The New Tokyo - Chef Yoshiaki Takazawa !

The young and rising Japanese Top Chef Yoshiaki Takazawa cooks in a small, ultra modern teakwood-and-steel restaurant in the Akasaka district of central Tokyo. This place is nearly impossible to find, marked only by a small, back-lit Plexiglas strip. At the "Aronia deTakazawa", serving maximum ten guest a night, Chef Takazawa cooks from a small, halogen-lit podium right in front of his guests.
He feels that he cannot serve more then ten people in order to deliver the food his obsession demands. He is a genius zealot that pushes food way beyond the mere flavor into an exploration of incredible emotional experiences. In this little jewel box of a restaurant, Chef Takazawa provides you with all the restaurant-as-theater you could ask for. Not only is he a Top Chef but he also managed to become the youngest senior sommelier in Japanese history. Every spring and fall, Takazawa closes his restaurant for a few days and travels all across Japan to visit the hunters, fishermen and farmers that supply the products he exclusively uses.
He has created his own personal fusion between classic French nouvelle cuisine right out of the 80ies and orthodox, formal Japanese cuisine. The result is nothing short of stunning. He puts out a 13 course menu that changes everyday. As a result gourmets from all over Asia are rushing to Tokyo trying to get a reservation with Takazawa, which is harder and harder to come by. And a reservation cannot be made by a simple phone call - you do have to e-mail him a request to dine at his restaurant, which he will personally answer.
He is now working feverishly about 20 hours everyday and one must assume that this will be a place that wont be around forever. Also the fact that he is chased more and more by the Japanese media suggest that he will one day give this up and take a big check from somebody. So if you make it to Tokyo in time - this is a must-visit-place.

Request your reservations by e-mail: reservation_a@aroniatakazawa.com