Narisawa
Restaurant · Minato ·
Innovative Satoyama cuisine celebrating nature and sustainability
Innovative Satoyama cuisine celebrating nature and sustainability
"Ranked No. 21 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"Chef Yoshihiro Narisawa channels Japan’s satoyama — the rural landscapes where humans live in harmony with nature — into an experience that’s quietly profound. His “innovative satoyama cuisine” draws on traditional crafts like lacquerware and washi paper, creating a meal that feels meditative, seasonal, and deeply respectful of place. Much like the film, dining here is about finding connection in quiet, beautifully composed moments. You’ll leave full, but also a little lighter on your feet — as if the world makes slightly more sense." - Rooksana Hossenally
"Yoshihiro Narisawa worked under Paul Bocuse, Frédy Girardet, and Joël Robuchon. But at his namesake restaurant, he fuses French haute cuisine with a profound understanding of Japanese ingredients that has resulted in a style uniquely his own. Serving brilliant left-field dishes such as soil soup (yes, really) and Okinawan sea snake broth, alongside superb langoustine and wagyu beef, he more than merits his two Michelin stars and spot on the Asia’s 50 Best Restaurants list. Know before you go: Chef Narisawa and his team are flexible to accommodate dietary restrictions." - Yukari Sakamoto
"Narisawa is listed at the The World's 50 Best Restaurants in 2025 as rank 56." - The World's 50 Best Restaurants
"Narisawa celebrates the culture of Japan’s ‘satoyama’, rural hillscapes, through the genre of ‘innovative satoyama cuisine’. The Japanese islands form a long arc from north to south, and most of the land is satoyama. In this geographical backdrop from foothills to plains, people have found ways to live harmoniously and sustainably with nature. This image of the satoyama informs the imagination of Narisawa’s cuisine. The restaurant uses traditional craftworks such as lacquerware and washi paper, harmonising diverse people and culture." - Michelin Inspector