|Outside the restaurant|
Narisawa does French cuisine and utilises the best ingredients that Japan has to offer, which is locally sourced and seasonal. Narisawa’s philosophy is “bringing nature to a plate”. This is achieved through the presentation of visually stunning food inspired by nature and also through their commitment to the environment and sustainable living, a commitment that earned them the 2013 Sustainable restaurant award from San Pellegrino.
I came for the 4-course lunch meal that was priced at 7,350 yen. This is a bargain compared to their 10 course meal served at dinner, which is priced at 21,000 yen. For those on a budget and want to experience Michelin-star food, lunchtime is always the best bet. Narisawa has since changed the lunch course to match the dinner course and is now priced at 12,600 yen, which still represents value.
|Do I eat off this?|
|Chopsticks and French food?|
|Dough rising and bubbling away|
|Dough goes into 'oven'|
|Bread of the forest|
This is the freshest bread that you will have at any restaurant. It was a nice, fluffy bread and the citrus flavour from the yuzu that has been infused into the bread was very pleasant. For me, although this was very good bread, I prefer a well-made sour dough. However, the ‘moss butter’ was amazing! The flavour of the butter was just as sensational as the presentation. A dehydrated black olive tapenade and green basil powder coated the whipped butter.
|Onion in black charcoal|
For amuse bouche, I was served with this sweet onion tempura, the batter made of leek charcoal powder, which gave it a depth and nuttiness to such a simple piece of food. A pleasant snack!
|Zucchini in a bread casing|
My wife was served with this zucchini tempura. Another pleasant snack!
|Kamo nasu, eggplant|
The first course was an eggplant that has been cooked 3 ways: pureed, fried and roasted. This was a very beautiful dish, garnished pine nuts, black olives, flowers, parmesan, shitake, and wrapped in tomato water gel. The flavours in this dish are very subtle and attempt to the showcase the natural flavours of the vegetables. While I really appreciate how technical this dish is, I felt like it could have done with a bit more seasoning.
|Bowl of 'ash'|
|Ash, spear squid|
|Suzuki 'sea bass', maitake mushroom|
|Assorted vegetables, buckwheat risotto|
Highlight: ‘Ash’, the bonus squid course. A dish that would put any restaurant firmly onto the world dining scene.
Lowlight: Not much. Everything about this meal was great generally. The eggplant course could have done with a bit more flavour.Overall: Dining at Narisawa is not just about eating. It is also a show. The food is presented in a theatrical and dramatic manner. The cooking is precise and flavours are amazing. A restaurant worthy of a detour, as the Michelin Guide would say. 8.5/10 (Excellent)