You'll have to do some studying.
One chef who has been very successful at fusion in the US is Marcus Samuelsson. Born in Ethiopa, raised in Sweden, was an apprentice cook in Switzerland and Austria. He is famous for successful mixing of ingredients and influences from all of those countries in his cooking.
In Takazawa's work, his dishes are playful variations on what appear to be traditional dishes or named traditionally but presented in a different way. He may use french techniques to prepare traditional Japanese ingredients or Japanese techniques to present traditional meals from France and other countries. He is clearly very well trained, meticulous and thoughtful about what he is doing.
Both of these chefs have clearly researched and learned the essential natures of the cuisines they work with. The way they combine foods is not by accident.
Learning what is important, traditional and essential about the cuisines you want to combine is essential in understanding how to combine them. Just picking two cuisines out of thin air because no one has done them before is no different then throwing two ingredients in a bowl and hoping people like the result.
You may have a good basic idea and there may be a way to combine the cuisines you mentioned. But in order to do that successfully, you need to understand much more about each cuisine first.
By analogy, you would not walk in to a hardware store and begin combining the liquids from the paint department with the liquids from the cleaning supplies. Or mixing glues and adhesives with grease and oils. First you have to read and understand what each product is and what it is used for. What are the chemicals involved and in what ways they can be mixed and what might happen if you mix the wrong chemicals. In a hardware store, mixing the wrong ingredients can maim or kill you.
Fusion cuisine is no different. Mixing ingredients from different cuisines may not maim or kill you but unless you do it intelligently, it will probably just be a disgusting mess.