Yoshihiro Narisawa learned much of his culinary skills by training at Michelin-starred restaurants with European legends such as Joel Robuchon, Fredy Girardet and Paul Bocuse.

Narisawa spent nearly a decade honing his classic training before returning to his home country of Japan to open his own European restaurant, La Napoule, in Odawara. 

After much success, Narisawa relocated to Tokyo, renaming his restaurant Les Creations de Narisawa, which was eventually shortened to Narisawa — his last name was all that was needed as he gained notoriety around the world. His restaurant holds two Michelin stars and he is particularly renowned for using soil (!) in his cooking.