Narisawa, which last year placed #27 in the world, is renowned for its creative use of Japanese ingredients in French cuisine.
Chef Yoshihiro Narisawa helms his eponymous restaurant and keeps diners guessing with his nature-centric dishes and unexpected presentation, from courses served in test tubes to butter that looks like moss.
If you make it there, take note: the standout dish is a wagyu rump roast marinated in leek, basted in olive oil and carbonized on the outside.
The
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Narisawa, Tokyo
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Nahm, Bangkok
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Amber, Hong Kong
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Restaurant Andre, Singapore
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8 1/2 Otto E Mezzo Bombana, Hong Kong
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Mr & Mrs Bund, Shanghai
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Ultra Violet, Shanghai
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Iggy's, Singapore
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Gaggan, Bangkok