Day 2 in Japan and we ate at the most wonderful restaurant we read about in London. It's called Aronia de Takazawa. It only has 2 tables for 4 as the chef likes to concentrate on preparing a perfect food experience for his guests.
We had the 10 course menu which was without a doubt the most wonderful experience.
The restaurant was down a small non-descript side street behind a simple brown door. The door opened to a long white staircase heading up to a smallish wooden room with two tables. We were the second table to arrive.
We started with an 'amuse bouche' of a tiny portion of frozen macadamia nut oil dipped in honey and a small creme brulee of pate de fois gras. Our bouches were definitely most amused by this.
We then had a mouth size portion of vegetable terrine made with perfectly cut tiny squares of pickled vegetables in a beetroot jelly which refreshed the mouth.
Our next course below was entitled Spoon and Seafood, which was lobster, squid in a squid ink jelly and a scallop wrapped in a paper made from its own essence.
The fourth course was Wakame Pasta (sea food pasta) with clams in a lovely light broth. This was followed by Smoked Jelly (below) which was raw trout with a small piece of jelly on top. If you ate the trout on it's own it was like sashimi but with the smoked jelly it tasted like a lightly smoked trout (FAZ would definitely like this one).
Course 6 was Cappuccino of Guinea Fowl - bite size pieces of guinea fowl in a foam made from reducing the stock made from it's bones for 3 days. This was divine.
Next came the best course which was Amadai and Chocolate (sadly no picture). Bite size portions of tile fish with the scales still on (but crunchy and edible) with kumquat and roasted Japanese mushrooms on a lick of chocolate - delicious.
Course 8 was Wagyu - Japanesque (this dish was meant to show how outsiders see Japan). A combination of beef, seaweed, 3 year dried soy sauce, and radish pickle.
Then there was a tiny candy floss of menthol, which you put in the mouth and ate in one go. Your whole mouth and nose became alive with the taste and smell - this refreshed you fully for the final course.
For dessert, Takazawa Special Camembert (below) - this was not camembert at all but an icecream cake made to look like the cheese it even had the exact same consistency when you touched it. On the side was a spoonful of manuka honey ice cream and wild berries collected by the chef from the mountains and mixed with bitter herbs for health.
This was a sublime experience and well worth a visit if you're ever in Tokyo. Sorry Faz wasn't able to share the experience but her table manners can sometimes leave something to be desired.
Purrs Fred & Ginger