Restaurant was founded began as a crazy idea, which brings together 4-5 type Japanese restaurant is a restaurant. The result is fusion cuisine, Japanese cuisine with Western tastes delicious and rich in variation.
A number of Japanese restaurants, we find typically offer only 1-2 types of cuisine theme, though even in their own country. But as if to break the surface, which was adopted until Takigawa dish restaurant is a concept that combines 04:56 types of Japanese restaurants. Call it the beginning of Shabu-Shabu, Sushi, Sashimi, Ramen, donburi until everything can be found here.
Sense of adventure in one of the branches of this restaurant, located in Kemang, South Jakarta, starting with a tasting Takigawa roll. Glance, nothing special with four rolls containing salmon, but once tried Hi, greetings like different flavors of languages.
Sour, sweet, sticky, until eventually leads to umami taste of its own. Besides salmon, Takigawa roll contains shell and cover with mayonnaise and flying fish in it.
But this seems unlikely if the only material used to produce an incredible feeling taste. Naturally, the owner Andrea Rosano Takigawa said, there is another secret recipe contains.
"This secret ingredients that make delicious and enggakmungkin found in other restaurants. Because we do," he explained. Takigawa roll is called fusion style because she said Western taste. Namely, foie gras, in favor of French.
Now please try mussels in Dynamite, this dish is served in a large shell with a small spoon to eat it. Wow what else is worthy to describe the taste of this dish. Language as startled as does the "explosive." Just imagine, scallops and mushrooms baked with cheese mozarela. As a result, the cheese melted and gooey this food. Combination with other ingredients and make sense of the savory, slightly salty and superlezat. Sauce, again, which makes it more delicious.
Who loves shrimp, you should try this hot and sexy. Shrimp visible sight, apparently to hide the chilli in it. Pregnant eggs to make the legal menu. Cocol in soyu, if you want more sauce.
He says Andrews, in addition to serving on the menu offered variety, which makes this restaurant special is the freedom of not less customers to order food as desired. "So can dicustomized, for example, customers want to add chili sauce in sushi rolls just say it," says Andrews.
Therefore, Sigit Nugroho is one restaurant owner said, because he does not like seafood, especially fish, and consequently makes a roll cook chicken in it given the chilli.
"It fits my taste, especially bitter rawitnya", said Sigit.
Takigawa also have a delicious roasted rice, called Takigawa kamameshi. Namely rice with eel, squid, chicken and vegetables that are in steamdi mini stove that looks traditional. Presented in a wood-burning stove. Do not open lid while the rice is crusty or burnt. It is fun here enjoy kamameshi. Rice then stirred from the bottom of the ingredients in it mix well. Can be used with a spicy chili flake if you wish. Rice cooked with broth and used rice was imported.
There is still some space, energy Ramen, recommended by Sigit finally abstinence is not experience. Intentionally made spicy broth and Ramen though nodes, but feels kaldunya. No wonder his energy Ramen name. According to Sigit, Ramen is much demand.
Furthermore, enjoy food, guests are pampered with the present ambiens. This restaurant is the abolition of the concept of service atmosphere of Bali. Guests can relax on the couch, even lift feet wide oudoor, provided for in the field, looking at pool with a waterfall that flows. Curious? Just come straight Takigawa Kemang is open 17:00 to 5:00 pm starting from GMT.
http://www.okefood.com/read/2010/09/27/299/376523/sensasi-umami-ala-takigawa
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