From Across the Kitchen Table: Les Creations de Narisawa, Tokyo

Recently crowned the 8th best restaurant in the world and 2nd in Asia by The World's 50 Best Restaurants.

Obtaining a reservation in some of the world's top restaurants can be quite a challenge but as luck would have it,

I was able to secure a table on my first try!

I remember reading about Narisawa two or three years ago and from that moment on, I told myself I wanted to try this restaurant when I go visit Tokyo and have my own nirvana moment. Alas, the long wait is over

and i was really very excited.

It was an entirely new dining experience for all of us. It was more than just about eating a meal, it engages your heart, soul and senses. What an intense and pleasurable dining experience. A real wow moment for me.

It was an honour to be among the few to experience this magical meal.

Narisawa truly deserve its accolades.

How to book:

"Our online reservation system opens each month at 11am on the first business day of each month.
ex. For May table, you will be able to make a reservation from the first day of April." - Narisawa Reservation

My tips:

Be there as soon as the online reservation opens at 11am (Tokyo time) on the first business day of each month.

Have a date ready and try as much as you can not to change the date or you may lose your place.

No, they're not stones...These are Onions, coated in charcoal-cooked leek.

Served on a dried, lacquered magnolia leaf.

Soft Shelled Turtle, Saga

Essence of the Forest Satoyama Scenery

Fermenting and baking bread at the table has now become a ritual at Narisawa.

All in the midst of the twigs, leaves and fruits.

Et voila! Freshly baked Bread of the Forest 2010 with Kumquat and Walnut in a stone pot scented with the smell of earthy oak and citrusy yuzu. Hmmm... lovely.

Soft and delicious Bread of the Forest 2010 with Kumquat and Walnut

served warm with Moss Butter.

Konagai Oyster, Nagasaki

Kobe Beef, Hyogo,
Spiny Lobster, Shizuoka
Caviar, Miyazaki,
Sea Snake Soup, Okinawa

The dried Okinawan (poisonous) sea snake is steamed to extract the delicate flavours into the broth. I also learned that this type of soup (including the snake) was served as one of the royal court cuisines of the Ryukyu Kingdom.