Born in Tochigi in 1982, Tomoya Kawada has helmed Sazenka in Minami-Azabu since 2017—the first Chinese restaurant in Japan to earn and keep three Michelin stars (since 2020). His cuisine fuses Sichuan technique, kaiseki sensitivity and gong-fu tea service.
After graduating, Kawada spent three years at the Cantonese-Sichuanese restaurant Azabu Nagae, then decided to “start from scratch” to deeply understand local ingredients. He spent five years at Nihonryori Ryugin with Seiji Yamamoto, where he mastered dashi distillation and the precise timing of kaiseki-style service.
In February 2017, entrepreneur Ryoji Hayashi entrusted him with opening Sazenka (茶禅華): just ten tables, blending “Japanese spirit / Chinese learning” (wakon kansai) with wok cooking, bamboo steamers, and gong-fu tea service.
The rise was swift: in December 2017 – two Michelin stars, the first for an upscale Chinese restaurant in the city; in December 2020 – a third star, a national first for Chinese cuisine; and a consistent presence in Asia’s 50 Best Restaurants (ranked No. 11 in 2024).
