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Takazawa Bar

The food menu reflects Takazawa's unwavering focus on premium Japanese ingredients, as always straddling the divide between Japanese and Western. His superb ankimo (monkfish liver) comes from Sado Island, off the coast of Niigata Prefecture. He offers a delectable pate de campagne (country terrine) sandwiched between two wafer-thin, crisp slices of bread made with jet-black bamboo charcoal.