$$$$ Molecular Gastronomy
http://www.aroniadetakazawa.com/
Address:
〒107-0052 東京都港区赤坂3-5-2サンヨー赤坂ビル2F
(赤坂駅 Akasaka station: 千代田線 Chiyoda line)
Tel: (03) 3505 5052
Opening hours:
Daily 18:00-21:00 (LO)
Features:French x Japanese innovative gastronomy
Private dining ambience
Recommend:
JPY16,000 course
Comments:
There are also JPY20k~ and 30k~ courses available and the JPY16k course is the cheapest and is great enough.
It may be a little difficult to find this place with just a plain white door and no big signs as its front entrance is on a quiet back street - suggest you to ask for directions or google map the location on your mobile if possible.
The place seats a maximum of 10 guests and advance bookings are required.
Restaurant host (also co-owner) speaks fluent English & reservations can be made online.
white door entrance
stairs from entrance to dining area
dining area & kitchen
didn't get a shot of Chef Takazawa in the kitchen but this is the assistant preparing the dessert for the day
course menu for the day - a profile sketch of Chef Takazawa on the side
the amuse-bouche - fried black truffle & 'shirako'(fish milt) (left)& potato balls filled with soup & topped with truffles (right)
Chef's signature 'Ratatouille' that is always on the menu - using 15 different type of vegetables giving you various tastes & textures in one bite
'Vegetables Parfait' is new on the menu - veges on the top, cream cheese in the middle & tomato juice at the bottom
mini toast with the restaurant's logo served with pâte on the side
'Buri Daikon' (Amberjack & White radish)sprinkled with a powder dressing
'Candleholder' - canapé with 3 flavours
turn the lid of the candleholder upside-down & you will get a foie gras crème brûlée, and what looks like a candle in the bottom glass piece is pear jam instead. both are to be mixed to get the 3rd flavour.
a wonderful new surprise to the course, 'Early Spring' comes to the table covered with a glass lid filled with a pleasant'sakura' (cherry blossoms) scented steam welcoming your taste buds to the 真鯛 'madai'(red sea bream) & spring veges once uncovered
stuffed with stewed 蝦夷鹿 'ezoshika'(venison) inside, this third new dish 'Cabbage Ball' is inspired by 'page 226' of a book which the host brings over to show the different vegetables from the Kyoto prefecture that is used in this dish.
dessert of the night is 'Takazawa's Special Camembert' - a black truffle cheesecake shaped like a camembert slice served with manuka honey-flavoured icecream...impressive!
the 'Cleopatra' tea - one choice from their box full of various pure & blended teas to relax, detox or energize.
the petits fours
restroom
book on display with Chef Takazawa
mineral water charge was JPY1000 per person
No comments:
Post a Comment