Cuisineart
Currently in Japan‚ unfortunately‚ there is not enough of a support
system for real chemical-free and organic cultivation. It is very difficult
to survive without belonging to some associations in which ”everybody”
belongs. Producers who don’t belong are struggling to find ways to
sell products, and confront difficulties. The more the producer is honest
in his job‚ the more it will be difficult to be away from his land. All
vegetables‚ fruits and domestic animals have lives and need good
care. Therefore I visit those producers myself. Even if my schedule is
tight‚ I meet the producers to check the land and the products. I like
to let the producers know that what they are producing is amazing‚
and also tell them how people are enjoying their products.”
At age 19‚ Chef Narisawa moved to France and worked 8 years
under other famous chefs in Europe before returning to Japan in
1996 and opening La Napoule‚ his restaurant in Odawara just outside
of Tokyo by the sea. In 2003‚ he moved to Tokyo’s famed Minami
Aoyama District and opened Les Créations de NARISAWA. Here‚
he translates into modern cooking the concept of the traditional
Japanese calendar of seasons. Understanding “Nature” and through
his themes of Soil‚ Water‚ Fire‚ Charcoal and Forest‚ he creates dishes
that take into consideration environmental concerns.
“Guests should fall under the spell of the season‚” says chef Narisawa.
“They should not only be eating a meal‚ they should absorb life itself.
And there is no feeling that can exist beyond that experience—for
one cannot perfect that which nature has created.”
And though his dishes reflect a landscape of nature and the flow of
seasons‚ one will experience NARISAWA’s spirit of hospitality‚ Treasure
every encounter‚ for it will never recur n Chef Yoshihiro Narisawa‚ Les
Créations de NARISAWA‚ 2- 6-15 Minami Aoyama‚ Minato-ku, Tokyo‚
interiors
