Narisawa Tokyo

Awards

MICHELIN Guide

Two stars restaurant, 2024

All Michelin stars in Tokyo All Michelin stars in Japan All 2 stars Michelin in Tokyo All 2 stars Michelin in Japan

Green star, 2024

All Michelin Green star in in Tokyo All Michelin Green star in Japan

OAD

Japanese Restaurants 2024, 95

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Tabelog

2024 Silver

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The World’s

50 Best

World`s 50 Best Restaurants 2023, #51

All World`s 50 Best in Tokyo All World`s 50 Best in Japan

Asia`s 50 Best Restaurants 2023, #10

All Asia`s 50 Best in Tokyo All Asia`s 50 Best in Japan

Elite Collection

Elite Collection Top 100 2019, #61

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La Liste

La Liste, #689

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Restaurant Ranking

Restaurant Ranking 2023, #171

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Gault & Millau

3 Torques, 2020

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Gault & Millau Public Mark

16 / 20

Ratings from the web

Tabelog

4.22

Chef

Yoshihiro Narisawa

Cuisine

Innovative cuisine, French

• 2023
• 2020
• 2019
• 2018
• 2016

Dinner at NARISAWA

on 08 Dec 2023

by Melinda Joe

Fantastic party celebrating the 20th anniversary of @restaurantnarisawa. 🐝 Congratulations to @yoshihironarisawa, @leonarisawa and Team Narisawa on this tremendous milestone. Here’s to 20 more years!

Congratulations, too, on retaining 🌟🌟! Well deserved indeed.

Dinner at NARISAWA

on 04 Mar 2023

by David Tlai

For me this #takesthecake as #thebest #pigeon @yoshihironarisawa #narisawatokyo #asias50best #theworlds50best #michelin #tabelog #tabelogsilver #oadtop100 #tokyoeats #hkig #hkchef

Dinner at NARISAWA

on 04 Mar 2023

by David Tlai

#narisawatokyo #tokyoeats #asias50best #theworlds50best #michelin #oadtop100 #tabelog #tabelogsilver

Dinner at NARISAWA

on 04 Mar 2023

by David Tlai

#narisawa #narisawatokyo #asias50best #theworlds50best #michelin #oadtop100 #hkchef #hkig

Dinner at NARISAWA

on 04 Mar 2023

by David Tlai

Compared to my first experience more than a dozen years ago, #narisawatokyo is now a matured masterpiece. #asias50best #theworlds50best #michelin #oadtop100

10 / 10

Lunch at NARISAWA (NARISAWA)

on 04 Oct 2020

by Gerhard Huber

Narisawa is one of the few Japanese restaurants which constantly has been on the WB50 list. Maybe because he started his career working in Europe, mostly in France and therefore cooks food which is very accessible for Westerners. I have been there for the first time in 2014 when it was still called Les Créations de Narisawa. Since then I dined there five times but have not been back for 3 years.

This Sunday I went back and had an extraordinary lunch.

Narisawa’s cuisine evolved, it became... More

Narisawa is one of the few Japanese restaurants which constantly has been on the WB50 list. Maybe because he started his career working in Europe, mostly in France and therefore cooks food which is very accessible for Westerners. I have been there for the first time in 2014 when it was still called Les Créations de Narisawa. Since then I dined there five times but have not been back for 3 years.

This Sunday I went back and had an extraordinary lunch.

Narisawa’s cuisine evolved, it became simpler and more Japanese. He defines his cuisine as innovative Satoyama (https://en.wikipedia.org/wiki/Satoyama), the “border zone between mountain foothills and flat land where people live sustainably with nature.”
Obviously all the ingredients come from this zone, most of it from the west coast, Toyama, not one of them the usual luxurious ingredients which are nowadays the staple of fine dining. But what most impressed me is the execution and the layering of subtle, but at the same time complex flavours.
Point in case, the "Scene of the Seashore”. A squid gently grilled on the binchotan grill, plated with a thin stripe of roasted red pepper sauce. At the table the staff adds a few spoons of charcoaled pepper carbonated in liquid nitrogen on the top of the squid. The texture of the squid is sublime, it is as good as it gets. The combination with the pepper creates a wonderful flavour profile, which admittedly is not really Japanese but nevertheless pure, powerful and very tasty. Another dish, the Langoustine from Shizuoka, just steamed and served with bitter gourd in a thickened broth of pork, ham and chicken. The sweet almost raw langoustine embedded in the umami rich broth creates a deeply satisfying taste on the palate.

So simple, so good!

We opted for the pairing, which consisted entirely of Japanese beverages. The pairing feature sakes from the Masuizume brewery in Toyama (特撰大吟醸/株式会社桝田酒造店). Most of them were special bottling of the first draw of the premium sakes, all numbered bottles. Two wines from the Says Farm in Toyama completed the line up. The sake pairings worked especially well with the dishes they were served.

Needless to say that the front office worked like a Swiss clock managing the difficult task of announcing the dishes to the mixed table in multiple languages with great ease.

Based on this meal I wonder why the Guide Michelin only awards Narisawa san “only” two stars. I have eaten in three star places, even in Japan, much worse than here.

Kudos! I certainly will not wait another three years to go back. Less

9 / 10

Lunch at Narisawa

on 30 Aug 2019

by Steven Lee

Lunch at Narisawa, still dreaming about the bread along with all the other wonderul dishes.

7 / 10

Dinner at Narisawa

on 25 Oct 2018

by Neil A. Chef

A pleasant lunch at ⭐️⭐️ and former #1 on the Asia 50 Best list, Narisawa in Tokyo

8 / 10

Lunch at NARISAWA (NARISAWA)

on 14 Jan 2016

by I. Anna A