narro

Chef Kazuma Chikuda's cuisine at Narro represents a personal interpretation of French market cooking filtered through Japanese sensibility. His approach prioritizes seasonality, technique, and the inherent qualities of excellent ingredients, resulting in dishes that feel both refined and approachable. The menu changes weekly based on market availability, ensuring that what arrives on your plate represents the best of the current season. Signature preparations showcase Chikuda's ability to bridge culinary traditions. His veal tataki demonstrates Japanese precision in slicing and presentation while honoring French veal's delicate flavor. The œuf parfait (perfect egg) exemplifies technical mastery—achieving that ideal texture where white and yolk reach different but complementary consistencies. Seasonal risottos, like the asparagus version that appears in spring, show respect for Italian technique while incorporating French produce and Japanese restraint in seasoning. The menu typically offers both vegetarian options and more substantial meat dishes, with preparations like côte de bœuf showcasing quality cuts with minimal intervention. Chikuda's cooking style emphasizes clarity of flavor rather than complexity for its own sake—each element on the plate serves a purpose, whether providing contrast, complementing the main ingredient, or adding textural interest. Pastry chef Megumi Terao contributes desserts that maintain the meal's balance and sophistication. Her warm cookie dough and kumquat tart with creamy filling demonstrate the same attention to texture and flavor that characterizes the savory courses. These desserts feel like natural conclusions to the meal rather than afterthoughts, with sweetness calibrated to refresh rather than overwhelm. The lunch service offers particularly good value, with two-course menus at €29 and three courses at €36, making Chikuda's cooking accessible for regular visits. Dinner menus, ranging from €55 to €70 for three courses, reflect the increased ambition and ingredient cost of evening service while remaining reasonable for the quality and creativity offered. Throughout both services, the kitchen maintains consistent standards, with each dish receiving the same careful attention regardless of price point.