Takazawa (Tokyo)

I know that Tokyo has quite a large number of excellent restaurants and chefs (it’s the city with the highest number of Michelin Star awarded restaurants), but if you look for almost the perfection, IMHO there is only one name: Yoshiaki Takazawa and his Takazawa Restaurant.

In a very intimate ambience (only 8 guests, maybe 10, no more) under the superb guidance of Chef Takazawa and the advices of his kind wife Akiko, you will have a really unique gastronomic experience combining a western concept of food with japanese techniques and ingredients in a constant search for perfection. The level of service is really first category with peaks of politeness unimaginable in the western world (Chef Takazawa personally escorted us down in the street waiting for the taxi!)

IMG_1547

Chef Takazawa

The menu was a journey through the most famous dishes of Chef Takazawa: the name was “Enjoy your Imagination”

  • Ratatouille (2005): this is a masterpiece indeed, its signature. An amazing creation made of 15 types of perfectly cube-shaped cut vegetables, all cooked separately and then wrapped with a red cabbage in a sushi-style. Akiko suggests to eat it in just one bite to exploit the maximum taste potential. Maybe the most popular Takazawa’s creation. Breathtaking.
  • Vegetables Parfait (2011): probably the most western among the dishes tasted with a very familiar taste made of “cavolo nero”and gazpacho. Delicious.
  • Tiramisu (2013): this was really surprising. A perfectly classic Tiramisu-looking…with the exception that cacao powder was licorice, mascarpone cream was corn and crabmeat. Spectacular.
  • Smoking Tuna (2006): true smoke over blue fin tuna from Hokkaido. The funny part is that the client is required to finalize the dish ornament playing with the vegetables randomly left aside the dish.
  • Candleholder (2007): this was in my opinion, after Ratatouille, the most surprising course. An almost real candle made of mango cream combined with its holder made of foie gras brûlée. Clamorous.
  • ISOBE-Seashore (2014): aka snails, fish and seaweed
  • Beef Curry Rice (2011): Takazawa interpretation of the traditional Japanese dish.
  • Melon Soda (2013): fizzy melon (really!) with vanilla ice cream. Perfect sorbet.
  • Dinosaur Egg from Miyazaki (2014): the final touch. Meringue filled with Mango cream (this was the egg!), white chocolate and chili (the shell) and wasabi. Intriguing.

And don’t forget the several “surprises” between one dish and another like the Okinawa pork terrine with brioche or the roasted baby corn. Terrific.

IMG_1546

Amuse Bouche 1

IMG_1548

Amuse Bouche 2

IMG_1549

Ratatouille

IMG_1550

Ratatouille (Detail)

IMG_1553

Vegetables Parfait

IMG_1551

Okinawa pork terrine with brioche

IMG_1554

Tiramisu

IMG_1556

Roasted Baby Corn 1

IMG_1557

Roasted Baby Corn 2

IMG_1558

Smoking Tuna 1

IMG_1559

Smoking Tuna 2

IMG_1561

Candleholder

IMG_1562

ISOBE Seashore

IMG_1568

Beef Curry Rice

IMG_1570

Melon Soda

IMG_1572

Dinosaur Egg from Miyazaki

IMG_1574

Also the wine pairing was original indeed and very much appreciated

IMG_1552

Chardonnay from Japanese region of Nagano

IMG_1555

French Burgundy

IMG_1560

Cabernet Sauvignon and Merlot from Fuji Region

IMG_1567

This was amazing: sparkling sakè

IMG_1569

Merlot from Yamanashi Region

and to finish, the unmissable green tea

IMG_1573

One only word: amazing

IMG_1902

2 thoughts on “Takazawa (Tokyo)

  1. Pingback: The World’s 50 Best : Narisawa (Tokyo) | foodforphoto

  2. Pingback: Japan | foodforphoto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s