Sazenka is a place of outstanding hospitality, always flexible, never overpowering. The restaurant aim to create the finest new Chinese cuisine dishes while honoring the spirit of Japan and respecting the ingredients.
The concept of Sazenka is the combination of Japanese Spirit with Chinese Talent. In ancient Japan, there was a period when frequent cultural exchange between Japan and mainland China. During this period, Japan had no basic foundation of education. It was developed through academic research of mainland China by our ancestors. At the same time our ancestors did not want to just imitate the mainland, but create its own identity. “心” is kokoro, which means “spirit”, “heart”, or “mind”. It is “kokoro” that we see the aesthetic sense in art, spirituality, and life. This subtlety and uniqueness of Japan was born.
At Sazenka, it strives to embody “kokoro”, as modern cuisine, Japanese cuisine, and Chinese cuisine find harmony together. Chef Kawada’s draws on his years of experience to bring out delicious bold flavors using seasonal Japanese ingredients from throughout Japan. Sazenka wishes to communicate traditional Chinese cuisine to Japan and the world.
Style: Chinese Cuisine Restaurant
Address: 106-0047 Tokyo, Japan 4-7-5 Minami Azabu
Tuesday – Friday 17:00 – 24:00 (Last Seating 20:30)
Holiday: irregular holidays
Number of Seats
1F Private room 3-4 seats
2F Private room 4-6 seats
Degustation Course: 28,000 yen (excluding tax)
The course is served featuring seasonal ingredients selected by Chef Kawada.
Course pairing with alcohol: 18,000 yen (excluding tax)
Featuring wine, Shaoxing wine, Japanese liquor, etc. paired accordingly with your dish upon request.
Course pairing with tea: 10,000 yen (excluding tax)
Featuring Japanese teas, Chinese teas prepared to perfection using the various techniques and proper water temperature variation by tea.
Course mix pairing: 16,000 yen (excluding tax)
Featuring teas to be offered between drinks and served according to the dish.
Tomoya Kawada, the Executive Chef of Sazenka, is born in 1982 in Tochigi. He has achieved two stars of Michelin in Tokyo 2018, 2019, 2020 and three stars of Michelin in Tokyo 2021. He believes that the essence of Chinese cuisine is “Where you can make the most of the ingredients’ taste” through skillful cooking and seasoning. For this reason, he think it is the most important “to know the nature of the ingredients”.