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No restaurant is like Den. This is where you feel like eating at home, the food cooked by your mom - the best food on earth. Flavours, textures, chemistry, all is there, all in symbiosis. Not pretentious, with local ingredients, the dishes are executed perfectly. Along the experience, a family atmosphere is being created with the staff and your dining partners (both couples from New York) whom I never met before dining at Den. Thank you Chef Hasegawa for sharing your amazing cuisine, Noriko for the stellar service and letting me try so many sake, and the whole team at Den for making this experience unique.
What a wonderful, memorable, fun, and delicious evening!! This is a restaurant experience that will last with us for a while. Not only is the food incredibly tasty (and authentically Japanese!), but the service was so welcoming and genuine. The staff were so happy and excited to be there, and it really made for such a special experience.
My absolute favourite restaurant in the whole world. Den is truly a magical place and a magical experience. I’ve been lucky enough to dine here quite a few times now and every time has been absolutely impeccable. Chef Hasegawa is by far THE friendliest chef I have ever met with a wonderful sense of humour. From the very first time I dined at Den, Chef Hasegawa not only made Den feel like a home, like a family gathering, but made it clear that this is a relaxed, friendly atmosphere free of the pretentiousness that’s so pervasive in fine dining. Over the numerous times I’ve dined here, I’ve had many different dishes and varietals. The famous Monaca starter and the DFC fried chicken have varied fillings each time you dine here which is lovely. The rice and miso soup served here also change and let me say, they are THE best rice and miso soup in all of Japan / the World in my opinion. The produce for everything is extremely seasonal, very fresh and a lot of it comes from Chef Hasegawa’s family and friends farms. Speaking of fresh produce, the famous Den salad with the emoji carrot, the best salad I have ever had in my life. I don’t want to spoil too much more but let me conclude by saying that while this restaurant can be difficult to book, it’s worth doing everything in your power to dine here at least once in your life. Thank you to the Den staff, Chef Hasegawa, his wife, and his wonderful pup Puchi!
The hardest restaurant we have ever booked. And boy was it worth it. Rated as the top Japanese Restaurant (and at times the top Asia restaurant) by World's Best. Furthermore, and ★★ Michelin with a Green ★ noting no pesitcides/chemicals were use + local farmers. We knew that we would try our best to secure a spot during our trip to Japan. Admittedly, we focus our itinerary in order to accommodate whatever reservation we can get a hold of. After many phone calls (no exaggeration), we were able to secure a spot. A boy did it not disappoint.
The attention to detail is impeccable. From the service, to the menu, and of course the food. Right away we were greeted (even before we stepped into the door!). We can tell they prioritize our comfort and ensure a seamless perfected time during our visit to their Den. One example is even though customers come in at differing time, somehow they are able to manage the flow to ensure the courses end off roughly the same time. While I can tell you the food is superb, the unique characteristic of the Den is that the menu changes every time. It may have close similarities to previous items, but they make subtle changes to ensure the best taste, the most in season products are used to capture your taste buds.
- Wafer with foie gras, pickled radish, and sweet potato
- Fermented Peanut Tofu, chives, dashi, with a hint of yuzu
- DOC: mititake mushroom with sticky rice and fried chicken
- Tilefish dry aged for 8 days, with seaweed soy sauce on the side and wasabi
- Wagyu from inner thigh, pepper, malabar
- 25 seasonal vegetable salad
- Grouper fish, wintermelon, and dashi soup
- Pickled vegetables, roe with dashi rice and miso soup
- Muscat grapes, Japanese pear, purple, Osmanthus jelly, custard pudding
We want to thank Chef Zaiyu Hasegawa for an amazing time at his restaurant. And a special shout out to Chef Robinson, whom those in Toronto would remember the chef from the infamous Skippa restaurant, for providing some Canadian feels in our experience here.
Overall Kel rating: ★★★★★/5
The good: Exceptional. Worth the difficulty in securing a reservation.
The decent: Credit cards accepted!
The ugly: The reservation is the hardest to get. Good luck, may the odds be in your favour.
The attention to detail is impeccable. From the service, to the menu, and of course the food. Right away we were greeted (even before we stepped into the door!). We can tell they prioritize our comfort and ensure a seamless perfected time during our visit to their Den. One example is even though customers come in at differing time, somehow they are able to manage the flow to ensure the courses end off roughly the same time. While I can tell you the food is superb, the unique characteristic of the Den is that the menu changes every time. It may have close similarities to previous items, but they make subtle changes to ensure the best taste, the most in season products are used to capture your taste buds.
- Wafer with foie gras, pickled radish, and sweet potato
- Fermented Peanut Tofu, chives, dashi, with a hint of yuzu
- DOC: mititake mushroom with sticky rice and fried chicken
- Tilefish dry aged for 8 days, with seaweed soy sauce on the side and wasabi
- Wagyu from inner thigh, pepper, malabar
- 25 seasonal vegetable salad
- Grouper fish, wintermelon, and dashi soup
- Pickled vegetables, roe with dashi rice and miso soup
- Muscat grapes, Japanese pear, purple, Osmanthus jelly, custard pudding
We want to thank Chef Zaiyu Hasegawa for an amazing time at his restaurant. And a special shout out to Chef Robinson, whom those in Toronto would remember the chef from the infamous Skippa restaurant, for providing some Canadian feels in our experience here.
Overall Kel rating: ★★★★★/5
The good: Exceptional. Worth the difficulty in securing a reservation.
The decent: Credit cards accepted!
The ugly: The reservation is the hardest to get. Good luck, may the odds be in your favour.
気軽いに入れて、料理全般美味しいし、量もボリュームでした！特にデザートは凄く美味しかった、また行きます
Still so elated that I got into Den at the last minute due to a cancellation. I’ve never experienced such lovely customer service from such a high-end restaurant. Eating at Den really feels like eating at the home of a dear friend - with masters in the kitchen! The food is also served in a quirky, sometimes humorous, and cozy way with many members of the staff, including the chef himself, coming to visit the table. When my friend and I left, we not only got to see the chef’s dog, Pucchi, but also watched as the entire staff came outside to wave goodbye to us. I will never forget my experience at Den and home that I get return again one day! Thank you so much, Den Team