Food & Wine

I don’t often post in the sub forum but I just booked another visit to this restaurant (a lot easier for returning diners) which inspired a post. For those that don’t instantly recognize the salad or the fried chicken, this is Den. It will be 20 years old...  

Do they stuff chicken breast, or what part of the chicken is used? It looks thin walled, so I wonder what they use to create a chicken pocket.🤔

Which city is this located in?? Cheers, Filip

It’s kaiseki but as you can see, very far from traditional.

I think you’d like it too ; no dress codes, no fancy tablecloths, casual like you’re in someone’s home.

Any high quality restaurant that serves fantastic dishes and can inject some humour during your meal is doing it right IMO, so no surprise you are a returning customer Marc

Service, hospitality, has always been really really excellent. And matches all, and exceeds most, of other of the worlds best/3* I’ve eaten in over the last two decades. I’m a little biased in saying this too, as the formality and sometimes stuffiness of ... 

And the humor is a much missed component in a lot of fancy dining, so doubly welcome 😊👍🏻 Thanks so much for sharing this 🙏🏻🙏🏻🙏🏻

And here, the seriousness is in the craft and skill of the food and service but it’s all delivered in a welcoming informality.

It’s not going to be easy, it took me years (based on trying twice a year) to get a reservation. But once you’ve been once, you can just email them. Good luck.

But like you that’s driven by only being in Tokyo twice a year and so my calling for reservations would have been for an approximately 10-15 days in any one year. It also required staying up late here in the US to make those calls, you’re a little bit bet... 

For a restaurant to have lasted and thrived that long in Tokyo, it must have its unique experience and taste that keep the crowd coming back.