Ranking 19^th of Asia’s 50 Best Restaurants back, Narisawa is one of the best places in the world to appreciate the finest of Japanese winemaking, with Pinot Noir from Nagano, Riesling from Iwate and aged Bordeaux-style blends from Yamagata. Narisawa’s omakase expresses the culture of respecting the earth through food. The chef has an intimate relationship with local fishermen and sources the precise amounts he needs so there is zero food waste.

Owner Yoshihiro Narisawa’s self-proclaimed theme is “sustainability and gastronomy,” linking the diner with the natural world. At Narisawa will find cuisine celebrating the richness of the Japanese environment while satisfying your healthy and fine-food cravings. The restaurant also won the inaugural Sustainable Restaurant Award.

Yoshihiro Narisawa defines his food as “innovative Satoyama,” the word “Satoyama” representing a border zone between mountain foothills and flat land where people live sustainably with nature. Diners fall under the spell of the season, and sample fleeting flavours from provinces around the country. Depending on the season, some might try a broth made from a poisonous snake that resides in the waters near Okinawa, or a warm sashimi course of langoustine from Suruga Bay.