Early summer luncheon at Narisawa, Tokyo 21 May 2016

Fabulous luncheon at Narisawa in Tokyo. Themes “Early Summer Collection 2016” and subtitled “Innovative Satoyama Cuisine, Beneficial and Sustainable”. Satoyama is a Japanese term for the borderlands between foothills and arable land, or in Narisawa’s interpretation, the meeting of sea, forest and cultivated land.

The menu is also a tribute to the Japanese national mold, Koji, Aspergillus Orzyae: “A microbe, living in Japan for over a millenium, its secret power used at Narisawa in the dessert Tsubaki & Koji”.