Ferran Adria
Chef
Tokyo's most innovative dining experience. Chef Yoshihiro Narisawa's "Satoyama" cuisine celebrates Japanese nature through sustainable gastronomy that pushes culinary boundaries.
What is Narisawa's Satoyama cuisine philosophy?
Satoyama refers to the border zone between mountain foothills and flat cultivated land in Japan. Chef Narisawa's cuisine explores this connection through foraged ingredients, soil from Japanese forests, and techniques that honor nature while creating edible art.
2-6-15 Minami-Aoyama
Minato-ku, Tokyo
107-0062
+81-3-5785-0799
Modern, minimalist space in Aoyama. Counter and table seating with open kitchen view.
$$$$ (~$300-500 per person)
Bread baked with actual soil from Japanese forests, representing Narisawa's connection to the earth.
A dish that recreates the Japanese countryside landscape with seasonal vegetables and edible flowers.
A course featuring foraged ingredients that change with the seasons, showcasing Japanese terroir.
Premium wagyu cooked over charcoal with seasonal accompaniments from mountain and sea.
Satoyama cuisine celebrates the Japanese countryside - the connection between mountain foothills and cultivated land. Chef Narisawa incorporates foraged ingredients, soil, and sustainable practices to create dishes that tell the story of Japanese nature.
The tasting menu at Narisawa costs approximately 35,000-50,000 yen ($270-400 USD) per person. Wine pairings are additional. Lunch offers a more affordable introduction at around 18,000 yen.
Reservations can be made through their website or by phone. Book at least 2-4 weeks in advance for dinner, earlier for weekends. Unlike some Tokyo restaurants, they do accept international reservations directly.
Yes, Narisawa has been consistently ranked on the World's 50 Best Restaurants list and Asia's 50 Best Restaurants, often placing in the top 20. It's recognized for its sustainability efforts and innovative approach.