NARISAWA

Inspired by the nature and traditions of Japan, the restaurant represents the natural bounty of each season. With an emphasis on sustainability, the restaurant offers creative and sustainable gastronomy using fresh, locally sourced ingredients. The menu incorporates traditional Japanese cooking techniques as well as international culinary techniques to bring out the natural flavors of the ingredients.

The restaurant features a modern and sophisticated design based on nature. The restaurant uses an abundance of natural materials to create a comfortable atmosphere in which to enjoy a meal. Designed as a space that offers a sustainable gastronomic culture, the restaurant provides a special experience every time you dine in a quiet and serene environment.

In 2003, he opened his current restaurant in Minami Aoyama and changed the name from "Les Création de Narisawa" to the current "NARISAWA". Known for its sustainability and innovative cuisine, the restaurant continues to receive high praise from the Michelin Guide and "50 Best Restaurants in the World. The restaurant is attracting attention both domestically and internationally for its continued pursuit of sustainable food culture.

He is the founder of NARISAWA, a restaurant dedicated to sustainability and Japanese satoyama culture, and his culinary philosophy is highly regarded both in Japan and abroad. His career has been built on his experience at numerous prestigious restaurants in Japan and abroad, and he is passionate about the pursuit of sustainable gastronomy. He is skilled in the art of bringing out the true flavor of ingredients and incorporates diverse and international culinary techniques.