Overview
Restaurant Views: 1,605
Awards
- OAD
-
Japanese Restaurants 2023, 4
- Tabelog
- 2023 Gold
- Gault & Millau
- 3 Torques, 2020
- Gault & Millau Public Mark
- 16.5 / 20
Ratings from the web
- Tabelog
- 4.59
Chef
Takeo Shimura
Cuisine
Tempura
Foodle Reviews
Early summer menu at Naruse.
First baby corn, so delicious.
New review on Tempura Naruse, the best Tempura restaurant in Japan, up on my blog 🔼 Link in profile 🔼
I shouldn’t be surprised though. Naruse gets their ingredients from the volcanic foothills of Mount Fuji, and Suruga Bay via Sasue Maeda (a highly sought after seafood supplier) with first dibs on everything before they’re sent to the Toyosu Market in Tokyo.
Timing is essential when frying great tempura but taisho Shimura-san takes it to a whole other level, timing even the harvesting... More
New review on Tempura Naruse, the best Tempura restaurant in Japan, up on my blog 🔼 Link in profile 🔼
I shouldn’t be surprised though. Naruse gets their ingredients from the volcanic foothills of Mount Fuji, and Suruga Bay via Sasue Maeda (a highly sought after seafood supplier) with first dibs on everything before they’re sent to the Toyosu Market in Tokyo.
Timing is essential when frying great tempura but taisho Shimura-san takes it to a whole other level, timing even the harvesting and delivery of produce, most of which are harvested by taisho Shimura-san or his team in the morning, just in time for each sitting. Less
New review on Tempura Naruse, the best Tempura restaurant in Japan, up on my blog 🔼 Link in profile 🔼
Perfection.
I’ve never believed in the word “perfection”. Not in a “I don’t believe in ghosts” or “I don’t believe that NASA ever landed on the moon” way *puts on tinfoil hat*. I believe in the concept of perfection, but just never believed that perfection actually exists.
This whole blog is about my attempt to chase this fleeting concept, but that’s all it ever... More
New review on Tempura Naruse, the best Tempura restaurant in Japan, up on my blog 🔼 Link in profile 🔼
Perfection.
I’ve never believed in the word “perfection”. Not in a “I don’t believe in ghosts” or “I don’t believe that NASA ever landed on the moon” way *puts on tinfoil hat*. I believe in the concept of perfection, but just never believed that perfection actually exists.
This whole blog is about my attempt to chase this fleeting concept, but that’s all it ever was - a pursuit, not the destination of food perfection itself.
But sometimes nature, ingredients and technique serendipitously collide to deliver a meal that is so near perfection that almost every dish sets a new benchmark for that ingredient moving forward - "but was it as good as the Naruse pumpkin?". One that is so near perfection that it makes you like ingredients that you don't normally like - renkon, tachiou, beans. One that is so near perfection that it makes you wonder if it’s existed all along. Less
The master pushes into the techniques and improves the old ones. Always worth the journey.
成生
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
One of my favourites... always such an amazing experience here.. for spring season, there is an abundance of both seafood and vegetables, and in the right hands, tempura with the best ingredients balanced with the appropriate amount of seasoning and temperature is a surreal dining experience. The textures and flavours... sheer perfection... max boom.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#料理 #レストラン #東京 #食事... More
成生
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
One of my favourites... always such an amazing experience here.. for spring season, there is an abundance of both seafood and vegetables, and in the right hands, tempura with the best ingredients balanced with the appropriate amount of seasoning and temperature is a surreal dining experience. The textures and flavours... sheer perfection... max boom.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #kevchetempura #naruse #kevcheshizuoka #静岡市 TL4.49-S Less
Tempura Naruse, Shizuoka
By any standard, one of the world’s greatest restaurants. An obsession with pristine local ingredients shows through the impeccable technique. Every detail is considered from the moment you arrive. The confidence with which chef works is astounding. No garnish, no wasted movements, no extraneous anything. The absolute distillation of deliciousness.
As my friend yesterday said after his first visit — “Now I have to rethink everything I knew about tempura.”
Spring menu at Naruse, excellent products, carefully selected and superbly executed.
Naruse winter menu. What a wonderful place, fist class ingredients, best of class technique and amazing hospitality.
No photo Policy.
Third meal in the new location. Some changes. The window behind the counter was open and displayed a wonderful autumn forest.
The copper shield over the frying pans was replaced by a glass shield, allowing you to see the progress of the various pieces.
An the end, one moves into the tea room next door for a seated tea ceremony.
The food was great as ever, with some stunning pieces. One is always hard pressed to decided who is better, Naruse or his counterpart in Nagoya.
Another great meal at Naruse in his wonderful newly built house.
In my opinion the best I had there.
Horse mackerel
鯵
2021年1月
Naruse (Shizuoka)
静岡「成生」
#naruse #shizuokafood #shizuokarestaurants #horsemackerel #aji #tempura #成生 #静岡グルメ #天ぷら #アジ #鯵 #destinationrestaurant #ローカルガストロノミー
#michelin #tabelog #ミシュラン #食べログ... More
Horse mackerel
鯵
2021年1月
Naruse (Shizuoka)
静岡「成生」
#naruse #shizuokafood #shizuokarestaurants #horsemackerel #aji #tempura #成生 #静岡グルメ #天ぷら #アジ #鯵 #destinationrestaurant #ローカルガストロノミー
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい Less
Highlights from the God-level tempura at Naruse. My second visit confirmed that is is already one of my favorite restaurants. Beg, borrow, steal your way to a reservation, particularly if you like vegetables.
Naruse’ s combination of ingredients, techniques and hospitality is unparalleled. HIs vegetables are presented untreated when you enter the restaurant and he then cleans, cuts and prepares them for frying. The same with any fish or seafood. It is most interesting to see the secretion of the best parts of vegetables and protein right in front of you and the fine knife skills applied to get the best result.
This was the Annou Imo 安納芋 Sweet Potato from Tanegashima. It had a thick crust (the skin coated with better) but not hard, more crunchy than crispy. The inside was so creamy, velvety and sooo sweet, especially with generous amount of salt flakes to bring out the sweetness. My top 3 sweet potato tempura in Japan that I had tried!
_
I will post more about the meal at Naruse later!
_
#littlemeg_best2019
_
#littlemeg_japan #littlemeg_shizuoka #静岡
#littlemeg_naruse... More
This was the Annou Imo 安納芋 Sweet Potato from Tanegashima. It had a thick crust (the skin coated with better) but not hard, more crunchy than crispy. The inside was so creamy, velvety and sooo sweet, especially with generous amount of salt flakes to bring out the sweetness. My top 3 sweet potato tempura in Japan that I had tried!
_
I will post more about the meal at Naruse later!
_
#littlemeg_best2019
_
#littlemeg_japan #littlemeg_shizuoka #静岡
#littlemeg_naruse #naruse #成生 #food #littlemeg_tempura #foodstagram #foodies #foodpics #lefooding @lefooding #instafood #theartofplating @theartofplating #gastronogram @gastronogram #gastroart @gastroart #instagramers #gourmet #iphonesia #picoftheday #photooftheday #bestoftheday #igdaily #goumeffe @gourmeffe #tempura #天ぷら#sweetpotato #sweet #安納芋 Less
Naruse. Tempura perfection. In addition to being utterly delicious, watching the chef work was a masterclass in itself. Part 2.
Currently #5 on TabeLog for tempura restaurants, this young Chef astonishes. The quality of the ingredients are sublime, the technique impeccable. Together with his friendly demeanor and the hospitality of his wife it creates a wonderful meal.
I would like to highlight one stunning piece, the almost raw aji. How someone can create somehitng like this out of a humble dish is beyond me. The texture, the taste and flavor is absolutely stunning. I would have ja drive of those pieces.
Recommended in Shizuoka
-
- Nihon ryouri Fuji (日本料理FUJI)
- 3-6 Sakaechō, Aoi Ward, Shizuoka, 420-0859, Japan
-
Tabelog Bronze
-
16 Meals
-
- Unagi Shun
- 22-260-1 Arinaga, Aoi-ku, Shizuoka, 420-0965, Japan
-
OAD 110LL #142
-
4 Meals
-
- 手打ち蕎麦 たがた Tagata
- 2-chōme-6-7 Tokiwachō, Aoi-ku, Shizuoka, 420-0034, Japan
-
1 Meal
-
- Kawashin (川しん)
- 2-chōme-7-1 Tokiwachō, Aoi Ward, Shizuoka, 420-0034, Japan
-
RB #3.0
-
1 Meal
Address
12-2 Maruyamachō, Aoi Ward, Shizuoka, 420-0861, Japan
Hours
Tuesday: 12:00 – 2:30 PM, 6:00 – 10:30 PM
Wednesday: 12:00 – 2:30 PM, 6:00 – 10:30 PM
Thursday: 12:00 – 2:30 PM, 6:00 – 10:30 PM
Friday: 12:00 – 2:30 PM, 6:00 – 10:30 PM
Saturday: Closed
Sunday: 12:00 – 2:30 PM, 6:00 – 10:30 PM
Phone
+81 54-295-7791