No.33

Takazawa

Tokyo, Japan

On the pass:

Yoshiaki Takazawa

Pastry chef:

Style of food:

Japanese-French fusion

Standout dish:

Snapping turtle soup and purple asparagus

Contact:

2nd Floor, Sanyo Akasaka Bldg, 3-5-2 Akasaka, Minato-ku, Tokyo, 107-0052

+81 3 3505 5052
http://www.takazawa-y.co.jp/en/

Tirelessly creative modern cooking in a pocket-sized Roppongi room

Takazawa is a restaurant that is much talked-about, partly due to the fact that it only has 10 seats – even more unusual in a fine-dining environment, as opposed to a sushi counter. Its exclusivity and wilfully leftfield approach aside, there’s no doubting the skills of Yoshiaki Takazawa. Working pretty much on his own, the chef prepares intricate seasonal dishes that cleverly and playfully fuse Japanese and French culinary ideas.

There is no menu as such, but signature dishes include a ‘ratatouille’, presented as a terrine containing dozens of precisely cooked vegetables and ‘Sea’, a rock pool-like assemblage of first-class seafood presented on a dusting of ‘sand’ made from powdered shrimp. Takazawa’s wife Akiko runs the dining room solo, providing a distinctly personal style of service that’s as memorable as the food itself.

During the decade the restaurant has been open, the focus has moved a little more to Japan, with knives and forks now replaced by chopsticks and the development of close working relationships with local farmers.

Images: Yuji Honda

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