Yoshihiro narisawa biography examples
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Satoyama is a Japanese word referring to an area between foothills and villages on the plains, in which small communities are involved in activities such as agriculture and limited husbandry of the surrounding forests. These people treat this environment with great respect and passion, and this,over the centuries, has led them to play a role of fundamental importance in the ecosystem of these places by forging a strong link between man and nature.
It is precisely this noble and romantic concept which has inspired the cuisine of Yoshihiro Narisawa, one of the greatest of contemporary chefs and promotor of the so-called Innovative Satoyama Cuisine.
Born in 1960, Narisawa left Japan at the age of nineteen to undertake a culinary apprenticeship in Europe which gave him the opportunity of working with chefs of the calibre of Paul Bocuse and Joël Robuchon.
In 1996 he was ready to start up on his own: he returned to Japan and opened his first restaurant in the prefecture of Kana
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The Intersection
As a professional in the creative industry, I find the world of chefs and cuisines directly relevant to what I do—brand strategy and creative direction. Being a chef, especially a gastronomy chef, is a highly creative act. In addition to that, running your own restaurant is like being a creative and running your own creative agency or consultancy. By running, I mean really running the business, i.e. looking at spreadsheets and worrying about the payroll, etc. One has to be the one to come up with the ideas AND make ends meet at the same time.
Yoshihiro Narisawa is one of Japan’s top chefs who has been ranked in the World’s Top 50 Restaurants list consistently since 2009. Chef Narisawa calls his style “Innovative Satoyama Cuisine.” It’s not quite Japanese, French, Italian, or any other style you’ve ever seen. At the heart of it, it’s gastronomy meets sustainability.
Imagine different scenes from nature, say, a little stream with fish swirling around or a
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2-6-15 Minami Aoyama, Minato-ku, Tokyo 107-0062
03.5785.0799
www.narisawa-yoshihiro.com
Tue 10/29/2019, 12:35p-03:55p
Of all the meals I had in Japan recently, Narisawa was perhaps the one I was most excited about given all the international beröm it's garnered over the years. The creation of Yoshihiro Narisawa, the restaurant serves what it describes as "innovative satoyama cuisine." Satoyamarefers to a zone of cultivable land situated along mountain foothills, an area where people are supposedly best suited to living and eating naturally, sustainably, and seasonally. This satoyama-inspired ethos pervades Narisawa's cooking, which straddles the line between Japanese tradition and the Chef's europeisk training.
About the Chef: Narisawa Yoshihiro was born on April 11th, 1969 on Aichi Prefecture's Chita Peninsula. His grandfather ran a wagashi(Japanese sweets) shop, while his father operated a pâtisserie. He thus wanted to cook at an early