Restaurantes
NARISAWA
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NARISAWA
With a focus on ‘innovative satoyama cuisine’, this restaurant promotes the satoyama culture of Japan. The chef creates dishes inspired by the unique food culture connected to forests, rivers, lakes, and seas. ‘Bread of the Forest 2010’, made with wild yeast harvested from the Shirakami-Sanchi mountain range, is baked while showing off the leavening process. Innovation preserves the wisdom of predecessors who thrived in harmony with nature, passing these values to the next generation while breathing new life into them.
"The theme here is ‘coexisting with forests’, and we express environmental sustainability and food safety in our dishes. We visit depopulated mountain villages every year to plant trees and clean up, because we believe it is the duty of a chef to not only prepare food, but to preserve the wilderness ecosystem."
Localización
La revolución culinaria jienense: “Decían que en Jaén no había ná”
La pasada Gala de la Guía MICHELIN supuso el reconocimiento definitivo a la gastronomía de Jaén, con dos nuevas Estrellas MICHELIN en la capital y otra en la cercana Baeza. Analizamos, con varios de sus chefs, este fenómeno inédito que posiciona a Jaén como toda una referencia de la más alta gastronomía en nuestro país.
