NARISAWA

With a focus on ‘innovative satoyama cuisine’, this restaurant promotes the satoyama culture of Japan. The chef creates dishes inspired by the unique food culture connected to forests, rivers, lakes, and seas. ‘Bread of the Forest 2010’, made with wild yeast harvested from the Shirakami-Sanchi mountain range, is baked while showing off the leavening process. Innovation preserves the wisdom of predecessors who thrived in harmony with nature, passing these values to the next generation while breathing new life into them.

Innovative Satoyama Cuisine

• Narisawa has pioneered a new genre called "Innovative Satoyama Cuisine," which emphasizes sustainability and the harmonious relationship between humans and nature, drawing inspiration from Japan's traditional satoyama farming practices.

Culinary Artistry with Foraged Ingredients

• The restaurant's dishes often feature foraged ingredients, creating intricate presentations that reflect the natural landscapes of Japan, such as the signature dish "Satoyama Scenery," which artistically represents elements like moss and earth using various edible components.

Commitment to Staff Well-Being

• Narisawa promotes a sustainable work-life balance for its staff, with a closing time of 8 p.m. and efficient clean-up processes, contrasting with the typical long hours in the restaurant industry, ensuring that employees can maintain their health and family life.

Signature Ingredients

• Satoyama Scenery: This dish showcases a variety of wild plants gathered from Ishikawa Prefecture, representing the essence of Japanese culture and the philosophy of satoyama, which emphasizes harmony with nature. The dish includes elements like dried tofu residue, bamboo charcoal, and candied burdock root, creating a gastronomic landscape that reflects the natural environment.
• Soft-shell turtle: Sourced from Lake Hamana in Shizuoka Prefecture, this ingredient is known for its rich flavor and is prepared into meatballs served in a complex broth made with sake and kombu, highlighting the restaurant's commitment to regional flavors and sustainable sourcing.
• Kobe beef: A signature dish features lean Kobe beef rump, grilled and served on ubame oak charcoal, emphasizing the restaurant's dedication to high-quality, locally sourced meats. This dish not only showcases the beef's exquisite flavor but also reflects the relationship between man and nature.
• Bread of the Forest: Made from naturally occurring forest yeasts from the Shirakamisanchi mountain region, this bread is a highlight of the dining experience, with its fermentation process taking place at the table, allowing diners to engage with the culinary artistry.
• Koji mold: Integral to Japanese cuisine, koji is used in various dishes, including desserts. The dish "Tsubaki & Koji" features camellia leaves and amazake paste, showcasing the traditional fermentation techniques that are a hallmark of Japanese culinary culture. This ingredient is celebrated for its role in enhancing flavors and promoting sustainability.

Tasting Menu

• Satoyama Menu: ¥38,500

Signature Dishes

• Bread of the Forest: ¥3,500