Located in Minami-Aoyama, Tokyo, NARISAWA is a gastronomic restaurant led by Chef Yoshihiro Narisawa, who has established a unique genre known as "Innovative Satoyama Cuisine" and has earned two Michelin stars. The restaurant expresses Japan's satoyama culture and coexistence with nature through its dishes, showcasing the landscapes of forests, seas, and earth on each plate using ingredients from various regions across the country.A highlight of this culinary experience is the signature dish, "Forest Bread." This remarkable item is so memorable that it could be considered the star of the course. The dough, made with wild natural yeast from the Shirakami Mountains and flour from chestnut trees, is brought to the table, where it undergoes secondary fermentation in a water bath right before your eyes, gradually rising as the meal progresses. Once fermented, the dough is placed into a specially designed small stone oven heated to 300°C. The bread, completed midway through the course, is served hot and chewy. It is enjoyed with "Moss Butter," crafted to resemble real moss using a blend of black olives and chlorophyll extracted from spinach. The aroma of freshly baked bread, the moist texture, and the rich, deep flavor of the butter combined to create an experience that felt like tasting the forest itself.Additionally, a series of innovative dishes utilizing the blessings of the sea and land from various regions of Japan are presented. These include Kanagawa's fried squid topped with delicately salty caviar, Toyama shrimp enhanced by the rich sweetness of Tokyo's yuba, and a creamy soup combining Yamaguchi's sweet sea bream, Hokkaido's sea urchin, and Aichi's clams.Soft Kanagawa black abalone served with truffles and refreshing Hokkaido green asparagus also make an appearance.A dish featuring Miyagi's shark fin wrapped in Fukuoka's karasumi showcases the unique characteristics of the ingredients and Chef Narisawa's distinctive sensibility.One particularly impressive dish was the amber-colored soup with Akazake shrimp floating in it. With each sip, a deep and rich umami flavor unfolded, making it feel as if you were tasting the very essence of the ingredients. The Hyogo black wagyu beef, garnished with wild vegetables, was stunningly presented. Its tender texture and the refined umami and sweetness of the fat that expanded with each bite were remarkable.For dessert, there were Yamagata cherries paired with Chiba ricotta cheese, and mango and passion fruit from Amami Oshima. The meal concluded quietly with Fukuoka matcha and Toyama monaka.This time, I enjoyed a course paired with Toyama's representative sake, "Masuizumi," and wines from Himi's winery, "SAYS FARM."As I took my seat, a vibrant vermilion lacquered cup reminiscent of natural washi paper was placed on the show plate. The cup was filled with "Masuizumi Junmai Daiginjo No. 1 Shibori" from Masuda Sake Brewery in Toyama Prefecture, marking the beginning of the course with a quiet, ceremonial drink that pays homage to Japan's nature and culture.This experience at NARISAWA was not only about beauty and deliciousness but also evoked the landscapes where the ingredients were grown and the connection between nature and humanity.───────────────"Masuizumi & SAYS FARM" Pairing Course (Lunch Only) for 2: JPY 161,000*Prices are as of the time of visit.───────────────Check out the Instagram reel here!https://www.instagram.com/reel/Da6kDw8h7m9/?igsh=NnVzcWl0ZGFsMml0