Chef
Zaiyu Hasegawa
Chef & Owner, Jimbocho Den
- Discipline
- Chef
- Based in
- Tokyo, Japan
- Venue
- Den · Restaurant
Known for
- Playful kaiseki ryori with modern twists and pop culture elements
- Signature monaka with foie gras, white miso, green apple jam, and smoked pickled radish
- Focus on customer happiness and communication through dishes
i. Biography
Coming Up
Kagurazaka Uwoto Ku supplied the early working discipline behind Zaiyu Hasegawa’s cooking, establishing the base that preceded his role as chef-owner of Den in 2014.
Where They Are Now
Service at Den is built around the guest and the produce that arrives for that day. Hasegawa states the operating principle without decoration: "Every day, I think about the people who come to the restaurant and cook with the ingredients that arrive each day."
Signature
Den’s named signatures include Den Taki, Field’s Landscape, Dentucky Fried Chicken, Monaka, and Den Shack.
In Their Words “Every day, I think about the people who come to the restaurant and cook with the ingredients that arrive each day.”
Recognition
Asia's 50 Best Restaurants recognized Zaiyu Hasegawa with The Best Restaurant in Asia (2022).
Profile updated July 2026
FAQ
Asked of Zaiyu
Where did Zaiyu Hasegawa train or study?
Zaiyu Hasegawa trained at Kagurazaka Uwoto Ku.
