Food and drink

5 minutes with: Chef Yoshihiro Narisawa

Chef Yoshihiro Narisawa, who helms two-Michelin-starred Narisawa in Tokyo, on his Japan highlights. By KATE SPRINGER

Where do you live?

I grew up on the Chita peninsula in Aichi prefecture. Aichi has sea, mountains, long rivers and an abundance of seafood. Now I live in Minami-Aoyama in Tokyo’s Minato district: a calm, fashionable, cultural area in the centre of the city, very close to the Imperial Palace.

How does your childhood influence your menu?

You can see the environment reflected in my cuisine.

My menu changes with the seasons and ingredients are sourced from local producers, such as aubergines from Kyoto and mushrooms from Nagano.

Where do you go to relax?

Ishikawa prefecture and Nagano, because of the rich natural environment. You can still find historic Japanese scenery in Nagano. In fact, it’s the place where my signature dish, Soup of Soil, made from burdock root and earth, came from.

What’s your favourite train journey?

Through the incredible scenery of Kyushu Island. I love spending time in hot spring towns such as Yufuin and Kurokawa, which have their own unique culture. I’m producing the menu for the luxury train Aru Ressha (the ‘Sweet Train’) – all of the ingredients are organic and sourced in Kyushu.

Minami Aoyama 2-6-15, Minato-ku, Tokyo


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