Narisawa – Innovative Fine Dining Rooted in Japanese Nature

In 2026, Narisawa, located in the elegant Minami-Aoyama district of Tokyo, remains a global pinnacle of ethical fine dining. Founded by Chef Yoshihiro Narisawa, the restaurant has pioneered a unique culinary genre known as “Innovative Satoyama Cuisine”. This philosophy draws inspiration from satoyama—the Japanese term for the borderland between flat planes and high mountains where humans and nature coexist harmoniously. A Philosophy of Nature and Sustainability At the heart of the experience is “Beneficial and Sustainable Gastronomy”. For over two decades, Chef Narisawa has personally visited local producers, including farmers and fishermen, to source ingredients that are both safe and https://www.tuttons.com/ sustainable. In 2026, the restaurant continues to hold two Michelin stars and a Michelin Green Star, reflecting its ongoing commitment to environmental stewardship. The restaurant’s commitment extends beyond the plate; Narisawa focuses on a sustainable work-life balance for his staff, maintaining an 8 p.m. closing time to ensure employee well-being. Furthermore, the restaurant minimizes waste by purchasing only necessary quantities and even repurposing animal bones as dinnerware. The Sensory Journey: Iconic Dishes Dining at Narisawa is a multi-sensory exploration of Japan’s seasonal landscapes. The menu, which changes daily based on available harvests, often features:

• Bread of the Forest: A signature course where dough is left to ferment on the dining table in a pot surrounded by conifer leaves and fruit before being baked in a stone pot.
• Satoyama Scenery: A visually stunning dish that recreates a forest floor using “moss” made from powdered spinach, “soil” from burdock root, and “branches” of candied roots.
• Soil Soup: One of the chef’s most avant-garde creations, this dish uses actual soil to express the fundamental importance of the environment in what we consume.

Modern Evolution and Craftsmanship Following a significant renovation for its 20th anniversary, the 2026 dining space reflects a wabi-sabi aesthetic, celebrating simplicity and natural imperfection. The kitchen utilizes sustainable materials like Neolith surfaces that mimic natural rock formations, bridging modern technology with traditional heritage. For drink pairings, the restaurant is one of the premier locations to experience rare Japanese wines, such as pinot noir from Nagano and riesling from Iwate, alongside premium sakes. Booking Your Experience Given its consistent ranking among the World’s 50 Best Restaurants, early reservations are essential.