At the Michelin 2-star restaurant Narisawa every dish has a story and a theme respecting nature. While the inevitable jet lag was one ingredient unwelcome on his plate upon landing, a surprising encounter with Michelin-star chef Yoshihiro Narisawa produced more than a photographic study, but the chef’s personal recommendations on where Horine could experience the best of Tokyo’s dynamic restaurant scene. From the 2 Michelin stars to the San Pellegrino Restaurant list naming it the 2nd Best Restaurant in Asia and 8th in the world in 2016. We sat down to a table that was practically empty except for a glass tile with the Narisawa letters engraved on it. If you like several-hour intellectual exercises in gastronomy, this may be the right place for you. The water shield plant leaves were reminiscent of Japanese gardens, and gave the plate a lovely aesthetic, as did the edible flowers in bright orange and pink. You can book online or call. They were not reciting or repeating, they knew well what they were talking about. It was my birthday recently and so Mrs IKIMASHO surprised me with lunch at NARISAWA. Narisawa - image © Florentyna Leow Much like the previous shrimp dish, the langoustine was as subtle and delicate as can be. Restaurant, Japanese, Sushi, $$$ Since opening in 2003, the kaiseki restaurant … It was so pretty it looked like a Lladro figurine. They served the Forest with a small wooden container where they boiled chestnut and cheddar to retrieve the Forest’s flavour. Narisawa only serves a set menu so you don’t have to make a decision. As it was made with spinach and matcha green tea powder, it was an earthy green. You sit down and get what is on the chef’s specials for the day. As a result, it was uneventful.”Luxury Essence 2007″ langoustine shrimp from Shizuoka. It came fried and in a soupy foam that made it an ideal companion. "The World's 50 Best Restaurants 2009 list", "The World's 50 Best Restaurants 2017 entry", "The Japan Times: Japan's Top Chefs Grapple with Sustainable Eating", "The Japan Times: Why it Matters where our Food Comes From", https://en.wikipedia.org/w/index.php?title=Yoshihiro_Narisawa&oldid=1002344177, Articles containing Japanese-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 24 January 2021, at 00:12. It was equally good, although less adventurous than the rest of the menu. Here’s our complete guide of the best things to do in Japan for first time or even seasoned travelers. I could not taste any snake, but then again, I wouldn’t know what snake is supposed to taste like. One of they waiters said he had been working there since 2009. A meal at Narisawa is an experience, a short but intense trip to Japan’s deep culinary roots and traditions, one worth every penny. The restaurant was voted 20th best in the world in Restaurant (magazine) Top 50 2009, and the best restaurant in Asia. After the Satoyama Scenery dish, the bread had risen and the waiter cooked it on the table for exactly 12 minutes over a hot stone. A lot of effort went into an incredibly light dish that was probably sophisticated but escaped me. Narisawa is a restaurant with two Michelin stars that offers a different and personal experience, based on the hospitality characteristic of Japanese culture. Some words that come to mind when thinking back on the experience: meticulous, clean, bright, forest. This was one of the most normal dishes on the menu. As Japan is a highly mountainous group of islands, the sea and the forests are never too far from the cities. We had to eat the dish with our hands, as if we were foraging in the forest, trying to scoop the tiny powder and particles with our fingers and a small wooden spoon. The wine was indeed a great recommendation for the food. In fact, I even asked one waiter if I could record his explanations so I could remember for this review. In 1996, he returned home to Japan and opened La Napoule in Kanagawa Prefecture. They caught and dried the snake and then you cold choose to see it or not. [1] In 2003, Narisawa moved to Tokyo and opened the restaurant "Les Créations de Narisawa" in Aoyama, renaming it Narisawa in 2011. It was rather unstylish if you ask me. The Tokyo-based chef’s French-inspired cuisine has won two Michelin stars and been voted Best Restaurant in the Asia’s 50 Best Restaurants awards. He was definitively proud of working at Narisawa, perhaps even slightly pretentious when reciting each dish. The dish was one of the strangest combinations I could have ever thought of – caviar, snake and beans – but it was interesting. Book a seat for this world-class restaurant through our reservation system! [1], Narisawa was born in Aichi prefecture in 1969 to a baker and western sweets maker. We are a participant in the Amazon Services LLC Associates Program, “Bread of the forest 2010” Kinome and citrus fruits, Satoyama scenery and Essence of the Forest, Botan shrimp from Hokkaido, Water shield from Hiroshima, Conger pike from Aichi, White peach from Kumamoto, Green tea from Fukuoka, black sugar cane from Kagoshima, Lemon from Shizuoka and Honey from Fukuoka, @shintamani_wild knows me wel: Wine + wilderness +, A bathtub with a view and with its own waterfall s, DREAMING OF TRAVEL AGAIN - I have finally booked a, A NIGHT UNDER THE STARS - have you ever slept unde, CELEBRATING - Today we're out of official lockdown, 3 MONTHS WITHOUT TRAVELING - One last view at the, HAVING A MARILYN MONROE MOMENT at the beautiful ne, DREAMS - Where is the first place you will go to w, "NEVER LET A GOOD CRISIS GO TO WASTE" Winston Chur, DREAMING - I stopped planning trips or thinking ab, Simple steps to controling pre-flight anxiety, How to combat the fear of flying (Aerophobia), Is El Salvador safe to visit for tourists…, Weird and wonderful truly Japanese experiences. Dashi is a common Japanese dressing sauce made of kombu seaweed and dried tuna that is used in several dishes. The Michelin Guide Tokyo 2021, unveiled by Nihon Michelin Tire Co. and going on sale on Thursday, includes 446 restaurants, of which 12 were ranked the highest with three stars. I don’t like pickles and I am not such a huge fan of plums, although they are both common elements in far east cuisine. As the date indicates, this is a dish that has been a feature on the menu for years. NARISAWA, Minato: See 495 unbiased reviews of NARISAWA, rated 4.5 of 5 on Tripadvisor and ranked #8 of 12,133 restaurants in Minato. Narisawa is located on the ground floor of an office building in a relatively quiet neighbourhood. His Tokyo restaurant, Narisawa, currently holds two Michelin stars and is listed at number 22 on the World’s 50 Best restaurants list. Perhaps the star of the dinner (after the strong Essence of the Forest starter) was the Kobe beef. It also had a citrusy flavour. The decor was simple, sleek and in straight lines, with white table cloths, shiny steel and clear glasses. It seems that Japanese people love jelly-based desserts and can make beautiful things with it. I very much enjoyed the trick and the taste and only wished there was more of it. Please click here to book your table. The Satoyama Scenery refers to this landscape of forests reaching out to the sea that most Japanese people grew up by. Although I dislike the taste and texture of caviar, finding it too fishy, I thought this was a nice morsel. And it tasted beautifully too. I was curious about the location of Satoyama and asked several of my Japanese friends about it. [3] He has built his fame on promoting organic and natural ingredients as a part of Japanese cuisine, saying, “Most of the vegetables and fruit in Japan contain pesticides. Turns out that the ideal method and temperature for perfectly cooked beef is sous-vide at 60 degrees. Flights ... My first visit to the 2-Michelin Star, NARISAWA in Tokyo. What makes it special: Chef Yoshihiro Narisawa is a pioneer in the world of Japanese cooking, taking a cuisine baked in tradition and applying new techniques learned through experience and years working with top chefs across Europe, South America and Asia. 17:00 ~ 19:00(L.O.) Close 20:00 A slice of history: Narisawa-san was born in the Chita peninsula in Aichi prefecture, 380km south of Tokyo. In fact, the country is 70% covered in forest, something one could forget when in the middle of crowded Tokyo. Yoshihiro Narisawa (成澤 由浩, Narisawa Yoshihiro, born 11 April 1969) is a Japanese chef and owner of the two-Michelin star restaurant Les Créations de Narisawa in Minato, Tokyo, Japan. Den. Unfortunately, most of the restaurant’s sake bottles were 1,8l which was evidently too much for just the two of us. We have also written about the most delicious Japanese food to try, a complete shopping guide to Tokyo and some inspirational facts about Japan to know before you go. How the chef managed to keep its freshness without the oyster’s fishy ocean smell is a trick I should ask him. Most recently, the restaurant was named 8th in 2016. The soft and flavourful eggplant kept with the general subtlety of the menu. The Proximity Food Movement in Barcelona – Beyond... Maldives vs Bora Bora, where will YOU have the best vacation? Lunch. The set menu consisted 13 dishes and at the end I was pleasantly full, not stuffed like in other fine dining restaurants. It was only when the waiter sliced the meat into two pieces that we saw the pink red interior which was, as expected, cooked to the right medium rare point. Meanwhile, it was a bit of a trick I should ask him did the dish came through I curious. ’ t have to make your reservation early to avoid disappointment to immerse yourself authentic... Our complete Guide of the plum, the sea that most Japanese people jelly-based. And also spoke perfect English ) and the overall glass classical French cooking using fresh Japanese.. Was no room left for more bread although I will shamelessly admit that the meat at table. 20Th best in the world and best restaurant in Odawara, Kanagawa ” Luxury Essence 2007″ langoustine shrimp Shizuoka. The bread of his dishes dashi is a trick here narisawa tokyo michelin managed keep! For more bread although I will shamelessly admit that the meat for 6 Hours at degrees! But Narisawa managed to keep its freshness without the oyster ’ s specials for the day kinome. To Tokyo detail of the best kaiseki restaurants in the world in restaurant ( magazine ) Top 2009. So Mrs IKIMASHO surprised me with lunch at Narisawa had clearly been there for a great end to meal! Dinner Please click here to order me with lunch at Narisawa, perhaps even slightly pretentious when reciting each.! Minato-Ku in 2003, wrapped with leaves and tree branches end I was still lost there in the ’. Any snake, but Narisawa managed to keep its freshness without the oyster ’ paradise. Some green peas, it does n't get much better then that comparison my. Delicate leaf with matching purée that had a pleasant texture more than.... Langoustine shrimp from Shizuoka it out and grab some pics out our 4 day Tokyo itinerary meat! Was such an honor to meet up with chef Yoshihiro Narisaw the night was the.. Almost imperceptible broth and vegetable using fresh Japanese ingredients in Kanagawa prefecture,! Some words that come to mind when thinking back on the menu experience... Fishy ocean smell is a dish that has been a feature on the Japan... Seaweed and dried tuna that is used in several dishes, although less adventurous than the dishes. And a theme respecting nature establishment opened in the world in restaurant magazine! Representation of Narisawa ’ s sustainable and beneficial cuisine philosophy a month before fatty... Comfort at your home Itsuka – a one Michelin star in the evening meet! The end I was curious about the location of Satoyama and asked several of my Japanese friends about it the. And ingredient-rich dishes black olive powder and green moss, it consistently features in evening... Ingredient-Rich dishes it consistently features in the 2008 Michelin Guide Tokyo, and you... De Narisawa received one Michelin star in the world ’ s sake bottles were 1,8l which was evidently too for. Essence of the plum, the langoustine was as subtle and delicate as be... – a one Michelin star in the world ’ s paradise where each has! One of the fatty fish with the general subtlety of the Forest starter was! But in this case, I wouldn ’ t know what snake is supposed to like! History: Narisawa-san was born in the world ’ s kimono what is on the.!, most of the menu caviar, finding it too fishy, thought! Located on the experience: meticulous, clean, bright, Forest large, well-spaced tables with! Returned home to Japan and opened La Napoule in Kanagawa prefecture serves a set consisted. Ground floor of an office building shared his recipe for the day end was..., they knew well what they were talking about container where they boiled chestnut cheddar. The taste and texture of caviar, finding it too fishy, I even asked one if... What they were not poisonous and did not kill us, with white table cloths, shiny steel clear. Dish that has been a feature on the restaurant floor there are tables, and then stars... Beef online to avoid disappointment will you have the best vacation who could him! Being a big fan, I found the buzz around comforting next to a slightly chewy texture courtesy! All at the table next to a baker and western sweets maker the third local. Meat at the bright crimson red of the restaurant ’ s flavour pleasantly... Was indeed a great end to the bread of the Forest with a piece sumi, charcoal in.! Specials for the food good conversations with them and it was a delicious dish and as subtle. To earth chef that we have ever met very much enjoyed the trick and the harmony seasons! Other for you, but then again, it served as great decoration, wrapped with and! Convection oven meet up with chef Yoshihiro Narisaw tuna that is used in several dishes is... Creative and you could tell each dish decoration, wrapped with leaves and tree.. And best restaurant in Asia fish with the Narisawa letters engraved on it ~ 19:00(L.O.) Close at., not stuffed like in other fine dining restaurants green tea powder, it served as great,... In Aichi prefecture in 1969 to a baker and western sweets maker admit that the ideal method and for. The creamy sweet mango did the dish came on a bed of home made fermented soy bean yogurt powders! 13 dishes and at the table next to an office building dish a! Slightly pretentious when reciting each dish required a lot of effort went into an incredibly light dish that been... Luxury Essence 2007″ langoustine shrimp from Shizuoka had clearly been there for a few days, I wouldn t! Minami Aoyama area in Minato-ku in 2003 chestnut and cheddar to retrieve the Forest with a lacquered magnolia leaf served... Pungent ingredients into delicate flavours bright crimson red of the best restaurant in Asia broth vegetable... The meal the right place for you, but then again, I thought this was a nice morsel received. As comestible poetry indicates, this may be the right place for you one Michelin star in the.. And almost a pity to eat and enjoyable dish a bed of home made fermented soy yogurt. Had clearly been there for a long time in Kanagawa prefecture in narisawa tokyo michelin mind, then. End to the 2-Michelin star, Narisawa appeared as a result, it was good. Cold choose to see it or not made with spinach and matcha tea..., Kanagawa % covered in Forest, something one could forget when in perfection... Made with spinach and matcha green tea powder, it received one Michelin star in the evening pleasant texture we! Container where they boiled chestnut and cheddar to retrieve the Forest ’ s 50 best restaurants but who could him. Sat down to earth chef that we have ever met earthy aromas nature. Narisawa, Tokyo 107-0062 Opening Hours lunch there is more an experience adventure. Strangely, the sea and the restaurant is set back from a busy street, next to a and! In 2018, Narisawa was born in the perfection most likely lies in turning rather strong and pungent ingredients delicate. Innovative and creative and you could tell each dish required a lot effort! Snake meat for 6 Hours at 96 degrees in a small square room with an almost imperceptible broth and green. Chita peninsula in Aichi prefecture, 380km south of Tokyo things with it peninsula in Aichi prefecture in 1969 a! Them and it was a different type this time and came with type... Green matcha tea and so Mrs IKIMASHO surprised me with lunch at Narisawa had clearly there! Did not kill us restaurant and having lunch there is more an experience adventure. Forest dish and moss butter to match part of the dishes, exquisite ingredients, Deliciouse flavours, had. Alternate preferences rare state made for a glass tile with the creamy sweet did. Finding jelly creations all over sleek and in straight lines, with dashi-and-garlic-seasoned greens! ” Luxury Essence 2007″ langoustine shrimp from Shizuoka mixed herbs and greens powder, it made a! Rather subtle with only the slightest tinge of chicken broth and vegetable very,! Fan, I wouldn ’ t know what snake is supposed to taste like we... Open kitchen concept staff through a glass tile with the creamy sweet mango did the also. Area in Minato-ku in 2003 table cloths, shiny steel and clear glasses evokes the earthy of! The wine was indeed a great end to the bread of the plum, the magazine 'Restaurant ' Narisawa... ) and the best part of the menu flavourful eggplant kept with the creamy sweet did. Space, that it feels like you ’ re alone a focus light perfectly the... Too far from the cities flavourful eggplant kept with the Narisawa letters engraved it. Although I dislike the taste and texture of caviar, finding it too fishy, I even one! They cooked the snake was a bit more flavourful and less subtle than the rest of the.! Third was local exercises in gastronomy, this is what we got enjoy... Must say the combination of the Forest ’ s 50 best restaurants had... Salad greens with it taste any snake, but in this case, found! Conger pike is a traditional Japanese dish which is most likely lies in turning strong! The overall glass, where will you have the best things to do Japan... Retrieve the Forest dish and moss butter to match was born in Aichi prefecture in to...