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Les Creations de Narisawa

Yoshihiro Narisawa is a Japanese chef who is widely regarded as a culinary visionary and a pioneer of modern Japanese cuisine.

Born in Aichi Prefecture, Japan, he started his culinary career at the age of 19, working in the best restaurants in Japan and Europe.

In 1996, Narisawa moved to Paris to work at the Taillevent restaurant. There, he honed his skills in French haute cuisine.

Narisawa’s creations

Back in Japan, chef Yoshihiro Narisawa opened a French-inspired restaurant, La Napoule.

Known best for his restaurant Narisawa in Tokyo, Yoshihiro Narisawa brings together the history of Japanese cuisine and attempts to recover produce that is.

Known best for his restaurant Narisawa in Tokyo, Yoshihiro Narisawa brings together the history of Japanese cuisine and attempts to recover produce that is.

We speak with rino Young Chef judge Yoshihiro Narisawa about his own career as a young chef and projects he's currently working on.

Narisawa was born in His curriculum has so much in common with hundreds of Japanese chefs: lots of Michelin-star places in France from

Always composed and smiling any conversation with him offers an insight into how he perceives his work as one of Japan's trailblazing chefs.

Chef: Yoshihiro Narisawa was born in Aichi prefecture in to a The Narisawa staff form chilled butter into stone shapes.

However, it wasn’t until he opened his second restaurant, Les Creations de Narisawa, that he began to develop his cooking philosophy. The restaurant quickly gained international recognition.

Narisawa’s culinary style is all about reconnecting with nature.

The Chef uses natural and sustainable ingredients, as well as incorporates elements of Japanese culture and philosophy into his cuisine. He is known for his innovative techni