What makes it special: Chef Yoshihiro Narisawa is a pioneer in the world of Japanese cooking, taking a cuisine baked in tradition and applying new techniques learned through experience and years working with top chefs across Europe, South America and Asia.
A slice of history: Narisawa-san was born in the Chita peninsula in Aichi prefecture, 380km south of Tokyo. His grandfather ran a Japanese sweet shop, his father a western one, and the family home was a place of the freshest produce – milk and eggs were delivered direct from local farms to their door each day. It was from this childhood that the chef developed his desire to know the face of the grower behind each ingredient, and he continues to support local producers to this day.
Conscious cooking: With an acute interest in epicurean ecology, Narisawa approaches his kitchen with the theme of ‘beneficial and sustainable gastronomy’ and a spirit he calls ‘jinen,’ focusing on natural life and the harmony of people and nature. His dedication to sourcing produce from organic farmers has been recognised in the industry with multiple awards.
Typical dishes: Described as precise, whimsical and delicious, the menu is constantly changing with the seasons, so diners should expect creative dishes cooked with the freshest Japanese ingredients. The chef says he is inspired by all his senses, leading to multisensory creations that incorporate sound, sight, aroma, texture and taste.
Thirsty? The wine list has been praised as an incredible showcase of Japanese wine and the sake pairing shouldn’t be missed, but those who prefer drinks of the non-alcoholic variety can opt for the interesting tea pairing.
Bonus point: In 2018, chef Narisawa added to his long list of accolades the Chef’s Choice Award, voted for by his peers in the Asia’s 50 Best Restaurants list. His restaurant was also the first to ever achieve the No.1 position in the Asia’s 50 Best Restaurants list in 2013.