Within Den you will find an expansive space that seats at least 40, combining traditional Japanese accoutrements such as hinoki tables and counters, with modern design cues such as floor-to-ceiling windows. This small-scale, counter-only restaurant is emblematic of high-end dining in Japan. The dining area design provides a level of separation between kitchen and diner much more akin to a Western-style restaurant fitout.
Marked as the number 45 of the World’s 50 Best Restaurants and number 2 on the Asia List. Den holds a Two Michelin Stars marking and is world-renowned. Constant points of reference for well received and enjoyable “specials” include a starter of snow crab tofu covered in mizore sauce, the signature salad with ant and 20-plus vegetables and the now-classic Dentucky Fried Chicken – probably the best chicken wings you will ever taste. Complete with Japanese sticky rice, chicken ginseng soup and customised fast-food take-out carton.
Underpinning everything, the culmination of every meal is the donabe-gohan, claypot-cooked rice with wagyu beef or seafood.
Style: Modern Japanese with a twist
Chain: Independent Owner
Address: Architect house hall JIA, 2-3-18 Jingumae, Shibuya Ku, Tokyo
Telephone: +81 3 6455 5433
Opening time: 18:00 – 20:00 Monday to Saturday, Closed Sundays
Average Seating Price
17,000JPY/ per person
Reservations are accepted from 12pm to 5pm from Monday to Saturday, reservations can be made up to 2 months in advance. Reservations for parties up to 4 people maximum, Den does not accept online reservations.
About the chef
Chef Zaiyu Hasegawa began cooking at age 18 in the kitchen of a ryotei (exclusive traditional Japanese restaurant) in Tokyo’s Kagurazaka neighbourhood. Eleven years later he opened Den, which moved to its current location in late 2016. Zaiyu Hasegawa is one of the most famous names in the Japanese culinary world the master of his ‘creative kaiseki‘ restaurant. Hasegawa’s mother was a great inspiration to him at the outset of his culinary career. Working as a geisha in one of Japan’s ryotei, she often brought home Bento for him to taste, sparking his interest in gastronomy and a love of traditional cuisine.