Starting January 7 and running through March 8 adjacent to the Diner’s Club Ice Rink in Roppongi, chef Yoshihiro Narisawa is serving cuisine from his first Kitchen Car. I much prefer the name the Japanese have given to food trucks, kitchen cars. If you are at all familiar with chef Narisawa’s gorgeous and spacious kitchen at his restaurant, you can understand the big change it is for him.
The menu at last night’s press event included grilled Hiroshima oysters, soups, and sandwiches. The soups are classic regional styles from the north to the south.
– Hokkaido’s Ishikari Nabe is made with salmon, vegetables, and miso – a staple for Hokkaido winters.
– Kyoto’s Shiro Miso Ozoni combines grilled rice cakes with a sweet, white miso.
– Hakata Motsu Nikomi is wagyu offal simmered in a spicy miso soup.
The sandwiches are made with an 18-grain flour and are filled with pork, chicken, or vegetables.
The menu will be changing throughout the 61 days of the event, encouraging diners to come back.
Most impressive was the list of farmers and producers who are collaborating with Chef Narisawa for this event including some of my favorites like Okui kombu from Fukui, Hida Gyu from Gifu, and Sanshu Mikawa mirin from Aichi. It’s a long list and there is a map in front of the kitchen car highlighting where the different ingredients are procured from.
There was sake as well last night, including Fukushima’s Daishichi Kimoto, a nice partner to the motsu nabe.
Even if you are not an ice skater, a visit to Roppongi Midtown is a great excuse to check out the great food shops on the first floor. Narisawa’s Kitchen Car is just across the street from the food court.
Narisawa Kitchen Car – One of Japan
Minato-ku, Akasaka 9-7-1, Tokyo Midtown, Diner’s Club Ice Rink (across the street from the Ritz-Carlton
Now through March 8th. Hours are 11 a.m. to about 9 p.m.