Meet an unorthodox approach to French cuisine. At Les Créations de Narisawa, chef Yoshihiro Narisawa is pushing new boundaries by cooking with organic soil, charcoal and water.
A sleek cube of a restaurant with dramatic lighting and glass walls that reveal nearly every inch of the shining silver kitchen, chef Yoshihiro Narisawa’s restaurant is as modern as they come. It is best ranked restaurant in Asia but not by its interior design but for the unique food design it presents.
As imaginative and focused on the beauty of the natural world as Narisawa himself, the menu is based on the seasons, aiming for an experience that brings sensations of the outside in. In Spring, he might serve a menu dubbed “Evolve with the Forest,” which could include a dish called “Essence of the Forest and Satoyama Scenery” made of herbs, chlorophyll, dirt, and forest water, or “Scene of the Seashore,” composed of squid in a paprika and salami sauce with olive oil, lemon juice, and liquid nitrogen “dust."
Yoshihiro Narisawa is one of the few who left and then returned to Japan. He worked his way through Europe, spending time in the kitchens of Joel Robuchon, Fredy Girardet, and Paul Bocuse. The nouvelle cuisine training left its mark on a technical level. But the philosophy behind his food is distinctly Japanese.
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