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.
Ever seen this smelly, moldy-looking, coconut-like fruit? The wood apple is a popular fruit in Indian and Sri Lankan cuisine with a dark brown flesh that is tart and sweet. Read all about it.
The Chef of the Chefs and mentor to the country's many celebrated chefs, Cho Hee-Suk of Hansikgonggan was awarded the prestigious award presented by Asia's 50 Best Restaurants.
A multi-sensory immersive dining experience arrives in the UK, exploring the relationship between sound and flavour using audience participation. Find out more!
Water is an ongoing obsession at Andoni Aduriz's two-Michelin-starred Basque restaurant, where the R&D team pumps out highly creative, thought-provoking dishes that showcase H2O in extraordinary ways.
