Learn from the chef who built Asia’s #1 restaurant

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Chef Zaiyu Hasegawa, founder of the wildly innovative and acclaimed DEN restaurant (2 Michelin stars, awarded #1 Restaurant in Asia by World’s 50 Best), demonstrates how to make signature dishes, including “Dentucky” fried chicken, signature salad, miso foie gras monaka wafer, and several seasonal varieties of his donabe-pot rice

Though Japanese cooking is known for difficult techniques and prescriptive methods, Hasegawa opens up the world of washoku with a sense of play and experimentation and surprising updates for the modern palate. 

At the center of DEN’s success are the daily makanai (staff meals), a canvas to explore new dishes and the heart of a larger community of diners, chefs, and food producers that make DEN such a special experience.

Join the Chef on a fall mushroom-hunting trip into the foothills near Mt. Fuji. He introduces rare varieties and takes them back to cook in a makanai with the DEN family.

Cameo appearance by Puchi Jr. – Hasegawa’s adorable pet dog and patron guardian of DEN

What you get

  • 9 video sessions (97+ minutes) with Chef Hasegawa in the kitchen, at the makanai table with his extraordinary staff, and even in the foothills of Mt. Fuji gathering wild mushrooms to delight his community.
  • Exclusive recipe & cooking instructions book (PDF coming January 2023)
  • Lifetime streaming access across mobile and desktop devices
  • A special live Q&A session with Chef Hasegawa (Early 2023)

What makes this course special

Chef Hasegawa has magically taken the forbidding world of kaiseki Japanese cuisine and playfully turned it upside down. His secret is community, and it starts with his legendary staff meals – so famous in the cooking world that chefs will literally move to Japan to cook with the DEN team and experience the meals. 

Though raised in a traditional ryotei restaurant family in Tokyo, Chef Hasegawa laid his own path by listening to his community, to farmers, and to the world around him. Learn how to take washoku as a set of principles and adapt them into multiple variations, expanding your toolkit for creating authentic, but also fun & creative, Japanese cuisine.

Questions?  We'd love to hear from you at [email protected].

Featured in

メディア掲載

Chef Zaiyu Hasegawa, founder of the wildly innovative and acclaimed DEN restaurant (2 Michelin stars, awarded #1 Restaurant in Asia by World’s 50 Best), demonstrates how to make signature dishes, including “Dentucky” fried chicken, signature salad, miso foie gras monaka wafer, and several seasonal varieties of his donabe-pot rice

Though Japanese cooking is known for difficult techniques and prescriptive methods, Hasegawa opens up the world of washoku with a sense of play and experimentation and surprising updates for the modern palate. 

At the center of DEN’s success are the daily makanai (staff meals), a canvas to explore new dishes and the heart of a larger community of diners, chefs, and food producers that make DEN such a special experience.

Join the Chef on a fall mushroom-hunting trip into the foothills near Mt. Fuji. He introduces rare varieties and takes them back to cook in a makanai with the DEN family.

Cameo appearance by Puchi Jr. – Hasegawa’s adorable pet dog and patron guardian of DEN

What you get

  • 9 video sessions (97+ minutes) with Chef Hasegawa in the kitchen, at the makanai table with his extraordinary staff, and even in the foothills of Mt. Fuji gathering wild mushrooms to delight his community.
  • Exclusive recipe & cooking instructions book (PDF coming January 2023)
  • Lifetime streaming access across mobile and desktop devices
  • A special live Q&A session with Chef Hasegawa (Early 2023)

What makes this course special

Chef Hasegawa has magically taken the forbidding world of kaiseki Japanese cuisine and playfully turned it upside down. His secret is community, and it starts with his legendary staff meals – so famous in the cooking world that chefs will literally move to Japan to cook with the DEN team and experience the meals. 

Though raised in a traditional ryotei restaurant family in Tokyo, Chef Hasegawa laid his own path by listening to his community, to farmers, and to the world around him. Learn how to take washoku as a set of principles and adapt them into multiple variations, expanding your toolkit for creating authentic, but also fun & creative, Japanese cuisine.

Questions?  We'd love to hear from you at [email protected].

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