Yoshihiro narisawa biography
- Yoshihiro Narisawa.
- Career.
- Born in Aichi Prefecture, Japan, he started his culinary career at the age of 19, working in the best restaurants in Japan and Europe.
- •
Chef Yoshihiro Narisawa of Narisawa - Biography
While the rest of the world is doing everything it can to express, co-opt, or imitate the order and elegance of Japanese cuisine, Chef Yoshihiro Narisawa is trying to help it evolve by introducing new elements. Japanese cuisine tends to be more insular, enriching itself within its own borders while chefs from around the world travel to learn from it. And while that means Japanese tradition and technique are incredibly strong, Narisawa has always sought something more.
As a young man, in 1988, Narisawa began his training, blazing a Michelin-starred trail through Europe. He worked in Switzerland at Girardet’s, in France under iconic chefs like Paul Bocuse and Joël Robuchon, and then spent a year in Italy, under Chef Ezio Santin at Antica Osteria del Ponte. After nine years of technique polishing and total immersion, Narisawa was ready to return home and imbue all he had learned into a new landscape for Japanese cuisine.
He began with La Napoule, opened in Odawara in 1996. Seven years into its existence, Narisawa moved the restaur
- •
Yoshihiro Narisawa
Japanese chef
Yoshihiro Narisawa | |
|---|---|
| Born | (1969-04-11) April 11, 1969 (age 55) |
| Nationality | Japanese |
| Occupation | Chef |
Yoshihiro Narisawa (成澤 由浩, Narisawa Yoshihiro, born 11 April 1969) is a Japanese chef and owner of the two-Michelin star restaurant Narisawa in Minato, Tokyo, Japan.[1]
Career
Narisawa was born in Aichi prefecture in 1969 to a baker and western sweets maker. He travelled to Europe at the age of 19, and trained in France, Switzerland, and Italy, before returning to Japan in 1996.[1]
In 1996, Narisawa opened a restaurant in Odawara, Kanagawa.[1] In 2003, Narisawa moved to Tokyo and opened the restaurant "Les Créations de Narisawa" in Aoyama, renaming it Narisawa in 2011. Restaurant Narisawa was ranked #20 on The World's 50 Best Restaurants list in 2009,[2] and has consistently ranked in the top 30 since. Its current ranking in 2017 is #18.[3] He has built his fame on promoting organic and natural ingredients as a part of Japanese cuisine, saying, “Most of the
- •
Narisawa
This article is about the restaurant in Tokyo. For the chef, see Yoshihiro Narisawa.
Restaurant in Tokyo, Japan
| NARISAWA | |
|---|---|
| Established | 2003 |
| Food type | Japanese |
| City | Minato, Tokyo |
| Country | Japan |
NARISAWA is a Japanese restaurant in Minato, Tokyo, Japan. It opened in Minami Aoyama in November 2003.[citation needed]
Awards
NARISAWA received one Michelin star in the 2008 Michelin Guide Tokyo, and then two stars in 2010. In 2008 the restaurant was ranked 20th among The World's 50 Best Restaurants, and the best restaurant in Asia. Most recently, the restaurant was named 8th in 2016.[1]
Chef
Chef Yoshihiro Narisawa was born on 11 April 1969 in Aichi Prefecture, Japan.[2] He trained in Switzerland under Frédy Girardet, in France under Joël Robuchon, and in Italy at Antica Osteria del Ponte.[3]
Narisawa returned from Europe after 9 years and opened his own first restaurant in Odawara, Kanagawa, and named it "La Napoule". He subsequently moved the entire operation to central Tokyo.
Ref
Copyright ©airtory.pages.dev 2025