Narisawa
Restaurant · Minato
Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2 Chome−6−15 南青山ガーデンコート
Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2 Chome−6−15 南青山ガーデンコート Get directions
¥10,000+ · Menu
Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2 Chome−6−15 南青山ガーデンコート Get directions
¥10,000+ · Menu
"Ranked No. 21 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"Yoshihiro Narisawa worked under Paul Bocuse, Frédy Girardet, and Joël Robuchon. But at his namesake restaurant, he fuses French haute cuisine with a profound understanding of Japanese ingredients that has resulted in a style uniquely his own. Serving brilliant left-field dishes such as soil soup (yes, really) and Okinawan sea snake broth, alongside superb langoustine and wagyu beef, he more than merits his two Michelin stars and spot on the Asia’s 50 Best Restaurants list. Know before you go: Chef Narisawa and his team are flexible to accommodate dietary restrictions." - Yukari Sakamoto
"Narisawa is listed at the The World's 50 Best Restaurants in 2025 as rank 56." - The World's 50 Best Restaurants
"Narisawa celebrates the culture of Japan’s ‘satoyama’, rural hillscapes, through the genre of ‘innovative satoyama cuisine’. The Japanese islands form a long arc from north to south, and most of the land is satoyama. In this geographical backdrop from foothills to plains, people have found ways to live harmoniously and sustainably with nature. This image of the satoyama informs the imagination of Narisawa’s cuisine. The restaurant uses traditional craftworks such as lacquerware and washi paper, harmonising diverse people and culture." - Michelin Inspector
"Two-Michelin-starred Narisawa was the first entry from Japan to make it into the list of the World’s 50 Best Restaurants in 2009. Now, the restaurant—which underwent a major revamp in 2023—is as popular as ever, and chef Yoshihiro Narisawa is in fine form. A pioneer of the farm-to-table movement in Japan, chef Narisawa emphasizes sustainable ingredients in innovative dishes that draw inspiration from Japanese, Chinese, and French cuisine. The effortlessly bilingual staff—still a rarity in Tokyo—explains each course in detail but stops short of delivering a tableside lecture." - Melinda Joe
