His grandfather ran a Japanese sweets shop, his father a Western-style one, and Yoshihiro Narisawa’s culinary style is a hybrid of the two cultures. He always wanted to be a chef, and at 19 left Japan to study in Switzerland, France and Italy, under greats such as Frédy Girardet and Joël Robuchon. Today he runs an eponymous 25-seat table in Tokyo that has risen as high as number 12 on the World’s 50 Best Restaurants list. Narisawa applies his hard-earned European techniques—from classic French to molecular—to the Japanese concept of shun, the precise moment when ingredients are at their peak. His gorgeous culinary compositions bear evocative names like “soil soup” or “Landscape of February,” green buds pushing through grated turnips as snow. Made of such stuff as twigs and berries, wild hare and ash from charred vegetables, they are like a walk in the woods.
Les Creations De Narisawa