BOOKINGS

November 3rd Collaboration Lunch

On November 3rd we hosted a special collaboration lunch with Nancy Singleton Hachisu; author of Food Artisans of Japan and Chef Namae Shinobu of the Two Michelin Starred restaurant L’Effervescence in Tokyo, for the release of her new book.   

The menu for lunch included recipes from Nancy’s new book, recipes from Chef Namae Shinobu (who is featured in the book), and the SingleThread Team.

After lunch, artisans appearing in the book  displayed products at an expo at our rooftop garden.

Each guest received a signed copy of Nancy’s latest book, Food Artisans of Japan.

CHEF SHINOBU NAMAE

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

In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015). Hachisu shares in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for a genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to the craft.

The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.