Narisawa, Tokyo

Narisawa ’s head chef Yoshihiro Narisawa combines classical French techniques with fresh, sustainable Japanese ingredients at his sleek Tokyo restaurant. A set menu comes printed on a small booklet made from rice paper and explains the philosophy behind Narisawa’s food. Some of the restaurant’s creative offerings include Bread of the Forest in which the uncooked bread rises at the table over several courses before being baked tableside in a stone pot. Another unique experience is the Essence of the Forest course (pictured) where the forest floor is created with Japanese herb tempura, the bark is the skin of the Jerusalem artichoke, while the orange is a kumquat.