Tucked within the serene and exclusive Mandala Club, Bees by Narisawa offers a dining experience that is nothing short of extraordinary. Drawing inspiration from the spirit of Japanese street food, this restaurant showcases the culinary genius of the legendary Chef Yoshihiro Narisawa. The menu is a testament to his dedication to using the finest produce, masterfully prepared with a touch of his signature style, creating dishes that are both visually stunning and a delight to the palate.
An Evening to Remember
Our dinner at Bees by Narisawa was not just a meal; it was a carefully crafted journey through flavors and textures, each dish telling its own unique story.
Yamayuki Tuna, Caviar, Brioche
The first dish set the stage for the evening's culinary adventure. The brioche, perfectly toasted, was topped with the freshest Yamayuki tuna, marinated in a sweet soy sauce that glistened with a shiny amber hue. The tuna was delicately crowned with black caviar and shiso leaf, and a sprinkle of fresh lavender-colored shiso flowers added a floral note that elevated the dish to new heights. This appetizer was not just a feast for the eyes but an enhancer for the palate, with each bite revealing layers of flavor that were both rich and refreshing.
Udon, Tomato, Ikura, Uni, Scallop
Next came a dish that was as pleasing to the eye as it was to the taste buds. A small, delicate bundle of handmade udon sat in a pale red tomato broth, which was both light and flavorful. The broth provided the perfect backdrop for the trio of oceanic treasures: fresh scallop slices, golden ikura, and the rich, creamy uni. Each element contributed to a harmony of flavors that danced on our tongues, with the sweet, juicy scallops contrasting beautifully with the burst of ikura and the smooth texture of the uni. The handmade udon was the perfect vessel for these flavors, cooked al dente and absorbing the essence of the broth.
An interesting detail about this dish is the use of pottery sourced from Chef Narisawa’s hometown. Guests were even encouraged to drink directly from the bowl to fully appreciate the craftsmanship—a detail that reflects the restaurant's dedication to an authentic and immersive experience.
Charcoal-Grilled Eel, Shari, Wasabi
The third course brought a smoky delight to our plates. The eel, grilled to perfection over charcoal, had a beautifully crisp exterior that gave way to tender, flavorful flesh. Paired with shari (sushi rice) and a touch of fresh wasabi, the dish exemplified the precision and skill required in Japanese grilling techniques. The wasabi added just the right amount of heat, accentuating the natural sweetness of the eel without overpowering it.
“Menchi-Katsu”, Potato Salad, Organic Vegetable
Bringing a comforting element to the menu, the "Menchi-Katsu" was a standout. This crispy and flavorful meat cutlet was paired wonderfully with a creamy potato salad and organic vegetables. The potatoes used in the salad are aged for one year in a cold cellar, enhancing their sweetness and creating a soft texture that melts in the mouth. It was a dish that reminded us of the power of simplicity, where the quality of the ingredients and the care in preparation truly shine. The contrast between the crunchy katsu and the smooth potato salad was nothing short of delightful.
White Peach, Baba
As we transitioned to the dessert courses, the White Peach Baba served as a refreshing palate cleanser. The natural sweetness of the white peach was perfectly balanced by the light, airy texture of the baba, offering a dessert that was both indulgent and light. The baba, a traditional French dessert, carries with it the legacy of Chef Yoshihiro Narisawa’s father, who was a renowned pâtissier. This familial connection adds a layer of depth and tradition to the dessert, making it not just a sweet ending, but a homage to the chef’s culinary heritage.
Matcha Monaka
The evening concluded with the Matcha Monaka, a dessert that encapsulated the essence of Japanese tea culture. The deep, earthy flavors of matcha were balanced by the sweet, crispy monaka wafer, creating a textural contrast that was both satisfying and delightful. It was the perfect end to a meal that celebrated the best of nature's bounty, transformed by the hands of a master chef.
Pairing Menu: A Perfect Match
To complement the exquisite dishes, Bees by Narisawa offers a thoughtfully curated pairing menu priced at $100. Each drink is designed to enhance the flavors of the accompanying dishes, offering a perfect balance between food and beverage.
Signature Cocktail Pairing
Diners can choose from a selection of signature cocktails, including the Satoyama Old Fashioned and Shiso Smash. However, the standout was the BEES Matcha Sling, a unique creation exclusive to Bees by Narisawa in Singapore. This drink, with its harmonious blend of matcha and other botanicals, provided a refreshing counterpoint to the rich flavors of the dishes.
Satoyama Old Fashioned: A Symphony of Nature and Craftsmanship
At Bees by Narisawa, the Satoyama Old Fashioned is not just a cocktail; it’s a tribute to the harmony between nature and craftsmanship. The drink begins with the infusion of whiskey with the rich, earthy aromas of the forest. This infusion process incorporates the essence of oak, cider, and a touch of rare Japanese Lindera branches—ingredients that are carefully chosen to evoke the serene beauty of Japan's Satoyama landscapes.
As the whiskey is poured, the deep amber liquid reveals its complexity, a blend that has been meticulously crafted to balance the warmth of cinnamon with the crispness of cider. The use of Japanese Lindera, a rare and uncommon ingredient, adds a unique twist, further enriching the flavor profile with its subtle yet distinctive notes.
The final touch is the garnish—a perfectly cut cube of ice topped with a slice of citrus, a cinnamon leaf, and a Lindera branch. These elements together not only represent the vitality of the forest but also infuse the cocktail with a rich aroma, enhancing the overall sensory experience. This is more than just a drink; it’s an experience that brings the serene essence of the Japanese countryside directly to your glass.
Izumi
Following the cocktail, Izumi offered a clean and crisp experience that paired well with the seafood courses, enhancing the natural sweetness of the scallops and the richness of the uni.
Hiyaoroshi
This sake, aged over the summer to achieve a mild, milky texture, was a true seasonal delight. The sake's subtle flavors complemented the grilled eel, bringing out the smoky undertones of the dish. This particular sake, made with Yamada Nishiki rice—a highly regarded variety in sake brewing—has a rich backstory. It is a classic choice favored by the brewery’s CEO and holds a special place in the tradition of sake brewing.
BO (Raw)
The final pairing, BO (Raw), provided a bold finish to the meal, with its deep, unfiltered flavors resonating well with the robust notes of the Menchi-Katsu.
Final Thoughts
Bees by Narisawa is not just a restaurant; it is a culinary experience that invites diners to explore the depths of Japanese cuisine. Each dish is a testament to the art of simplicity, where the natural flavors of the ingredients are allowed to shine. Whether you're a seasoned foodie or someone looking to indulge in a unique dining experience, Bees by Narisawa at Mandala Club is sure to leave a lasting impression.
We invite you to join us on this journey where every bite tells a story, every pairing elevates the experience, and every dish is a celebration of nature's bounty, masterfully crafted by Chef Yoshihiro Narisawa.
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