1973年、横浜生まれ。慶応大学法学部政治学科卒業。東京のイタリア料理店〈アクアパッツァ〉で基礎を学んだ後、2003年より北海道の〈ミッシェル・ブラス トーヤ ジャポン〉にて研鑽を積む。2005年、フランス・ライヨール本店での研修を経て、スーシェフに就任。2008年より、イギリス・ロンドン近郊の〈ザ・ファットダック〉にてスーシェフを務める。2010年、東京・表参道に〈レフェルヴェソンス〉オープン。同店のエグゼクティブシェフを務める。

Shinobu Namae is the chef-owner of L’Effervescence in Tokyo, which he opened in 2010. The restaurant, which 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’ three-Michelin-star 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.

生江 史伸
Shinobu Namae










It's been becoming a norm of a chef to "use local ingredients" or "be conscious about sustainability".

And, it has to be.

What is the role of those "socially conscious chefs" in the gastronomy world in Asian countries?

Namae Shinobu from L'effervescence in Tokyo, the inspirational personality to the younger chefs will lead this session.

Chefs from Asian countries such as the Philippines, Thailand, India, etc., confront with each other for the better future.

*This session is a round table where everyone can speak.

*Participants must be professionally involved with cooking.

*There will be consecutive translation.

エリア C
13:00 ~ 14:00



Cooks, Get Together!

The Way Gastronomy in Asia want to be w/ Chef Namae Shinobu