When it comes to world-class dining, there are certain restaurants that stand out not just for their exceptional food, but for the way they weave culture, innovation, and artistry into every dish. Two such restaurants that have left a lasting impression on me are Narisawa in Tokyo and Per Se in New York City. Both establishments have earned their place among the best in the world, each offering a dining experience that is more than just about food—it’s a deep dive into the soul of their respective countries. Here’s a personal recount of my unforgettable experiences at these culinary giants.
Narisawa, Tokyo: A Celebration of Nature’s Bounty
When I first walked into Narisawa, I knew I was in for something truly unique. Located in the heart of Tokyo, Chef Yoshihiro Narisawa’s eponymous restaurant has earned two Michelin stars for its innovative approach to Japanese cuisine. What sets Narisawa apart is the way Chef Narisawa focuses not just on ingredients, but on the changing seasons and the ecosystems that define Japan’s diverse nature.
The restaurant’s open kitchen creates an intimate and theatrical experience, allowing diners to watch the chefs meticulously prepare each course. As I sat down, the restaurant’s serene, natural design—with its wooden accents and minimalist decor—immediately set the tone for the meal. Narisawa’s tasting menu, dubbed “Innovative Satoyama Cuisine,” draws inspiration from the natural world, emphasizing ingredients that are harvested from Japan’s rich land and seas.
One of the most memorable dishes of the evening was the “Bread of the Forest”. This dish, a work of art, was crafted from ingredients foraged from the forests of Japan, with earthy flavors that grounded the entire meal. The bread was served with a side of mushroom mousse, and it had a rich, complex flavor that reminded me of the forest floor itself. The bread was a symbol of Narisawa’s dedication to working with nature, and it set the tone for what would be an unforgettable meal.
Another highlight was the “Sumi” course, which consisted of a stunningly tender piece of wagyu beef paired with burnt bamboo charcoal. The contrast between the rich, fatty wagyu and the slightly smoky, charred flavors of the bamboo was mesmerizing. It was a dish that perfectly encapsulated Narisawa’s approach: delicate, yet bold, with an incredible respect for the land and its offerings.
The “Sea of Japan” was another standout, where Chef Narisawa used seaweed, kelp, and shellfish in ways that were both innovative and deeply rooted in the traditions of Japanese cuisine. The flavors were clean and fresh, each bite reminding me of the purity of the sea. Each course was paired with a thoughtfully selected wine or sake, enhancing the flavors of the dishes in a way that made the entire experience feel like a symphony of taste.
By the time dessert arrived—a refreshing combination of yuzu and sweet potato mousse—I was completely captivated. The dessert felt like a tribute to the changing seasons, light and refreshing, a perfect end to a meal that had celebrated the connection between nature and food.
Per Se, New York City: A Masterpiece of French Cuisine
After my journey through the landscapes of Japan at Narisawa, I headed to Per Se in New York City for another unforgettable dining experience. Located in the heart of Columbus Circle, this restaurant, helmed by Chef Thomas Keller, is known for its precision and artistry in French cuisine. Having dined at Keller’s The French Laundry in California before, I had high expectations, and Per Se did not disappoint.
The moment I stepped into Per Se, I was immediately struck by the elegant yet comfortable atmosphere. The restaurant’s design, with its sweeping views of Central Park and impeccable attention to detail, created an ambiance that was as refined as the food. Per Se is famous for its tasting menus, and I opted for the nine-course chef’s tasting menu, eager to experience the best that French cuisine has to offer.
The meal began with a caviar parfait, a decadent combination of American sturgeon caviar and yuzu, creating a burst of briny, citrusy flavors. It was luxurious and refined, a true showcase of Keller’s expertise. From there, the courses unfolded like a symphony, each one more impressive than the last.
One standout was the oysters and pearls, a signature dish of Per Se. The combination of fresh oysters, caviar, and a sabayon sauce was perfectly balanced—creamy, briny, and rich without overwhelming the palate. The dish was an exploration of texture and flavor, and I found myself savoring each bite, letting the flavors linger.
The roasted foie gras was another highlight. Perfectly seared, it was rich, silky, and paired with a slightly sweet balsamic reduction that cut through the richness beautifully. The flavors were a delicate balance, with each element complementing the others in the most harmonious way.
As the meal progressed, I was treated to a series of delicate and precise dishes, from buttery lobster to saffron-infused risotto. Each dish was executed with such perfection that it was almost impossible to pick a favorite, but the butter-poached lobster with parsnip puree stood out for its balance of sweetness, richness, and subtle acidity. The lobster was tender, with a luxurious texture that was enhanced by the creamy puree.
For dessert, I enjoyed a chocolate souffle that was a light, airy cloud of perfection, paired with a rich, velvety chocolate sauce. It was the ideal finish to a meal that had been both indulgent and refined, a true masterpiece of French culinary technique.