“Our aim is to create a restaurant that customers want to visit again and again – a restaurant where they can relax, have fun, and get to understand what Japanese food is all about. We always work on proving a better dining experience and restaurant space for our guests. Many people think that Japanese dining is very serious or even difficult. We want people to enjoy their time at Den without worrying about manners or rules.”

Den fried chicken wings; Den salad; and donabe (claypot) rice with seasonal ingredients.

Nowhere in Japan serves Japanese cuisine like Den. It’s not just Chef Zaiyu Hasegawa’s repertoire of innovative, sometimes humorous dishes – although deeply rooted in the kaiseki tradition, they reflect influences from his boundary-crossing collaborations or overseas trips. Nor is it his tireless search for prime seasonal ingredients, whether fished, farmed, or foraged, for his tasting menus.

What makes dinner at Den memorable is the warmth of the welcome and the sense of community. From the kitchen crew to the award-winning frontof- house staff – and not forgetting Hasegawa’s beloved chihuahua, Puchi Jr. – Team Den is much more than just the sum of its parts.