Foodle Reviews
Final meal of 2020 and what a meal it was! Takazawa san is a Master of fusion without any borders. French and Italian influences are weaved together with Japanese ingredients through perfect techniques. As it was a private dinner they sources some very special products like the albino caviar which tasted exquisitely.
What a great way of finishing a great dining year.
A few highlights from an extraordinary collaboration dinner at @takazawatokyo with Harutaka Takahashi. All delicious and well executed, which isn’t often the case at collabs and popups, in my experience. But these two masters of the their crafts nailed it. NB - first time having chicken nigiri.
Takazawa. Always excellent, and an entirely new to me menu, except the signature ratatouille. Worth the effort to get in for the fantastic cooking and extremely warm hospitality, not to mention the extensive wine list.
Recommended in Tokyo
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- LATURE (ラチュレ)
- Japan, 〒150-0002 東京都渋谷区Shibuya, 2 Chome−2, 渋谷2-2-2青山ルカビルB1
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mgOAD Top 113Tabelog BronzeRR #3080RR PRO #16.00RR USER #0.00
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162 Meals
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- Yakiniku Seiryuuen (焼肉 静龍苑)
- T・Cs Bld., 2-chōme-14-11 Tokiwa, Koto City, Tōkyō-to 135-0006, Japan
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OAD Top 260Tabelog Bronze
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146 Meals
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- HATSUNEZUSHI (初音鮨)
- 5-chōme-20-2 Nishikamata, Ota City, Tokyo 144-0051, Japan
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OAD Top 187Tabelog BronzeRR #3038RR PRO #16.00RR USER #17.25
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97 Meals
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- Chinese Hanten Fureika (中国飯店 富麗華)
- 3-chōme-7-5 Higashiazabu, Minato City, Tokyo 106-0044, Japan
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GM SelectedOAD Top 367Tabelog SilverRR #2701RR PRO #16.33RR USER #0.00
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95 Meals
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- Sushi Saitou (鮨 さいとう)
- Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−5 アークヒルズ サウスタワー 1F
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OAD Top 3Tabelog GoldWB50 Asia 2025 #33RR #44RR PRO #19.67RR USER #18.00Eatinerary's
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134 Meals
Address
3 Chome-5-2 Akasaka, 港区 Minato-ku, Tōkyō-to 107-0052, Japan
Hours
Tuesday: 18:00 - 21:00
Wednesday: 18:00 - 21:00
Thursday: 18:00 - 21:00
Friday: 18:00 - 21:00
Saturday: 18:00 - 21:00
Sunday: Closed
Phone
+81 3-3505-5052
Website
https://support.google.com/local-listings?p=how_google_sources&authuser=0&hl=en
