NARISAWA is a leading gastronomic restaurant in Japan that presents a unique genre called "Innovative Satoyama Cuisine" to the world.I was invited by a respected gourmet friend for my first visit.Under the philosophy of "Beneficial" and "Sustainable," I enjoyed the "Summer Collection," which elevates seasonal ingredients cultivated by producers from various regions of Japan into exquisite dishes, paired with carefully selected beverages.The course began with NARISAWA's signature dish, "Forest Bread" and "Moss."Using natural yeast harvested from the Shirakami Mountains, the bread undergoes its final fermentation at each table before being baked in a stone oven right in front of us. This theatrical presentation is one of its many charms. The bread, infused with citrus from Shizuoka Prefecture and dusted with chestnut skin powder, was wonderfully fragrant on the outside and surprisingly moist and chewy on the inside.The combination of black olive oil and butter mixed with spinach was superb, and the aroma and texture of the freshly baked bread heightened my anticipation for the course.Next came the "Toyama Arai," a refined dish where champagne cream sauce and caviar enhance its delicate flavors.The "Kyoto Kamo Eggplant & Hiroshima Junsai / Hokkaido Hairy Crab & Sea Urchin" was beautifully harmonized with the gentle aroma of ginger, balancing the sweetness of the hairy crab and the rich umami of the sea urchin.The "Shizuoka Eel & Miyazaki Mango / Kyoto Manganji Pepper" featured a soy sauce base made from carefully extracted eel broth, layered with mango sauce and powdered sansho pepper. The combination of Japanese umami and tropical sweetness was unexpectedly delightful and highly refined.The "Kanagawa Red Shrimp & Kochi Fruit Tomato" was a vibrant summer dish, beautifully presented with a refreshing tomato sauce, basil, and flower zucchini.One dish that left a lasting impression was the "Miyagi Kesennuma Shark Fin & Fukuoka Karasumi." The shark fin, cooked in sweet sake, paired with karasumi soaked in the same sake, created a rich yet elegant flavor that lingered pleasantly.Next was the "Luxury Essence Kanagawa Black Abalone," featuring a clear broth carefully extracted from whole chicken and Kinka pork, offering a deep flavor that gently enveloped the body. This dish epitomized the philosophy of the course.The main dish, "Hyogo Black Wagyu," was expertly grilled over charcoal, accompanied by red wine sauce, white asparagus, and Australian truffle, bringing out the inherent charm of the ingredients.For dessert, I enjoyed a refreshing dish of "Yamagata Cherry & Chiba Ricotta Cheese" paired with lemongrass jelly and vanilla ice cream, followed by a freshly baked soufflé with "Kagoshima Amami Oshima Passion Fruit" and ice cream.The meal concluded beautifully with "Fukuoka Matcha & Monaka" and herbal tea, wrapping up the summer course.I also requested pairings for the meal. The selection included not only wine but also sake and dessert wine, thoughtfully crafted to complement each dish, enhancing the overall experience. The interplay between the food and beverages highlighted their respective charms, allowing for a delightful experience until the very end.Each dish reflected respect for the ingredients and producers from across Japan, as well as the changing seasons, evoking images of the landscapes, satoyama richness, and the producers' intentions while enjoying the meal.This culinary experience was not just about the food; it encompassed service, ambiance, tableware, and the stories behind each dish, creating a memorable gastronomic journey.NARISAWA transforms with the seasons, offering a unique Satoyama cuisine that can only be experienced here.Thank you for a wonderful experience.
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