Narisawa**

My main purpose of the trip.

Once I knew I would be travelling to Tokyo I already started searching for good restaurants, however quite a lot of restaurants require reservation by phone and for a non Japanese speaker it is a difficult task. Then I came across the newly published 50 world best restaurants and noticed Narisawa, which ranked no.8 and is the top Asian restaurant in the list. I went to its official website and booked it without hesitation.

Narisawa is a two-starred Michelin restaurant specialises in innovative Satoyama cuisine that focuses on people, nature and spirit, and we had the Summer Collection menu with 14 dishes back in July. To start with, we had the Satoyama scenery and essence of the forest which was absolutely stunning. The second dish was like small snacks each was made with different ingredients. Third we had the bread of the forest that we were able to see the dough rose and baked while we were having other dishes. Then we had the ceviche, the langoustine shrimp and peas, the eggplant was another beautiful dish but I don’t eat eggplant therefore I had two conger pike dishes, one was soup-like and the other was the fried conger pike. Lastly, for the main dish we had the Kobe beef, it was so good.

Right after the Kobe beef we had the pickled plum sorbet, its sour taste definitely freshened the taste buds after so many dishes. As a green tea lover it was perfect to taste green tea in forms of cake, foam, and ice cream, experiencing different textures. Last but not the least, we had the lemon honey puffs which I paired with a cup of strong mint tea to end the meal.

In addition, they have wine pairing, sake pairing, and green tea pairing. I would highly recommend sake pairing since you are in Japan, each sake has different taste and is produced from different parts of Japan. Quite a few are produced in small quantities per year by traditional and authentic methods, you can only taste it in Japan.

It was an unforgettable experience.

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Narisawa
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“Bread of the Forest 2010” Kinome and Citrus Fruits
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Satoyama Scenery and Essence of the Forest
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Sea Snake and Taro Potato, Okinawa; Squid, Kanagawa/Caviar, Miyazaki; Fava Bean, Chiba/Herb, Tokyo
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Another pike dish for me who doesn’t eat eggplant (not in the menu)
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“Luxury essence 2007” Langoustine Shrimp, Shizuoka
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Conger Pike, Aichi/White Peach, Kumamoto
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“Gion Festival” Eggplant, Kyoto
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“Sumi 2009” Kobe Beef, Hyogo
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Pickled Plum, Shizuoka
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Green Tea, Fukuoka/Black Sugar Cane, Kagoshima

沒出發就很期待。

從四五月知道會去東京就開始尋找好吃的餐廳(去年就是沒有提前準備所以有點失望),不過日本米其林餐廳對遊客來說特別難訂,提早做功課也不一定能訂到。就在準備聽天由命的時候2016年全球50餐廳排名新鮮出爐當然充滿好奇看一下看到了位於東京排名第八的Narisawa還是這次排名中排名最高的亞洲餐廳,我就去了官網這麼巧給我看到可以網上預訂我什麼都不管就訂位了,也只能訂到中午。

Narisawa是一家做創新里山菜的餐廳,用本地材料,集中於創新和可持續料理。因為是七月中去的所以我們吃的十四道菜屬於夏天系列。第一道是帶有里山景色和森林精髓的菜,擺盤非常美,一開始就讓人目不暇給。第二道也是前菜類的,用不同的食材做了兩種小吃搭配湯。第三道應該是麵包,它一點都不普通,直接在座位上邊吃邊等麵包發酵再烤熟。然後是醃魚生,鰻魚配芒果,茄瓜,像湯類的海蜇蝦配青豆。那道擺盤非常漂亮的茄瓜我沒吃,用餐前跟服務員說了不吃茄瓜然後臨時換了一道不同做法的海鰻給我。最後一道主菜是神戶牛肉,好吃到無法形容。

甜品有三道,第一道是梅子雪芭,酸酸的很開胃,也很適合在吃完牛肉後吃。第二道有最愛的綠茶,有綠茶葉,餅,泡沫,蛋糕,和雪糕不同的口感,配搭黑糖,甜甜的。而第三道算是餐後小吃,檸檬蜜糖泡芙,搭配了薄荷味很濃的薄荷茶。

除了十四道菜,還有洋酒,清酒,和綠茶提供來做搭配,我沒有配任何飲料不過我家人配了清酒。喜歡喝清酒的話我非常推薦因為每道菜會搭配不一樣的清酒,服務員很用心的介紹它們的原產地,做法,和味道。很多清酒都是本地製造,傳統做法,有一些一年才生產幾十瓶,在別的地方不一定能喝得到。

和Noma一樣,是一個難忘的體驗。

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2 thoughts on “Narisawa**

  1. Nice photos! I heard of this restaurant before, and wanted to go there in my last trip; unfortunately I didn’t. Anyway, it’s in my bucket list.

    I am curious about the sake pairing with the food you had as I am a sake lover.

    Liked by 1 person

    1. Thank you! unfortunately can’t tell you how the sake taste as I don’t drink, but my family who had the sake pairing really enjoyed it, and listening to the introduction and details of each sake explained by the staff, you know it’s good, guess you will love it. Sorry for the not very helpful information.

      Liked by 1 person

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