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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“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








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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