Les Creations de Narisawa
Yoshihiro Narisawa is a Japanese chef who is widely regarded as a culinary visionary and a pioneer of modern Japanese cuisine.
Born in Aichi Prefecture, Japan, he started his culinary career at the age of 19, working in the best restaurants in Japan and Europe. In 1996, Narisawa moved to Paris to work at the Taillevent restaurant. There, he honed his skills in French haute cuisine.
Back in Japan, chef Yoshihiro Narisawa opened a French-inspired restaurant, La Napoule. However, it wasn’t until he opened his second restaurant, Les Creations de Narisawa, that he began to develop his cooking philosophy. The restaurant quickly gained international recognition.
Narisawa’s culinary style is all about reconnecting with nature. The Chef uses natural and sustainable ingredients, as well as incorporates elements of Japanese culture and philosophy into his cuisine. He is known for his innovative techniques, such as using scent to enhance the dining experience, and for his ability to create dishes that are both visually stunning and profound. Sustainability and responsibility are at the heart of its concept.
The chef maintains close relationships with farmers and pickers to ensure his menu reflects the seasons. In addition to his work in the kitchen, chef Narisawa is an environmental activist. He his restaurant as a platform to raise awareness about sustainability issues and promote sustainable farming practices.