French cooking using Japanese ingredients
Minami Ayoyama 2-6-15, Minato-ku, Tokyo 107-0062
+81 3 5785 0799
Chef Yoshihiro Narisawa left Japan at the age of 19 to train in Europe, returning eight years later to open his first restaurant in Odawara City to instant critical acclaim. The restaurant, originally called La Napoule, was renamed and reopened in Tokyo in 2003, finally becoming Narisawa in 2011. Bringing best practice from his training in France, the chef employs classical French cooking techniques but uses the finest Japanese ingredients.
With a heavy emphasis on nature and a keen commitment to the environment, Narisawa’s menus always evoke the land itself, with dishes such as ‘Essence of the forest and Satoyama scenery Sumi’. The Inori (Prayer) comes with an edible candle lit in the centre of the dish – a celebration of Satoyama and Satoumi, Japanese terms describing mosaic landscapes of different types of ecosystem. Having celebrated its 10th anniversary in 2013, Narisawa leads Japan’s rich restaurant scene, with a seat at the top table of global gastronomy.
Images: Junji Hata