Name: Narisawa
Address: 2-6-15 Minami-Aoyama, Minato-ku, Tokyo 107-0062, Tokyo, JP
Price range: Luxury

Best for

Best if you want food with a clear point of view.

Use it this way

Plan it when you are already in the Tokyo area and want the meal to be a clear part of the day, not a stressful detour.

Check

Check opening hours, reservation status, and whether lunch or dinner fits best.

Avoid

Do not chase hype if it breaks the route. Keep the restaurant close to the day's neighborhood.

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planning · Tokyo Best Tokyo Fireworks Festivals in 2026: Viewing Tips & Guide Dates Where to stay Crowds Useful for Swedish and Nordic travelers because it can affect dates, neighborhood choice, hotel booking, or how tightly the days should be planned. Selected because it can affect practical booking and route decisions in Tokyo. Compare the hotel area against evening logistics, stations, and early starts. planning · Tokyo Autumn Festival Dates Where to stay Crowds Useful for Swedish and Nordic travelers because it can affect dates, neighborhood choice, hotel booking, or how tightly the days should be planned. Selected because it can affect practical booking and route decisions in Tokyo. Compare the hotel area against evening logistics, stations, and early starts.

About this place

Yoshihiro Narisawa calls his cooking 'innovative satoyama cuisine' — a term that refers to the border zone between mountain and village where Japanese farmers have cultivated land for centuries. The tasting menu is a journey through that landscape: a 'soil' course made from burdock root and cacao, a 'forest' bread baked with tree sap, a piece of aged Wagyu finished with charcoal. The dining room in Minami-Aoyama is understated — dark wood, a few flowers, no theatrics. The kitchen is partially open, and Narisawa himself often plates the final courses. The wine list leans French but includes rare Japanese sake pairings that work remarkably well with the more rustic dishes. This is food that takes the land seriously. For Nordic diners familiar with the foraging philosophy of restaurants like Noma or Faviken, Narisawa's approach will feel like a parallel evolution — different ingredients, same reverence.