Oh, I want to come back again. A restaurant where you feel that way as you leave is the best restaurant in my opinion. NARISAWA was definitely one of the best restaurants I have ever been to. - Hiki-sakazuki: A traditional and formal Japanese sake cup used for special tea ceremonies. It marks the start of an important meal. - "Forest Bread 2010": Bread made using natural yeast from the mossy Shirakami Mountains, with citrus peel added for this season. Served with butter shaped like moss using black olive and spinach chlorophyll. - Aichi Eel: Crispy on the outside, tender on the inside. - Yamaguchi Red Snapper, Kyoto Rice. - "Gion Festival": Grilled Kamo eggplant garnished with edible flowers, a signature dish of NARISAWA that has been served to world leaders. Coated with a transparent sheet made of tomato extract for a beautiful presentation. - Fukui Soba, Hokkaido Uni, Kochi Fruit Tomato: Soba-like dough topped with sweet and sour fruit tomato and rich uni. - "Coastal Landscape": Charred paprika powder sprinkled over squid tentacles to recreate the atmosphere of grilling squid by the seaside. A fun dish to eat squid at a Michelin-starred restaurant. - Yamaguchi Sweet Snapper, Hyogo Kobe Beef, Okinawa Ishigaki Pineapple, Kagoshima Amami Oshima Mango-Passion Fruit, Fukushima White Peach using high-sugar "Kunika" variety, Fukuoka Yame Tea, Toyama Senbei: Delicious tea snack.

Birthday dinner at NARISAWA after a long time. As usual, I opted for the non-alcoholic tea pairing. The first dish was black abalone from Kanagawa with green yuzu and Shizuoka brown rice tea. Surprisingly, the second dish was Inaniwa udon with tomato, egg yolk soy sauce, button shrimp, and sparkling ikura from Hokkaido. The third dish was ayu from Gifu wrapped in yuba with sudachi, paired with a strong Kyoto hojicha. The forest bread baked in a stone oven with plenty of oranges was a must-have. The fifth dish featured eel from Aichi with Kyoto Koshihikari rice, wasabi, and black vinegar, paired with hojicha. The sixth dish was onion potage with sweet uni and firm-textured kue from Shizuoka, topped with olive oil. The seventh dish was half-raw sawara from Fukuoka with a rich aroma and smokiness, paired with a fragrant herb oolong tea. The eighth dish featured Akaza shrimp from Shizuoka in a transparent chicken soup with mini okra and zucchini, paired with herb oolong tea. The ninth dish was Yosaki beef from Kagoshima with matsutake and makomotake mushrooms found in China, accompanied by a sweet and tender meat with the scent of kinmokusei, paired with Japanese black tea. The birthday cake was taken home. The ice cream as a palate cleanser was forgotten to be photographed. The eleventh dish was sabarang made with white peaches from Yamanashi, following Chef Narisawa's father's recipe. The twelfth and final dish was matcha from Yame in Fukuoka and a manju from Toyama. Due to an unexpected emergency, they rushed the last dish for me. Overall, everything was delicious and made me feel happy.

In Aoyama Ichome, a highly-rated restaurant, it has been 9 years since my last visit. Most of the customers are foreigners, and the staff also explain in English. Previously, the impression was mainly focused on decorations and the taste was just average. However, this time the food has improved significantly and I was surprised! The prices have also increased significantly.

NARISAWA, known for its "Innovative Satoyama Cuisine," offers a dining experience that reflects a harmonious relationship with nature. I had the opportunity to reserve a lunch omakase at this restaurant, where the price per person, including pairing, was over 70,000 yen. The menu included dishes such as Moss Forest Bread, Miyagi Tuna, Hokkaido Sea Urchin, and more. Each dish showcased the chef's creativity and attention to detail, with flavors that went beyond what meets the eye. For example, the Scallop Shinjo in a red bowl, named Tweed, was inspired by Chanel's tweed fabric. The use of rare Hiroshima water shield in the dish added a unique touch. The meal was complemented by a variety of drinks, including a special Japanese sake called "IWA 5." Despite a few menu errors, the overall dining experience was exceptional, leaving a lasting impression on my taste buds. A meal like this truly highlights the importance of carefully selecting what we eat. Thank you for the wonderful experience, NARISAWA. I will definitely visit again.

What I received was the Early Summer Collection Forest Bread 2010. It included Okinawa Tuna, Hokkaido Uni, Hokkaido Hair Crab, Yamaguchi Red Seabream, Aichi Eel, Shizuoka Red Prawn, Kobe Beef, Toyama Mansui Sake, Kagoshima Kurosatsumi Brown Sugar, Okinawa Mango, Kagoshima Passion Fruit, Uji Matcha from Kyoto, and Toyama Senbei. The forest bread is finished in front of you, adding entertainment value to the experience. The seasonal ingredients are not only delicious but also elevated to art, truly amazing. We requested a pairing and enjoyed the marriage of flavors. It is highly recommended, although it falls into the executive price range.

I went to the French restaurant NARISAWA Innovative, a place I've always wanted to visit at least once in my life. I visited for lunch, and the space was truly sophisticated. It's hard to put into words, but there was no unnecessary clutter, and the space exuded elegance. Despite the large number of staff, I didn't feel crowded at all, and their movements were graceful. I was deeply moved by the first dish, the amberjack. The harmony with the egg yolk delighted my taste buds. The forest bread also left a lasting impression. I could eat as many as I wanted. This time it had a cherry blossom flavor, with orange peel included. A genius touch? The abalone was also amazing. It must have been cooked with great skill. The risotto was also a revelation in terms of flavor pairing. The morning-caught shrimp was delicious too. The broth was so good—I felt so happy. It was the first time I had seen a shrimp served in such a beautiful color. The fried shirako! So extravagant! It was also amazing. The beautiful fat spreads in your mouth. The staff said, "Please eat it with your hands." Biting into French cuisine! It's wild! I used the finger bowl for the first time in a while (laughs). There were three desserts. I was particularly moved by the cherry blossom manju. The crispy outer skin was amazing! The cherry blossom flavor was irresistible, and the white bean paste was wonderful. It was a fantastic time. I definitely want to try dinner here too. Thank you, NARISAWA, for this wonderful experience. I'll be basking in the afterglow for a while.

In the hustle and bustle of December, NARISAWA is bustling with foreign guests occupying two-thirds of the tables. I revisited after a long time to ponder on Chef Narisawa's concept of innovative Satoyama cuisine, and found myself nodding in agreement at every turn. His culinary philosophy shines through each dish. There is little trace of French or Italian influence, leaning more towards Japanese cuisine, yet with a unique flavor. The pairing of dishes with only Champagne, Matsusaka beef, and Seiz Farm produce is a perfect match, showcasing the essence of Satoyama cuisine. Perhaps this is Chef Narisawa's interpretation of Tokyo cuisine, having opened his first restaurant right in front of a fishing port. With the concept of food mileage in mind, I believe there will be a growing interest in regional cuisine in the future. This is how Tokyo expresses the current standard of Japanese cuisine, I thought.

I was brought here by an acquaintance. I have been here before. This time it was a Christmas course. Honestly, compared to the last time I came, it was... The ingredients were good, but maybe for a Christmas course... it was... The value for money is... This time I was treated, so it was good!

Every dish from start to finish was delicious and could be considered a star of the meal. There was a slight issue with the reservation date, but they handled it sincerely and professionally, which showed their top-notch service. The price is a bit high, but the experience was so impressive and made me happy. I would love to visit again if I have the chance. Thank you for the wonderful meal.

NARISAWA, with a rating of 4.29 on Tabelog and a silver rating on the Michelin guide, is currently ranked as one of the top 50 restaurants in Asia. Led by Chef Narisawa, this restaurant has become a staple in the culinary world. The atmosphere is excellent, and the chef's skills are top-notch. The restaurant offers a fantastic dining experience, making it a great place to celebrate a birthday. The chef's influence can also be seen in Sushi M in Omotesando, showcasing a stylish and modern approach. The dishes, such as the fish and the venison, were delicious and paired well with a glass of Dom Perignon 2008. The staff was also outstanding, and being able to see the kitchen through the glass was a unique experience. Overall, it was a wonderful French dining experience, and I look forward to returning in the future. Thank you for the great meal.

Marusawa is a restaurant that is difficult to make reservations at, but recently there have been days with fewer foreign visitors and availability. Today's dinner cost 48,000 yen. The atmosphere inside the restaurant is lively, with a glass window allowing a view of the bustling kitchen. The number of staff in the dining area matches the number of tables, giving off a sense of luxury. More than half of the customers are foreigners, truly making it a world-class restaurant. The meal had a theme of mountains and featured a mix of Japanese cuisine and creative kaiseki dishes tailored to suit international tastes. The presentation was elaborate, allowing us to enjoy the meal at a leisurely pace.

Birthday dinner at NARISAWA again this year ✨ The menu was filled with all my favorite things. The forest bread baked at the table is always a delight. The dishes while waiting for it to bake were also delicious. The most impressive dish of the night was the eggplant - I couldn't believe it! The uni dish that followed was also delicious (I forgot the details, but I remember it was tasty! lol). It was fun and heartwarming to see the effort put into each dish, like finishing the squid with ink. I love ginkgo nuts, and the main meat dish was tender and delicious. The birthday cake was brought home, and I love peach desserts. The seasonal fruits at the end were all delicious. Thank you for the wonderful meal ❤️

From the first sip of Japanese sake with the national flag design to being drawn into the world of mountain village cuisine, we forgot about our daily lives and entered the world of NARISAWA! The eel was perfectly grilled with a crispy skin and tender flesh, incredibly delicious. The natural yeast bread starter was brought to us during the forest exercise and fermented on the spot before being baked in a stone oven. It was my first time experiencing freshly baked bread at the table, and it was truly impressive. The moss-shaped butter served alongside was also exquisite and surprising! Not only did the exercise have a wonderful effect, but the taste was also really delicious. Even though the bread for seconds didn't involve an exercise, it still had a nice hint of citrus, and we both devoured it before the next dish arrived. This bread alone is worth a visit to NARISAWA. The menu begins with "Forest Bread 2010," and it's no wonder it's at the top of the menu. The tilefish dish featured fatty tilefish on a bed of vinegared rice, reminiscent of sushi and incredibly tasty. The "Gion Festival" dish had a very sweet baked eggplant topped with a beautiful array of flowers and a transparent tomato sheet, both visually stunning and delicious. The soba & sea urchin dish was outstanding. The "Coastal Landscape" dish involved smoking squid with liquid nitrogen, followed by a delightful sweet potato that was firm and wonderful. The final meat dish with truffle & corn was very satisfying. They asked about the portion size, and my wife opted for a slightly smaller portion while I went for a slightly larger one. The desserts, from mango to peach & savarin to monaka, were delicious and refreshing. The drink pairing with champagne, sake, and wine was impeccable. The wines from Toyama were particularly delicious, especially the Chardonnay, which was surprisingly good for a Chardonnay from Japan. Today was not a special occasion, just a simple visit for delicious food, but my wife requested that we come back for my birthday! I can't wait to return before her birthday and experience this wonderful restaurant again.

I had been to this restaurant for lunch before, but this was my first time dining for dinner. With this price, you need to be prepared, haha. The champagne served was Dom Perignon, living up to its reputation as a high-end innovative restaurant. There were some interesting combinations, like grilled soba noodles with sea urchin and cherry tomatoes, which was quite innovative. The signature dish "Gion Matsuri" with Kamo eggplant was incredibly tasty. The nodoguro fish was thick and delicious, showcasing the flavors of high-quality ingredients. However, I was surprised when they served grilled squid in the middle of the course. Despite the dramatic presentation with dry ice, the plain grilled squid seemed out of place in such a high-level (priced) course and disrupted the overall atmosphere. The main meat dish was tender and delicious, not overly marbled, showcasing the natural flavors of the ingredients. Apart from the grilled squid, everything was very tasty. But, having a bit of wine and ending up spending over 100,000 yen for two people, it's definitely not your average dining experience. For us common folks who can't even get a receipt, this price range doesn't allow for a peaceful meal.

I used it for dinner. I entered at 17:45 and left exactly 2 hours later. There were many dishes and I also drank alcohol with pairing, but I was happy because there were many waiters and the dishes came out one after another. Not only the taste but also the dishes that entertained visually were many, and I had a stimulating time. My personal favorites are swordfish, Gion festival, and Kobe beef. The bread is made in front of you, but when you finish eating, they bring you more from the back, so don't hesitate to eat it! lol

The restaurant presented the process of fermenting and baking bread with poppy seeds in a stone oven right in front of us. The butter was sprinkled with chlorophyll, giving it a cute appearance like a ball of algae with hakobe and centaury leaves sticking out. The jun-sai from Hiroshima, not Akita, was vibrant in color and had a satisfying crunch that exceeded expectations. The blackthroat seaperch and red snapper, as well as the beauty of the bonito, were exceptional. The pairing of four types of sake from Toyama and two types of wine was polished with a high level of sweetness. The dessert of baked pineapple with sauce infused with Yamazaki whiskey was rich, and the melon soda with dill sauce on top was like a cocktail. It is sure to delight foreign guests as it truly embodies the essence of Japan. Brands like Mansui and IWA were also featured. My friend is a vegetarian, and they were accommodated and enjoyed the meal. I hope to see more Michelin-starred restaurants offering such service in the future.

It was an amazing restaurant experience, I felt like I was enjoying a piece of art... The satisfaction exceeded my expectations by far... I had a perfect time at NARISAWA with Chef Narisawa, thank you always... The cuisine at NARISAWA is a unique genre called Innovative Satoyama Cuisine, which expresses the rich food culture of Japan's Satoyama (mountainous rural areas) and the wisdom of our ancestors through the filter of NARISAWA... At NARISAWA, we continue to provide Beneficial and Sustainable Gastronomy, which is beneficial to both the mind and body, and sustainable for the natural environment, based on the spirit of "Jinen" where people and nature coexist and live in harmony as originally intended by Japan's Satoyama culture...【Drinks】① Genmaicha【Price】37,510 yen (tax included)【Early Summer Collection】Innovative Satoyama Cuisine Beneficial and Sustainable■ Sake CupAt NARISAWA, we welcome our important guests with a red lacquered cup and handmade Japanese paper in the same proportion as the Japanese flag, recreating a beautiful ancient Japanese ritual...■ Forest Bread 2010・ Moss Bread (forest natural yeast, mugwort, green citrus, 2 types of yuzu, chestnut flour)Hokkaido Green Moss Patter (spinach-based chlorophyll, black olive powder)■ AppetizerFried Japanese Flying Squid with Caviar■ SushiGrilled Eel from Aichi on warm sushi rice with "Date-san's Koshihikari" from Kyoto's Amanohashidate and Wakayama Sansho black vinegar rice, topped with freshly grated wasabi from Azumino and nori from Ariake Sea■ SoupShabu-shabu of Golden Eye Snapper from Kanagawa with Jun-sai from Hiroshima and Kamo eggplant from Kyoto in a top-grade dashi■ Grilled DishWhite Sweetfish from Yamaguchi with Fukuoka Karasumi and Perilla Flowers■ Fried DishUkigori Rockfish from Shizuoka with Man'nen Jizo Pepper and Kabosu■ Steamed DishRed Kuruma Prawn from Kanagawa with Luxury EssenceThe dashi is made from Maru-dori (black rock chicken), black pork, and pesticide-free vegetables (Green asparagus from Saga, Saber beans, Moroccan beans, yellow cucumber)■ Meat DishBeef from Hyogo (Kobe beef fillet from Seto Ranch) with young corn and black summer truffle in a salt butter sauce made with broth from the meat■ Palate CleanserKumamoto Melon with Vanilla Ice Cream and Dill Herb Oil■ DessertPineapple from Ishigaki Island, Mango from Amami Oshima, and Passion Fruit from Amami Oshima, Kagoshima■ Tea SnackRoasted Tea from Kyoto and Sanju from Toyama■ After-Dinner DrinkHerbal Tea

I was looking forward to trying Narisawa. When I checked the omakase availability online, there were plenty of open slots for reservations, but when I arrived at the restaurant, it was fully booked. The food was delicious, with a cuisine that felt close to Japanese, making it easy to enjoy. Most of the dishes could be eaten with chopsticks, which I personally liked. I particularly enjoyed the red snapper and seasonal vegetable soup. The grilled red shrimp was expertly cooked, with a perfect balance of rawness and cooked texture that impressed me. The forest bread had a delightful sweetness to it, and I couldn't resist getting a few extra servings. The desserts were all fantastic as well. The roasted pineapple that came after the hojicha and Kumamoto milk ice cream was incredibly sweet and delicious. While it may not be cheap, I would definitely want to come back to this restaurant.

This was my first time at Narisawa, a place I had always wanted to visit. When I received a message on LINE asking if I wanted to go because there were available seats, I was so excited that I immediately took a screenshot. The day had finally come when I was asked out on a date to Narisawa! I had expected a glamorous interior like Robuchon or L'Osier, but when I entered, I saw female staff members in aprons lined up neatly, and the atmosphere inside was more elegant and calm than flashy. As the restaurant filled up, I looked around and noticed that there were beautiful women everywhere, making me feel a bit nervous about whether I belonged there. The dishes were all delicious, with the young ayu fish being particularly impressive. The tachiuo with milky onion soup and the half-cooked akaza prawn were also unforgettable. The Kumamoto milk dessert was rich and delightful, and the hojicha tea was refreshing. The bread was also incredibly tasty, especially the famous forest bread that I had heard about. I wish they would sell it so I could eat it forever. Unfortunately, I mistakenly thought there would be mini Yarldays at the end, so I held back on getting more bread. It turns out that the mini Yarldays were discontinued around 2016. It was a shame. Chef Narisawa came to greet us at the end, and it was a pleasure to meet such a lovely and soft-spoken person. I wonder what goes on in his mind to create such delicious dishes one after another. I would love to try Narisawa in a different season as well.

Located around Aoyama Ichome, this French restaurant was one I had been wanting to visit. The staff greeted customers with a solid system in place, and the floor staff, especially the male attendant, provided excellent service throughout the course. The staff's training was truly exceptional, as even the young female staff member who brought the wine pairing was able to answer questions with confidence. This attention to detail is not something you see often in other restaurants, making this place stand out. For the price paid, the overall experience of the food, drinks, ambiance, service, and time spent was perfect for me. The innovative cuisine had a touch of Japanese flavors, giving a sense of enjoying Japanese food in a French setting. The homemade natural yeast bread made at the table was exceptional and simple yet delicious, as I ended up having three servings. The ingredients, including those sourced from Kanagawa prefecture, and the option for pairing with Japanese sake alongside wine, made the dining experience enjoyable and engaging. The restaurant, currently holding two Michelin stars, seems poised to earn a third star in the future. It was a modern French restaurant that showcased trendy vegetables and ingredients, and it has become one of my favorite recommendations. I would definitely want to visit again if given the chance. Thank you for the wonderful meal.

Good Points: - The taste is generally not bad - The presentation is interesting - The service is good Bad Points: - While claiming to be innovative, the restaurant is mostly serving Japanese cuisine but not at a level to compete in Japan - The mix of traditional Japanese and French elements feels disjointed - The prices are high for the quality offered - The interior is lacking for a high-end establishment Overall, I visited NARISAWA and found it to be a bit underwhelming. The menu was mostly Japanese cuisine with occasional French elements, but it didn't quite hit the mark as either. There were a couple of dishes that stood out, but the overall balance of the course was off. The service and presentation were good, but the execution of the dishes left something to be desired.