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Product Number:
JPN-2064-B
Savor beef from a rare breed of wagyu, the Tosa Akaushi, prepared in diverse ways by one of Japan’s foremost experts in French cuisine.
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Before Chef Yutaka Narita opened his eponymous restaurant, he cooked at some of Paris’ most vaunted Michelin-starred eateries: Passage 53 (now La Table du 53) and Le Grand Restaurant by Jean-Francois Piege.
In his pursuit of culinary excellence, he searched from Hokkaido to the Okinawan island of Miyakojima for the perfect roasting beef, finally settling on the Tosa Akaushi wagyu breed raised on the grassy slopes of Kochi Prefecture. This breed accounts for just 0.1 percent of the wagyu beef produced annually. Its natural umami, superior marbling, and tenderness, along with compatibility with various sauces, make it the beef of choice in NARITAYUTAKA’s dishes.
Chef Narita pairs this “Phantom Wagyu” (maboroshi in Japanese, meaning something so rare as to be seldom seen) with seasonal vegetables and fresh seafood, prepared in a blend of Japanese and French styles. Pairings with various sakes and wines top off a novel dining experience.
Address
2F Akasaka 4-chome-2-3, Minato City, Tokyo, 107-0052
Phone
000-0000-0000
Traffic Arrangement
- NARITAYUTAKA is a 2-minute walk from Akasaka-Mitsuke Station, or a 3-minute walk from Akasaka Station.
Notice
Guests are asked to refrain from wearing perfume and cologne, and to avoid other strong fragrances (including laundry detergent).|Guests who fail to comply may be refused entry.|Guests with children in their party must make reservations for private rooms only.|Guests with dietary restrictions and/or food allergies are requested to inform the restaurant beforehand.
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