This September, NARISAWA Shanghai is due to officially open its doors, marking the first time ever in 20 years that lauded chef Yoshihiro Narisawa has built a permanent home for his brand of Innovative Satoyama cuisine outside of his native Japan.
NARISAWA Shanghai joins the original two-MICHELIN-starred Tokyo restaurant, becoming the second restaurant globally under the NARISAWA brand, and in the process bringing the chef’s unique approach to sourcing produce from the fields and forests of Japan to the Chinese megalopolis.
Located at the avant-garde 1000 Trees complex overlooking Suzhou Creek, NARISAWA Shanghai opens initially for dinner service only, serving 26 diners in the main dining room and an additional eight diners in the private dining room. Embodying a transportive blend of nature, tradition and innovation, the interiors of NARISAWA Shanghai take inspiration from the Tokyo restaurant, with a large open kitchen and expansive countertop allowing guests an intimate look at the creation of their meal. The design to detail extends to the soft furnishings and staff uniforms which utilize Nishijin fabric, a traditional style of artisanal textile produced in the heart of Kyoto, Japan.
The driving force behind the cuisine is none other than Yoshihiro Narisawa himself. Born in Aichi prefecture, NARISAWA grew up observing the meticulousness by which his father and uncle ran their bakery and tea salon. At age 19, he began his culinary career by moving to Europe, training in the hallowed kitchens of legendary names like Frédy Girardet, Paul Bocuse and Joël Robuchon. During these formative years, NARISAWA also absorbed the philosophies of Alain Ducasse, Michel Bras and Pierre Gagnaire, eventually moving back to Japan to open his first French-inspired restaurant, La Napoule, where he began to apply the foundations of his learnings in Europe.
For bookings, please contact contact@narisawa-shanghai.com
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