There are only eight three-Michelin-star Chinese restaurants in the world. Tokyo's Sazenka is one of them.
Inside a dimly lit dining room, chef Tomoya Kawada of Sazenka is drawing a yin-yang diagram on a notepad as he explains his dreams for the distant future. “World peace through food,” he says. Such words could easily be dismissed as idealistic hyperbole. But coming from Kawada, they sound almost reassuring – and even attainable.
” Wonton soup with a Japanese twist The set-course menu is filled with showstoppers, all highlighting the chef’s meticulous Chinese and Japanese cooking techniques. The Sichuan Pepper Pigeon is prepared in two ways – its thighs are cooked to crispy perfection in the Cantonese style, while the breast is given the Japanese yakitori treatment – skewered and grilled.
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