Most-loved dishes
AI summary of what 12 dish mentions say about the food
Reviewers at Narisawa rave about the charcoal-grilled "Sumi" as the transcendent highlight, praising the restaurant’s overall vibe as an elegant, earthy homage to nature.
“This is one of our signatures, it's called 'Sumi'. It's a dish through which the chef wants to convey the concept of time here in Japan and on the fact that we only use the charcoal grill, without gas or electricity. Once upon a time it was only cooked like this. Inside, it doesn't seem like it but there is the meat covered in fine powder made with leek. A sauce made with the juices of the meat and then this beetroot cooked on the grill very slowly, before your arrival. As you can see on the outside it is completely charred but on the inside it releases all the sweetness of the vegetable. I asked for a smaller portion because let's say I'm full. Giano on the other hand has no shame whatsoever and asked for the regular size, no pity. Seeing the dish makes my heart a little sad for having asked for the smaller portion because this piece of meat screams perfectly what we are talking about. After eating the best fish dish of my life — attention, according to Franci's statement — this is the best piece of meat of my life. I don't know how you guys see it but while you're used to my high-sounding phrases... I never go too far... you're used to Franci's a little less and so if Franci says fish of life, meat of life, everything in the same video by the way... this becomes the new benchmark. I'm shocked. So I'm a bitch for asking for the small size. This is a 'once in a lifetime' experience. So when the chef tells me allergies, intolerances, there is something that you don't like, small or large portions — the answer is always: 'whatever you bring me I eat everything.' I must say I really like this combination and this pairing of a piece of meat and a piece of beetroot which are of similar size, color and similar cooking. But what can you tell Narisawa... it's something stellar. The crust you see on the outside is nothing more than burnt leek powder which gives this crusty consistency and goes very well with the flavor of the meat. Beating this meat here becomes really difficult.”
What creators say
1 creator has covered Narisawa. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
Il TONNO PIU' COSTOSO e ambito di tutto il Giappone: pranzo da NARISAWA ⭐⭐ · @ 2:48
Narisawa is a legendary two-Michelin-star restaurant in Tokyo where we had the most extraordinary meal of our lives — the best tuna, the best fish dish, the best piece of meat, all in one sitting — with impeccable service, a tour of the kitchen, and a philosophy of perfection that left us speechless.
Dishes mentioned
Hikisakazuki
This is the first sake of the season, from Toyama, from Masuda Sakè Company. It's called Ichigo Shibori — Ichigo means first and shibori means extract. They recreated the flag of Japan with the white rectangle and red dot. You hold it very delicately. We don't toast, we just start.
Bread of the Forest
The first thing I want to tell you is the perfume and aroma that comes from this saucer — it's out of this world. You have to stop yourself from wanting to bite into it immediately. The butter is covered with black olive powder to recreate the rock and chlorophyll to simulate the moss. The butter is fat, the olive powder is bitter and contrasts with the sweetness of the bread. It's very pleasant. For me, butter is something you struggle to find in Japanese dishes, and bread too. This certainly comes from the chef's background — he worked in France for years.
Puffer Fish from Aichi
This is our first puffer fish, which in Japanese is called fugu. We haven't eaten puffer fish before — first of all because I think it's practically only eaten here in Japan, and because to eat it there must be extreme processing and cleaning since it's poisonous. You need a license, you have to have authorization. Fortunately Franci doesn't need a license to eat it. It's very good. I taste the liver with a spoon.
Tuna from the First Auction
This is off the menu — it's tuna, but it's the tuna from the first auction of the year. We only buy tuna from a producer called Yamaguchi, his company is Yamayuki and he is known as the king of tuna. Every year the news comes out that the highest tuna auction reaches crazy prices — he always wins it. This is a sample tuna, from the first auction, 188 kilos. We marinate it lightly with soy sauce and sweet sake, then we add a little soy sauce and egg yolk. Below you have the vegetables, a cross between the broccoli and asparagus family — we marinate them with dashi which gives a bit of sweetness. I don't know if it's clear, we are about to eat the coolest tuna ever. Eat the vegetables together. I have to think for a moment about what I just ate. Enjoy it as if there was no tomorrow — because there won't be a tomorrow, because I don't think we'll ever take it back. Do you know what the problem is? That once someone has tasted a taste like this he never goes back. So tomorrow we'll be here again — because once someone tastes this and knows what the wonder is, it pisses you off and upsets you.
- Udon with Chinese Crab, Sea Urchin, and Salmon Roe
