The soft and flavourful eggplant kept with the general subtlety of the menu. This tenure is quite impressive for a restaurant employee, but then again, Narisawa is a dream place to learn how to manage a restaurant. The pioneering chef has created something that is impossible to categorize, thus a new genre called “Innovative Satoyama Cuisine” has been born. Although the menu does change with the seasons and with what can be found in the forests and rivers, there are staples that have been served for the last few years, namely the Essence of the Forest, the self-raising bread and the beef. Restaurant: Two-Michelin star restaurant Narisawa offers classical French cooking using fresh Japanese ingredients. Perhaps the star of the dinner (after the strong Essence of the Forest starter) was the Kobe beef. Narisawa only serves a set menu so you don’t have to make a decision. You may replace it though if you have any allergies or alternate preferences. In fact, the country is 70% covered in forest, something one could forget when in the middle of crowded Tokyo. Yoshihiro Narisawa (成澤 由浩, Narisawa Yoshihiro, born 11 April 1969) is a Japanese chef and owner of the two-Michelin star restaurant Les Créations de Narisawa in Minato, Tokyo, Japan. Tables are located in a small square room with an open kitchen concept. As one of Japan’s trailblazing chefs, Narisawa has garnered international attention for his artistic depiction of natural landscapes on plates at his Narisawa restaurant in Tokyo’s Minami Aoyama neighborhood. The Michelin Guide for 2021 is out and it’s no surprise that Tokyo reigns supreme as the city with the most starred restaurants, now totaling 218. Maldives vs Bora Bora, Where Will You Have The Best Vacation Turns out that the ideal method and temperature for perfectly cooked beef is sous-vide at 60 degrees. It was exquisite, innovative and creative and you could tell each dish required a lot of effort and love. Strangely, the real charred leeks were not poisonous and did not kill us. At the Michelin 2-star restaurant Narisawa every dish has a story and a theme respecting nature. The second sumi of the night was the beef. What … What makes it special: Chef Yoshihiro Narisawa is a pioneer in the world of Japanese cooking, taking a cuisine baked in tradition and applying new techniques learned through experience and years working with top chefs across Europe, South America and Asia. NARISAWA’s Winter course menu. I alluded to it at the beginning but the staff at Narisawa had clearly been there for a long time. If you like several-hour intellectual exercises in gastronomy, this may be the right place for you. NARISAWA, Minato: See 496 unbiased reviews of NARISAWA, rated 4.5 of 5 on Tripadvisor and ranked #7 of 12,133 restaurants in Minato. But then again, it was eel, hardly a refined fish in my mind, but Narisawa managed to elevate it. One of they waiters said he had been working there since 2009. It was so pretty it looked like a Lladro figurine. Chef’s story: Yoshihiro Narisawa left home at 19 and spent eight years cutting his teeth in some of Europe’s most venerated kitchens, including those of the late Paul Bocuse and Joël Robuchon. As Japan is a highly mountainous group of islands, the sea and the forests are never too far from the cities. In 1996, he returned home to Japan and opened La Napoule in Kanagawa Prefecture. Disclaimer: This page may contain affiliate links. This dish is a great representation of Narisawa’s Satoyama philosophy and perhaps the most famous of his dishes. It was tasty and gimmicky. 17:00 ~ 19:00（L.O.） Close 20:00 I was curious about the location of Satoyama and asked several of my Japanese friends about it. No doubt the prettiest of the dishes, the Gion Festival eggplant looked unreal. Not being a big fan, I must say the combination of the fatty fish with the creamy sweet mango did the dish justice. Dashi is a common Japanese dressing sauce made of kombu seaweed and dried tuna that is used in several dishes. The cuisine is elaborate and inventive. Restaurant, Japanese, Sushi, $$$ Since opening in 2003, the kaiseki restaurant … Den. Narisawa is a very creative restaurant and having lunch there is more an experience or adventure the a good meal. This was one of the most normal dishes on the menu. It was equally good, although less adventurous than the rest of the menu. I very much enjoyed the trick and the taste and only wished there was more of it. The dish came on a wooden slate covered with a variety of hand picked mixed herbs and greens. Book a seat for this world-class restaurant through our reservation system! Copyright © 2019 . What made the beef at Narisawa interesting is the chef’s collaboration with a Japanese university to find the right temperature to cook meat. For such a small fine dining place, I found the buzz around comforting. Minami Aoyama 2-6-15, Minato-ku, Tokyo 107-0062 Opening Hours. It came with a squid ink cracker and caviar. The pickle texture was imperceptible, so the flavours of the plum came through and it was a great end to the meal. Flights ... My first visit to the 2-Michelin Star, NARISAWA in Tokyo. In 2018, Narisawa appeared as a guest judge on the "Japan" episode of The Final Table, season 1. A slice of history: Narisawa-san was born in the Chita peninsula in Aichi prefecture, 380km south of Tokyo. You make your online reservation here. It was as delicate as a Geisha’s kimono. They were not reciting or repeating, they knew well what they were talking about. 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