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2-6-15 Minami Aoyama, Tokyo 107-0062, Japan

The brilliant fortysomething chef Yoshihiro Narisawa weds French finesse and Spanish avant-garde savvy with kaiseki aesthetics and a passion for local ingredients. You might taste dashi infused with Japanese cedarwood shavings, Matsuzaka beef coated in “ashes” made out of leeks, or one impossibly beautiful radish in an edible “soil” fashioned from mustard seeds. Not cheap, but the experience is still worth every yen.

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Restaurant
Les Créations de Narisawa

The brilliant fortysomething chef Yoshihiro Narisawa weds French finesse and Spanish avant-garde savvy with kaiseki aesthetics and a passion for local ingredients. You might taste dashi infused with Japanese cedarwood shavings, Matsuzaka beef coated in “ashes” made out of leeks, or one impossibly beautiful radish in an edible “soil” fashioned from mustard seeds. Not cheap, but the experience is still worth every yen.