Shinobu Namae's guest appearances

Shinobu Namae

The Unbearable Lightness of Being Hungry

Mangiare!

Andrew Talks to Chefs

Anthony Bourdain

Alison Roman

Massimo Bottura

Magnus Nilsson

David Burke

David Chang

Bradley Cooper

Samin Nosrat

Matt Sartwell

Nigella Lawson

Tom Colicchio

Michael Anthony

Brooke Williamson

Michael Lomonaco

Daniel Holzman

OwlTail

Chef Shinobu Namae visits New York City this week to address the United Nations on World Oceans Day (June 8). During his stay, Chef Namae generously made time to visit with Andrew and discuss the subject of his presentation (the importance of seaweed to the planet and how chefs can help advance the cause of its health and longevity), his personal journey to the professional kitchen, and the evolution of his palate and culinary style at his three-Michelin-star restaurant L'Effervescence in Tokyo.  ** See Andrew LIVE in Chicago: If you live in Chicago or will be visiting for the James Beard Foundation Awards, please register for your FREE ticket to a panel he'll be moderating the afternoon of Sunday, June 12 on the steps owners, chefs, and coworkers can take to help make motherhood a non-issue for hospitality workers.** Calling all young chefs and aspiring chefs: If you're under 30, we encourage you to apply for the S.Pellegrino* Young Chef Academy Competition. Application deadline has been extended to June 30.

<a href="http://www.leffervescence.jp/en/chef.html" rel="nofollow" target="_blank">Chef Shinobu Namae</a> visits New York City this week to address the United Nations on <a href="https://www.un.org/en/observances/oceans-day" rel="nofollow" target="_blank">World Oceans Day</a> (June 8). During his stay, Chef Namae generously made time to visit with Andrew and discuss the subject of his presentation (the importance of seaweed to the planet and how chefs can help advance the cause of its health and longevity), his personal journey to the professional kitchen, and the evolution of his palate and culinary style at his three-Michelin-star restaurant <a href="http://www.leffervescence.jp/en/" rel="nofollow" target="_blank">L'Effervescence</a> in Tokyo.  ** See Andrew LIVE in Chicago: If you live in Chicago or will be visiting for the James Beard Foundation Awards, please <a href="https://bit.ly/3PBYhil" rel="nofollow" target="_blank">register for your FREE ticket to a panel he'll be moderating the afternoon of Sunday, June 12 on the steps owners, chefs, and coworkers can take to help make motherhood a non-issue for hospitality workers</a>.** Calling all young chefs and aspiring chefs: If you're under 30, we encourage you to <a href="https://www.sanpellegrinoyoungchefacademy.com/" rel="nofollow" target="_blank">apply for the S.Pellegrino* Young Chef Academy Competition. Application deadline has been extended to June 30</a>.

Episode 197: Shinobu Namae (L'Effervescence; Tokyo, Japan)

In Mangiare! van vrijdag 12 februari 2021 om 19:30 uur op NPO Radio 1: Bas Robben over Hotpot; een reportage van Chris Bajema over de pannenkoekenpan; culinair journalist Hassnae Bouazza over de Japanse chef Shinobu Namae en jongste bediende Jannekee Kuijper maakt een gerecht naar zijn receptuur.Presentatie: Petra Possel

In Mangiare! van vrijdag 12 februari 2021 om 19:30 uur op NPO Radio 1: Bas Robben over Hotpot; een reportage van Chris Bajema over de pannenkoekenpan; culinair journalist Hassnae Bouazza over de Japanse chef Shinobu Namae en jongste bediende Jannekee Kuijper maakt een gerecht naar zijn receptuur. Presentatie: Petra Possel

Mangiare! Over Hotpot en Shinobu Namae

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 Namae-san 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 &amp; 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.)  This episode was recorded when the chef was here last year, for Tasting Australia. 

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 Namae-san 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 &amp; 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.) This episode was recorded when the chef was here last year, for Tasting Australia.

Shinobu Namae – L’Effervescence, Bricolage Bread & Co.