Special Dinner With Critically Acclaimed Chef Shinobu Namae from L’Effervescence in Tokyo, Japan

On Saturday, April 23 and Sunday, April 24, Executive Chef Scott Anderson and the elements’ kitchen will proudly welcome one of the most critically acclaimed chefs in the world, Chef Shinobu Namae from L’Effervescence in Tokyo, Japan.

Chef Namae has earned worldwide recognition from chefs, restaurateurs, food/restaurant journalists whose accolades include two Michelin stars in addition to guiding L’Effervescence to 12th on The Diners Club Academy Asia’s 50 Best Restaurants List and  12th on the World’s 50 Best Restaurant List.

The combination of Chef Anderson and Chef Namae will create an innovative menu focusing on Sansai season.  Sansai translates to “mountain vegetables” and refers to all foraged herbs and vegetables found in the mountains of Japan especially in the spring season.  This dinner will incorporate the wild spring herbs and vegetables foraged from the Garden State .

Reserve Below or Call 609.924.0078

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Shinobu Namae is the chef-owner of L’Effervescence in Tokyo, Japan, 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.

Namae’s dishes, which have earned the restaurant two Michelin stars and 12th on Asia’s 50 Best Restaurants list as well as 85th on the World’s 50 Best.

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.

The food at L’Effervescence can be described as contemporary French with modern gastronomic twists with creations such as ‘an idea of apple pie’ – a playful reworking of the famous McDonald’s fast-food product, served in a little red takeaway box at the table. The filling changes constantly, but has featured combinations such as wild boar, sage and matutake mushrooms. Namae, also take a focus on organic produce in dishes such as whole cooked turnip, accompanied by parsley oil emulsion, Basque ham and brioche.

L’Effervescence has also developed a reputation for amazing desserts and has several unique sweets on the menu inspired from his time spent as the pastry chef at the Fat Duck.

Twitter: @Namae_sanFacebook • Instagram: @leffervescence or #shinobunamae • Website: http://www.leffervescence.jp/en/