Shinobu Namae runs one of Tokyo’s best restaurants: L’Effervescence. It has two Michelin stars and is known for its sustainable focus (nearly everything served to diners comes from Japan, even the cheese) and the menu is inspired by everything from McDonald’s fried apple pie to world peace. Even the dish names are memorable (you can order something called ‘Hurrah’)!
Namae-san has worked for Michel Bras in Hokkaido (the story behind this proves that overeating in New York is always a good thing to do) and he was Heston Blumenthal’s sous-chef at The Fat Duck. Even though he grew up with an American-influenced diet, the chef has devoted his career to showcasing Japanese ingredients, from the artisanal wheat in the oven-baked goods at his cafe, Bricolage Bread & Co., to the menu at L’Effervescence. (The story behind the Japanese cheeses at the restaurant is pretty surprising.) He also talks about some of the memorable food he’s had around the world – including his experience at Alice Waters’ Chez Panisse, which he calls one of the best meals of his life. (He also has a sandwich inspired by her on his menu at Bricolage.)
You can listen to this episode on Apple Podcasts or download it via RSS or directly (or just hit the ‘play’ button above)! You can also find it on Stitcher, Google Podcasts and other podcast players, too. Arigatou gozaimasu to anyone who leaves a nice review about this show on Apple Podcasts, plus thank you to anyone who subscribes to this podcast and lets me know how much they enjoy listening to it – it really is a big deal to me. This episode was recorded when the chef was here last year, for Tasting Australia. Big thanks to Palisa Anderson who made the interview possible.