Contents
Yoshihiro Narisawa
Creating innovative satoyama cuisine inspired by Japanese forests, farms and seasons.
Soil Soup · Bread of the Forest
- Born
- 11 April 1969
- Birthplace
- Aichi, Japan
More people
Yoshihiro Narisawa
Yoshihiro Narisawa is a Japanese chef whose Tokyo restaurant connects fine dining with the landscapes and producers behind its ingredients. His cooking draws on European training and Japanese rural traditions.
Early life
Bakery upbringing
Grew up around his father’s bread and Western-style sweets.
European training
Left Japan at nineteen and trained in France, Switzerland and Italy.
Career
- 1996
First restaurant
Returned to Japan and opened a restaurant in Odawara.
- 2003
Tokyo
Opened Les Créations de Narisawa in Aoyama.
- 2011
Narisawa
Shortened the restaurant’s name as its identity developed.
- 2013
Sustainability recognition
Received the inaugural Sustainable Restaurant Award from the World’s 50 Best Restaurants.
Signature creations
Soil Soup
Uses burdock and earth to evoke the land from which food grows.
Bread of the Forest
A bread course inspired by woodland aromas and fermentation.
Essence of the Forest
Brings forest flavours into a small, carefully composed serving.
Beyond the kitchen
Producer relationships
Travels to meet growers and foragers rather than treating ingredients as anonymous supplies.
Cultural collaboration
Worked with photographer Sérgio Coimbra on a satoyama project combining food, landscapes and photography.
Sources & photo credit
Life, career and references ↗Japan House: Satoyama ↗Signature bread ↗Photo: Courtesy of NARISAWA / Tokyo Metropolitan Government. Source credit; rights retained by the respective holder · Original image. Cropped and displayed in monochrome.