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."