Narisawa

"Satoyama" Cuisine Philosophy with a Chinese Twist
Narisawa Shanghai adapts chef Yoshihiro Narisawa’s signature "satoyama" cuisine—a concept emphasizing harmony between humans and nature—by incorporating local Chinese ingredients such as wild mushrooms from Yunnan and caviar from Qiandao Lake, while maintaining a sustainable, low-impact approach. This fusion creates a unique culinary identity distinct from the Tokyo original.

Innovative Bread Service Infused with Seasonal Local Elements
Unlike typical Japanese restaurants, Narisawa Shanghai begins the meal with a distinctive bread service called the "Bread of the Forest," which is fermented and baked tableside in a stone pot. This bread is infused with seasonal Chinese produce like white tea or kumquat, showcasing an unconventional blend of Japanese technique and local flavors.

Selective Use of Wine and Emphasis on Sake Pairing
The restaurant’s approach to beverage pairing is unconventional in fine dining: wine is reserved for only one course (e.g., white truffle with langoustine), while the rest of the meal is paired exclusively with sake. This highlights a refined balance and subtlety in flavor, emphasizing Japanese tradition while embracing seasonal and regional ingredients.