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Yusuke Namai

Ode

Yusuke Namai is a musician and self-taught chef, born in Tokyo in 1975. At the age of 25 and in the midst of pursuing a music career, Namai took a major turn into the world of cuisine. After working at a French restaurant in central Tokyo, he trained for 5 years under Chef Masahito Ueki at Restaurant J (Omotesando, Tokyo) and Masaa’s (Karuizawa, Nagano).

A French restaurant by Chef Yusuke Namai which pays tribute to the exquisite ingredients in Japan!

Namai worked as executive chef for 3 years at Heureux, also in Karuizawa, before taking up the role of executive chef at CHIC peut-être in Tokyo’s Hatchobori in November 2012. Soon thereafter, he went on to earn one star in the 2015 Michelin Guide. He commenced preparations for his new restaurant in March 2017 in advance of opening restaurant Ode located in Hiroo, Tokyo. Finally, he reaches success with various awards.

“I got interested in French cuisine after reading a cookbook by Michel Bras; he made the food look like art on a plate. After I read the book, I wanted to make my dishes on plain white plates, like art pieces”

A lyric poem praising something special to one’s heart

Ode is a new path of gastronomical experience in Japan. An ode is a lyric poem praising something special to one’s heart. As a result, the restaurant pays respect to the exquisite ingredients produced in Japan, the beauty of Japanese craftsmanship in tableware, and the wonderful traditions of French cuisine. It creates a collage of all the elements.he restaurant pays respect to the exquisite ingredients produced in Japan, the beauty of Japanese craftsmanship in tableware, and the wonderful traditions of French cuisine. Moreover, it creates a collage of all the elements.

The interior is sleek, sophisticated, and welcoming. A monochromatic hue is used across the whole space, including the open kitchen, allowing the dishes and service to shine within it. The gray colourway even runs through some of Ode’s signature dishes, including the anchovy meringue with wagyu and avocado, keeping true to their storytelling concept.