Narisawa

The term "satoyama" is packed with layers of nuance. In broader terms, it refers to fields in the Japanese countryside, but it evokes nostalgic images of a simpler time when people lived in close harmony with nature. Inspired by satoyama culture, Chef Yoshihiro Narisawa has created a groundbreaking new cuisine that he describes as “innovative satoyama” — the heart of his restaurant, Narisawa.

Located in the posh Minami-Aoyama neighborhood, this restaurant has received two Michelin stars — plus a Michelin Green Star for its commitment to sustainability — and it often comes up in lists of the world’s best restaurants. Its concept, in the chef’s own words, is “beneficial and sustainable gastronomy.” Chef Narisawa cultivates a close relationship with the farmers and fishermen from whom he sources his ingredients, and he purchases only what he needs to avoid food waste.

The menu changes daily to honor the changing seasons and Japan’s diverse rural landscapes. Chef Narisawa makes use of ingredients like local mountain vegetables, rare spices, and prized — even exotic — specialties from across the nation. One of Narisawa’s signature creations is “Bread of the Forest 2010.” Dough made with natural yeast from the forests of Shirakami-Sanchi, a UNESCO World Heritage Site, is brought to the table in its raw, fermenting state, nestled within a wreath of seasonal greenery. Guests watch as the dough continues to ferment and rise before their eyes. Once the fermentation is complete, a piping-hot stone oven is prepared tableside, and the bread is baked on the spot.