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FOOD-CHEFS/NARISAWA
RTX19LJL
April 21, 2015
Yoshihiro Narisawa, the owner and chef of Tokyo's French restaurant Narisawa, uses tweezers to decorate...
Tokyo, Japan
Yoshihiro Narisawa, the owner and chef of Tokyo's French restaurant Narisawa, uses tweezers to decorate...
Yoshihiro Narisawa, the owner and chef of Tokyo's French restaurant Narisawa, uses tweezers to decorate a dish called "Five flavors", for an early spring menu which includes Akaza Ebi, or langoustine shrimp, from Suruga Bay in central Japan, accented with "green caviar" of various green peas, along with the petals of rucola flowers and viola, at the kitchen of Narisawa in Tokyo March 26, 2015. Chef Yoshihiro Narisawa, the owner of Narisawa, serves sake with his dishes because he believes the finest local ingredients go well with the local alcoholic drink. Narisawa, ranked among the top restaurants in the world and considered Tokyo's finest French eatery, serves more than 60 types of sake with the dishes on its menu. Picture taken March 26, 2015. To match World Chefs - FOOD-CHEFS/NARISAWA REUTERS/Yuya Shino?
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