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.
Chef Michael Solomonov, chef-owner of Zahav, winner of the James Beard award for Best Restaurant in America, writes an honest letter to his younger self.
