Narisawa

Earth Day: How MICHELIN Green Star Restaurants In Asia Are Doing Their Part With Sustainable Practices

"Guided by a theme of ‘fusion of gastronomy and sustainability’, the restaurant’s ethos grew from chef Yoshihiro Narisawa’s encounters with environmental degradation shared by farmers and fishing ports, leading to a focus on the importance of soil and forest preservation. The team supports sustainable farming and annually visits depopulated mountain villages to plant trees and clean up—an effort that has inspired the staff to think more deeply about the environment. Dishes express a philosophy of ‘coexisting with forests’, reflecting a belief that a chef’s duty is not only to prepare food, but also to help preserve the wilderness ecosystem." - Pearl Yan