Takazawa Bar

For Monday’s dinner we had reservations at Takazawa Bar. The main restaurant was closed but they served a similar tasting menu here. It’s a Japanese-French fusion type restaurant. Our server/host for the evening was a young Canadian-American man. Born and raised in Windsor and studied in San Francisco. He said he always liked Japan and was finally successful at landing a job there. This made conversing with him a bit easier. Our meals were paired up with first, a white wine and then a red to finish off the evening. Each item was an artistic masterpiece.


Started off with a shot of seafood beer and edamame in a spoon which was like a self contained soup.  The beer was thick with a nice bonito flavour.


Next was one of his signature dishes, “ratatouille”, with the individual pieces prepared separately and then grouped together. Served in a stylish spoon with a pepper corn and couple of grains of salt. The flavours of each piece all merged well and complimented the others.


Next, was sardines served in olive oil served with crackers, bread and diced tomatoes much like salsa. Delicious!  The little breads were so delicious and went well for dipping into the olive oil.  The tomato sauce was nice on the black crackers.

Next up was abalone served with its shell on top and a sauce made from extracts of itself. Very nicely done with a flame grilled flavour. The shells showed off incredible colours and designs when flipped over.

Next was corn soup. They brought it with smoked corn kernels inside the bowl covered with wrap. Upon opening the wrap they poured the soup over top. A little baby corn to dip served on the side.

Next was a grilled fish from northern Japan, served in a smokey sauce.


Next was a mushroom salad served with herbs and truffle shavings.

Next was figs. After serving, they poured frozen olive oil on top.


Next was seasoned bear meat from northern Japan on a skewer. I had never tried bear meat before. It tasted like ground beef on a skewer. Lots of spices probably neutralized any specific flavours to the bear meat.  But was delicious.

Finally, ikura (salmon eggs) on rice. Prepared nicely the ikura was not over powering.

It was quite the experience to enjoy a meal like this. Our hosts were very friendly and thorough when it came to explaining what each piece was and how to enjoy it.  Everything was delicious!!  I had never experienced a meal like this.  It was a real treat.

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Sushi-Ichi

We enjoyed a fantastic meal at this omakase (chef choice) tasting last night. The restaurant is hard to find tucked away in an alley.  But once we found it, we were greeted with warm hospitality. It was a rainy night and they took our wet drippy umbrellas for us.  Once inside we were led upstairs where the sushi bar was.  Seats about fourteen customers.  We sat at one end and an hour later it was full house.  We were given a choice of three different omakase meal sets. We chose the middle selection. Then, I selected a sake from the list for us.  I believe it was Senshin, produced in Niigata.

We were started off with a nicely presented salad complete with a Japanese maple leaf.


Then a couple of plates of sashimi.  I can’t recall the first fish but it was followed by scallops.


Followed by some nigiri sushi. Unfortunately, I can’t recall what each one was.


Then sticky potato.


Followed by more nigiri sushi.


Then, another salad.


Followed by uni nigiri sushi.  I never knew I liked uni as the ones back home in Canadian restaurants are typically pretty horrible. This was delicious.


Followed by ikura on rice.  This was really nice as the ikura was milder and not overly fishy.


Next came miso soup.


Then shrimp nigiri sushi.  Underneath the main shrimp body was chopped shrimp intestines which gave it a liver-like texture for the underlying seasoning.


Then tamago.


Another nigiri sushi.


And three small rolls to wrap the dinner portion up.


They brought grapes for dessert and green tea to close off this incredible meal.

The most enjoyable part of omakase is that each piece is made, served and consumed.  This means everything is very fresh.  The rice is still warm.  The fish is freshly prepared and everything stays together. Pieces are seasoned with freshly grated wasabi.  The flavour and texture is so much better than powder mix or squeezed out of a tube.  Each piece is then lightly brushed with shoyu (soy sauce). For those in the Western world, no dipping!  In fact after eating the first two sashimi dishes they take away the shoyu dish.  The rice was perfectly prepared, packed firmly enough to keep shape but gentle enough so the rice remains somewhat fluffy and not hard packed into a ball.

This was a real treat!!  All staff, chefs and servers were very friendly and spoke English. Upon leaving our umbrellas were returned to us and our chef (unfortunately didn’t get his name) came down to thank us and see us off at the door.  This was one of the best meals I have ever had, quality of food and quality of service.   Next time we return to Tokyo, we will make another reservation.  Speaking of which, we tried several times to make a reservation at another more famous place.  They refused each method of attempt.  However, I was able to secure a reservation at Ginza Sushi-Ichi through a simple e-mail.  I highly recommend this restaurant.

Assorted sushi

Asakusa Umaimon Azuma is a great sushi restaurant in the Asakusa district of Tokyo.  This was my second time eating here.  Today I tried the assorted sushi.  Came with fatty tuna, tuna, crab, shrimp, salmon roe, tamago and sea urchin (uni). Great meal deserved with a clear soup.  We also sat upstairs this time in tatami seating.  Sushi was well made.  Rice seasoned nicely and the fish stayed on the rice. Tasted even better being washed back with a couple of Schiller bottles of Hakaissan sake. Service was good as our server spoke pretty good English and we didn’t have to wait long for our food. 


This is my second time back here and I highly recommend this restaurant.