ROLL IT OR BOWL IT

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Tuna Chirashi

Tuna Chirashi is a delicious Japanese dish that consists of a bed of seasoned sushi rice topped with various ingredients, including fresh slices of tuna and other complementary toppings.

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Classic & Signature Rolls

Shrimp sushi is a popular Japanese dish that features shrimp as the main ingredient. It’s typically prepared as nigiri sushi, where a piece of raw or cooked shrimp is placed on a small bed of seasoned rice and often garnished with other complementary flavors.

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Salmon Donburi

Salmon Donburi, also known as Salmon Don or Salmon Rice Bowl, is a mouthwatering Japanese dish featuring fresh salmon sashimi or cooked salmon fillets served over a bed of seasoned rice. It’s often accompanied by various toppings and condiments to enhance the flavor.

Shokunin Philosophy

The Shokunin philosophy is a concept deeply rooted in Japanese culture and craftsmanship. It embodies a mindset of dedication, mastery, and utmost commitment to one’s craft. The term “shokunin” translates to “artisan” or “craftsman,” but its meaning goes beyond mere vocational labels. It represents a way of living and working that emphasizes several core principles

Mastery through Dedication: Shokunin are individuals who pursue mastery in their chosen craft through unwavering dedication and a lifelong commitment to improvement. They approach their work with a sense of responsibility and an aspiration to continuously refine their skills

Respect for Tradition: Shokunin respect the traditions and techniques of their craft, often passed down through generations. They honor the heritage of their art while also seeking opportunities for innovation and adaptation.

Continuous Learning: Shokunin approach their work with humility and a willingness to learn from both successes and failures. They understand that growth is a lifelong journey, and they eagerly embrace new challenges to expand their skills.

SUSHI POKE BOWLS

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Spicy Tuna

$9,90 – 380 g.

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Tuna Chirashi

$8,90 – 340 g.

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Smoked Salmon

$10,90 – 360 g.

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Seabass Ceviche

$9,90 – 380 g.

SASHIMI & TATAKI

Salmon

$4,90 – 4 pcs.

Tuna

$4,90 – 4 pcs.

Avocado

$4,90 – 4 pcs.

Shrimp Tempura

$4,90 – 4 pcs.

Crab Tempura

$4,90 – 4 pcs.

*Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

CHEF Yoshihiro Narisawa

Yoshihiro Narisawa (成澤 由浩Narisawa Yoshihiro, born 11 April 1969) is a Japanese chef and owner of the two-Michelin star restaurant Les Créations de Narisawa in Minato, Tokyo, Japan.

Narisawa was born in Aichi prefecture in 1969 to a baker and western sweets maker. He travelled to Europe at the age of 19, and trained in France, Switzerland, and Italy, before returning to Japan in 1996.

In 1996, Narisawa opened a restaurant in Odawara, Kanagawa. In 2003, Narisawa moved to Tokyo and opened the restaurant “Les Créations de Narisawa” in Aoyama, renaming it Narisawa in 2011. Restaurant Narisawa was ranked #20 on The World’s 50 Best Restaurants list in 2009, and has consistently ranked in the top 30 since. Its current ranking in 2017 is #18. He has built his fame on promoting organic and natural ingredients as a part of Japanese cuisine, saying, “Most of the vegetables and fruit in Japan contain pesticides. It’s the role of the chef to support (organic) producers.”Accordingly, Restaurant Narisawa received the inaugural Sustainable Restaurant Award from Restaurant Magazine, after an audit by the Sustainable Restaurant Association

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