DETAILSHaving cooked for over half his life and trained for eight years under award-winning chefs in Europe, Narisawa has developed his own sensitive appreciation of seasonal ingredients. At his restaurant, every plate aims to embody the smells, texture and aesthetic essence of nature.
FOOD AND BEVERAGE The ten course degustation menu is an extravagant but necessary splurge if you want to experience the full impact of Narisawa's finely tuned skills and food philosophy.
The menu combines European flavours with 21st century gastronomy techniques and the subtleties of a native Japanese palate. Many have raved the ‘Mountains and the Sea’, a dish that takes its name from the origins of its ingredients. A delicately organised stack of mountain vegetables surreptitiously conceals slices of perfectly cooked abalone. This assemblage of land and sea is veiled by a transparent gelee of jamon iberico. Narisawa's talent lies in his ability to combine such elements into a cohesive dish that tricks the eye while tantalising the tongue. Weightless macarons await the brave-hearted souls who manage to reserve some room after nine irresistible courses.
Lunch 12 noon - 1pm (last order), 3pm - closing
Dinner 6.30 pm - 9pm (last order)