Narisawa & The World’s 50 Best Restaurants

Narisawa is considered one of the best restaurants in the world.  Does the Tokyo restaurant deserve its hype?  

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There was something extra special about restaurants in Asia.  Maybe a happy ending?  Yes if it includes leaving the restaurant full and a couple hundred dollars poorer.  The details of RyuGin and Narisawa were amazing like watching Kanye get booed.  Hater?  No.  Kanye is just an easy target like Trump.  Here are the accolades of the restaurant:

• 2 Michelin Stars since 2015
• #18 on The San Pellegrino’s 2017 World’s 50 Best Restaurants
• #8 on The San Pellegrino’s 2016 World’s 50 Best Restaurants
• #8 on The San Pellegrino’s 2015 World’s 50 Best Restaurants
• #14 on The San Pellegrino’s 2014 World’s 50 Best Restaurants

In other words, Narisawa is very distinguished in culinary world.   Chef Yoshihiro Narisawa was in the kitchen overseeing the food and he’s a step above the rest.  When I say that, it’s because he was using a stepping stool in the kitchen.  I believe this is his only restaurant and he hasn’t become a restaurateur yet.  There aren’t many chefs who don’t become restaurateurs.  It’s only logical cause the money comes calling then they answer.  “Show me the money!” per Jerry Maguire.

Narisawa is a contemporary restaurant.  It’s hidden behind a skyscraper in Minato with no more than 20 tables.  The decor is very refined with the service matching it.  It’s a 3 hour dining experience, which is a long ass time to be sitting at a dinner table without being drunk.  In addition, Narisawa has English speaking servers speak English, so it definitely help cause my Japanese is only limited to curse words.

The moment of truth.,.. the food.  The tasting menu is about 14 courses including the amuse-bouches.  Everything was good to great and I don’t remember a dish I didn’t enjoy.  However, take that with a grain of salt cause I enjoy all types of food.  I’m probably McDonald’s number consumer when it comes to their french fries.  Here we go:

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• Langoustine Shrimp – The Shizuoka’s Langoustine was cooked to perfection.  It was presented in the shell with it’s claw stretching out.  The langoustine was juicy, plump, and sweet; the flavor was similar lobster.  The veggies were a perfect complement and added different textures to the dish.  They didn’t overdo it like me saying “Okay..one more bottle of wine won’t hurt.”
• Milk Baby Pork – The Chiba Milk Baby Pork was tender.  It was cooked close to medium well resulting in a succulent and juicy flavor.  The sweet grilled onions were a nice complement while it laid in the pork’s oils.  I don’t know about you but I can’t say no to pork.  It’s why my fridge is stocked with bacon and probably why my arteries clogged like a toilet at work.
• “Sumi 2009” Kobe Beef – Kobe beef was a sirloin cut.  The presentation looked like it was rolling in ash.  Narisawa arrose the meat with butter and olive oil to blackened the outer layer. Without stating the obvious, Kobe Beef is the BEST beef in the world.  If you haven’t experience Japanese Kobe beef, it’s most likely you haven’t experience an orgasm.  100.

  

Lastly, Narisawa was a great dining experience.   The refined dishes and technique was unrealistic like my dreams to start a colony in Mars.  The best thing was I didn’t feel extremely full where I was going to burst like a cyst.  It’s definitely up there next to the most famous restaurant in the world — McDonald’s.  I’m kidding.  McDonald’s is in a league of their own.

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