Narisawa focuses on sustainability and using local and seasonal foods which he then turns into delightful nouvelle cuisine with a Japanese twist.
Below you'll find some of the amazing dishes served at his Tokyo restaurant Les Créations de Narisawa. Each dish tells its own story and captures natures in a very unexpected way.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.