Sora Tachibana
Chef and PatronSora grew up between a cedar forest and a family rice paddy, and learned to read a season before learning to read a recipe. The cooking is restrained on purpose, so the produce and the quiet can speak first.
The kitchen
A few hands, one fire, the whole season.
Narisawa is run by a small group who know one another's work in the dark. Between them they hold the gather, the hearth, the cellar, and the still room.
Chef and Patron
Sora Tachibana grew up between a cedar forest and a family rice paddy, and learned to read a season before learning to read a recipe.
After years in mountain inns and city kitchens, Sora returned to build a room around foraging, fire, and long fermentation. The cooking is restrained on purpose. Each course is meant to feel like a single clear note held in a still room, so that the produce and the quiet can speak before anything else does.
Sora cooks rarely from a written recipe. The morning gather sets the day, and the running order is decided at the pass, plate by plate, as the fire falls and the room fills.
Sora Tachibana
Chef and PatronThe most useful thing I do each day is decide what not to cook.
The team
The few who tend the room.
Rin Kawakami
Head of the HearthRin keeps the single fire that runs the length of every service, reading the embers the way others read a clock. Every plate that crosses the coals passes through her hands.
Yuto Mizuno
Cellar and PairingsYuto tends the cellar of koji, miso, and aged sake, and chooses the pours for each table. He visits every grower on the list at least once a year.
Aoi Sato
Forager and GardenAoi leads the morning gather and tends the terraces north of the city. She decides, more than anyone, what the kitchen will cook that day.
Come and watch the day take shape.