The eighth course at Aronia de Takazawa took on the imagery of the seashore, with a natural the stone plate and glass sea urchin bowl containing a saffron cream dip. The course included edible barnacles from northern Kyoto and what seemed to be a large black rock, which is actually edible and housed the deliciously prepared fish.Watch more videos from Takazawa:https://www.youtube.com/watch?v=xPz7hEyZ7Gg&list=PLKyujEmp99IkwasqBbaL3Y3kRS6aFjmWQSubscribe: http://www.youtube.com/subscription_center?add_user=JapaneseEatsChef Yoshiaki Takazawa's bijou restaurant has long been one of Tokyo's most intriguing secrets, more talked about than actually visited. Hardly surprising, since Aronia only sits two tables (maximum eight people) each evening. His French-Japanese signature dishes include: a ratatouille terrine, with vegetables layered into multicoloured cubes; carpenter's salade niçoise, with sashimi tuna and tapenade sauce solidified in the shape of spanners and screws; and his hot balloon of seafood slow-cooked with bamboo shoot and seaweed. Takazawa stands centre-stage in this hushed, windowless chamber, with its sleek wood panelling and dramatic spot lighting, preparing or finishing each course himself, while his wife Akiko serves and explains in faultless English.
