Narisawa
Japan
Yoshihiro Narisawa’s cooking begins with the relationship between people and the landscapes that sustain them. His interpretation of satoyama, the cultivated borderland between settlements and nature, shapes a restaurant concerned with forests, water, seasonal abundance and the knowledge of producers. Ingredients become a way of describing Japan, with technique used to make those connections vivid. The Minamiaoyama dining room provides a composed setting for that exploration. Japanese craft, including lacquerware and washi, contributes to the experience, giving the objects on the table a relationship with the food they carry. The tasting menu changes with the ingredients available, and its interest lies as much in the ideas linking the courses as in any individual presentation. Narisawa holds two Michelin stars in the Tokyo 2026 guide and is also recognised with a Green Star. It leads this selection for the depth and originality of its perspective: a meal that gives visitors a sophisticated way to think about Japan’s ecology, craft and culinary culture while remaining firmly centred on the pleasures of eating.