Tokyo, Japan

On the pass:

Yoshiaki Takazawa

Pastry chef:

Style of food:

Japanese-French fusion

Standout dish:



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

+81 3 3505 5052

Intricate fusion food, served with ceremony

What makes it stand out: Yoshiaki Takazawa aims to recreate the ambiance and hospitality of a traditional Japanese tea ceremony at his tiny fine dining restaurant, which seats just 10 guests. The chef prepares complex French-Japanese fusion dishes in the dramatically lit open kitchen, while his wife, Akiko, serves diners with warmth and charm.

Typical dishes: The signature 'ratatouille' is a mosaic-like terrine of different coloured vegetables, which have been prepared in various ways, while 'salt' features a lightly battered ayu fish served with colourful dots of flavoured salts.

The chef: Takazawa grew up surrounded by food and cooking at his parents’ popular neighbourhood restaurant Maruyoshi. He worked at several yakitori restaurants and the Park Hyatt hotel before opening his own restaurant in 2005.

How to get a table: Takazawa only takes reservations on the first of every month for the following two months via an online form, so you’ll need to be on your toes.

Other ventures: The chef opened a new bar, Takazawabar, just around the corner last year, which serves dishes such as karaage fried chicken and takoyaki dumplings, made with shirako (cod milt).

Images: Yuji Honda

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