Just around the corner from the main restaurant Chef Takazawa and his wife Akiko preside over what is probably the best bar in Tokyo. The food here is much simpler than that in the restaurant but the quality of ingredients and the imagination and skill with which they are presented is fully the equal of the more formal dining room.
Seasonal specialities on a recent visit included superb sea urchin in a kombu jelly, tempura soft roe and the best oysters I have ever eaten. Croquettes of foie gras were unbelievably moreish and the duck bolognaise was unctuous in the extreme. Japanese cheeses and a mainly herb based ice cream plate made a great finale to the meal.
A full wine list is available but a tasting of three japanese whiskers followed by sake by the glass matched the food well.
Takazawa's restaurant is one of the best in the world but the bar comes a close second with a more relaxed atmosphere and a smaller (depending on your drinking habits) strain on the wallet.
Worth every penny!
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