Fabulous luncheon at Narisawa in Tokyo. Themes “Early Summer Collection 2016” and subtitled “Innovative Satoyama Cuisine, Beneficial and Sustainable”. Satoyama is a Japanese term for the borderlands between foothills and arable land, or in Narisawa’s interpretation, the meeting of sea, forest and cultivated land.
The menu is also a tribute to the Japanese national mold, Koji, Aspergillus Orzyae: “A microbe, living in Japan for over a millenium, its secret power used at Narisawa in the dessert Tsubaki & Koji”.
-
- “Satoyama Scenery and Essance of the Forest” with cedar-infused oil, fermented soy and bark from root veggies.
-
- 2014 Koshu from Toriivilla Imamura in Yamanashi. Taste a little like pinot gris or viognier.
-
- Sparkling rosé from Japanese indigenous grape, Kyoho. Flowery and elegant.
-
- “Baby Sweet Fish” from Kanagawa.
-
- Juicy langoustine from Shizouka with sea urchin from aomori and watershield from Hiroshima.
-
- If eggplant always tasted like this, that’s all I would eat.
-
- Okinawa sea snake bouillon.
-
- Okinawa sea snake.
-
- Best yoghurt in my life.
-
- “Sumi 2009” Kobe Beef from Hyogo. Tender heaven.
-
- Damascus steel knife … only the best for Japanese beef.
-
- The bread is fermenting …
-
- Sato Uhei, Junmai Daiginjo Sake from Aramasa Brewery in Akita.
-
- “Tsubaki and Koji” … Camellia flower and the famous, indigenous and addictive mold.
-
- Few dishes does like this green tea bonanza look even better …
-
- … while finished.
