Born in Yokohama, Chef-owner of L’Effervescence in Tokyo, which he opened in 2010. The restaurant focuses on modern gastronomy based on Japanese terroir and European techniques.
Shinobu received a degree in politics from KEIO University. He worked at Michel Bras’, awarded restaurants in Laguiole, France, and Hokkaido, Japan, where he was sous chef. Before opening L’Effervescence, he was the sous chef of Heston Blumenthal’s acclaimed The Fat Duck in Bray, England, and also worked in the restaurant’s pastry department.
His cooking has brought him to where most chefs dream of. But for Namae, while awards are a nice accolade, it is his part in shaping a more sustainable environment and doing his bit for the climate that gets him really excited. In his restaurant, he tries to minimize food waste, using organic produce whenever possible. He is even looking at switching to a more sustainable electrical provider.
French cuisine with Japanese spirit.
Namae expertly combines French culinary techniques with Japanese ingredients to create a unique taste palette and a fusion of cultures, and we were inspired to interview him to learn more about his way of thinking.
L’Effervescence, Chef Namae message.
“Flavors we adore from this island where we were born and raised, and savors that have traveled from all over the world to see us. Both are somehow destined to meet on the plate.
We come together to create a harmonious whole.
Our restaurant is a hermitage in the city, we hope you can escape from busy bustling life.
Feel like you are deep in the forest or in the big ocean as you appreciate the blessings of nature.
Never forgetting the diligence and patience of the farmer, picture the magic of the invisible microorganisms in a glass or on a plate that effervesces your body and mind”.
Instagram: @namaesan @leffervescence
Restaurant web site: https://www.leffervescence.jp/en/
Restaurant address: 2-26-4 Nishiazabu, Minato City, Tokyo 106-0031, Japan