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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."
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The Japanese Chefs Paving The Way For The Future Of Food
MICHELIN inspectors in Japan highlight some of the chefs whose work in their MICHELIN Green Star restaurants are setting the pace for sustainable gastronomy.
