Comments on: Aronia De Takazawa, Tokyo

By: Camemberu

Camemberu — Tue, 17 Jan 2012 14:47:25 +0000

This is absolutely stunning! It truly is a meal to remember. Who needs Michelin stars or awards? Your photos are amazing too; thank you for sharing your lovely experience with us. I’m new to your blog, but I’ll certainly be back!
Camemberu´s last [type] ..Xin Cuisine CNY Highlights

By: fakefoodie

fakefoodie — Fri, 04 Mar 2011 11:10:17 +0000

Am going there in 2 weeks. Your post has significantly heightened the anticipation. Thank you so much! Any tips on how you get such nice photos? Presume you must have a very large aperture on your lens, but is there much post-production? The colours are amazing.

By: Howard

Howard — Mon, 21 Feb 2011 00:16:24 +0000

Hi.

I went in February 2010, date of the post is in the URL. My understanding about the Michelin Stars is that I ‘think’ you need to have some sort of membership in order to be considered for a Michelin Star. No membership = ineligible for consideration.

Anyway yes this is a great restaurant, a bit expensive but it’s a different experience.

By: PlanJapan

PlanJapan — Sun, 20 Feb 2011 04:06:58 +0000

This really does look amazing. When did you go? (I cannot find the date of the post – I think including dates would be quite useful, if I can be so obnoxious as to advise you). I too find it strange that no Michelin stars had been awarded. However, reducing 200000 restaurants to a 1500-2000 sample for the reviewing process is bound to let some slip through the cracks! I think this is something to try on our next trip, given that L’Osier is closing soon. That’s right, if you have not eaten there, you probably won’t ever! ) It would have been quite different – classical elegance as opposed to such an avant-garde interpretation of food.
Love your photos, and amazed at the their consistent quality between 5 bloggers!

By: Howard

Howard — Mon, 29 Nov 2010 04:51:07 +0000

Please let me know how it goes, would be interested to hear your thoughts! They are a lovely couple as well, Akiko is very lovely and chatty.

By: itsateaparty

itsateaparty — Sun, 28 Nov 2010 12:09:50 +0000

After reading your post I immediately emailed Akiko and luckily I got a reservation, on Dec 24th! She told me that they have a special Christmas eve menu…I can’t wait to see what amazing tricks they’ll do that day. Thanks so much for sharing
itsateaparty´s last [type] ..Kyoto Favorites

By: Ian Westcott

Ian Westcott — Mon, 26 Jul 2010 08:25:09 +0000

Thanks for the lovely review. Makes me even more determined to get bak to Aronia. Put it in my Top 5 possibly Top 3 meals ever and I’m not totally sure what I put ahead of it.
Also got to get back for some more Toro at the market.

By: Y

Sun, 28 Feb 2010 22:23:28 +0000

What an interesting place. I love how small and personal it is, and I want that Pucchin pudding! .-= Y´s last blog ..Daring Bakers Challenge : Tiramisu =-.

By: Howard

Howard — Tue, 23 Feb 2010 10:44:39 +0000

@ gobsmack’d : indeed it was

@Joey : Cheers, was hard to take pics the lighting was all over the place. Luckily the food was awesome.

@billy : I regret not taking the placemat home!

@pojaya : Fixed

@Betty : Tokyo has some very innovative restaurants, this is just one of them!

@Steph : Every where I read talks up the ratatouille, it has to be tasted to fully admire it.

@Belle : I am happy to experience it, but at a cost

@Kristy : Cheers, restaurant is amazing I wish I took photos of the bathroom that was something different as well.

@phuoc : I regret not taking the placemat :/

@Monica : Magical is an understatement, he is onto some big things.

@aprtonym : Yes I did ask before taking photos, they were very cool with it! In Japan they all don’t mind at all, hell, even Joel Robuchon in HK didn’t mind!

@YW : Different indeed, much different to Sydney!

@Penny : I just wish Sydney chefs took these risks, but then again our market is much smaller which means less margin for experimentation without the cost and risk.

@Mark : Yes, totally agree … he must have some awesome ideas in his mind to constantly churn out interesting and unique menus.

@Ninja : I reckon the Michelin Stars will come soon!

@theqwerty1 : I’ve been to most 3 hatters and I reckon at most they will fall under 2 stars, if not just 1 star.

@myspatula : thats how I felt when I saw most the dishes!

@mademoiselle délicieuse : Sure is

@lili : Holy crap $2911 would be the death of me! I was ok with the sea urchin, it wasn’t ‘fish’ if you know what I mean.

By: lili - pikelet&pie

lili - pikelet&pie — Mon, 22 Feb 2010 08:38:11 +0000

Full on! Did you not get sea urchin overload though? I was a bit freaked out to begin with, as I thought the meal cost 240,000Y ($2911AU)! Now that would really break the bank!!
I love the ingenuity, and its great to see that others are doing interesting things with food, not just Adria.
.-= lili – pikelet&pie´s last blog ..On holidays, again. =-.

By: mademoiselle délicieuse

mademoiselle délicieuse — Sun, 21 Feb 2010 05:33:05 +0000

Wow, this is nothing short of amazing! .-= mademoiselle délicieuse´s last blog ..Ozeki, 21 Nov & 7 Dec 2009 =-.

By: my spatula

my spatula — Fri, 19 Feb 2010 23:20:32 +0000

simply stunning!! i’m blown away!

By: theqwerty1

theqwerty1 — Fri, 19 Feb 2010 12:51:58 +0000

I remember my experience at Le Cirque (2*), which still cannot be matched by any Sydney restaurant.

whoops I meant Le Cinq lol

By: theqwerty1

theqwerty1 — Fri, 19 Feb 2010 12:43:36 +0000

Hi, not sure if Joel Robuchon L’Atelier (HK) actually has 3 stars.

http://chowhound.chow.com/topics/669891

I’m sorry, but IMO, 3 hat restaurants still have some way to go when you compare against Michelin starred restaurants, esp ones with 3 stars.

There has been some debate when you are comparing the quality of HK Michelin stars vs. European Michelin stars (I know, they are supposed to set a uniform standard), but regardless, The technique and the service in the Sydney scene just isn’t there yet.

I remember my experience at Le Cirque (2*), which still cannot be matched by any Sydney restaurant.

By: The Ninja

The Ninja — Fri, 19 Feb 2010 07:40:56 +0000

Wow.

Just goes to show that Michelin stars are overrated. Tetsuya, eat your heart out…
.-= The Ninja´s last blog ..A Mission in Brief =-.

By: Mark @ Cafe Campana

Mark @ Cafe Campana — Fri, 19 Feb 2010 06:57:56 +0000

This is a wonderful post. The pictures are so vivid. I cannot imagine what is going through the chefs mind when he creates these dishes but they look amazing. The farm scene was very cute. .-= Mark @ Cafe Campana´s last blog ..Opening Soon =-.

By: penny aka jeroxie

penny aka jeroxie — Fri, 19 Feb 2010 06:18:53 +0000

I really really want to go to Japan. This is amazing and clever.

By: David

David — Fri, 19 Feb 2010 05:51:41 +0000

ROFL

Thats how they roll !

By: YW

YW — Fri, 19 Feb 2010 01:14:00 +0000

wow.. very different sort of dining experience.. I like the way the chef shares his dream of owning a farm and making it a placemat.. making the food a bit more personal.. awesome meal!
.-= YW´s last blog ..Quay Birthday =-.

By: aptronym

aptronym — Fri, 19 Feb 2010 00:25:14 +0000

OMG. Thank you for sharing that. I was just wondering – did you ask about taking photos before you arrived, or after? I have no idea how restaurants in Japan are about photo taking, especially places like this!