Properties (56)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:awards |
gptkb:Asia's_50_Best_Restaurants
Two Michelin stars |
| gptkbp:birthPlace |
Aichi_Prefecture,_Japan
|
| gptkbp:collaborations |
Various international chefs
|
| gptkbp:cookingMethod |
Fermentation
Food festivals Sous-vide Sustainable cooking Artistic presentation Farm-to-table approach Respect for ingredients Culinary_workshops Harmony_with_nature |
| gptkbp:cuisine |
gptkb:Narisawa
gptkb:Tokyo,_Japan gptkb:Gault_&_Millau Japanese Global recognition Seasonal menus International exposure Umami flavors 40 guests Creative dishes Sustainable_practices Young_chefs Best_Restaurant_in_Asia Culinary_storytelling James_Beard_Award_nominee Best_Chef_in_Japan Influence_on_modern_Japanese_cuisine |
| gptkbp:education |
gptkb:Tsuji_Culinary_Institute
|
| gptkbp:food_options |
Unique dining experience
Omakase style |
| gptkbp:hasEstablished |
2003
|
| gptkbp:hasLocalCuisine |
Minimalist aesthetic
Elegant atmosphere Nature-inspired dining Eco-friendly_practices |
| https://www.w3.org/2000/01/rdf-schema#label |
Yoshihiro Narisawa
|
| gptkbp:influencedBy |
gptkb:French_cuisine
|
| gptkbp:influences |
Nature
Japanese_culture |
| gptkbp:inspiration |
Japanese_seasons
|
| gptkbp:inspiredBy |
Seasonal ingredients
|
| gptkbp:knownFor |
Innovative cuisine
|
| gptkbp:mediaAppearances |
Top Chef Japan
|
| gptkbp:menuItem |
Seasonal dishes
Tasting menu |
| gptkbp:notableFeature |
Bread_of_the_Earth
|
| gptkbp:philosophy |
gptkb:Satoyama_cuisine
|
| gptkbp:signature |
Wild plants
|
| gptkbp:sustainability |
Local sourcing
|
| gptkbp:training |
gptkb:France
|
| gptkbp:userReviews |
Highly rated
|
| gptkbp:yearsActive |
1996–present
|