Hasegawa Zaiyu is a chef of Japanese cuisine who's been gaining attention from diners and critics around the world for his culinary innovation. His restaurant Den has frequently appeared on the list of The World's 50 Best Restaurants. His creations include delicate wafers stuffed with foie gras, and fried chicken filled with seasonal ingredients. Hasegawa is motivated by a desire to delight his guests and make them feel at home. His love for Japanese cuisine is rivaled only by his passion for learning more about techniques, ingredients and food culture from other countries. He frequently collaborates with chefs in other disciplines, hoping to promote cultural and culinary exchange. How does he view the future of Japanese cuisine?