Narisawa Review

Had the sakura cocktail which was delicious. We were very impressed with the chef team as they created dishes that represented the best of Japanese cuisine. Each dish was cooked to perfection. All dishes had Japanese elements. We were constantly pleasantly surprised throughout the meal. The only downside was that the restaurant was very noisy. We enjoyed our experience and it is a must if you are in Tokyo!

It's European cuisine, and all the dishes are single-person portions. The lobster is delicious, well-prepared, and the lobster's warts are removed. The French bread is great, and looks like potatoes.

The desserts are made with fruit and a sled made with four leaf clover, and the cookies and chocolate bars in petit four are excellent, and a small cup of peanut milk with matcha. A very special restaurant combines French and Japanese cuisine. Every dish is very creative and environmentally friendly! Forest fermented bread, charcoal Kobe beef, cherry fish...

Originally the most anticipated restaurant in Tokyo, it took a lot of trouble to book a seat, but it was finally rejected at noon on the same day. The reason was to refuse to eat one person. Okay, I admit that I booked two seats, but I can't understand if I don't accept one person's meal! Of course, I have also been on the pilgrimage. The legendary restaurant in Asia is the most popular restaurant in the world. It has been pressing Bangkok Gaggan on the global 50 list, but it is always second in Asia. The chef who came out to communicate with me was very handsome, English was very fluent, and there was no accent. This is too rare in Japanese restaurants! I'm going to the business card and look forward to someone to eat with me next time. Aoyama Yichome stood out to the direction of Meiji Shen Palace for a while, this is a high-end residential area so it is very quiet and cold. The overall style of Chengze Restaurant is also very suitable for the simplicity + coldness inherent in the South Qingshan area, as if to come to Nordic, and the noma in Copenhagen, Denmark. I have also carefully studied Narisawa's menu before, and it is indeed an organic combination of Japanese and French.

Michelin two stars, the chef also participated in Chef's Table. The most interesting thing should be his bread, from fermentation to stone pot baking is next to you, with moss butter is endless aftertaste, other dishes also have their own characteristics, but the main dish is a little insufficient, there is still room for improvement. I hope to become Samsung soon.

NARISAWA, which was booked two months ago, is naturally comfortable overall, and the most impressive thing is the small bread that is slowly fermented in the maple leaf and baked with a 200-degree stone pot. In fact, whether it is a Michelin star or a roadside stall, as long as you share it with the right people, it is a wonderful meal. It is worthy of being the top ten restaurant in the world. The perfect taste enjoyment ～

NARISAWA is the best Japanese restaurant in 2016, chef Yukio Chengze is good at integrating European cuisine into the soul of the East, conveying the ancient Japanese "Rishan" philosophy, so that guests can taste the beauty of nature. But diners who have been to NARISAWA have lamented that this is more like a performance-style dining experience, from the exquisite food placement to the exquisiteness of the food, every detail is worth savoring. Occasionally luxurious once, the feeling of experiencing high-end food is endless, but the positioning is really difficult. It is necessary to book in advance. The temporary booking is generally fruitless, and it is not to accept single diners.