Japanese chef Yoshihiro Narisawa, owner of Les Créations de 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

Yoshihiro Narisawa was born in 1969 in Japan. Visiting Europe at the age of 19 and training in France, Switzerland, and Italy before returning to Japan in 1996, Narisawa established a restaurant in Odawara, Kanagawa, in 1996. He moved to Tokyo in 2003 and opened the restaurant “Les Créations de Narisawa” in Aoyama. The venue, whose name was changed to Restaurant Narisawa in 2011, was ranked 20th in the World’s 50 Best Restaurants list in 2009. Building on the restaurant’s style to promote organic and natural ingredients as part of Japanese cuisine, “Most of the vegetables and fruits in Japan contain pesticides. It is the chef’s role to support organic producers.” Acting on the principle, Narisawa received the first Sustainable Restaurant Award from Restaurant Magazine after an audit by the Sustainable Restaurant Association.


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