YOSHIHIRO NARISAWA NARISAWA
Chef Yoshihiro Narisawa is known for his dedication to all things natural. His mission? "Bring nature to the plate." He seeks out Japanese ingredients from forests and fields (and uses traditional and French haute cuisine techniques) to produce dishes ranging from sea snake broth to Wagyu beef at his Tokyo restaurant, Narisawa, which is regularly included on the World's 50 Best Restaurants list. He sometimes calls his cuisine "innovative Satoyama," referencing a population that lives near forests and oceans in harmony with nature. His work will be the focus of an exhibit, "Satoyama," the result of a collaboration with Brazilian photographer Sergio Coimbra.