Narisawa Satoyama Exhibition (Collaboration with Brazilian Photographer Sergio Coimbra) - L.A. Times Food Bowl NEW

Chef Yoshihiro Narisawa is known for his dedication to all things natural. His mission? "Bring nature to the plate." He seeks out ingredients from forests and fields (and uses traditional and French haute cuisine techniques) to produce dishes ranging from sea snake broth to Wagyu beef at his Tokyo restaurant, Narisawa, which is regularly included on the World's 50 Best Restaurants list. He sometimes calls his cuisine "innovative Satoyama," referencing a population that lives near forests and oceans in harmony with nature. His work will be the focus of an exhibit, "Satoyama," the result of a collaboration with Brazilian photographer Sergio Coimbra.

In his work, Narisawa explores "beneficial gastronomy" - gastronomy for the body and soul. The "Satoyama" (sato means a "place where people live," and yama means "mountain") exhibition focuses on the dishes created by Yoshihiro Narisawa; on the ingredients the Japanese chef typically uses in the kitchen of his eponymous restaurant; and on his partnership with local farmers and suppliers.