Chef Yoshiaki Takazawa's stunning bijou chef's-table restaurant in Akasaka — as reviewed today in my Japan Times column — was the perfect place for a memorable meal.
He's dropped the "Aronia" from his name and he's putting greater focus on Japan — ingredients and cooking styles, tableware and presentation — and it's as remarkable as ever.
I'll put up a blow-by-blow post of our meal there shortly. For the moment, here's just one course, the Vegetable Parfait.
