NARISAWA

Narisawa, Yoshihiro Narisawa spent eight years training in some of Europe’s most venerated kitchens, including those of the late Paul Bocuse and Joël Robuchon. In 1996, he returned home to Japan and opened La Napoule in Kanagawa Prefecture. And later he started Two-Michelin-starred Narisawa. Narisawa calls his culinary approach “innovative satoyama cuisine”. Dishes such as ‘Bread of the Forest 2010, with natural yeast working its magic before your eyes are tomenting a revolution in the culinary world. Narisawa offers one omakase-style tasting menu. I was more impressed when I first visited the restaurant few years ago. The highlight of the dinner was the melon dessert.