30 Jul '15, 10am

The best way to get to know Tokyo is via its backstreets

Zaiyu Hasegawa is the freshest face among a generation of exciting young chefs transforming Tokyo's dining scene. His restaurant, Jimbocho Den , is extraordinary. Hasegawa's mother was a geisha, and hospitality is in his blood. Even though he grew up surrounded by tradition, his food expresses his own irreverent character in spades: one unorthodox dessert is served in a garden trowel. Joking aside, Hasegawa is deadly serious about food. His menus showcase Japan's finest seasonal ingredients: cuts of the best wagyu beef on rice in June, or tender fillets of autumnal sanma fish with gingko nuts in October. Each dish is presented on a stunning piece of pottery, chosen by Hasegawa's friend Kenshin Sato, whose tiny store, Utsuwa Kenshin - a Tardis-sized trove of ceramics by up-and-coming Japanese artisans - is also worth hunting down.

Full article: http://www.cntraveller.com/recommended/cities/tokyo-japan...

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