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Narisawa
Japanese
The menu pivots daily around what the land and sea actually offer, a practice Yoshihiro Narisawa calls satoyama cuisine, rooted in Japan's old tradition of farming the flatlands and foraging the mountain edges. This two-Michelin-star fine dining room in Aoyama, ranked in the World's 50 Best, plates that philosophy on lacquerware and washi, so the tableware is part of the argument. Omakase format, serious prices, and the kind of silence that means everyone is paying attention.
The awards strongest first
- The 50 #21 · The World’s 50 Best Restaurants
- Michelin Guide 2 Stars
- Gault&Millau 3 Toques
- The 50 #37 · Asia's 50 Best Restaurants
- Eater The 38 Best Restaurants in Tokyo
One number, weighted & current 98
How we scoreThe dishes from the writeups
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Temari
“The stunning Temari dish is a recreation of a traditional toy, here made with root vegetable strips wrapped around a crab and scallop dumpling.”
The 50, 2026 -
Bread of the forest
“Signature dishes include Bread of the Forest, which rises at the table by candlelight as guests dine, served with moss butter.”
The 50 -
Soil soup
“Serving brilliant left-field dishes such as soil soup (yes, really) and Okinawan sea snake broth, alongside superb langoustine and wagyu beef”
Eater -
Okinawan sea snake broth
“Serving brilliant left-field dishes such as soil soup (yes, really) and Okinawan sea snake broth, alongside superb langoustine and wagyu beef”
Eater
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