TOKYO -- In late September, Tokyo chef Hiroyasu Kawate of Florilege fame rushed into the kitchen of Den, the restaurant owned by fellow chef Zaiyu Hasegawa, with a tray loaded with vacuum-packed meats and tubs of sauces. A cling-film-wrapped pigeon leg was poking out over the rim.
Kawate and Hasegawa were in the final stages of planning the menu for Denkushiflori, their new joint-venture restaurant that opened on Sept. 30. It is perhaps the first time in Tokyo that two Michelin-starred chefs have joined forces to open a restaurant and design every dish together.
