At the helm of revered two-Michelin-starred Tokyo restaurant Narisawa is chef Yoshihiro Narisawa—a once-in-a-generation culinary mind who is known for his pioneering philosophy of ‘innovative satoyama cuisine’, inspired by Japanese food culture’s strong connection to forests, rivers, lakes and seas.
Now, Yoshihiro is finding a new home for his cuisine on our shores. Situated at Mandala Club, a culturally-driven private members club in Singapore, Bees by Narisawa will present a brand new concept from the chef. While Narisawa is known best for elevated gastronomy presented through incredibly artistic plates, at Bees, the focus will be less on the intricacy of the dishes and more on the quality of ingredients. Here, Yoshihoro says, diners can expect nourishing plates of Japanese comfort food, crafted from premium ingredients—many of which have been sourced from the same suppliers as Narisawa.
“It’s a more casual concept with a focus on simpler dishes made with ingredients of very high quality”
From 19 August, Bees by Narisawa will be open to the public for five weeks, in a preview pop-up at Mandala Club—with a permanent location soon to open exclusively for club members in October. The restaurant marks the celebrated chef’s second dining establishment outside of Tokyo in 20 years, after opening Narisawa Shanghai in August 2023.
Below, Yoshihoro shares more about what Singaporean diners can look forward to.
How did the name ‘Bees by Narisawa’ come about?
‘Bees’ is a nod to the symbol of the original restaurant in Tokyo, as well as the honey bee. The honey bee is very important in the cycle of nature and it’s also a very sensitive animal. It represents us because the restaurant is also always influenced by nature and very sensitive to the natural world’s changes.
How similar or different is the food at Bees by Narisawa going to be from Narisawa in Tokyo?
Unlike Narisawa, Bees by Narisawa is not a fine-dining restaurant. It’s a more casual concept with a focus on simpler dishes made with ingredients of very high quality. The emphasis is less on decorative dishes and more on healthy and delicious food. The ingredients are very key.
What kinds of dishes can we look forward to on the menu?
Our menu will be based on famous Japanese comfort foods. These are dishes that anyone living in Japan will be familiar with, like minced meat cutlet made with beef and pork, tempura and potato salad. It’s everyday food, but the dishes will express the quality of the ingredients.
Your philosophy as a chef has always been rooted in seasonal ingredients and natural foraging. How will that concept translate in Singapore?
On my last trip to Singapore, I visited some local farmers and found local herbs and vegetables that we’ll be using in the restaurant. We’ll also be using some produce from Malaysia and many ingredients will come from Japan. Ultimately, the menu is going to reflect Japanese seasonality, so we’ll be sourcing from the same producers that supply to Narisawa. These are very small, exclusive producers and their products are of very high quality.
You visit Singapore often. What strikes you as interesting about our culinary scene?
The diversity of cultures in Singapore strikes me the most. This diversity permeates to the food landscape as well. In Singapore, you have many different food cultures coming together—Chinese cuisine, Korean cuisine, and cuisines from Southeast Asian countries. It’s mixed, but it’s very strong.
What’s one Singaporean dish you enjoy in your time off?
I’d have to say, I like Hainanese Chicken Rice.
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