Although the menu does change with the seasons and with what can be found in the forests and rivers, there are staples that have been served for the last few years, namely the Essence of the Forest, the self-raising bread and the beef. This was one of the most normal dishes on the menu. And it tasted beautifully too. Three waiters attended to us. The dish also came with a lacquered magnolia leaf, served with a piece sumi, charcoal in Japanese. Some of the dishes had such long names and explanations that I had to ask the waiters to repeat them more than once. Restaurant: Two-Michelin star restaurant Narisawa offers classical French cooking using fresh Japanese ingredients. Therefore, the sommelier recommended a bottle of local wine called Sake Erotique from Obuse Winery in Nagano, a very small winery that produces wines from local Japanese as well as European grapes (mostly German like Muscat). We had good conversations with them and it was clear that they perfectly understood every element and detail of the menu and the restaurant. It reminded Edwin of the eels that he used to eat and catch in Ireland. The very last piece was a lemon mouse and ice cream type of dessert that was quite nice but could not equal the genius plum dish in taste or look. It’s the role of the chef to support (organic) producers.” [4] Accordingly, Restaurant Narisawa received the inaugural Sustainable Restaurant Award from Restaurant Magazine, after an audit by the Sustainable Restaurant Association.[5]. This lay on a bed of home made fermented soy bean yogurt and powders. Narisawa, Tokyo’s Michelin Molecular Gastronomy The creation of Chef Yoshihiro Narisawa’s Satoyama cuisine is centred on the theme of sustainable and edible nature that meet human palate. If you like several-hour intellectual exercises in gastronomy, this may be the right place for you. The dish came on a wooden slate covered with a variety of hand picked mixed herbs and greens. Unfortunately, most of the restaurant’s sake bottles were 1,8l which was evidently too much for just the two of us. Although I dislike the taste and texture of caviar, finding it too fishy, I thought this was a nice morsel. 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. 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. It came fried and in a soupy foam that made it an ideal companion. Awards Les Créations de Narisawa received one Michelin star in the 2008 Michelin Guide Tokyo, and then two stars in 2010. Located in the upscale Minami Aoyama … His current establishment opened in the Minami Aoyama area in Minato-ku in 2003. Narisawa only serves a set menu so you don’t have to make a decision. But who could blame him considering the incredibly intricate and ingredient-rich dishes. NARISAWA, Minato: See 496 unbiased reviews of NARISAWA, rated 4.5 of 5 on Tripadvisor and ranked #7 of 12,133 restaurants in Minato. All Rights Reserved. On the restaurant floor there are almost as many servers as there are tables. The next dish was fresh raw shrimps, served sashimi style, with dashi-and-garlic-seasoned salad greens. Covered with black olive powder and green moss, it made for a great companion to the bread. The cuisine is elaborate and inventive. A visit to his table evokes the earthy aromas of nature and the harmony of seasons realized as comestible poetry. The pickle texture was imperceptible, so the flavours of the plum came through and it was a great end to the meal. Narisawa is a restaurant with two Michelin stars that offers a different and personal experience, based on the hospitality characteristic of Japanese culture. At the Michelin 2-star restaurant Narisawa every dish has a story and a theme respecting nature. He was definitively proud of working at Narisawa, perhaps even slightly pretentious when reciting each dish. Book a seat for this world-class restaurant through our reservation system! The Satoyama Scenery refers to this landscape of forests reaching out to the sea that most Japanese people grew up by. They caught and dried the snake and then you cold choose to see it or not. All the hipster, fun and cool things to do in New York, Original and fabulous gifts for travelers for any occasion, The world’s least visited countries – Unknown and rare destinations, 300+ Instagram bio quotes and captions to rock your feed, Day trip to Montserrat from Barcelona by a local, Winter in Korea – where to go, festivals, ski resorts, Amazing South Korean festivals you cannot miss, Complete Seoul Itinerary – 2, 4 & 7 Days in Seoul, A night at the Bubble hotel in Iceland – All about the 5 Mn Star Hotel, Check if you need a visa, get help processing it at, Never ever leave without travel insurance. This dish was incredibly handsome to look at and almost a pity to eat. [1], In 1996, Narisawa opened a restaurant in Odawara, Kanagawa. 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. The restaurant only has 8 tables and does not take bookings for one person only. A meal at Narisawa is an experience, a short but intense trip to Japan’s deep culinary roots and traditions, one worth every penny. Narisawa has shared his recipe for the charred beef online. Get affordable coverage from, Search for all your transportation between destinations on the trusted travel booking platform. 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. A lot of effort went into an incredibly light dish that was probably sophisticated but escaped me. How the chef managed to keep its freshness without the oyster’s fishy ocean smell is a trick I should ask him. 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. After being in Tokyo for a few days, I had become accustomed to finding jelly creations all over. They served the snake broth with fava beans on a delicate leaf with matching purée that had a pleasant texture. [1] In 2003, Narisawa moved to Tokyo and opened the restaurant "Les Créations de Narisawa" in Aoyama, renaming it Narisawa in 2011. The result was two small bread balls cooked to a slightly chewy texture, courtesy of the kinome protein. Den. We sat down to a table that was practically empty except for a glass tile with the Narisawa letters engraved on it. Narisawa, Tokyo’s Michelin Molecular Gastronomy The creation of Chef Yoshihiro Narisawa’s Satoyama cuisine is centred on the theme of sustainable and edible nature that meet human palate. I was still lost there in the perfection of its colour. 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. Wednesday - Sunday Lunch&Dinner Please click here to order. As it was made with spinach and matcha green tea powder, it was an earthy green. The snake was a bit of a trick here. The flavour of the soup was rather subtle with only the slightest tinge of chicken broth and vegetable. Narisawa - image © Florentyna Leow The decor is an Instagrammer’s paradise where each table has a focus light perfectly illuminating the centre. A slice of history: Narisawa-san was born in the Chita peninsula in Aichi prefecture, 380km south of Tokyo. Dashi is a common Japanese dressing sauce made of kombu seaweed and dried tuna that is used in several dishes. Disclaimer: This page may contain affiliate links. The perfection most likely lies in turning rather strong and pungent ingredients into delicate flavours. Michelin stars. 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. NARISAWA, Minato: See 495 unbiased reviews of NARISAWA, rated 4.5 of 5 on Tripadvisor and ranked #8 of 12,133 restaurants in Minato. It was such an honor to meet up with Chef Yoshihiro Narisaw. In 1996, he returned home to Japan and opened La Napoule in Kanagawa Prefecture. Minami Aoyama 2-6-15, Minato-ku, Tokyo 107-0062 Opening Hours. The pioneering chef has created something that is impossible to categorize, thus a new genre called “Innovative Satoyama Cuisine” has been born. NARISAWA, Tokyo. The Michelin Guide for 2021 is out and it’s no surprise that Tokyo reigns supreme as the city with the most starred restaurants, now totaling 218. The best part of the dish had to be the butter it was paired with. Please see our disclaimer policy here. There is so much going on at all times, in such a confined space, that it feels like you’re alone. Conger pike is a traditional Japanese dish which is most likely why the chef included it on the menu. Don’t forget to make your reservation early to avoid disappointment. This is in particular comparison to my Enoteca Pinchiorri experience a month before. Made with an eggplant base and topped with some pretty small pink, white and purple edible flowers it was as delicious as it looked. About the restaurant. With only the mildest of flavours, one had to almost guess the taste. To us, he is just the most humble and down to earth Chef that we have ever met. As Japan is a highly mountainous group of islands, the sea and the forests are never too far from the cities. You sit down and get what is on the chef’s specials for the day. They cooked the snake meat for 6 hours at 96 degrees in a convection oven. It included an explanation on the Satoyama Scenery landscapes and Narisawa’s sustainable and beneficial cuisine philosophy. 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. Two were foreign, American and French (and also spoke perfect English) and the third was local. The dish was one of the strangest combinations I could have ever thought of – caviar, snake and beans – but it was interesting. Beautiful dishes, exquisite ingredients, Deliciouse flavours, It doesn't get much better then that. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website Located in Tokyo’s Minato ward, Narisawa follows its namesake chef’s philosophical theme: “The harmony of sustainability and gastronomy.” Chef Narisawa believes th When I asked, several times, about origins of ingredients, locations of places, meanings in Japanese and the like I always got the direct and correct answer. Copyright © 2019 . It is at street level and has modern decor, with eight large, well-spaced tables laid with high quality white linen. The restaurant was voted 20th best in the world in Restaurant (magazine) Top 50 2009, and the best restaurant in Asia. restaurant in the 2021 MICHELIN Guide Japan. Some words that come to mind when thinking back on the experience: meticulous, clean, bright, forest. The menue was amazing from start (dough of the forest that became bread of the forrest an hour … They served the Forest with a small wooden container where they boiled chestnut and cheddar to retrieve the Forest’s flavour. A necessary and unmissable stop on each visit to Tokyo. It also had a citrusy flavour. Although I do not necessarily agree with some of the restaurants chosen for the Asia’s 50 Best Restaurant list, Narisawa is one that I can get behind. As the capital faces its second state of emergency , many of these Michelin Star restaurants are offering fantastic deals on takeout and delivery items. The soft and flavourful eggplant kept with the general subtlety of the menu. Restaurant Narisawa was ranked #20 on The World's 50 Best Restaurants list in 2009,[2] and has consistently ranked in the top 30 since. Never leave without travel insurance. Much like the previous shrimp dish, the langoustine was as subtle and delicate as can be. 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