4725yen lunch course.
Amuse-bouche: A little pie with pate, kinkan(kumquat orange), pinenut and nanohana.
Bread is good.
岩手県・三陸の桜マスのカルパッチョ、菜園の薬味。
春野菜とフォワグラのロワイヤル、鴨のコンソメ仕立て 。
Sakura-masu(like salmon) carpaccio and garden vegetables.
Spring vegetables and foie gras royale(mousse), with duck consomme.
岩手県産・白金豚のポワレ、アサリの菜の花の マリニエール。
お口直しのティラミス。
Platinum pork and spring vegetables.
Pre-dessert: tiramisu. There are bits of sweetened ginger inside.
苺とアーモンドのパフェ。
Dessert: Strawberry and almond parfait.
After the main dessert, there is still the “wagon dessert”.
I asked for a bit of almost everything…
Savarin is rich in alcohol and has moist texture, very good. Also like the mont blanc.
Vegetables are very very delicious in this place. In general very healthy and delicate taste. The kind of French that doesn’t make you crave wine. Amongst the 3-course dessert, my favourite is the tiramisu. Value is good for lunch, though dinner seems very expensive. Saturday lunches get booked up very quickly(Sunday not opened). Say if you want to book a Sat lunch in May, you need to phone on the 1st April at 10am.
Menu: 1, 2. There is one more expensive lunch course that I forgot to take.
NARISAWA
Tag Archives: more_narisawa
Les Creations de NARISAWA
This restaurant is very popular and difficult to book. I booked it like a month early…before I went back to HK. But actually it wasn’t completely full on a weekday lunch. There were 3 different lunch courses and we chose the most reasonably priced, 4725yen course. The restaurant is dauntingly high-class….there was a doorman to open the door for us…took our coats and all. I was kinda timid about taking pictures in such a place but my friend was nice enough to ask the waitor for me about taking pictures of the food, and the waitor said it was okay. Even though the restaurant has quite a snobby atmosphere, the waitors are certainly not snobby at all. And it turns out the alcohol drinks are not too expensive either.
The little snacks are ham and fish.
Appetizer: Marinated seabass. Very refreshing.
活〆スズキのマリネ、ポリフェノール仕立て。
Duck consomme soup, with winter vegetables and foie gras royale. Some foie gras mousse thing is under the soup. It is alright, not too much impression.
鴨のコンソメと冬野菜・フォアグラのロワイヤル。
Main: Pie of gibier pate. The sauce is made from venison, both meat and blood. The pie was really nice but I thought the sauce was a bit too heavy and salty, especially the spinach was drenched in it.
ジビエのパテのパイ包み。
Rose and strawberry. Little dessert before the main dessert.
Pear and “verveine” mille-feuille. Dunno what verveine is. Very crispy slices, not too sweet, very nice! The ice-cream is ginger flavour.
洋ナシとベルベーヌのミルフィーユ。
Then when I thought it was over, a wagon of desserts came to our table. At first I thought it was extra order but my friend told me it was included in the lunch course! You could choose as many as you want from the selection, about 10 of them, but considering my stomach condition, I just had three. I was glad that I had only 3, because there were really sweet. My friend treated me a glass of champagne~~and I only paid for the course itself, about 5500yen including tax and service change.