Shinobu NAMAEExecutive Chef of “L'Effervescencs”

Shinobu NAMAE

I was very impressed by their approach of making soy sauce while valuing relationships with the local community, using local wheat and soybeans as raw materials and paying respect to the farmers. While observing the process of soy sauce making and experiencing making koji, I felt the Kajita’s passion and enthusiasm. I thought soy sauce made by these people is trustworthy and reliable. They keep challenging towards the future. We are looking forward to the evolving soy sauce.

Shinobu NAMAE

Profile

Executive Chef of “L'Effervescencs”
1973, Born in Yokohama city, Kanagawa prefecture.
After graduating from the Faculty of Law, Department of Political Science, Keio University, gained experience such as at "Aquapazza", an Italian restaurant, and in 2003 entered "Michel Bras Toya Japon". After training at the head office in France and returning to Japan, was appointed suos-chef. In 2008, after serving as a sous-chef at the three-star restaurant "The Fat Duck" in the UK, near London, in 2010, opened " L'Effervescencs " in Nishi Azabu, Tokyo. In 2018, opened "bricolage bread & co." in Roppongi, Tokyo.

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