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| Credit: David Jaskiewicz, Shiitake Creative |
This mesmerizing creation, a signature dish fusing tradition with innovation by world-famed chef Yoshihiro Narisawa, is one of countless gastronomical delights which visitors to Tokyo can currently enjoy across the capital—in surroundings that are as safe as they are atmospheric.
Tokyo is nirvana for foodies, with a world-famous culinary scene celebrated for being as cutting edge and high quality as it is sensitively seasonal. And reassuringly for food-lovers, pandemic safety measures are now executed as superlatively as the food served up on plates (or, in this instance, wood) in the city’s top restaurants.
Luxury restaurants have been quick to embrace innovations to keep their culinary creations alive and their venues safe—from reduced tables and staggered dining to the most stringent of hygiene measures for guests and staff alike.
Narisawa, a chef deeply inspired by Japan’s traditional rural landscape of forests, mountains and seas, is no exception. At his sleek eponymously-named restaurant in Aoyama—a regular figure on World’s Best Restaurant lists—Satoyama Scenery is one of a number of Narisawa’s signature creations, fusing tradition with innovation, which have been served to guests throughout the pandemic (others range from Bread of the Forest, which rises by candlelight; to Gion Festival, with petal-strewn eggplant evoking Kyoto’s famous summer celebration).For all his artistic gastronomy, Narisawa’s cuisine is rooted in Japan’s respect for the seasons and a timeless passion for sustainability; he sources food directly from 200-plus producers across the country, from a Kamo eggplant harvested in Kyoto for just one month a year to Okinawan sea snake from southern subtropical waters.
The restaurant employs various methods to ensure safety, from hand sanitizer to paper envelopes to protect guests’ masks.
All of which can be enjoyed in superlative comfort and safety: as at many top restaurants across the capital, anti-COVID measures are stringent, from temperature checks, hand washing, and reduced tables for social distancing to the discreet (and very hygienic) paper envelopes inside which guests can place their face masks while eating.
Narisawa, a chef deeply inspired by Japan’s traditional rural landscape of forests, mountains and seas, is no exception. At his sleek eponymously-named restaurant in Aoyama—a regular figure on World’s Best Restaurant lists—Satoyama Scenery is one of a number of Narisawa’s signature creations, fusing tradition with innovation, which have been served to guests throughout the pandemic (others range from Bread of the Forest, which rises by candlelight; to Gion Festival, with petal-strewn eggplant evoking Kyoto’s famous summer celebration).For all his artistic gastronomy, Narisawa’s cuisine is rooted in Japan’s respect for the seasons and a timeless passion for sustainability; he sources food directly from 200-plus producers across the country, from a Kamo eggplant harvested in Kyoto for just one month a year to Okinawan sea snake from southern subtropical waters.
The restaurant employs various methods to ensure safety, from hand sanitizer to paper envelopes to protect guests’ masks.
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| Credit: David Jaskiewicz, Shiitake Creative |
Another treat? Narisawa is one of a growing number of top-tier Tokyo chefs who have started offering luxurious take-out services since the pandemic unfolded—enabling food lovers to enjoy the highest quality culinary creations from the comfort and safety of private homes or hotel guestrooms for the first time.
It’s just one welcome innovation (among many) to have become the new normal on Tokyo’s colorful restaurant scene, confirming to global food-lovers that the Japanese capital remains firmly on the culinary map—and is both safe and as alluring as ever.
*Produced by Travel + Leisure
The Holiday and Travel Magazine
https://theholidayandtravelmagazine.blogspot.com.au
https://theholidayandtravelmagazine.blogspot.com.au
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