Narisawa

Dining at Narisawa is not just a meal; it is a profound emotional journey through the Japanese landscape. From the moment you step inside, the service is impeccable, balancing professional precision with a warmth that makes you feel truly cared for. ​The way the kitchen honors the forest and the sea is evident in every dish, especially the iconic "Bread of the Forest" which literally rises at your table. Each course was a perfect balance of delicate flavors, incredible textures, and stunning visual storytelling. ​The wine and sake pairings were curated to perfection, enhancing the natural ingredients without ever overpowering them. It is rare to find a restaurant that manages to be this innovative while remaining so deeply rooted in tradition and sustainability. ​An unforgettable experience that defines the pinnacle of fine dining in Tokyo. If you can secure a reservation, do not hesitate.

- Ang R -

Green tea from Fukuoka was so good and very fresh. Sake from Toyama Fried Squid with caviar on top. It was so crunchy and delicious The grilled scallop has umami flavor , with the onion sauce cream and dashi and bonito. Th creas was so delicious. It is hit my spot. The Eel with corn and truffle was good but not my favourite. The bread of the forest was really impressive. They baked it in front of us. I can taste the orange inside the bread and it enhanced when I added butter inside the bread. The grouper was good, well balance,soft like tofu and no smell at all. The wagyu beef so delicious and it was medium rare. The sauce was ok. The Dark brown sugar was so tasty and bouncy very well match vanilla ice cream. The Melon was the star, the cream carbonated was surprised me. It was so unbelievable good The Hebesu and honey was very delicious too. It was well balance with honey and a little bit tangy flavour We got surprise cake for our reunion. So thoughtful and well deserve as Michelin double stars. The Staff very polite and informative. For sure, I will come back. The price for the quality food and service worth it because they looked the specialty each part of Japan

- Melody -

My wife and I visited Narisawa to celebrate my birthday and had the pleasure of experiencing their Autumn Collection: Innovative Satoyama Cuisine. The ambience was simple and zen, providing a calm and elegant setting for the meal. The serving staff were consistently pleasant and friendly, enhancing the overall dining experience. Our favourite dishes included the Scallop from Hokkaido, cooked to perfection with an exquisitely soft and tender texture, complemented by a delicately rich sauce. The Hairy Crab with Salmon Roe, Hokkaido Sea Urchin, and Rice from Ehime and Kyoto were equally impressive. The rice, prepared much like a risotto, was perfect, and the seafood was handled with such finesse that every bite was a delight. The Langoustine from Kanagawa brought a wonderful taste of the ocean, paired beautifully with a homemade tomato sauce. A particularly memorable moment was watching the “Bread of the Forest” – Moss being baked right in front of us on a hot stone — a fascinating and delicious touch. The only slight downside was that the wine introduction felt a bit pushy at the beginning. Otherwise, everything was exceptional. It was also heartwarming to have Chef Yoshihiro Narisawa personally greeting diners, adding a special, personal touch to the experience. Overall, it was a truly memorable celebration, and we look forward to returning.

- CB Tong -

Everything I’d expect from a 2 Michelin stared restaurant in Japan. The intent of every dish, every ingredient, even every movement of the waitstaff was recognized. The dishes prepared were beautiful and delicious, the descriptions were just detailed enough for you to spend extra attention to each bite. The message of seasonality and sustainability was received. It was one of the more memorable tasting/omakase meals I have partaken in because of its precise and clean flavors. Can’t wait to visit during a different season!

- Scott Spencer -

What an experience! And I mean EXPERIENCE. From baking fresh bread at the table to the attention to detail out forth on each plate, the whole production sang brilliance. I admit I did not know Narisawa had two Michelin stars when I dined (a friend who apprenticed under Chef told me to eat here), but I think that almost helped not have any expectations. The service staff was polite and knowledgeable. Chef was even willing to accommodate my shellfish allergy. It’s a small and minimal space, but feels open and airy. It was perfect for a celebratory dinner with friends!

- Jules Fortlage -

Dining at NARISAWA was an unforgettable experience. From the moment I walked in, everything felt refined and intentional, from the beautiful plates and atmosphere to the flawless service. The food was true fine dining in every sense. Each course was creative yet deeply rooted in Japanese tradition, with flavors that were precise, bold, and memorable. Even something as simple as the wasabi sauce stood out and left a lasting impression. The entrance of the restaurant is towards the back of the building it was a little bit confusing and not very well marked. Did you know NARISAWA has been ranked among the World’s 50 Best Restaurants and is known for its innovative approach called “Innovative Satoyama Cuisine,” which celebrates nature and sustainability? That philosophy comes through in every bite. What makes NARISAWA so special is the way it combines artistry, hospitality, and taste into one seamless experience. It is the kind of restaurant that makes you say wow at every step. Truly one of the finest dining experiences in Japan.

- Oscar Enrique Phelps -

It was my first time in Tokyo, and I was lucky enough to score a reservation at Narisawa. The entire experience was beautiful - thoughtful, inspiring, and artfully curated from start to finish. Every dish told a story, and its presentation perfectly complemented the overall journey. Added on the sake pairing and it was well worth it!

- Naomi L -

Narisawa is a fascinating combination of opposites - Fancy but hiding in a residential (?) building, personable but silent and cold, good japanese ingredients, but lacking on the Japanese aspect of the cuisine. Like many Michelin starred restaurants around the world, Narisawa serves semi-localized French cuisine. Despite the ingredients being sourced from all over japan, and being unique and high quality, the meal itself didn't feel very local - I would have loved to see some unique japanese cooking techniques. That said the food is good, and you could tell a lot of thought was put into the presentation of the dishes (I was most impressed by the bread baking in cherry blossom at our table). The staff were kind and the experience was personalized well, with my dietary restrictions well accommodated and our anniversary celebration. At the same time all the tables and chairs are pointed at the chef, and the kitchen works in complete silence. Narisawa was certainly an experience, and I'm glad I was able to try it. Would I be back? Unsure. But it was hands down worth a visit.

- May Bresler Herzog -