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.
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.
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.
I love his talent !