Den—one of the most talked about restaurants in Tokyo. I wanted to learn about his creative approach to kaiseki cuisine, and what first inspired it. I enlisted the help of Rie Miyoshi to make sure the photos would be up to scratch, and wrote up an article.
The result is my first feature for the Japan Times. At some point in the near future though, I also intend to include our talk in an episode of the HT Podcast.
I'm a Tokyo based writer who does food, coffee, and short fiction. In love with the ever constant ebb and flow of Tokyo life.