3 Star Michelin
May 21, 2014
So we tried the legendary Narisawa- one of the top 50 restaurants in the world. All I can say is you should thank us for taking another bullet for you guys. Crazy expensive. I get why it is 3 Michelin. The service and ambiance are classic french. The food is of the highest possible quality, all local and sustainable. The techniques used require great technical precision. Love the nature and Forrest themes used in the dishes, which do tell a story. But in the end they use too much butter, some of the flavors are repetitive, and for a restaurant that is supposed to be japanese it was really more french. It reminded me of Arzak in Spain or Pujol in Mexico City but not as good. Cool experience though. And I got to eat dirt- I mean real dirt not the molecular gastronomy dirt. Terroir jokes were made.
All-in-all, it was an amazing experience worthy of the 3 stars. But the actual flavors were disappointing. It was a little too much flash without the flavor. Having just been to Spain in pursuit of the best molecular gastronomy in the world, I have to say Narisawa just doesn’t execute as well. For my taste, in Japan I preferred Nihon Ryori Ryugin or Takazawa.