NARISAWA Tokyo

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 Less

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. Less

I visited on a weekday at 5:30 PM. There were four groups, including us, and it seemed that half of them were inbound customers.The menu featured the summer collection. The forest bread was infused with citrus flavors.The standout dishes were the tempura of sweetfish and the clam sauce. As expected from NARISAWA, they strike the perfect balance between innovation and deliciousness.We spent two and a half hours without getting bored, enjoying a truly wonderful time.I often visited for special occasions, but I would love to come back again, as even an ordinary day can become special here. ♡ Less

I had the pleasure of visiting the world-renowned NARISAWA for the first time, invited for a business dinner.Located just a 2-minute walk from Gaienmae, this restaurant is the pinnacle of innovative cuisine, featuring dishes inspired by bees! NARISAWA consistently ranks among the top 50 restaurants in Asia, showcasing a gastronomy that truly shines on the global stage.The dishes, loved by food enthusiasts, are crafted with sustainability in mind, presenting unique combinations and concepts that made each plate an exciting experience and a valuable lesson.I felt that the level of culinary and service excellence here is truly one-of-a-kind, offering an experience that can only be found at NARISAWA.Everything was absolutely delicious! While it’s not easy to visit casually, this restaurant has become a place I definitely want to return to in my lifetime.Next time, I hope to come back not for a business dinner, but to enjoy a leisurely meal.Thank you for a wonderful experience! It was a fantastic meal! Less

A wonderful restaurant is not just about delicious food.The concept of the restaurant, its ambiance, the history and dedication behind the dishes and ingredients, and the service are all refined, making the dining experience truly remarkable and touching the hearts of those who partake.With the concept of "the fusion of sustainability and gastronomy," the Satoyama cuisine draws inspiration from Japan's rich nature and seeks to promote a sustainable and exceptional food culture.Although categorized as French and innovative cuisine, the dishes beautifully express the quality and deliciousness of outstanding ingredients that evoke a sense of Japanese tradition, making it easy to enjoy even for those new to French cuisine.The homemade bread finished on-site and the preparation and seasoning of the Tajima beef Chateaubriand were particularly impressive.As rumored, it is indeed a fantastic restaurant. While it is on the pricier side, I find myself wanting to return.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

I’ll skip the detailed description of the restaurant since others have covered it well. Everything I tried was absolutely delicious! There were no misses, only hits! The forest bread, squid, bamboo shoots, wild vegetables, Spanish mackerel, and Chateaubriand from Tajima beef were not only amazing in terms of quality but also in seasoning, serving temperature, and presentation—it was truly impressive! I can’t wait to come back in a different season. It was delicious! Thank you for the wonderful meal!! Rating at the time of posting: ★4.22 Thank you for saving this post! I appreciate you reading until the end. If we share similar tastes or opinions about our favorite places, please feel free to follow me! Less