Takazawa

Japanese-French Fusion · Tokyo · Chef Yoshiaki Takazawa

Three-Michelin-star restaurant by Chef Yoshiaki Takazawa. Ultra-intimate 10-seat counter experience blending Japanese and French traditions with theatrical presentations. Each dish is named and dated as a signature creation.

3-5-2 Akasaka, Minato-ku, Tokyo 107-0052, Tokyo

• Three Michelin Stars

Menu

Wines

• Only a handful of sake options are available, with the least expensive running around (300)
• Champagne Brut — French Champagne to open the meal, included in omakase.
• Dassai 23 Junmai Daiginjo — Premium sake polished to 23%, included in omakase.
• White Burgundy — Elegant Chardonnay from Burgundy, paired with fish courses.
• Red Burgundy — Pinot Noir from Burgundy, paired with meat courses.
• Ratatouille (2005) — Signature mosaic terrine with 15 vegetables, black bean, volcanic salt. Named dish created 2005.
• Carbonara (2013) — White asparagus with bacon, white truffle, and smoke presentation.
• Dinner in the Forest (2009) — Hokkaido brown bear meat served on tree stump with theatrical smoke presentation.
• Melon Soda (2013) — Fizzy melon with vanilla ice cream - nostalgic Japanese dessert.
• Experience Menu (food + wine/drinks) (40000)

Dishes

• Brioche with Okinawan Pork Rillettes — Opening bread course with house-made pork rillettes.
• Miso Soup — Traditional miso preparation to conclude savory courses.
• Powdery Dressing — White vegetables with guinea fowl and powdered dressing presentation.
• Amadai with Scales — Japanese tilefish with crispy scales, classic technique.
• Lobster Shabu-Shabu — Briefly poached lobster in refined dashi broth.
• Milk-fed Lamb — Tender milk-fed lamb with French technique and Japanese seasonings.
• Trip to Sado Island — Sardine preparation with premium olive oil, evoking Sado Island.
• Takazawa Gold Energy Soup — Signature energizing soup with precious ingredients and gold leaf.
• Spring Roll — Innovative spring roll with French-Japanese fusion filling.
• Aburi Wagyu — Seared wagyu beef with delicate char and umami depth.

Tasting Menu

• Chef's Tasting Menu of the Day (30000)
• Omakase Experience (65000) — Complete Japanese-French fusion omakase with theatrical presentations. 10 guests maximum. Price includes drinks and tax.
• Takazawa historically offered three menus: (20000)
• Standard Menu (20000)
• Full Tasting Menu (24000)
• Tasting Menu (50000)
• 11-Course Chef's Tasting Menu of the Day (24000)
• 11-Course Full Tasting Menu (24000)

Cocktails

• Japanese Whisky — After-dinner Japanese whisky at Takazawa — Chef Yoshiaki Takazawa's intimate Japanese-French table in Akasaka, where wife Akiko serves as the sole front-of-house. Two Michelin stars.
• Digestif Selection — French cognac or armagnac to conclude.
• Takazawa Experience Menu (food + drinks) (65000)
• Espresso — Italian espresso for conclusion.
• Food-Only Menu (65000)
• Japanese Green Tea — Sencha or gyokuro with petit fours to close the meal at Takazawa — selected by Chef Yoshiaki Takazawa to complement his Japanese-French courses in Akasaka.

Phone: +81 3-5797-7340

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• Myojaku — Tokyo (3 Michelin stars)
• Sazenka — Tokyo (3 Michelin stars)
• Kohaku — Tokyo (2 Michelin stars)
• Kanda — Tokyo (3 Michelin stars)
• NARISAWA — Tokyo (2 Michelin stars)