Narisawa

Had a cherry blossom cocktail and it was delicious. We were impressed by the team of chefs here because they made the best Japanese cuisine. Each dish was very fine. All the dishes reflected the Japanese elements. We were always pleasantly surprised during the meal. The only downside is that the restaurant is noisy. We enjoyed the experience here, and we must come to Tokyo to experience it!

The European cuisine, the dishes inside are all single, the lobster is delicious, the processing is very good, the lobster's scriptures are also removed, the French bread inside is very good, it looks like potatoes.

NARISAWA is located in Tokyo Metropolitan Area, and a perfect lunch is a recipe for eliminating 3 hours of flight fatigue. On the day we arrived in Tokyo, we came to this restaurant. We packed lunch and everyone's expectations were high. We didn't come to the wrong restaurant. Every vegetarian food is great. The taste is very good, the dishes are exquisite, the price is not expensive, perfect, very recommended.

The dessert used seasonal fruits and sorbet made from four-leaf clover. The cookies and chocolate bars in the petit four were excellent, and there was also a small cup of peanut milk to go with matcha. A very distinctive restaurant that combines French and Japanese cuisine in an exquisite way. Every dish is very creative and environmentally friendly! Forest fermented bread, charcoal Kobe beef, sakura fish…

Originally, it was the restaurant I was most looking forward to during my trip to Tokyo. I went through a lot of trouble to book a table, but in the end, I was turned away at noon that day because they refused to accept single-person dining. Well, I admit that I booked a table for two people, but I still can't understand why they don't accept single-person dining! Of course, I have been here for a pilgrimage~ It is said to be the most awesome restaurant in Asia. It has always surpassed Gaggan in Bangkok in the Global 50 List, but it always ranks second in the Asian 50 Best. The chef who came out to communicate with me was very handsome and spoke fluent English without an accent, which is rare in Japanese restaurants! I asked for a business card, and I look forward to someone eating with me next time. Walk out of Aoyama 1-chome Station and walk towards Meiji Jingu Shrine. This area is a high-end residential area, so it feels very quiet and cold. The overall style of Narisawa Restaurant is also very consistent with the simplicity and coldness inherent in the Minami-Aoyama area, as if you have come to Northern Europe, which is similar to noma in Copenhagen, Denmark. I have carefully studied Narisawa's menu before, and it is indeed an organic combination of Japanese and French styles.

Two Michelin stars, the chef also participated in Chef’s Table. The most interesting thing should be his bread, from fermentation to stone pot baking, all are done next to you, and the moss butter is even more delicious. The other dishes also have their own characteristics, but the main dish is a little lacking, there is still room for improvement. I hope it will become three stars soon.

I made a reservation for NARISAWA two months ago. The overall feeling was natural and comfortable. The most impressive thing was the small bread in the maple leaf that slowly fermented during the meal and then baked in 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 person, it will be a wonderful meal~ It is worthy of being ranked in the top ten restaurants in the world. Perfect taste enjoyment~

NARISAWA is the best restaurant in Japan in 2016. Chef Yoshihiro Narisawa is good at integrating European cuisine with the oriental soul, conveying the ancient Japanese "Satoyama" philosophy, allowing guests to taste the beauty of nature. All diners who have been to NARISAWA have sighed that this is more like a performance-style dining experience. From the exquisite arrangement of food to the exquisiteness of serving, every detail is worth savoring. Occasionally, the feeling of luxury and experiencing high-end food is unforgettable, but it is really difficult to make a reservation. Reservations must be made in advance, and temporary reservations are generally fruitless. Single diners are not accepted, which is very unique.