Much has been made of the fact that the first Japanese restaurant to make this list has a distinct French accent, but chef-owner Yoshihiro Narisawa is not just producing Gallic haute cuisine with a Pacific edge. In Les Creations de Narisawa Chef Yoshihiro Narisawa' themes of soil, water, fire, charcoal and forest permeate the menu to reflect Narisawa's bringing of nature to the plate, resulting in dishes complete with the smell, aspect or texture of the landscape from which they were drawn. Chef Yoshihiro Narisawa was born on 11 April 1969 in Japan. He was trained in Switzerland at Girardet's, in France at Robuchon's and in Italy at Antica Osteria del Ponte. Narisawa returned from Europe after 9 years and opened his own first restaurant in Odawara City, Kanagawa Prefecture and named it "La Napule." Most of his avid fans were from Tokyo so instead of staying on the seaside resort on Sagami Bay, he decided to move the entire operation to central Tokyo. Les Créations de Narisawa opened in Aoyama in November 2003, received a star in the 2008 Michelin Guide Tokyo and then two stars in 2010. It was 2009 that the restaurant became the first in Japan to reach top 50 after string of accolades. The restaurant also earned a star in the 2009 Michelin Guide, Les Creations de Narisawa debuted at no. 20 on San Pellegrino's list of best restaurants in the world. Improved to No 12 in 2011 and Selected by fellow chefs as well as food critics and other experts. FOOD AND BEVERAGE The ten course degustation menu is an extravagant but necessary splurge if you want to experience the full impact of Narisawa's finely tuned skills and food philosophy. The menu combines European flavours with 21st century gastronomy techniques and the subtleties of a native Japanese palate. Many have raved the ‘Mountains and the Sea’, a dish that takes its name from the origins of its ingredients. A delicately organised stack of mountain vegetables surreptitiously conceals slices of perfectly cooked abalone. This assemblage of land and sea is veiled by a transparent gelee of jamon iberico. Narisawa's talent lies in his ability to combine such elements into a cohesive dish that tricks the eye while tantalising the tongue. Weightless macarons await the brave-hearted souls who manage to reserve some room after nine irresistible courses. CONTACT DETAILS Address: Minami-Aoyama 2-6-15, Minato-ku, Tokyo 107-0062, Japan Telephone: +81 (0)3 5785 0799 Web Site: www.narisawa-yoshihiro.com REVIEWS The Japan Times Online - 2009 wbpstars.com - French Fusion in Japan - 2011 Apple In a Bun - Les Creations de NARISAWA, Tokyo
Phone +44 (0) 33 0001 0083