Gentaro Kimura, Head Chef of Jah Izakaya in Copenhagen, crafts soulful Japanese food with locally sourced ingredients. His approach operates outside of the rigid constraints of tradition, producing both classic and intuitive dishes that work in harmony with the Danish seasons.
The crispy-bottomed gyoza has been a fixture since day one. The dumplings are filled with organic pork and produce from biodynamic farms, then tenderly wrapped, steamed, and fried to order—a process that translates seamlessly to the home kitchen.
