Nari­sawa, Tokyo

Travel Bulletin - - FOOD & WINE TRAVEL -

Nari­sawa ’s head chef Yoshi­hiro Nari­sawa com­bines clas­si­cal French tech­niques with fresh, sus­tain­able Ja­panese in­gre­di­ents at his sleek Tokyo restau­rant. A set menu comes printed on a small book­let made from rice pa­per and ex­plains the phi­los­o­phy be­hind Nari­sawa’s food. Some of the restau­rant’s creative of­fer­ings in­clude Bread of the For­est in which the un­cooked bread rises at the ta­ble over sev­eral cour­ses be­fore be­ing baked ta­ble­side in a stone pot. Another unique ex­pe­ri­ence is the Essence of the For­est course (pic­tured) where the for­est floor is cre­ated with Ja­panese herb tem­pura, the bark is the skin of the Jerusalem ar­ti­choke, while the orange is a kumquat.

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