Inspired by the origins of the most formalised of all culinary traditions, kaiseki, Zaborin’s signature Kita Kaiseki 北懐石 brings a northern interpretation to the art of Japanese fine dining.
All ‘washoku’ 和食 (Japanese cuisine) aims to feed body and soul, particularly embracing the seasonality of ingredients, its themes and appreciation of nature’s bounty and “Kita kaiseki” indeed explores how to capture nature’s original and simplistic beauty while simultaneously elevating it in the art of fine-dining. To follow the cycle of the growth from seed to plate and give it the full appreciation it deserves.
Yoshihiro Seno, Executive Chef
Gifted Yoshihiro Seno’s career began as engineering designer before he decided to change paths and pursue the long road to mastering ‘washoku‘. Having worked in many Japanese restaurants in New York City, he subsequently moved back to Tokyo to continue his craft. It was in Tokyo, with its accessibility to all ingredients, that highlighted a need to return back to his roots and examine the true meaning of ‘locality’.
Here in Hokkaido, with the abundance of exceptional local ingredients, and our own in-house forager, chef Seno felt is able to nurture his attention to detail, his thoughtful and emotional approach to the earth and fresh ingredients. At Zaborin he has been able to fulfil his passion and precision with the freedom of interpreting Kita kaiseki.
His skill has been recognized and awarded internationally and by Japanese connoisseurs alike.