The seventh course at Aronia de Takazawa was Takazawa's take on Eggs Benedict. The plate was covered with a glass dome, in which it was injected with smoke from a wood burning smoker to give it a nice smokey bacon aroma. In place of the bacon element, the dish includes a delicious cut of salmon from Hokkaido. Other components include a soft boiled quail egg, crispy salmon skin, airy hollandaise sauce, and a piece of toast, which had the texture of a fluffy light sponge cake.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.
