Yoshihiro Narisawa

Yoshihiro Narisawa (成澤 由浩, Narisawa Yoshihiro, born 11 April 1969) is a Japanese chef and owner of the two-Michelin star restaurant Les Créations de Narisawa in Minato, Tokyo, Japan.[1]

Yoshihiro Narisawa
成澤 由浩
Born (1969-04-11) April 11, 1969
NationalityJapanese
OccupationChef

Career

Narisawa was born in Aichi prefecture in 1969 to a baker and western sweets maker. He travelled to Europe at the age of 19, and trained in France, Switzerland, and Italy, before returning to Japan in 1996.[1]

In 1996, Narisawa opened a restaurant in Odawara, Kanagawa.[1] In 2003, Narisawa moved to Tokyo and opened the restaurant "Les Créations de Narisawa" in Aoyama, renaming it Narisawa in 2011. Restaurant Narisawa was ranked #20 on The World's 50 Best Restaurants list in 2009,[2] and has consistently ranked in the top 30 since. Its current ranking in 2017 is #18.[3] He has built his fame on promoting organic and natural ingredients as a part of Japanese cuisine, saying, “Most of the vegetables and fruit in Japan contain pesticides. It’s the role of the chef to support (organic) producers.” [4] Accordingly, Restaurant Narisawa received the inaugural Sustainable Restaurant Award from Restaurant Magazine, after an audit by the Sustainable Restaurant Association.[5]

In 2018, Narisawa appeared as a guest judge on the "Japan" episode of The Final Table, season 1.

gollark: It truly is perfect and without flaw.
gollark: Unfortunately, as a human, I require sleep sometimes. I MAY have to do this at some point.
gollark: Are you going to actually explain that whatsoever or just say it's supported?
gollark: I think it's more significantly dependent on interest and such.
gollark: You should probably filter by relevant skill or whatever directly instead of things vaguely correlated with those.

References
  1. Joe, Melinda (8 June 2010). "Haute cuisine's natural man". CNN Travel. CNN. Retrieved 1 March 2013.
  2. "The World's 50 Best Restaurants 2009 list". Retrieved 2014-01-11.
  3. "The World's 50 Best Restaurants 2017 entry". Retrieved 2018-03-04.
  4. "The Japan Times: Japan's Top Chefs Grapple with Sustainable Eating". Retrieved 2014-01-11.
  5. "The Japan Times: Why it Matters where our Food Comes From". Retrieved 2014-10-11.
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