Narisawa
Forest, soil, and sea distilled into a single tasting menu.
Yoshihiro Narisawa calls his cooking 'innovative satoyama cuisine' — a term that refers to the border zone between mountain and village where Japanese farmers have cultivated land for centuries. The tasting menu is a journey through that landscape: a 'soil' course made from burdock root and cacao, a 'forest' bread baked with tree sap, a piece of aged Wagyu finished with charcoal. The dining room in Minami-Aoyama is understated — dark wood, a few flowers, no theatrics. The kitchen is partially open, and Narisawa himself often plates the final courses. The wine list leans French but includes rare Japanese sake pairings that work remarkably well with the more rustic dishes. This is food that takes the land seriously. For Nordic diners familiar with the foraging philosophy of restaurants like Noma or Faviken, Narisawa's approach will feel like a parallel evolution — different ingredients, same reverence.
Good to know
- Innovative satoyama cuisine concept
- Multi-course tasting menu only
- Pioneering sustainable fine dining in Japan
- Sake pairing available alongside wine
- Reservations essential, weeks in advance
Location
- 2-6-15 Minami-Aoyama, Minato-ku, Tokyo 107-0062
- Nearest station: Tokyo Station / Shinjuku Station
- From Tokyo: 0 min (du är redan i Tokyo)
- Best time to visit: Lunch or dinner