The dining experience aboard the ARU RESSHA is directed by Chef Yoshihiro Narisawa.
Chef Narisawa is the owner and chef de cuisine of the NARISAWA restaurant in Minamiaoyama, Tokyo, and he has been making a name for himself both in Japan and internationally as a chef who continues to craft dishes with the natural environment as his theme.
You can enjoy a fish dish, a meat dish, sweets, and mini-sweets.
Chef Narisawa visits food producers throughout Kyushu and uses only high-quality products that he has personally checked using all five of his physical senses.
In addition, the dinnerware used for meals on the ARU RESSHA has been specially made for this train by Kyushu craftworkers.
Experience a luxurious time full of extraordinary feelings — all arranged for your enjoyment.
Owner and chef de cuisine of the NARISAWA restaurant in Minamiaoyama, Tokyo.
He established his own category of cooking called “Innovative SATOYAMA Cuisine,” and he continues to cook attractive dishes designed around the natural environment, such as “Sustainable and Beneficial Gastronomy” (gourmet food that is sustainable and is beneficial for both the soul and the body), and “Evolve with the Forest” (living with the forest).
At the same time, he established a panel of experts under the name “QUEST” to engage in activities for forest protection and reforestation, protection of the natural environments as well as food culture of Japan, and to connect to the next generation. He also strives to preserve and sustain the knowledge and techniques of various regions in Japan, and he shares his efforts to do so with the rest of the world.
[Record of Awards]
- €- 2015, The World's 50 Best Restaurants, Rank 8 Best of Asia
- €- 2015, Asia's 50 Best Restaurants Best of Japan
- €- 2014, The World’s 50 Best Restaurants, Rank 14
* A UK restaurant magazine company sponsors both ‘The World’s 50 Best Restaurants’ and ‘Asia’s 50 Best Restaurants,’ and are the restaurant awards receiving the most attention in the world today.
* Mr. Narisawa has won No. 1 in Asia four times in the past. In 2012 he won the prize for No. 2 in Asia. - €- 2014, The Elite 100 Restaurants, Rank 12
* The restaurant ranking sponsored by The Elite Travelers (US) - €- 2014, Travelers' Choice Best of the World Restaurant by tripadvisor, Rank 3 in Japan
* The restaurant ranking sponsored by Trip Advisor (US) - €- 2013, The Sustainable Restaurant Award, the world's highest score
* UK SRA Sustainable Restaurants Examining Authority - €- 2013, Shizuo Tsuji 80th anniversary Shizuo Tsuji Food Culture Award, won the technical specialist prize
- €- 2013, Won a prize in the GOOD DESIGN AWARD 100
* Sponsored by Japan Institute of Design Promotion - €- In 2010, he was selected as “The most influential chef in the world” at Madrid Fusion
* Madrid Fusion is the world’s foremost international gourmet summit, held in Spain
[Career]
- €- Born in April 1969 in Tokoname city, Aichi.
- €- Went to Europe when he was 19 years old, and was trained by famous chefs in France, Switzerland, and Italy for 8 years.
* Including Paul Bocuse, Frédy Girardet, and Joël Robuchon. - €- Returned to Japan in 1995 and opened the French restaurant "La Napoule" in Odawara city, Kanagawa.
- €- In 2003 the restaurant was moved to Minamiaoyama, Tokyo, and its name was changed to "Les Créations de NARISAWA".
- €- In 2011 the name of the restaurant was changed to "NARISAWA".