Narisawa

Creativity lies at the heart of the eclectic modern cuisine dreamed up by Yoshihiro Narisawa at his impeccably polished Aoyama restaurant, with its swish, modern dining room and gleaming kitchen revealed through massive picture windows like a balletic silent movie. The fundamentals may be French but Narisawa's ideas and execution are his own: from the foraged herbs and edible soil to the damper-style bread cooked at the table. At times, it all feels overly cerebral, but his delectable char-cooked vegetables and wagyu beef bring a sensual satisfaction, and the desserts seem to never stop arriving.

Chef Yoshihiro Narisawa’s culinary training in Italy, France and Switzerland is felt in his dishes, which are rustled up with European cooking techniques. Narisawa is deeply passionate about the environment, and this is reflected in his dishes, which are designed to mirror the Japanese seasons with fresh Japanese ingredients. The two Michelin-starred restaurant is particularly well-known for its unusual Bread of the Forest and Moss Butter, which rises at the table while you are enjoying your other courses.

Flying ANA, photographer Sam Horine was well-primed for his upcoming assignment in Tokyo with an exquisite kaiseki-style meal and sake pairing at 30,000 feet. While the inevitable jet lag was one ingredient unwelcome on his plate upon landing, a surprising encounter with Michelin-star chef Yoshihiro Narisawa produced more than a photographic study, but the chef’s personal recommendations on where Horine could experience the best of Tokyo’s dynamic restaurant scene.

One of Japan‘s most talented chefs, Yoshihiro Narisawa presents Japanese ingredients in a style he calls “innovative Satoyama cuisine,” which highlights the country’s natural bounty. Narisawa works directly with purveyors to get the freshest seafood and produce. Bread is cooked on the table, there is soup made from soil (yes, literally dirt, along with burdock roots), and a forest-inspired dish that has a live audio feed from a forest in Japan.

L’Effervescence is one of the restaurants selected, alongside Lature, Florilège, NARISAWA, Sincère and Quintessence. Whether they’re engaged in reducing waste, shrinking their environmental impact, preserving natural resources, protecting endangered species or supporting local, environmentally responsible producers, all these restaurants embody an inspiring and virtuous vision that Michelin is eager to recognize and reward.

Michelin two-starred restaurant Narisawa lives up to its reputation for molecular innovation. Chef Yoshihiro Narisawa’s tasting menu emphasizes sustainable ingredients and draws from a range of influences, including Japanese, Chinese, and French. Be dazzled by a crab and scallop dumpling wrapped with root vegetables to resemble a toy and a “Bread of the Forest” that is baked tableside and served with moss-like butter.

Many people have declared Narisawa one of their most memorable dining experiences in their life, and I can understand where that is coming from. I first tried the two-Michelin starred restaurant that currently sits at the #2 spot on Asia’s 50 Best Restaurants, and #8 on the World’s 50 Best Restaurants— in Manila when we organized a pop-up Six Hands dinner between Yoshihiro Narisawa, Virgilio Martinez (Central, Peru) and Chele Gonzalez (Gallery Vask, Philippines) with my events platform, Cross Cultures. It was already amazing then but it was perhaps just a glimpse of the full restaurant experience.

Listed among the world's Top 50 restaurants more than a few times, Minami-Aoyama's Narisawa is certainly one of the top Tokyo restaurants. Conceptually, traditional Japanese "Satoyama" culture (which centers sustainable harvest and conception, both over time and through the seasons) is at the center of two Michelin star Narisawa. The tasting menu changes by the day, but can manifest itself in dishes like "bread of the forest" made with live grains, hand-pickled mountain herbs and Hokkaido shrimp sashimi accented with the edible blossoms of fresh-picked flowers.

At Narisawa, chef Yoshihiro Narisawa isn’t just cooking; he’s conducting a deep, delicious dialogue with the Japanese landscape. What has been dubbed his ‘innovative Satoyama cuisine’ is an edible meditation on humanity’s relationship with nature, served over an exquisite omakase-style course (meaning the customer leaves the order details up to the chef). This two-Michelin-starred restaurant was a pioneer in Japan’s farm-to-table movement and was the first from Japan to make it on the World’s 50 Best Restaurants list.

The scene: Highlighting sustainability and gastronomy, Narisawa is one of Tokyo’s pioneers in creating cuisine that’s connected to preserving our environment. The head chef takes his inspiration directly from farmers’ fields, resulting in avant-garde dishes created with genuine wood and soil that are entirely safe (and superb) to eat. The idea is that by getting back to your roots and consuming natural ingredients, you’ll gain a deeper relationship with the natural world and with our environmental concerns.

Narisawa is renowned for its innovative take on Japanese cuisine, blending traditional Japanese techniques with sustainable and natural ingredients taken from Japan’s abundant forests. The restaurant is set in the upscale Aoyama district, offering a serene and elegant atmosphere with large windows that allow for views of the surrounding greenery. Chef Yoshihiro Narisawa’s philosophy of "Innovative Satoyama Cuisine" highlights the natural beauty and seasonal bounty of Japan.

For the longest time, we avoided dining at Narisawa when it had the fancier name of Les Creations de Narisawa and served us things like oak-flavoured water and a dissertation on air and its spiritual connection with a tree or some such cosmic theory. But recently, we’ve completely changed our minds. Now that it’s just called Narisawa, it’s become more ingredient-focused going by its winter menu focusing on sustainable and innovative Satoyama cuisine.

An innovative fusion of French and Japanese cuisine, chef Yoshihiro Narisawa wears his restaurant’s Michelin stars and his classic education – he trained under Bocuse, Robuchon and Giradet – lightly. Dishes are imaginative and playful, with ingredients from local, sustainable sources. Depending on the season, you might enjoy Okinawa sea snake soup or a culinary recreation of a forest floor.2-6-15 Minami Aoyama, Minato, Tokyo; + 81 3 5785 0799

Two-Michelin-starred Narisawa was the first entry from Japan to make it into the list of the World’s 50 Best Restaurants in 2009. Now, the restaurant – which underwent a major revamp in 2023 – is as popular as ever, and chef Yoshihiro Narisawa is in fine form. A pioneer of the farm-to-table movement in Japan, chef Narisawa emphasises sustainable ingredients in innovative dishes that draw inspiration from Japanese, Chinese, and French cuisine.

Chef Yoshihiro Narisawa has earned global acclaim for his modern approach to kaiseki dining at his eponymous restaurant. Guests can select from a contemporary tasting menu showcasing seasonal ingredients transformed through Narisawa's innovative techniques, such as serving tilefish in an ash crust seasoned with lemongrass. Dishes feature unusual flavour and texture combinations while retaining a foundation in Japanese culinary traditions.

The eponymous restaurant of chef Yoshihiro Narisawa champions "Innovative Satoyama" cuisine, a style conceived of by the chef himself. This cuisine employs the philosophy of taking only what resources are necessary, placing sustainability and seasonality at the forefront. Chef Narisawa sources ingredients directly from Japanese producers himself; he is considered one of the first chefs to do this practice in the capital.

Narisawa is revered for its innovative approach to fine dining, seamlessly blending Japanese ingredients and French culinary techniques. Chef Yoshihiro Narisawa’s commitment to sustainability and “Satoyama” cuisine has earned the restaurant numerous accolades, including Michelin stars. The dishes at Narisawa pay homage to nature, with each course reflecting the changing seasons and the natural beauty of Japan.

Officially rated as the 2nd best restaurant in Asia (in the top 20 of the world), Narisawa is always one of the highest regarded restaurants in Tokyo. The chef is an absolute creative genius in the kitchen, specializing in using natural and local Japanese ingredients, while cooking French style. I had the privilege to be sponsored for a meal at Narisawa from Chowzter.com, and it was a true treat of a meal.

Narisawa Tokyo, in the stylish Minami Aoyama area, offers more than a meal—it's a culinary journey. This restaurant features "innovative Satoyama cuisine" by Chef Yoshihiro Narisawa, where nature meets innovation on your plate. Why we love it: This popular spot is more than just eating out; it's about enjoying the balance of sustainable, local tastes that honor Japan's seasons and scenery.

Narisawa’s cuisine follows the unique culinary genre that is the innovative Satoyama Cuisine. The restaurant’s theme is beneficial and sustainable gastronomy, serving dishes that are inspired by the rich food culture and wisdom of Japan’s ancestors. Narisawa boasts several recognitions for its outstanding cuisine, including a rare Two-Star from the prestigious Michelin Guide.

Located in the Minato ward, NARISAWA stands out as a unique and modern take on Thai flavors. Led by Chef Yoshihiro Narisawa, this Michelin-starred restaurant focuses on sustainability and uses the finest ingredients to create innovative Thai dishes. The menu changes seasonally, ensuring that you experience the freshest and most exciting flavors with each visit.

Narisawa - 2-6-15 Minamiaoyama 35.671526, 139.721965 ☎ +81 3-5785-0799 - Menus à partir de ¥20,000 Classé parmi les meilleurs restaurants du monde et avec deux étoiles Michelin. À l'exception d'un mélange de techniques françaises classiques avec les plus belles Japonais ingrédients. Narisawa s'engage également en faveur de la durabilité, qui s'exprime à table.

NARISAWA is an innovative restaurant that has held a two-star Michelin rating for over a decade, showcasing Japan’s culinary excellence. It embraces Satoyama Culture, a traditional Japanese way of life that emphasizes harmony with nature. Guests can experience Innovative Satoyama Cuisine, with dishes that change daily to reflect the season.

Located in the heart of Aoyama, Narisawa is not just a restaurant but an experience. Chef Yoshihiro Narisawa’s innovative approach to French cuisine infused with Japanese ingredients has earned the restaurant two Michelin stars. With its minimalist decor, the intimate and elegant setting provides the perfect backdrop for a romantic dinner.

Last but not least in the journey through the 6 best romantic restaurants in Tokyo is NARISAWA. Known for its innovative and sustainable approach to cuisine this restaurant offers a unique culinary experience that’s as delightful to the palate as it is kind to the planet making it a perfect finale for a romantic culinary adventure.

This French restaurant has a chef studied for 8 years at one of Europe's top restaurants with 3 Michelin stars. The food is made with the theme of living together with the forest, so it's plated beautifully and when you're done it feels like you've been told a story. HP: narisawa-yoshihiro.com/en/openning.html

Before opening his own restaurant, Chef Narisawa trained under renowned chefs like Paul Bocuse and Joël Robuchon in France. Along with Frédy Girardet in Switzerland, and Gualtiero Marchesi in Italy. Returning to Japan, he eventually established the acclaimed NARISAWA in Tokyo, a two Michelin star restaurant.

Guaranteed stimulation for all your senses, NARISAWA is the perfect opportunity to immerse yourself in authentic Japanese culture. The pioneering chef has created something that is impossible to categorize, thus a new genre called “Innovative Satoyama Cuisine” has been born. It’s about gratitude for ...

NARISAWA is a high-end innovative restaurant that earned two Michelin stars in 2025. NARISAWA offers "Omakase" course meals that imagine Japan's natural environment surrounded by sea and forest. At NARISAWA, you can enjoy creative cuisine made with fresh ingredients sourced daily from all over Japan.

Next on our list is one of the best restaurants in Tokyo – Narisawa. Chef Yoshihiro Narisawa has a unique approach to French cuisine and cooks with charcoal and organic soil. Innovative Satoyama Cuisine, which expresses the rich culinary tradition of Japan’s Satoyama, is what makes Narisawa special.

Narisawa is a fine-dining restaurant run by chef Yoshihiro Narisawa. His restaurant has appeared in both the Michelin guide as well as the list of top 50 restaurants in the world!. After living in Tokyo for 10 years, Moon Island Arts also hails Narisawa as his favorite restaurant in Tokyo.

Narisawa: Pioneering innovative Japanese cuisine, Narisawa integrates French culinary techniques with Japanese flavors. Chef Yoshihiro Narisawa's creations are deeply rooted in sustainability and environmental consciousness, offering a dining experience that reflects the beauty of nature.

Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2-chōme−6−１５ 南青山ガーデンコート. Narisawa in Tokyo is often described as a memorable place with a thoughtful approach to dining. Its “Innovative Satoyama Cuisine” emphasizes respect for the natural environment and careful use of local resources.

He was one of the first Japanese chefs really pushing boundaries – totally creative yet anchored in history, tradition and culture.” Dinner in this plain, black and white room is spectacular: the flowers and leaves of the season decorating every dish of rare ingredients.

With two Michelin stars under its belt, Yoshihiro Narisawa’s eponymous restaurant in Aoyama is a favorite with gourmands all over the world. If you like several-hour intellectual exercises in gastronomy, this may be the right place for you.

A few restaurants I have on my future dining list are Narisawa in Minami Aoyama, L’Effervessence in Nishi Azabu, Den in Shibuya, and Florilège in Harajuku. In my next life, I’d like to be a food inspector for the Michelin Guides.

2 Chome-6-15 MinamiaoyamaMinato City, Tokyo 107-0062, Japan(813) 5785-0799. NARISAWA, which started in 1996, is a fine-dining restaurant that serves a seasonal and well-prepared menu of unique Japanese foods.

Tokyo, Japan Les Créations de Narisawa took top honours by being the Number 1 restaurant at the inaugural Asia’s 50 Best Restaurants 2013 by S.Pellegrino.

Led by owner-chef Zaiyu Hasegawa, Den is the first Japanese restaurant to claim the top spot since Narisawa took first place in 2013.