NARISAWA

Chef Yoshihiro Narisawa cooks to a philosophy he calls innovative satoyama cuisine — built around Japan's rural hill-and-foothill country and the old idea of living in step with it. In practice that means deep ties to Japan's foraging and farming communities, native ingredients turned through European technique, even lacquerware and washi paper in the room. It was the very first winner of Asia's 50 Best Sustainable Restaurant award back in 2013, long before sustainability was a dining buzzword. Two Michelin stars and a fixture in the World's 50 Best top tier. Come curious.