+TourSpecGolfer Posted March 11, 2013 Report Share Posted March 11, 2013 Could Tokyo be the food capital of the world? Based on the amount of Michelin stars in the city that statement could be true. Tokyo has roughly 200 stars in a single city thats more than twice the amount of Paris or any other country on earth. It could simply be supply and demand, like Japanese Golf Clubs quality & design play a significant factor in the way Tokyoites and it's visitors dine. In our recent trip to Japan we ate and well ate more and took tons of high res photos You can find a lot of things in the TSG forums, one thing that I found recently was a recommendation & VIP reservations to a restaurant called ARONIA DE TAKAZAWA in Akasaka and this spot was off the hook. They only serve 3 tables a night because there are only 3 tables in the restaurant. Chef Takazawa and his wife Akiko felt that with any more tables the could not give the guest the experience they deserve. It's not only delicious but all of the ingredients are produced of seasonal and rare ingredients not to mention it looks like art on a plate. While it isn't easy to get a reservation TSG member Supo67 hooked it up and we appreciate that so much, Thank You Stew! while it isn't cheap its an experience you must have while in Tokyo. Here are just a few of the pics from the meal: Above is a dish they call Ratatouille deconstructed. It's obvious TAKAZAWA-san is obseesed with perfection with flawlessly executed dishes. This course may look small as it is one bite but considering its one of about 13 you get your fill. With each course Akiko shares the story and ingredients or the story of the ingredients as well. It was more than just dining it was entertainment as well. Vegetables Parfait with caviar The chocolate spoon, not desert its actually filled with foie gras. We ordered the Japanese wine pairings, Tried about 6 different JDM wines and 1 really smooth sake. Learned something new, Japanese wines are often of really high quality so every vineyard sells their entire stock each year and has no back stock to store. That means it's very hard to find previous years wines unless you go to a collector. Much more different than how things work in Napa or Sonoma where the winery stores back stock of years allowing it to age. So these are just a few pics. If you want to see tons of pics of not only the food from TAKAZAWA but also other highly rated Tokyo restaurants & restaurants from our trip to Beijing " Click Here " to visit our forum for the full posting! Quote Link to comment Share on other sites More sharing options...
+TourSpecGolfer Posted March 11, 2013 Author Report Share Posted March 11, 2013 OMOTESANDO Ukai-tei Brittany Lobster Mousse with Beluga Caviar Oxtail Stewed with Perigourdine Sauce covered in Black Truffles White Asparagus Poached with Hollandaise Sauce Abalone Steamed with Truffle White Sauce Ukai Best Quality Beef Steak with Bamboo Shoot Steamed Rice with Muscle of Clam & Black Truffle Desert Cart Quote Link to comment Share on other sites More sharing options...
reapl Posted March 11, 2013 Report Share Posted March 11, 2013 Awesome pictures! Must have been quite a unique experience. :) Quote Link to comment Share on other sites More sharing options...
chiromikey Posted March 12, 2013 Report Share Posted March 12, 2013 wow! Quote Link to comment Share on other sites More sharing options...
supo Posted March 12, 2013 Report Share Posted March 12, 2013 ah yes u ukai as well.... u dont miss a thing sir. glad u liked takezawa "meticulous" is an understatement.......................! Quote Link to comment Share on other sites More sharing options...
Ian-500 Posted March 12, 2013 Report Share Posted March 12, 2013 Stunning. Just to give us an idea, any chance of letting us know what the bill cost? :) Quote Link to comment Share on other sites More sharing options...
DaleUK Posted March 12, 2013 Report Share Posted March 12, 2013 I'd take a Mac D's any day!! Quote Link to comment Share on other sites More sharing options...
stevopagolf Posted March 12, 2013 Report Share Posted March 12, 2013 I am with you DaleUK! I have had my limit of pretty food that leaves me hungry. I will take a Tony Luke's Cheesesteak or Philly Pork sandwich over the pretty food.... Quote Link to comment Share on other sites More sharing options...
tomcat Posted March 12, 2013 Report Share Posted March 12, 2013 I really miss my 2 years spent in tokyo... this city is just insane...dying to go back there !! Quote Link to comment Share on other sites More sharing options...
supo Posted March 13, 2013 Report Share Posted March 13, 2013 im not sure how many of you have seen whats called steak over here . but this might open a few mouths..... this is one of the tope 5 steak s in japan and the best wagyu on he planet. its def NOT for everyone. but i assure you when u taste this , uforgt every steak uve ever eaten. today im drinking chloryphyll only.. and il lrestart my geting fit agn campaign tomorrow when this has "gone" its amazing coked in a charcoal grill flavour is out of this world. an i think ud prob for go the cheers burge for about 10 ounces of this baby once / twice per year........................., ONLY Quote Link to comment Share on other sites More sharing options...
RIduffer Posted March 13, 2013 Report Share Posted March 13, 2013 once / twice per year........................., ONLY Only for budgetary concerns... I'm sure taste wise I'd eat every day if possible. Thought Kobe was Japanese and Wagyu was from elsewhere. Like champagne and sparkling wine... Quote Link to comment Share on other sites More sharing options...
supo Posted March 13, 2013 Report Share Posted March 13, 2013 the 3 steaks are from differnt areas . the least fatty was from hokkaido. the deep red one , then the middle was from shikoku and the white thing with red spots.... is kobe . wagyu just means ......japanese beef . kobe beef is only form kobe if u eat this every day u die end of chat! Quote Link to comment Share on other sites More sharing options...
+TourSpecGolfer Posted March 14, 2013 Author Report Share Posted March 14, 2013 Oh gawd those are stunning, obviously A5 all day! Is the one with the grey edges aged or the best one? I used to be able to handle JDM A5 but over the years i began getting nausea if I ate too much. It's just so damn fatty and oily it puts me in a coma. 10oz - what's that go-mon? ju-mon? Is that Shima? Quote Link to comment Share on other sites More sharing options...
supo Posted March 14, 2013 Report Share Posted March 14, 2013 no, this palce is caleld dons de la nature its the same thing as shima ,same level but diffent cooking stlye. shima bakes his, dons charcoals them differnt flavours both outstanding the best one is the one with the most fat on the outside looking at photo on left. the grey one is the"healthy hokkaido" one. seriously tho, both the other two dont make 1/2 the kobe. its unvbeleiveable yes u need to sell a lung ,cost wise in this place. but hey ucan get by one right ? Quote Link to comment Share on other sites More sharing options...
potuna Posted March 14, 2013 Report Share Posted March 14, 2013 Stew your steak was overcooked, that's a felony around here. Food looks incredible very much like art, I have not been to Japan but every time I think of Paris and Bordeaux my mouth starts watering. Quote Link to comment Share on other sites More sharing options...
MoreBeerBetterGolf Posted March 28, 2013 Report Share Posted March 28, 2013 I'm more the steak kinda guy but can appreciate the artwork that went into that cuisine. Wagyu just means "Japanese cow" but also specifically refers to several similar breeds of cattle that come from Japan and have a high level of intramuscular fat/tenderness. The ones you see them feeding beer to and hand bathing etc. I'm acquaintances with a businessman who owns what I believe is the largest herd of Wagyu cattle in the US, in the Sandhills of Nebraska. He supplies nearly all the domestic Wagyu beef for most of North America. I thoroughly enjoy a bone in Wagyu ribeye medium rare. Although it also can be too rich for me if I have too much. Quote Link to comment Share on other sites More sharing options...
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