Raised in a restaurant environment and trained among top chefs in Japan, Australia, and France, Shinobu Namae has absorbed as much as possible and utilized it in his restaurant, “L'Effervescence” in Tokyo, awarded Three MICHELIN Stars and a Green Star for its commitment to ecological and social sustainability.
Born in Yokohama in 1976, Shinobu Namae grew up in a family that owned a restaurant, fascinated by the world of cooking and captivated by how food can bring people together and create memorable experiences. After completing high school, he attended the Yokohama culinary school, learning basic techniques and specializing in traditional Japanese cuisine and the use of high-quality ingredients.
After school, Shinobu expanded his culinary skills by working in Australia, where he gained new perspectives on international cuisine. He worked at various restaurants, including “Tetsuya's” in Sydney, where he met his mentor Tetsuya Wakuda. In 2002, Shinobu moved to Paris, working with Bernard Pacaud at “L'Ambroisie”, a Three MICHELIN-Starred restaurant. Here, he learned the techniques of French haute cuisine, developing a deep appreciation for the complexity and elegance of this culinary style.
After a year, Shinobu returned to Japan and began working at “Les Creations de Narisawa” in Tokyo. During this period, he embraced Yoshihiro Narisawa's "satoyama cuisine" philosophy, focusing on the use of local and seasonal ingredients.
In 2010, Shinobu finally opened his restaurant, “L'Effervescence”, in Tokyo. The restaurant distinguished itself with its Franco-Japanese fusion cuisine and received the Sustainable Restaurant Award from Asia's 50 Best Restaurants in 2018. The restaurant emphasizes the importance of reducing waste and working with local suppliers. In fact, the restaurant's website lists the "Artisans we respect", including the names of all suppliers and even their designers and painters. The restaurant is now awarded Three MICHELIN Stars and a Green Star.
In addition to his career as a chef, Shinobu is pursuing a PhD in agricultural microeconomics, focusing on consumer choices and sustainable practices. The chef also manages the food offer in the business class of Japanese Airlines.
