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Events - 10.26.2020 - 10.27.2020

TOKYO to LA: A 5000 Mile Flavor Journey

Dentucky Fried Chicken Sandwich

10.26.2020 - 10.27.2020


12:00 PM - 3:00 PM (PDT)


3578 Hayden Ave., Culver City



In a time when international travel hampers our ability to explore new cultures and foods, Chef Zaiyu Hasegawa of DEN Tokyo, ranked 11th in the world’s best restaurants, and Chef Jordan Khan of LA trend spot Destroyer had an idea. Partner up, combine their culinary artisanry, and share with foodies of the Los Angeles area a culinary collab offering a taste of Japan with a LA twist. For two days only, Destroyer and the esteemed annual LA Times Food Bowl will offer up Hasegawa-san's world famous "Dentucky Fried Chicken" sandwich on the Destroyer’s lunch time take out menu to a limited number of guests through an online reservation system. Hasegawa and Khan are excited to share their creation that bridges flavors of Japan and California.

This special menu is presented by JAPAN HOUSE Los Angeles and
Suntory Whisky.


Registration has closed.

Chef Profiles

Chef Zaiyu Hasegawa was born in Tokyo in 1978. His mother was a geisha who worked in a ryotei (traditional high-end restaurant), and gave him an early interest in Japanese cooking. He started his career at Uotoku, another ryotei, and at the age of 29, opened the small, unconventional restaurant Den in Tokyo’s Jimbocho neighborhood.

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Today, Den has won many of the top awards in the restaurant field, including two Michelin stars, as well as regularly ranking in the Asia’s 50 Best Restaurants list, and in 2019, the Art of Hospitality Award from the World’s Best Restaurants list. Den is known for its constantly changing menu full of playful dishes, including the “Dentucky” fried chicken – Hasegawa’s signature witty spin on karaage.

Chef Jordan Kahn’s first job in the kitchen was in his native Savannah, Georgia at only 15 years old. At 16, he enrolled in Johnson & Wales and at 17 he became the youngest chef ever to work at Thomas Keller’s The French Laundry. This was the beginning of an extensive professional career in the pastry stations of Per Se, Alinea, Varietal, Michal Mina, and XIV Michael Mina.

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In 2010 he opened his first restaurant, Red Medicine. He opened Destroyer in 2016, which earned him a coveted Best New Chef spot on Food & Wine magazine’s annual list. Vespertine was under construction during the opening of Destroyer. He then opened Vespertine in July 2017. Vespertine has been awarded 2 Michelin Stars in 2019, Atmosphere of the Year by World Restaurant Awards in 2019, World’s 100 Greatest Places by Time Magazine in 2018, Most Beautiful Restaurants by Condé Nast in 2018, and #1 on Jonathan Gold’s 101 Best Restaurants in 2017.

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