In the video Narisawa discusses the philosophy behind his restaurant, how he works closely with nature, seasonal ingredients, and how he sources the ingredients for one his most famous dishes, soil soup.
If you’d like to know more about how the dish is made here’s the recipe, and here's a further interview in which Narisawa discusses his approach to cooking.
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.