Aronia de Takazawa, Tokyo Chef s Special Tasting Menu Photo Reel

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 cor br, br,