Produce-driven modern Japanese from a bastion of Tokyo’s fine dining scene


On the Pass

Yoshihiro Narisawa

No introduction needed: After two decades as one of Tokyo’s finest dining destinations, chef Yoshihiro Narisawa’s eponymous restaurant in Tokyo’s upmarket Aoyama district needs little introduction to most. Having topped the inaugural Asia’s 50 Best Restaurants list in 2013, Narisawa has been a stalwart of the ranking ever since.

An impressive lineage: Born into a family of confectioners and trained by some of the most iconic chefs of the 20th century, chef Narisawa has developed a distinctive style all his own, inspired by the produce and terroir of his homeland.

What is satoyama cuisine? Narisawa channels the traditional satoyama farming system of premodern Japan – flatland cultivation, husbandry of the nearby forests and hunting-foraging in the mountains – in dishes such as Soup of the Soil, Bread of the Forest, and his signature starter, Satoyama Scenery.

Extra projects: 2021 saw the publishing of the chef’s first book, also titled Satoyama, a collection of recipes and striking photos of Japan’s nature. In 2020, Narisawa kept busy offering local delivery of his multicourse meals, as well as takeout bento boxes from his Bees Bar by Narisawa side project.

Long legacy: In 2023, the restaurant is celebrating the 20th anniversary of opening its doors, during which it will renovate its premises to further refine its offering.