The World's Best Food Cities: Tokyo

F&W tapped local experts in five of the world's great food cities—Tokyo, Sydney, New York, Barcelona and Paris—to find the essential rest...
One dish served fresh every day.
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2003 While Yoshihiro Narisawa has a French cuisine background, his experimental, modern approach has more in common with Nordic chefs such as Noma’s René Redzepi. Before he arrived in Tokyo, local food lovers were making the one-hour trip to his small restaurant on the coast. At Narisawa, he cooks his dishes—edible dirt, black charred-leek-crusted beef—using the freshest ingredients, such as foraged wild vegetables, venison from the Hokkaido mountains and sea snake from Japan’s southernmost islands.

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