Dinosaur Egg from Miyazaki – In the "Dinosaur Egg from Miyazaki," the egg is actually a brightly flavored meringue filled with mango puree. The egg shell is white chocolate with turmeric and chile powder and the dino footprints are made of wasabi.
Takazawa's take: "I found this round mold in New York and thought it was an interesting shape -- like a dinosaur egg. When I traveled in Mexico, people were eating tropical fruits with chili powder and I also found this interesting. So I used wasabi, as footprints, to be eaten with fruit."
Ayu in Clear Stream – With "Ayu in Clear Stream," Takazawa uses a special technique that appears to freeze the fish in motion. The fish are served with a delicious cucumber soup, as the ayu fish is said to smell like the vegetable when it's fresh.
Takazawa's take: "I wanted to express the summer season of the river and the mountains. Ayu is a typical seasonal river fish. I show the live ayu to the customers first so they can see how lively they look when they swim and jump in the river."
Raindrops – Takazawa's take on caviar, his "Raindrops" are actually tiny beads of tomato water. The dish is presented by delicately allowing each drop to shower down a lotus leaf onto a delicately cooked hamo fish.
Takazawa's take: "I always want to express seasons on my plate. This plate expresses the rainy season, written as 'plum rain' in Japanese characters, so that's why I use plum in the soup. Hamo fish is also the fish of the season."
Ratatouille – Takazawa's ratatouille features 15 vegetables all cooked separately then wrapped sushi-style with red cabbage. It's best eaten in one bite to allow each flavor to reveal itself one at a time.
Takazawa's take: "This is my signature plate. The biggest number of cooking techniques are used to make this dish. A lot of restaurants offer vegetable terrine, but usually they are served as big slices. I wanted to offer it in one bite so my guests can enjoy all the vegetables together at once."