Chef Yoshihiro Narisawa is in brilliant form these days, continuing to develop his cuisine and of course, the range of ingredients he uses...
From irabu (Okinawan sea snake) to charcoal-grilled suppon (soft-shelled turtle) to pure-breed kurobuta pork from the forests of Kagoshima, Narisawa-san is further pushing and blurring the boundaries between French and Japanese.
This (below) was the pork, beautifully accompanied by a swoosh of pureed kinome (sansho leaf), served on soba (buckwheat) grain and garnished with assorted sansai (wild herbs).
"Evolving with the Forest" is the theme for Narisawa-san's autumn menu. It's an amazing tour de force. Bravissimo!
