NonTitle NARITAYUTAKA

One does not don the apron of some of Paris’ most vaunted Michelin-starred eateries, including Passage 53 (now La Table du 53) and Le Grand Restaurant by Jean-Francois Piege, by settling for second best. So it should not be surprising that chef Yutaka Narita’s eponymous restaurant embodies the relentless pursuit of culinary excellence. In particular, his search for the perfect beef for roasting took him from northern Hokkaido to the Okinawan island of Miyakojima, rejecting over 30 types of cattle in the process. It was only when he came to the grassy slopes of Kochi that he found perfection: the Tosa Akaushi. Native to Kochi Prefecture, Tosa Akaushi cattle only account for 0.1 percent of wagyu beef produced every year. Fed with locally-grown suki grass and straw, Tosa Akaushi’s natural umami, superior marbling and tenderness, plus its compatibility with various sauces, makes it the beef of choice in NARITAYUTAKA’s dishes. Chef Narita pairs the “Phantom Wagyu”—so named for its scarcity—with hand-picked seasonal vegetables and fresh seafood, prepared in a fascinating blend of both Japanese and French traditions. A pairing of various sakes and wines top off a truly novel dining experience.