Nakiryu is Famous for Dan Dan Noodles

Nakiryu is one of only a couple of ramen shops in Tokyo that have received Michelin stars. One of their specialties at Nakiryu is the ‘dan dan’ noodles. Dan dan noodles originated in the Sichuan province of China, and we had a popular version in Taiwan as well. These noodles are characterized by their spiciness and the use of sesame seeds. There’s conjecture that the soy sauce ramen is what earned Nakiryu its Michelin star, but every post and article we’ve read said you can’t miss the spicy dan dan noodles.

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What Ramen to Order at Nakiryu?

You have plenty of time while waiting in line to peruse the menu that gets passed around, and since there were two of us, we tried two different spicy ramen options. The first is the Tantanmen, which are the dan dan noodles. The second ramen we tried was the Sanramen, which is a sour and hot ramen. This one is the only option that you can’t add extra noodles to.

There are add-on options as well. Coriander is available for the spicy noodles (if there are two of you, I recommend just one order as it’s quite a bit). Other options include slices of braised pork, soy-dipped egg, shrimp and pork wonton, Kujo leek, shredded white leek, seaweed, and bamboo shoots.

We ordered the Tantanmen with coriander, soy egg, and three thin slices of braised pork. The thin noodles are served in a red pepper and sesame soup. It was spicy, but not as spicy as I was imagining. If you really like your ramen extra hot, there is also a very spicy version for 50 yen more! The soy egg’s yolk was still slightly runny, and added an extra bit of richness. The thinly sliced pork definitely made the dish, possessing a buttery consistency that practically melts in your mouth.

• Tantanmen Ramen 850 yen
• Coriander 100 yen
• Soy-dipped egg 200 yen
• Braised pork (3 thin slices) 200 yen
• Total: 1350 yen (under $12 US with current exchange rate)

The Sanramen was an unexpected hit. Aside from its gorgeous appearance, the flavor was an explosive mix of sour and spicy. We added the pork slices to this one as well.

• Sanramen 900 yen
• Pork slices 200 yen
• Total: 1100 yen (under $10 US with current exchange rates)

In addition to the Tantanmen and Sanramen, we split one order of diced braised pork on a smaller serving of rice, which is only available at lunch (150 yen). This was the thicker braised pork, and the fatty char taste was the perfect addition to the ramen.

How to Order at Nakiryu

When you are called inside, they show you where you are sitting and then you place your order. Ordering is done by receiving tickets through a vending machine, and each item comes on an individual ticket. There is no English on the vending machine, so it’s helpful to memorize your numbers beforehand or take a photo of the menu like I did in case you forget.

Each person is only allowed to order one bowl of ramen, but most of the menu items allow you to order a bigger portion of noodles if you are really hungry. A regular serving was more than enough for me, but I saw plenty of people who had the extra serving.

Tip: Bring cash as you must pay with cash in the vending machine! 

Once you’ve ordered,  you will hand your tickets to the chef as you sit down. You can watch them as they prepare everyone’s ramen and side dishes.

Getting to Nakiryu and Waiting in Line

Waiting in line at Nakiryu is the only way to get in. Unlike Tsuta, the other Michelin Star ramen shop in Tokyo, Nakiryu doesn’t use a number pick-up system where you come back at an assigned time. If you get there after noon, you can expect the line to be up to a couple hours long in some cases. It’s only a 10-seat shop, so it does take a while, especially considering almost everyone in line is not local. Someone comes out regularly to monitor the line and they will cut it off when they’ve reached capacity for lunch. If you come after that, there will be a sign that directs you to come back at dinnertime.

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Last month, the team of Our Tasty Travels was back in Japan and we made an attempt at hitting the tuna auction — which is selling out even earlier than the recommended arrival times (by 3:15am all spots were gone). Since we were already up and out at such an ungodly hour, we decided to make the most of things and headed over to jump in line for what many consider to be the best sushi joint in Tsukiji Fish Market — Sushi Dai.

Lines for Sushi Dai start forming sometimes as early as 3am for a 5am open time. Even if you get there at 3am, you may be in line for at least three or more hours. I believe Sushi Dai has around 12 seats and they don’t seat parties as they come and go. Everyone is seated at the same time for each group of 12 — and the time inside averages about 45 minutes so it’s easy to count people in line to see how soon you might get in.

We hopped in line around 4:15am and we got seated around 7:15am — the fourth group to be seated. While standing in line for three hours might seem ridiculous, we actually had a great time. We met some nice people and talked a lot about food travel and travel in general. One guy was from Canada, a few more from San Francisco, and even one from Taiwan, where we used to live.

Some people do give up and go next door to Daiwa Sushi, which many others think is the best sushi at Tsukiji Fish Market. When we first got in the Sushi Dai line, there were only a couple people in line for Daiwa Sushi; however, by the time 7am rolled around, it was packed as well.

As you stand in line, someone will eventually come out and ask what you plan to order. There is a 2,600 yen set that includes 7 pieces of nigiri, maki rolls, miso, rolled egg, and miso soup. My recommendation is the 4,000 yen Omakase set. Omakase basically means “chef’s choice,” or “trust the chef.” The Omakase set includes 10 pieces of nigiri, 1 bonus piece, maki rolls, miso soup, and rolled egg.

So, what does 4+ hours in line get you? Some pretty amazing sushi actually.

Rolled Egg or Omelet

Fatty Tuna

Sushi Dai’s Fatty Tuna is the one piece of sushi I hear people prefer at Daiwa Sushi next door. I’ve seen pictures, and it definitely seems like a larger, thicker, and fattier piece of Otoro. Sushi Dai was definitely tasty, but I wish I had time to also try Daiwa Sushi to make a real comparison.

Sea Bass Nigiri

Golden Eye Snapper, or Kinmedai, Nigiri

Saury

Saury is a seasonal fish and quite popular in parts of Asia, especially Japan. It resembles mackerel, but is not related. The taste is still quite fishy, but I like mackerel so I really enjoyed this. The Pacific Saury are typically found between August and December. It’s not uncommon to find it cooked whole in Japanese restaurants, especially some in Taiwan.

Salmon Roe

Salmon Roe is admittedly one of the few things I am not a fan of when it comes to eating sushi. I knew going into this and choosing Omakase, it was likely going to make an appearance. I mentally prepared myself and found this one was incredible. The roe had a much more subtle flavor as compared to the other times I’ve had it.

Spanish Mackerel, or Aji

Sea Urchin, or Uni

One thing my favorite sushi chefs have taught me over the years is to be selective when it comes to eating Uni, or sea urchin. When it’s not fresh, both the smell and flavor can be very overwhelming. Next to the time years ago when my chef opened a sea urchin and scraped it out onto my plate, this is the best Uni I’ve had.

Giant Clam

Giant clam is always intriguing since it is typically still moving when it’s served. Give it a few seconds if the idea of putting it in your mouth while still moving freaks you out some.

Maki Rolls

Anago, or Salt Walter Eel

Sea eels are commonly seen on sushi menus, and you may find Anago, a salt water eel, or Unagi, a fresh water eel. Anago tends to be a little less oily than Unagi. Unagi is often grilled or barbecued with a sweet sauce. The Anago at Sushi Dai, still had a sweet taste, but more subtle.

Extra Sushi Choices — Shirako and Giant Scallop

Living in Taiwan for four years certainly opened my mind to becoming a more adventurous eater. For my extra piece of sushi, I chose Shirako, or cod sperm sac. The first time I had it was with a friend while dining in her favorite sushi joint in Taipei. She did all the ordering and did not tell me what it was before eating it, otherwise I probably would’ve never tried it. The guy I met from Canada next to me also tried it — I think we might have been the only ones as most people opted for another piece of the fatty tuna or the giant scallop, which came highly recommended.

Many people say Shirako is an acquired taste — I think the consistency alone is enough to turn the stomaches of many diners. Personally, I like the milky consistency and the contrast between its subtle sweetness and the salty seaweed. Some people say serving shirako as a nigiri takes real talent as a sushi chef, and given Shirako’s consistency, I can see why!

Additional Information on Visiting Sushi Dai

If you get in to see the Tsukiji Tuna Auction and then head to Sushi Dai, expect a really long wait (probably 4-5 hours minimum). Bring a book to read, money to buy coffee or beer from the neighboring businesses if you want, and plan to settle in for a long wait. One of the most important things to note, Sushi Dai does not accept credit cards.

When it comes to taking photos, be respectful and try to keep up with the group. Since everyone is seated together, if you are the last ones there because you’re taking a lot of photos, the people outside won’t be very happy obviously. It’s VERY tiny inside so I wouldn’t recommend a big DSLR as you’re elbow to elbow with people. There are racks where you can store bags and backpacks behind you.

The chefs all speak very good English along with a few other languages. The chefs are also great at walking you through every piece of fish and explaining when and when not to use Soy Sauce.

Wear appropriate shoes and clothing. You will be on the outskirts of the working fish market so it’s wet, messy, and you’ll be dodging carts, vehicles, and other motorized machinery. Bring a jacket and umbrella as there is no real place to get out from the rain if it cuts loose while you’re in line.

[color-box]     Planning a trip to Japan? Find a Tokyo Hotel near Tsukiji Fish Market![/color-box]

Sushi Dai is open 5am to 2pm, in conjunction with the days Tsukiji Fish Market is open. That means no Sundays and certain Wednesdays when Tsukiji is closed. The Fish Market is supposed to be relocated in early 2016 so I have no idea whether Sushi Dai will still be located there or whether it will move when the fish market does.

How to Get to Sushi Dai

The easiest way to reach Sushi Dai is via the Hibya Subway Line (Tsukiji Station) or Oedo Subway Line (Tsukiji Shijo Station). Tsukijo Shijo exit A1 is right at the fish market, near the entrance to the restaurant area. from Tsukiji Station, take exit 1 and continue down a block and a half, past the corridors of the outer market, until you see the entrance to turn left into the market where the restaurants are. Note that the subways don’t run all night, so if you do want to be at the market in time to try for tickets for the auction or to be one of the first in line for Sushi Dai, you should stay nearby, or plan to take a taxi.

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Kushikatsu is simple — it’s basically a deep-fried kebab. It can be made with meat, vegetables, pork, seafood, and even cheese! The word kushi refers to the skewers used in holding these tasty treats together, while katsu refers to the deep fried cutlet. One of my favorite dishes is katsu, especially with a curry sauce.

Kushikatsu are often served plain or with a Worchestershire-based sauce called tonkatsu sauce.

I ate at several kushikatsu restaurants in Osaka and tried everything from quail eggs and vegetables to Camembert cheese and chicken organs. The options are varied and rather extensive so it’s easy to sample a number of specialties, even if you are not keen to try some odd or bizarre eats.

And don’t forget the ‘golden rule when dining at a kushikatsu joint — only dip once as it’s a community sauce bowl!

Have you tried kushikatsu in Japan? Where is your favorite spot?  

Undoubtedly, one of the most important staples in Japanese cooking is the noodle. Whether it is a trying a simple ramen dish, making handmade soba noodles, or just understanding the great cultural divides within regions of Japan, noodles are an important part of both Japanese culture and cuisine.Chef Takashi Yagihashi is a top Japanese chef in America and his book, Takashi’s Noodles, is definitely a book you will want on your culinary reference shelf. Harris Salat, a food and culture writer for renowned publications like Gourmet, the New York Times, and Saveur, contributed to Takashi’s Noodles as well.

Introduction to Japanese Noodles — Buying and Cooking Noodles

Yagihashi starts off with an introduction to his experience growing up in Japan and how his humble kitchen beginnings propelled him to the culinary success he shares today. His simple approach to explaining the various types of noodles, and how they vary in different parts of Japan, make this not only a source for recipes, but a true educational read on Japanese food culture.

Integral pats of the Introduction include an explanation on how to buy and cook noodles. The key element in much of Japanese cooking is the source of ingredients and preparation of the base ingredients. Since Yagihashi is a Japanese American restaurateur, the sourcing of ingredients is well-suited for a U.S. based audience that may not be familiar with what options ethnic aisles or Asian grocery stores offer.

Other components of the Introduction include an explanation on the proper way to blanch vegetables and what dashi is, one of the most widely used ingredients in Japanese cooking.

Recipes in Takashi’s Noodles

Takashi’s Noodles contains six chapters devoted to all things noodles, and a seventh that is a welcome surprise containing popular Japanese style appetizers. Chapters include:

• Ramen
• Soba
• Udon
• Somen
• Asian Noodles
• Pasta
• Appetizers

Yagahashi’s recipes are very straight forward and easy to follow — even for a less experienced cook. All soup bases and sauce accompaniments have recipes included as well. And, of course, there is the signature recipe for the dashi. Dashi is actually a type of stock that is added to numerous noodle dishes and other Japanese dishes. It had its beginnings in early times when butter and animal fats were not found in Japanese cuisine. The dashi provided the flavor and is often regarded as the “umami” element in many Japanese recipes. While its derivation of dried kelp and shaved bonito flakes may sound less than appetizing, trust in its ability to elevate your noodle dish to the level of those found in Japan’s most popular noodle stalls.A few recipes of note in Takashi’s Noodles include the Cold Soba Noodles (page 43), Curry Udon (page 68), Beef Short Ribs with Saifun Bean Threads (page 96), Rice Noodle Pho (page 106) and the Gyoza (pages 148-150).

About the Author — Takashi Yagihashi

Chef Yagihashi grew up 100 miles northeast of Tokyo in a small city called Mito. He grew up near neighborhood noodle shops that cultivated his love for noodles at an early age. Attending school with a kid from one of these noodle shops gave him an inside look at the world of noodles — one that he likened to a Japanese noodle version of the Willy Wonka Chocolate Factory.

Yagihashi had an earnest start in local mom and pop kitchens that eventually launched an international culinary career that sent him to Tokyo, Chicago, Las Vegas, and Detroit. He has received countless accolades for his cuisine, including a prestigious James Beard award.

He opened his restaurant Tribute in Detroit in 1996 to rave reviews, and he went on to create Okada in 2005 for the Wynn Las Vegas. He became a member of the Macy’s Culinary Council and opened Noodles by Takashi at Macy’s in Chicago and then opened his namesake restaurant Takashi in 2007. Takashi received one Michelin star in both 2010 and 2011. In late 2011, Chef Yagihashi opened Slurping Turtle in downtown Chicago, focusing on what else but Ramen, along with items from the bincho grill and sashimi.

Our Tasty Travels Experience with Takashi’s Noodles

This is an ideal book for both inexperienced and experienced home cooks looking to learn more about Japanese noodles. The recipes are very straightforward and I’ve made a number of the dishes already. If you are in an area with Asian markets, some of the ingredients you can purchase (dashi for example), but it is more fun to take on the challenge to make your own. If you are unfamiliar with ingredients and Japanese terms, there is a great glossary included explaining some of the most common ones. Even Brett, who is a wee bit challenged in the kitchen, could create a traditional Japanese noodle dish (if he actually tried! Ha!)

• Title:Takashi’s Noodles
• Author: Takashi Yagihashi with Harris Salat
• Publisher: Ten Speed Press (2009)
• List Price: $24.95 US, 168 pages
• ISBN: 9781580089654

Last year, S. Pellegrino released their “50 Best Restaurants in Asia,” a spin-off of the regular World’s 50 Best list. Narisawa in Tokyo, Japan, topped the 2013 list — and Chef Yoshihiro Narisawa has been awarded two Michelin stars on top of it. Everything I read indicated it was nearly impossible to get a reservation. We’ve had magical luck in the past with securing reservations at some hard to get into places (still never made it in French Laundry through, go figure), so why not give it a shot for my birthday?

If only I had as much luck picking winning lottery numbers, I’d be set!

So what’s the verdict? What’s the Best Restaurant in Asia like? Here’s a detailed look at our impressive lunch at Narisawa in Tokyo, Japan.

The menu at Narisawa is continually changing, and the day we dined was part of the “Spring Collection, 2013.”  The theme for this collection was Evolve with the Forest.

Chef Narisawa is known for his mastery of French cooking techniques while showcasing Japanese ingredients, with a heavy emphasis on flora aesthetics. The wine list was quite impressive, featuring a number of local Japanese offerings as well. We opted to go with the suggested wine pairings for each course.

Wine: Champagne Vilmart et Cie

We started off with a glass of Champagne from one of the premier houses in France. The Premier Cru estate dates back to 1890 and is located in the Montagne de Reims region. Beautiful Brut fermented and aged in oak casks for 10 months and specifically labeled for Narisawa.

I knew we were in for a treat when we were told that the interesting concoction on the table was bread…which would be fermenting right before our eyes!

“Forest 2010” Bread of the Forest and Moss Butter

Chef Narisawa is noted for his “Bread of the Forest” which rises with the use of candlelight. Several courses in, the bread has grown enough where it is popping over the sides and they bake it tableside in a stone pot for 12 minutes. The stone pot has an oak tree lid, with the faint aroma of yuzu seeping through.

Accompanying the bread was a very interesting butter, resembling a pile of moss! The black is dehydrated black olive and we were told the green powder was parsley.

Essence of the Forest

Starting off lunch, we were served three small dishes at once. The first of the courses to arrive was called “Essence of the Forest” and it was meant to symbolize the Spring forest season. Definitely, a lot going on with this course and we were told, “it’s ok to eat with your hands.”

Really? In a Michelin-starred restaurant with perfectly pressed white tablecloths? Needless to say, more of my forest ended up on the tablecloth versus in my belly.

While intimidating to eat, Essence of the Forest was an impressive presentation. The cup was the key to the forest and contained its “essence”. The cup was Japanese cedar filled with oak-infused water. The forest was created with Japanese herb tempura, the “bark” is the skin of the Jerusalem artichoke, while the orange is a kumquat. The forest floor scattered around the plate was made with Japanese soy pulp mixed with green tea powder and black tea powder mixed with bamboo powder.

Chiayu, Japanese Sweet Fish

Baby sweet fish in Japan are a delicacy, often called chiayu. We were told the livers were left in, which gives a very bitter contrast. The green dots are sansho pepper leaf sauce and the fish are topped with additional sansho leaves. Lightly tempura fried, the taste of the chiayu was surprisingly mild, however a definite contrast with the bitter livers.

Sumi

Sumi means charcoal and this is an important element in chef Narisawa’s creations. In this instance, it was akin to a charcoal deep fried onion bread.

Wine Pairing — 2008 Toriivilla (Imamura) Blanc Cuvee Tradition

This pairing was for all three dishes — the “sumi charcoal”, chiayu and “Essence of the Forest.” It’s a local Japanese wine made in the Bourgogne style — very smooth with elegant honey-apple flavors. The mix of mountainous soil and wind coming down from Mt. Fuji makes for a complex minerality on the palate as well.

“Soil 2001”

As the name suggests, the next course was not just paying homage to the soil of the forest — it was the soil of the forest. Now, before you go, “ewwww dirt soup”, it was a very calculated course with the terroir of Japan being recreated in a soup. Chef Narisawa created this recipe in 2001 and it comes from the Nagano region. The soup contains no salt or pepper, only burdock root seasoning. We were told the winter soil makes for a tastier soup.

So how was the soil soup? Surprisingly quite tasty. It was one of my favorite courses. And maybe I am just easily swayed once you throw the term “terroir” at me as I’m very aware of the role soil composition plays in the flavor profile of wine grapes.

Spring Garden

Green asparagus cooked over broiled chicken to retain its flavor and texture — compared to a chicken butter vinaigrette.  In the mix was snapper sashimi with a seaweed sandwich. Pan fried oysters and basil rounded out the dish, which was a wonderful blend of color, texture, flavors, and aromas.

Wine Pairing: Riesling Lion, Edel Wein, 2011

Japanese Riesling from the Iwate Prefecture. Very few vineyards make rieslings in Japan and this is a hybrid of Riesling and Koshu Sanshaku grapes. It is said this wine was once deemed “too delicate” to serve with food and was not that popular, however, this crisp and refreshing  wine has been gaining notoriety in the past few years. Narisawa’s talented Sommelier, Yoshinobu Kimura, does a magnificent job at including this gem in the tasting menus. 

“Ash 2009” Scene of the Seashore

The presentation of “Ash 2009” was rather impressive. The course started off with a beautiful piece of squid and then the ash was created table-side from a mix of olive oil, lemon juice and liquid nitrogen. The ash was spooned over the squid which released a stream of liquid nitrogen across the table. The red sauce was puree of paprika and salami. Very delicate flavors, nice grilled essence from complex paprika sauce, and the squid was perfectly cooked.

The scene of the seashore concept is to represent the typical Japanese fishermen returning with their catch, the misty ocean at night and the smell of charcoal as they cook the day’s bounty.

Want to attempt this at home? Chef Narisawa shared his grilled squid recipe on Fine Dining Lovers. 

Wine Pairing: Domaine Andre Vatan 2010 Sancerre Les Charmes 

Hailing from the Loire region of France, this is a 100% Sauvignon Blanc. Some vines are planted in limestone, so look for a zesty minerality with some smokiness on the palate. This was the perfect wine to cut the richness of the squid.

Fugu, Blowfish, Hagi, Yamaguchi

Deep fried fugu or blowfish. This was the first time I’ve had fugu outside of a dedicated blowfish restaurant in Osaka. Despite the hype of the dangers surrounding eating fugu, it’s a relatively uninteresting flavored fish (at least how I’ve experienced it). Chef Narisawa managed to make it interesting, give it texture through deep-frying it and a tart finish from the Japanese sudachi. Sudachi is a small round citrus that is primarily used for flavoring rather than eaten. Served on butcher paper, we were told to eat with our hands again.

Wine Pairing: Beblenheim Riesling, Domaine Trapet, Alsace

Alsace is definitely the spot in France for quality Riesling, but add the name Trapet, and it’s guaranteed to be a hit. Jean Louis Trapet is a very well-known name in Burgundy, especially among the great estates of Gevrey-Chambertin. His wife’s family has the property in Alsace and both estates produce biodynamically-farmed wines.

“Luxury Essence 2007” Ise Ebi, Lobster

This complex dish showcases Narisawa’s talent for creatively combining flavors and textures. The lobster was lightly deep-fried and served in a broth made with chicken, pork, ham, and water cooked in a convection oven for eight hours. Add Japanese radish, Brussels sprouts, carrot and more for a unique dish.

On sensory overload at this point, I accidentally missed snapping a separate photo of the glass drop bulbs suspended on a hanging rack that held the steaming broth for “Luxury Essence.” You can get the general idea with this overall table photo I took when they first brought the dish out.

Wine Pairing: Domaine de L’Hortus Grand Cuvee 2010

This beauty is from the Languedoc-Roussillon region. Nice oaky nose with fruity notes on the palate.

Rockfish, Odawara Bay

The next course was Rockfish from Odawara Bay, served with Japanese nanohana greens.

Wine Pairing: Chateua De La Velle Meursault 1er Cru 2005

This premier cru (1er cru) from Meursault is made from Chardonnay grapes and  comes from Côte de Beaune in the Côte-d’Or region. It’s balances nicely with dishes like the rockfish.

“Sumi 2009” Hilda Beef

The last savory course is where the sumi made an appearance again. The beef was covered in charcoal, made with carbonized leek powder. It was presented whole on the small grill and removed for carving. The meat undergoes a slow cook with heated olive oil continually poured over it for 30 minutes.

We were given a cup with sake granita to eat in between bites to cut the richness. Served on a plate that also included Japanese white bamboo shoots, onion, and more sansho pepper flowers, which only bloom about two weeks out of the year. The sansho flowers were also the basis for the green sauce swirled on the plate.

Wine Pairing: Lynsolence St.-Emilion 2001

This Grand Cru is produced with 100% Merlot grapes and hails from Bordeaux’s famed Right Bank area of St.-Emilion. Small production (around 625 cases) and only 20 cases of those were brought to Japan. The wine still exhibits rich color, fruity notes and lots of spice on the finish. The 2001 Lynsolence stood up nicely with the rich taste and fatty texture of the Hilga beef.

Salty Dog

The first “dessert” to arrive was not truly a dessert at all, but rather a cocktail to cleanse the palate. Salty Dog is made with grapefruit juice and vodka, served in a salt-rimmed glass. Chef Narisawa’s version included Japanese grapefruit with pulp, confit grapefruit skin, and a rim that was a bit sweet and salty.

Kuzumochi – Sakekasu – Strawberry

Let the sweets begin! The base was a strawberry sorbet, handmade mochi cakes made with kuzu starch, and sake lees jelly. A fresh milk /cream sauce is then poured over the dessert table side.

Wine Pairing: Jacques Selosse Ratafia de Champagne il etait une fois

This unique wine was more of a fortified wine that had lots of raisin and orange flavors, with a nutty finish. Selosse utilizes a small number of Chardonnay barrels that he leaves outside around six years. He added leftover grape juice from Champagne making and many call it France’s version of Greek retsina. It is called Ratafia and hails from the Champagne region.

Petit Fours

This was pretty much the equivalent of a dessert buffet. They wheeled over a rather large table filled with an impressive array of sweets. It was overwhelming to choose just a couple, but I did try to refrain some — and then I spotted the tray of mini-macarons. No way was I skipping those!

After the meal, chef Narisawa came out and took the time to say hello to each table in the restaurant. He is extremely down to earth and quite humble. What a pleasure it was to meet him after experiencing one of the best meals we’ve had during our travels.

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Narisawa

Minami Ayoyama 2-6-15
Minato-ku, Tokyo 107-0062
Tel +81-3-5785-0799

Opening Hours: Lunch 12:00 – 13:00 (last order) Close 15:00; Dinner 18:30 – 21:00 (last order); Closed Sunday

Website: Narisawa