Japanese chef Yoshihiro Narisawa, owner of Narisawa Restaurant in Tokyo and owner of 2 Michelin Stars and 1 Michelin Green Star, is coming to the 8th International Gastromasa Gastronomy Conference, which will take place on November 4-5 at the Haliç Congress Center!
The 8th International Gastromasa Gastronomy Conference, which continues to serve as a bridge between Turkey and world gastronomy and is in the first two places among world gastronomy events, will be held on 4-5 November 2023 at the Haliç Congress Center in Istanbul within the framework of the “Geography” theme.
Gastromasa Hospitality, Gastromasa Coffee, Gastromasa Bar and Gastromasa Pastry concepts, which will be included in our International Gastromasa Gastronomy Conference, will bring together world-renowned gastronomy professionals who shape the industry under the same roof.
60+ world-renowned chefs and pastry chefs, 30+ baristas, sommeliers and mixologists; 200+ professional speakers from Turkey, the most important investors of the tourism and hospitality sector, famous chefs, gastronomy professionals, general managers, F&B managers, purchasing managers and many other names will have the opportunity to attend the VIII. International Gastromasa Gastronomy Conference.
Famous Japanese chef Yoshihiro Narisawa, who has won awards from world-renowned authorities such as Gault & Millau, Michelin, and Asia’s Fifty Best, will be the guest of the 8th International Gastromasa Gastronomy Conference, which will be held at the Haliç Congress Center on 4-5 November. World-renowned chefs will tell the stories of their products, which have geographical value and importance for their countries, the development of their own cuisine, and the trends in world cuisine, within the framework of the “Geography” theme at the Gastromasa Conference; They will hold workshops using products specific to their own geographies.
About Yoshihiro Narisawa
Owner chef of the restaurant “NARISAWA” in Minami Aoyama, Tokyo. Taking the culinary culture of the Satoyama in Japan, and the wisdom of our ancestors, Chef Yoshihiro Narisawa passes it through his own filter to create an independent genre called “Innovative Satoyama Cuisine”.
NARISAWA creates gastronomy beneficial to both body and spirit, and a continuously sustainable environment, which we call, Beneficial and Sustainable Gastronomy.
Chef Narisawa sends the message of his respect to the nature and wish for the safety and sustainable environment to the world.
Presented the theme “Evolve with the Forest” focusing on the forests ( Satoyama ) that form Japanese land.
In 2010, Chef Narisawa was selected as one of the most influential chefs of the world by the most prestigious culinary congress, Madrid Fusion in Spain.
In 2013, he obtained the highest score of the SRA survey and won the Sustainable Restaurant Award organized by SRA.
NARISAWA has ranked in “World’s 50 Best Restaurants” for 14 consecutive years.
In 2013, NARISAWA was ranked No. 1 in “Asia’s 50 Best Restaurants.”
In 2016, NARISAWA was ranked No. 8 in “World’s 50 Best Restaurants.”
Chef Narisawa created a culinary photo book “SATOYAMA” from traveling throughout Japan for 3 years since 2015.
In 2018, he became the first Asian chef to be awarded Grand Prix de l’Art de la Cuisine by Academie Internationale de la Gastronomie.
In 2019, he was the head chef for the G20 Summit Banquet in Osaka.
In 2023, “SATOYAMA” was published by the German art book publisher TASCHEN.
Chef Narisawa created a culinary photo book “SATOYAMA” from traveling throughout Japan for 3 years since 2015.