Naruse
2022.11 dinner
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香駿の水出し冷茶
静岡県産ジャージー牛のジェラート・掛川産サトウキビ
Koshun cold brewed tea
Shizuoka Jersey cattle milk ice cream, Kakegawa sugarcane
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Three years ago, I had the privilege to step into「Tempura Naruse (成生)」for the first time, and numerous revisits followed afterwards. Chef Takeo Shimura (志村 剛生)’s dedication to his craft was evident as he sourced the freshest seafood from Suruga Bay picked by Naoki Maeda (前田尚毅) of famous「Sasue Maeda Fish Store (サスエ前田魚店)」in Yaizu and seasonal vegetables from the fertile lands at the base of Mount Fuji. Each course was a testament to his meticulous attention to detail, allowing the natural flavors to shine.

The intimate counter offered a front-row seat to the artistry unfolding in the open kitchen as well as breathtaking view of the traditional Japanese garden. All the meals end with a tea ceremony, it’s an incomparable dining experience beyond just food and drinks.
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