les Créations de Narisawa, Tokyo

When Yoshihiro Narisawa was just 19 years old he packed his bags for Europe on a mission to learn and he managed to learn from two of the most talented chefs in the world, Paul Bocuse and Joël Robuchon. Yoshihiro Narisawa has an unorthodox approach to French cuisine. At Les Créations de Narisawa he is pushing new boundaries by cooking with organic soil, charcoal and water. With signature dishes such as foie gras with strawberry and lobster flavoured with tomato and vanilla, followed by a rich chocolate fondant and rose sorbet, its not hard to see why Les Créations de Narisawa experience such raving reviews. The restaurant has been named Best Restaurant in Asia for the 2nd year running.