French cooking techniques with an all-star Japanese ingredient line-up
Wagyu rump roast marinated in leek, basted in olive oil and then carbonised on the outside.
Minami Aoyma 2-6-15, Minato-ku, Tokyo 107-0062
+813 5785 0799
Refined techniques blended with a reverence for nature
Yoshihiro Narisawa’s elegant, minimalist restaurant and suited staff serving delicate, nature-focused dishes using seasonal ingredients drawn from Japan’s rich pantry are just some of the elements that have earned Narisawa his dedicated following. But it’s his wild imagination and sense of drama that have pushed this restaurant to the very top of the class.
A dedicated environmentalist and avid nature-lover, at his eponymous Tokyo restaurant chef Narisawa blends classical French cooking techniques with strong flora aesthetics. The first thing to arrive at the table is a moss-covered stone perfumed like the forest; it is butter.