3m 24s: Lenght

The fourth course at Aronia de Takazawa looked as if dessert has come too early by mistake – it looked as if it could not have been anything but Tiramisu. But at Takazawa, where almost no mistakes are ever made by the meticulous master chef & wife, one could only assume that they were in for a big surprise. The dish was actually a corn mousse with crab meat topped with a cocoa & liquorice powder. The liquorice played only a minor role, of adding a bit of depth to the powder which was mostly cocoa. The corn mousse had a full-bodied sweetness which went very well with the meaty layer of fresh crab. This video focuses on the baby corn that was served with the Tiramisu course. The Tiramisu can be seen in the background during the first half of the video, out of focus unfortunately. Watch more videos from Takazawa: https://www.youtube.com/watch?v=xPz7hEyZ7Gg&list=PLKyujEmp99IkwasqBbaL3Y3kRS6aFjmWQ Subscribe: http://www.youtube.com/subscription_center?add_user=JapaneseEats Chef 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.