In the spring of 2026, I staged at Den in Tokyo, Japan. My goal with the Ment’or Grant was to advance my skills by exposure to different kitchens, cultures, and a variety of techniques. My stage objective was to grow as a chef in all aspects in order to bring new skill sets back to my team at Uchi in Denver. I selected Den because Chef Zaiyu Hasegawa, the chef owner of Den, believes, foremost, in making the guests happy by giving them a memorable experience through both the food and social atmosphere at Den.
Den also intrigued me because I wanted to learn more about traditional kaiseki cuisine along with expanding my culinary knowledge and cooking skills beyond the “American” standards. With every guest, Chef Zaiyu welcomed them with open arms and cared for them throughout the evening. Along with his admirable hospitality, he also cared for his dishes with delicacy and flavor. What I found most admirable was Chef's graceful ability to make dishes on the spot based on what he knew about each guest: what they enjoyed or didn’t enjoy eating, and what they had as regular customers. Regular customers or not, he made sure that each experience was memorable; whether that meant something new or a twist on something he has done before. That is something I have never experienced in real time, and it was an honor to see Chef in action.
During my time at Den, I assisted with prep during the day and worked service at night. I was not only learning a whole new cuisine, but also learning how to cook savory dishes as my personal skill set mainly revolved around pastry. I felt honored to work beside and learn from Chef Zaiyu and his Sous Chef, who has been by Chef’s side since Den opened. The cultural difference compared to Denver kitchens was mind opening. Their signature dish, Den sashimi (a favorite of mine) may seem simple, but the sashimi dish as a whole takes hours to prepare. The sashimi pieces are cut per order before each service, then soaked in soy sauce for a moment before hitting the plate. My favorite part was the combination of their famous kombu sauce and the fresh grated wasabi. I also cherished the staff meals at Den, which were some of the best meals I have ever had. The way they care for each bowl of rice per person to the main dishes themselves is truly admirable.
Throughout this experience, I have also learned to be open minded about the possibilities that could come from ingredients, and how to highlight each product in a dish and bring out natural flavors without them being overbearing. I feel privileged to have obtained this Grant opportunity as it has advanced my skills by exposing me to a different working and food culture. Most importantly, I also learned how to be a part of and contribute to a team. Everything I experienced, ate and cooked during my stage was new for me, and I will carry the skills I learned with me throughout my career.
