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Narisawa

Tokyo

Modern and sustainable Japanese cooking from a Tokyo dining mainstay

On the Pass

Yoshihiro Narisawa

Local legend: 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. After topping the inaugural Asia’s 50 Best Restaurants list in 2013, Narisawa has been a stalwart of the ranking ever since.

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

Satoyama cuisine: Chef 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. In true omakase style, the full menu will pivot every day depending on availability of ingredients.

Side hustles: 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 its multicourse meals, as well as takeout bento boxes from the chef’s Bees Bar by Narisawa side project.

A light retouch: In 2023, the restaurant celebrated the 20th anniversary, using the opportunity to renovate the premises with a few modern touches. While the restaurant was closed, Narisawa took to the road for an extended residency in Singapore.

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