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Much has been made of the fact that the first Japanese restaurant to make this list has a distinct French accent, but chef-owner Yoshihiro Narisawa is not just producing Gallic haute cuisine with a Pacific edge.
Themes of soil, water, fire, charcoal and forest permeate the menu to reflect Narisawa's bringing of nature to the plate, resulting in dishes complete with the smell, aspect or texture of the landscape from which they were drawn.
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