Wednesday, October 3, 2012

Takazawa Restaurant gives love to Japan with local Flavor

One of Tokyo's best kept secrets is also one of its most delicious, Takazawa Restaurant. With only three tables and a maximum of ten people served at a time, Takazawa is much more talked about than actually visited. Chef Yoshiaki Takazawa works virtually solo to whip up each customer some of Japan's most delicious dishes. 

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Chef Takazawa's wife Akiko works by his side warmly greeting and serving each customer. Akiko's fluent English makes the restaurant very tourist friendly. Recent changes have been made, but Takazawa's precision still remains the same. Changes include more use of local ceramics and chopsticks rather than knives and forks. Akiko explains these changes saying, "We wanted to give our love to Japan, to focus more on Japanese ingredients, flavors, and techniques." 

A night at Takazawa means eleven breath-taking courses, all specially prepared by the owner himself. The first dish of the night is a dish named "Sea", which includes a selection of percebes barnacles from northern Kyoto, a tiny pink crab, and honmirugai clam cooked in fish sauce, and strands of crunchy Okinawan umi-budo seaweed. 

The second course offers another selection of seafood, including soft white crab meat and green and red seaweed.

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Typically the next course would be the finale- but not at Takazawa, there are still eight courses left! Other dishes served during the meal include turtle soup, batter-fried sweetish, and sansai-mountain vegetables. The last course is dessert of tea, chocolates, and lime infused cheesecake

With ingredients changing seasonally, the Takazawa always has fresh, new dishes to liven up your night. 

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