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Yoshihiro Narisawa’s recipes and his Les Créations de Narisawa restaurant in Tokyo have become somewhat legendary in the world of dining and earned the chef a place at the top of the Asia's 50 Best Restaurants list.
Narisawa’s approach to sourcing local ingredients and plating the nature that surrounds his restaurant has led to a wonderful approach that is evident in all his dishes. The chef has a colorful and delicate approach to plating that is sure to make a person hungry just looking.
As you can see below, his dishes show off his time spent in Europe while representing the ingredients of his diverse home in Tokyo.
Two of the most famous Yoshihiro Narisawa’s recipes and examples of his natural approach to coercing and plating are the chef’s Soil and Hida Beef dishes – both Narisawa signature recipes that use ingredients many chefs would overlook.
Another, and one of our favourites, is ASH – a dish that uses grilled squid presented wonderfully with paprika. It was inspired by time spent in the Basque country.
