Aronia de Takazawa
The Scene: In Tokyo’s Akasaka district behind an unmarked door, whose only “sign” is engraved on the door handle, is one of the world’s smallest fine restaurants—with only two tables. From his post in his open pop-up-size stainless-steel kitchen, master chef-owner Yoshiaki Takazawa, with the help of his wife, Akiko, choreographs near-private sensorial feasts that are part Japanese tea ceremony, part edible art experiment. Unrelenting tenacity and patience are required in pursuit of a reservation. If you don’t succeed, try again—and then be prepared to wait six months for dinner.
Hot Plates: Foie gras crème brûlée with mango; smoked Ezo venison; curry ice cream.
The Lowdown: $220 for 10-course meal; serves approximately 20 dinners a month; 2–6 guests per sitting.
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