Narisawa Tokyo: I’ve dined at a number of 2/3 Michelin stars and 2014/2015 World’s 50 Best restaurants. Narisawa brings another element of refined class.
There was something extra special about restaurants in Asia. The details of RyuGin and Narisawa in Tokyo were something out of the Ordinary League of Extraordinary Chefs. Here are the accolades of the restaurant:
- 2 Michelin Stars in 2015.
- #8 on The San Pellegrino’s 2015 World’s 50 Best Restaurants
- #14 on The San Pellegrino’s 2014 World’s 50 Best Restaurants
- #2 on The San Pellegrino’s 2016 Asia’s 50 Best Restaurants
- #2 on The San Pellegrino’s 2015 Asia’s 50 Best Restaurants
- #2 on The San Pellegrino’s 2014 Asia’s 50 Best Restaurants
In other words, it’s very highly regarded among culinary professionals. Chef Yoshihiro Narisawa is definitely step above the rest and was actually in the kitchen overseeing the dinner. There isn’t many U.S. Chefs who still stay in the kitchen and most become restaurateurs. The money comes calling and they answer.
The restaurant is very modern and hidden behind a skyscraper in Minato. There isn’t more than 20 tables max. The decor is very elegant and service was perfection. It’s normally a 3 hour dining experience but they cut it down to less than 2 hours cause I had prior engagement. In addition, Narisawa’s servers speak English and did a wonderful job of explaining the dishes and the stories behind the prep and ingredients.
Now, the shokuhin. Narisawa tasting menu consisted of 13-14 courses including the amuse bouches. Everything was wonderful and there wasn’t a dish I did not enjoy. Unfortunately, I can’t say the same about all Michelin rated restaurants.
- Langoustine Shrimp – The Langoustine is from the region of Shizuoka. The langoustine cooked to perfection and presented in the shell. It was plump, juicy, sweet and similar to the taste of a Lobster. However, the texture is similar to a shrimp. The fresh veggies were a perfect garnish to the plate without overdoing it unlike having a tub of ice cream after dinner.
- Milk Baby Pork – The Milk Baby Pork is from the region of Chiba. The pork was tender and cooked close to medium well. It was juicy, succulent, and fatty. The salty pork went well with the sweet grilled onions. It laid in its own cooked pork oils and the same oils was used to cook the pork. Cannibalism at its finest.
Milk Baby Pork - “Sumi 2009” Kobe Beef – It was a sirloin cut of Kobe beef and presented as if it was covered in ash. They arroser the meat with olive oil and butter to give it a blackened presentation. Kobe Beef is the best beef in the world. If you haven’t had authentic Japanese Kobe beef, it’s like you haven’t had an orgasm in your life. It’s a must cause everything else before it is considered noise.
Kobe Beef
The best thing was I didn’t feel overwhelmed and full after the meal. It was the right portion and the time interval between the dishes was golden. The meal progression was very calculated and well thought out. If the meal was 3 hours, it would have been too long of an experience to sit through.
Overall, I would have to say Narisawa was an awesome dining experience. It definitely ranks in my Top 20 best experiences. It’s elegant, classy, and the dishes were near perfection. The Japanese’s attention to detail was unrealistic and obsessive like my ambitions to try as many 2/3 Michelin stars and World’s 100 Best restaurants in the same year of their award.
Check out our other Tokyo articles here.
- Service - 9/109/10
- Presentation - 8/108/10
- Flavors - 8/108/10
- Ambiance - 8.5/108.5/10
- Decor - 8.5/108.5/10
Summary
Narisawa provides a refined and classy dining experience. It’s both modern and traditional. Chef Yoshihiro Narisawa brings his French cooking technique to sustainable Japanese ingredients. The presentation is simple and the tastes are elegant.
