Juha Coffee, Nishiogikubo, Japan

I've been back for less than three weeks from my recent spring holiday in Japan but I'm already aching to go back already. We spent a bit of time wandering around the suburbs that my mum lived in when she was a child – Nishiogikubo – laneways lined with old ramen resaturants, cosy cafes, quirky little shops.

Nishiogikubo
 
 
 
 
In the afternoon we stopped at a tiny door of a tiny cafe. Inside it was cosy and charming, jazz music played and postcards laid out on the counter. The friendly and chatty barista brought us blankets to warm up our laps as we perused their handwritten menus with polaroid photos of the menu. A cup of hot alcohol Irish coffee warmed my uncle right through to his bones while I had a cup of mild coffee. A plate of light and moist apple cake with a dollop of fresh cream and a baked American cheesecake – a perfect way to end the afternoon.
Juha Coffee
 
 
Juha Romance Music
 
Cream jug is WAYYYY TOOOO CUTTTEEEE
 
Irish Coffee
 
Apple cake
 
American Cheesecake
 
Though the neighbourhood has changed so much since my mum was 7…it was really nice to wander through the streets listening to her and my uncles stories of their past ๐Ÿ™‚
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Les Creations de Narisawa, Aoyama, Japan

I hope you all had a Happy New Year! This will the first post of 2012 and what better way to start 2012 then with my most memorable meal of 2011.
I was lucky enough to celebrate my birthday at two fabulous Japanese-French restaurants this post will be about the first – Les Creations de Narisawa (Aoyama, Tokyo). The restaurant has been awarded 2011 Acqua Panna's Best Restaurant in Asia and Number 12 on the S.Pellegrino World's 50 Best Restaurants, it was easily the menu which had the most lasting impression for all the right reasons.

Dining here was truly an experience as the world of Narisawa is inspired by landscapes and changing seasons aiming to bring nature onto the plate with themes of soil, water, fire, charcoal and forest. It's a little hard to find hidden under a building, we are gently ushered into the restaurant through automatic sliding doors from the waiting room and into a dark, elegant restaurant with plush leather arm chairs. At our table setting we have a glass slab etched with the restaurant name which was verrry cool and are given a rather vague menu Autumn Collection 2011 Evolve with the Forest. The waiter kindly explains to ensure customers are surprised, the menu gives each dish a "poetic title" and only lists the main ingredients, also the dishes won't be arriving in order according to the menu.

Les Creations de Narisawa

 

Excited we put our bellies in the hands of Narisawa and the first dish presented on our table appears to be an autumn themed candle holder wafting scents of cinnamon, adorned with autumn leaves to the untrained eye but is in actual fact a little cyclinder of yeast. Once the yeast has been left to ferment in the water bath, a waiter came by with a trolley decorated with autumn twigs and placed the dough into a 300C stone bowl which is covered and left at our table to bake.
Whilst our bread is being cooked we're served with a Gift from "Satoyama" appearing to be sumi (charcoal) a bite sized piece of black crust made from chargrilled leeks encasing a soft piece of onion. Next to arrive is the Gift from the Sea "Sawara" Spanish mackerel from Aichi with citrus, green pepper leaf sauce. The saba was fresh, firm and went lovely with the sauce which cut through the natural oil of the fish.
By this time our "Forest 2010" Bread of Autumn Forest has baked under the heavy wooden lid and we're served with a soft, freshly baked cinnamon and chestnut bread. The waiter suggests having it on it's own and it is absolutely "autumny" and heart warming. We were also served bread (not baked at our table) which came with an adorable pot of what appears to be dirt with seedlings growing. Fear not, the pot contains whipped butter covered with a dehydrated blueberry crumb.
While enjoying our bread a dish with a whole grilled squid is set down and my eyes light up because I absolutely love grilled squid and the portion was huge! But before I could take a photo I'm distracted by yet another trolley bringing forth a concoction surrounded with a hazy mist. The waiter explains that a ground mixture of red peppers, oil and lemon juice is frozen in the liquid nitrogen and in the blink of any eye gently blankets my squid with this newly formed black frozen "ash". This dish "Ash 2009" Wind of Basque was my favourite with the cold sandy ash, tender squid in a red pepper sauce the perfect plate of landscape through ingredients, smell and texture.
Le Potager an Autumn garden was a plate of 19 different Japanese vegetables in season – we did try to find all 19 but it was tad too hard.
The inner chemistry geek in me squeals in excitement as this time we're presented with what looks like a science experiment, five test tubes and two filled with liquid. This dish "Luxury essence 2007" Langoustine the superior liquid broth is made from a Chinese jin hua ham and pork is poured onto the langoustine dish. It is indeed very delicious and find myself scraping every last drop.
The final dish from the Gift from the Sea is a perfectly cooked flaky, fleshy fish dish "Amadai" Snapper, Hagi, Yamaguchi and Maitake mushroom steamed in a bag with a light duck and pork broth.
The final main Gift from the Forest is presented as a piece of charcoal on a block of wood aka In Narisawa's world, "Sumi 2009" Hida beef. The waiter explains that this dish has been made through a process of basting the wagyu covered in a leek crust in olive oil and butter continuously for an hour. The end result is an evenly pink piece of beef, tender and juicy complemented with a red wine sauce and green peppers. Marking the end of our mains we are served a palate cleanser of a sake granita which was too potent for me to polish off.
So far so fannntastic, thoroughly satisfied and basking in the pleasantness of the evening I'm super surprised and ecstatic when the waiter wishes me a happy birthday along with a cake arrives complete with a candle. Not surprisingly the vanilla sponge cake is one of the best I've had and the loved the little jube holding up my card. After finishing off our extra little dessert we're served a small pre dessert of "Waguri" Chestnut pannacotta, chestnuts and caramelised chestnuts oh god this was good, layers of chestnut pannacotta, chestnuts and caramelised chestnuts..I love chestnuts so I was eager to take a spoonful of Bill's too.
Finally our dessert was presented in a beautiful glass bowl with a mixture of "Yuzu", Pear, "Buntan" with pieces of mochi and muscat, a clean and refreshing way to end the dinner.
Now usually tea and petit fours would end the night but once again excitement started to well up inside me as I spied another trolley coming towards our table from the corner of my eye. This was the prettiest cart ever, adorned with leaves, seeds, twigs and autumn motif with bite size pieces of petit fours laying amongst the forest. The waiter starts to explain each petit four and to name a just a few there were green tea macaron, peanut creme brulee, muscat mochi, sugar cane cake, pumpkin cake, mitsu cake, green tea mochi, pumpkin fudge, galettes and finally Narisawa's signature gradation of petit macarons. While my head is spinning from the spectacle of a dessert cart the waiter casually mentions "you can choose some or ALL" as he prepares to plate up our choices…. say whaattt?! I am near crying tears of joy and happiness…seriously ALL? Have you ever heard of such a thing?! Obviously we had to call upon our separate dessert stomachs.

Autumn Collection 2011
 
Gift from "Satoyama"
 
Evolve with the Forest
 
 
 
"Forest 2010" Bread of Autumn Forest
 
 
Gift from the sea – "Sawara" Spanish mackerel from Aichi
 
 
Gift from the sea – "Ash 2009" Wind of Basque
 
"Le Potager" Autumn garden
 
 
Gift from the sea – "Luxury essence 2007" Langoustine
 
Gift from the sea – "Amadai" Snapper, Hagi, Yamaguchi and Maitake Mushrooms
 
…not a piece of coal
 
Gift from the forest – "Sumi 2009" Hida beef
 
 
Gateua a la Vanille
vanilla sponge, white chocolate, rich creme chantilly, creme brulee, butter caramel
 
"waguri" Chestnut
too small me thinks
 
"Yuzu" Pear "Buntan"
 
Dessert Cart
 
Selection of Petit Four
Green tea mochi, muscat and mochi, galette, peanut creme brulee

 
Les Macarons
White Chocolate Lavender, Cafe Creme, Caramel Vanilla, Caramel Salt, Chocolate Rose, Cacao 41%,, Cacao 66%, Cacao 72% and Cacao 80%
The service was top notch and each dish unique and presented beautifully using the freshest seasonal ingredients to illustrate and reflect a story inspired by nature. It was the most memorable dining experience of 2011 which could be attributed to Narisawa's idea of the season permeating throughout the menu and the anticipation of what the next dish offers and the surprise of techniques used to just simply having the "evolution" of bread as it baked at your table with a cute little pot plant. And how could I forget the dessert cart of my dreams and the lovely birthday cake which made this dinner a bit more special. Easy to see why this restaurant has won so many accolades year after year, I cannot wait to go back and delve into the world of Narisawa, perhaps in another season.