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Takawaza's magical Tokyo kitchen: Japan's most gorgeous dishes

Beyond a nondescript door and up a dimly lit staircase lies the world of Tokyo chef <a href='http://www.takazawa-y.co.jp/gallery/' target='_blank'>Yoshiaki Takazawa</a>. <!-- -->
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</br>Takazawa presides over his eponymous 10-seat restaurant on a slightly raised platform, where he puts the final details on the food. <!-- -->
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</br>Offering service and presentation based on a Japanese tea ceremony, he encourages guests to take a three-hour culinary journey with him.
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</br>Each dish on the set menu tells a story with both unique techniques and unexpected tastes, making Takazawa's menu one of the most coveted in the world.<!-- -->
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</br>In this dish, "Rock on the Seashore," Takazawa disguises bass with a black bread skin and fills it with potato puree to make it look like a stone. It's accompanied by Spanish shellfish and covered with seaweed from Okinawa.<!-- -->
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</br><a href='http://edition.cnn.com/video/data/2.0/video/bestoftv/2014/09/03/pkg-spc-elite-escapes-takazawa.cnn.html'>WATCH: Inside Takazawa's restaurant</a><!-- -->
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</br><strong>Takazawa's take:</strong> "I wanted to express the seaside as lively as possible on the dinner table. I also wanted to present something new and different from the common plate of bass wrapped in pie."

Beyond a nondescript door and up a dimly lit staircase lies the world of Tokyo chef Yoshiaki Takazawa.

Takazawa presides over his eponymous 10-seat restaurant on a slightly raised platform, where he puts the final details on the food.

Offering service and presentation based on a Japanese tea ceremony, he encourages guests to take a three-hour culinary journey with him.
Each dish on the set menu tells a story with both unique techniques and unexpected tastes, making Takazawa's menu one of the most coveted in the world.

In this dish, "Rock on the Seashore," Takazawa disguises bass with a black bread skin and fills it with potato puree to make it look like a stone. It's accompanied by Spanish shellfish and covered with seaweed from Okinawa.

WATCH: Inside Takazawa's restaurant

Takazawa's take: "I wanted to express the seaside as lively as possible on the dinner table. I also wanted to present something new and different from the common plate of bass wrapped in pie."