Chef Yoshihiro Narisawa of "NARISAWA" in Minami-Aoyama, Tokyo, receives the Grand Prix from the International Academy of Gastronomy.
On December 17th (Monday), an awards ceremony was held for Chef Yoshihiro Narisawa of "NARISAWA" in Minami-Aoyama, who received the "Gran Prix de l’Art de la Cuisine," a prestigious award from the International Academy of Gastronomy, presented to chefs recognized for mastering the art of cuisine.
The International Academy of Gastronomy is an international organization established with the aim of preserving the culinary traditions of regions worldwide, contributing to their development, and encouraging the artistic creativity of modern cuisine, in collaboration with entities such as the UN (FAO), UNESCO, and the EU.
In accordance with the guidelines of the International Academy of Gastronomy, the ceremony was conducted by the Japanese Academy of Gastronomy, an organization dedicated to activities such as next-generation education in sustainable gastronomy. Its objectives include accurately communicating Japanese food culture, ingredients, cooking techniques, and nutritional aspects to the world, deepening international exchange through food, promoting Japanese cuisine and chefs abroad, and inheriting and developing the food cultures and traditions of each of Japan's 47 prefectures.
The award presented to Chef Narisawa this time is the highest honor within the International Academy of Gastronomy, previously bestowed upon renowned chefs such as Joël Robuchon, the "Godfather of French Cuisine"; Alain Ducasse, the "youngest chef to ever earn three Michelin stars"; and Ferran Adrià, the head chef of the legendary restaurant "elBulli," once known as "the world's most impossible reservation to get."
Coexisting with Nature, Harmonizing with Gastronomy
With its unique "Innovative Satoyama Cuisine" style, "NARISAWA" conveys messages of environmental regeneration and healthy ecosystems alongside the joy of dining, cultivated through global experiences. The restaurant's culinary artistry has been recognized worldwide, including this recent award, 10 consecutive selections for "The World's 50 Best Restaurants"—often called the "Oscars of the culinary world"—and being named one of the "World's Most Influential Chefs" at Madrid Fusion, Spain's premier culinary congress, in 2010.
Regarding this award, Chef Narisawa stated, "I have honestly expressed my feelings and learnings as a Japanese person about 'SATOYAMA,' where humans and nature have coexisted and lived in harmony. I would be delighted if this serves as an opportunity for not only Japan but the entire planet to reconsider coexistence and our relationship with nature."
At the ceremony, congratulatory speeches were delivered by distinguished guests including Yoshiki Tsuji, Chairman of the Tsuji Culinary Institute Group; C.W. Nicol, Chairman of the C.W. Nicol Afan Forest Trust; and Hiroshi Fujiwara, founder of fragment design. Furthermore, video messages of congratulations were sent from across the seas by José Mari Aizega, Director of the Basque Culinary Center; Ferran Adrià, head chef of the restaurant "elBulli" and a close personal friend; and Richard Geoffroy, Chef de Cave Emeritus of Dom Pérignon.
