Gastronomixs

Scene at the seashore

At the start of his career, Yoshihiro Narisawa worked in several of the best kitchens in Europe, including those of Paul Bocuse and Joël Robuchon. In 1996 he returned to Japan where he opened his first restaurant, La Napoule, located in Kanagawa, the capital of Yokohama. He later opened a similar restaurant under a new name: Narisawa.

Yoshihiro's cooking style is known as Satoyama, which is a Japanese term for the forested regions nestled between the mountains and agricultural areas in the south of Japan. In Yoshihiro's kitchen, food waste is kept to an absolute minimum and all ingredients are treated with the utmost respect. Yoshihiro also works closely with local fishermen, from whom he tries to purchase as exact amounts as possible.

Narisawa has been awarded with two Michelin stars and has featured on the list of Asia's Top 50 Best Restaurants since 2013. He also represented Japan as a member of the panel of judges on the American cooking competition Final Table, which was shown on Netflix. Yoshihiro is considered as one of the founders of Japanese gastronomy and serves as an example for many young Japanese chefs.

Creation by Yoshihiro Narisawa, Narisawa restaurant, Tokyo, Japan.

Scene at the seashore

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Ingredients

4

 

spear squid

3

 

sweet peppers

20

g

Espelette chilli jelly

30

g

Iberian pork salami from Basque Country, Spain

1

g

ground chilli pepper

5

 

sweet peppers

As needed:

 

water

As needed:

 

kuzu powder

20

g

sweet pepper charcoal

140

g

lime, juice

10

g

lime, zest

280

g

olive oil

3

g

salt

1

kg

liquid nitrogen

Preparation method: spear squid
  • Season the spear squid with salt.
  • Grill the spear squid over binchotan charcoal.
Preparation method: sweet pepper sauce
  • Grill the sweet peppers directly over an open fire and immediately remove the skin.
  • Mix the sweet peppers with the remaining ingredients.
Preparation method: sweet pepper essence
  • Grill the sweet peppers over an open fire and remove the skin.
  • Place the sweet peppers in a gastronorm container.
  • Cook the sweet peppers in a steam oven at 100°C for ten hours.
  • Pass the sweet peppers through a sieve and thicken with the kuzu powder.
Preparation method: sweet pepper charcoal
  • Slowly grill the sweet peppers over charcoal until they have blackened completely.
  • Remove the skin from the sweet peppers and grind to a fine powder.
  • Mix together all the ingredients and continue stirring well while you add the liquid nitrogen. The liquid nitrogen allows you to make a powder.

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