The fish in the dish "Ayu in Clear Stream" lifelike by Takazawa uses special techniques to freeze the fish while they are still in motion. The fish is served with cucumber soup, and the presentation shows the beauty of the river and the mountains where Ayu are abundant. The fish is also brought directly to the customer to prove the freshness.Watch other videos from Takazawa:http://www.youtube.com/playlist?list=PLKyujEmp99IkwasqBbaL3Y3kRS6aFjmWQSubscribe: http://www.youtube.com/subscription_center?add_user=JapaneseEatsChef Yoshiaki Takazawa's bijou restaurant has long been one of Tokyo's most intriguing secrets, more talked about than actually visited. Hardly surprising, since Aronia only sits two tables (maximum eight people) each evening. His French-Japanese signature dishes include: a ratatouille terrine, with vegetables layered into multicoloured cubes; carpenter's salade niçoise, with sashimi tuna and tapenade sauce solidified in the shape of spanners and screws; and his hot balloon of seafood slow-cooked with bamboo shoot and seaweed. Takazawa stands centre-stage in this hushed, windowless chamber, with its sleek wood panelling and dramatic spot lighting, preparing or finishing each course himself, while his wife Akiko serves and explains in faultless English.
