The first time Kazutaka Ozawa tasted Champagne, he was just a child. Sitting in a French restaurant surrounded by family and laughter, he was drawn to the aroma from the glass: delicate, floral and something close to magic.
It would take years before he entered the world of wine professionally, but that early memory left an imprint. Wine had become a synecdoche for great memories ¡ª time spent with loved ones over great food.
Now, more than two decades into his career, Ozawa is one of Japan¡¯s most respected sommeliers. At Tokyo¡¯s two-Michelin-starred Crony, the modern French restaurant he co-owns with chef Michihiro Haruta, his thoughtful, intuitive pairings form the backbone of the dining experience. For his stellar work, he was recognized as Asia¡¯s Best Sommelier at this year¡¯s Asia¡¯s 50 Best Restaurants awards.
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