A vanguard of molecular gastronomy, Takazawa theatrically crafts artistic dishes from behind an open steel laboratory-esque podium. His restaurant, Aronia de Takazawa, has been named one of Food & Wine magazine's 'World's Top 10 Life-Changing Restaurants.'
Takazawa creates a full sensory experience with his inventive dishes, such as fish sprinkled with frozen powdered sauce which evokes falling snow.
He even customizes his ingredients: the chickens that produce his eggs are fed a diet of night-harvested wine grapes to produce a more flavorful egg.
Even the water Takazawa uses to cook with is chosen for it's unique flavor, sourced from a special spring in Oita where my mother was born.
