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Edible Art

July 06, 2015
Narisawa
When Yoshihiro Narisawa unveiled his much-lauded, now-eponymous eatelier in Minami Aoyama in late 2003, he probably didn’t envisage the success it would enjoy in the years to come.

Currently occupying the #2 spot on The San Pellegrino Asia’s 50 Best Restaurants list and weighing in at #8 on the worldwide lineup, as well as stringing a couple of Michelin sparklers to its bow, Narisawa is deservedly one of the most talked-about restos in Tokyo, if not the whole of Japan.

Europe-trained chef Narisawa, who sharpened his skills under the likes of Paul Bocuse and Joël Robuchon, is a staunch spokesperson for seasonality and sustainability. Using only the finest homegrown ingredients, he evokes the poetry of the natural world in each of his dishes, implementing the techniques of French haute cooking to create a modern Japanese menu littered with delicate Gallic inflections.

The menu changes frequently depending on what’s available, but certain attention-grabbing dishes crop up every now and again, including the must-be-seen-to-be-believed ‘The Essence of the Forest, Satoyama Scenery’, which brings all the sensation of a springtime woodland to downtown Tokyo.

Add to this bread that bakes in a heated stone bowl before your very eyes, and a wine list boasting Nippon pours, no less, and you have a meal that you can dine out on for weeks to come.

Minami Aoyama 2-6-15 / Minato-ku / +81 3 5785 0799 / lunch & dinner Mon-Sat / narisawa-yoshihiro.com
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