Owner chef of the restaurant “NARISAWA” in Minami Aoyama, Tokyo. Taking the culinary culture of the Satoyama in Japan, and the wisdom of our ancestors, Chef Yoshihiro Narisawa passes it through his own filter to create an independent genre called “Innovative Satoyama Cuisine”.

NARISAWA creates gastronomy beneficial to both body and spirit, and a continuously sustainable environment, which we call, Beneficial and Sustainable Gastronomy.

Chef Narisawa sends the message of his respect to the nature and wish for the safety and sustainable environment to the world.

Presented the theme “Evolve with the Forest” focusing on the forests ( Satoyama ) that form Japanese land.

In 2010, Chef Narisawa was selected as one of the most influential chefs of the world by the most prestigious culinary congress, Madrid Fusion in Spain.

In 2013, he obtained the highest score of the SRA survey and won the Sustainable Restaurant Award organized by SRA.

NARISAWA has ranked in “World’s 50 Best Restaurants” for 14 consecutive years.

In 2013, NARISAWA was ranked No. 1 in “Asia’s 50 Best Restaurants.”

In 2016, NARISAWA was ranked No. 8 in “World’s 50 Best Restaurants.”

Chef Narisawa created a culinary photo book “SATOYAMA” from traveling throughout Japan for 3 years since 2015.

In 2018, he became the first Asian chef to be awarded Grand Prix de l’Art de la Cuisine by Academie Internationale de la Gastronomie.

In 2019, he was the head chef for the G20 Summit Banquet in Osaka.

In 2023, “SATOYAMA” was published by the German art book publisher TASCHEN.

Chef Narisawa created a culinary photo book “SATOYAMA” from traveling throughout Japan for 3 years since 2015.