FAMILY

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  Shinobu Namae

  
  

  Born in Kanagawa in 1973, Shinobu Namae entered the world of hospitality after taking a dishwashing job while a university student. Upon graduating in 1996, he trained at a renowned Italian restaurant in Tokyo, establishing a solid foundation in professional cookery.

  In 2003 he joined Michel Bras Toya Japon in Hokkaido, where he immersed himself in the Bras culinary philosophy and technique. He later continued his development at the Bras family’s flagship restaurant in Laguiole, France, training directly under Michel Bras. He returned to Japan in 2005 to assume the role of sous-chef at the Toya restaurant. After leaving the position in 2008, he travelled to Europe and joined the three-starred The Fat Duck in the United Kingdom, serving as sous-chef and leading the pastry section. He returned to Japan in 2009 and opened L’Effervescence in 2010.

  L’Effervescence received three Michelin stars and a Green Star in the 2021 edition of the guide, and, as of 2025, has retained both distinctions for five consecutive years.

  With a deep interest in promoting better food choices and understanding the environmental and social implications of gastronomy, he completed a Master’s degree in Agricultural and Life Sciences at the University of Tokyo in 2023. In the same year, his leadership in sustainability-focused gastronomy was recognised with the Agency for Cultural Affairs Commissioner’s Award (2023).

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  Sho Komoto

  
  

  Born in Osaka in 1988, Sho Komoto began his career in 2008 at the pâtisserie Mélange, where he acquired the foundations of pastry-making. He went on to refine his understanding of ingredients and technique through further experience at Chocolatier Palet d’Or.
  In 2015 he joined the Japanese restaurant Kashiwaya Osaka Senriyama, immersing himself in the traditions, culture and spirit of hospitality that define Japanese cuisine.
  After training at Le Sucre-Cœur in 2018, he became a founding member of bricolage bread & co., which opened in Roppongi, Tokyo, later the same year. He continues to work there today.

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  Juri Furubayashi

  
  

  Born in Tokyo in 1989, Juri Furubayashi learned the fundamentals of bread-making and gained practical experience while working at three Tokyo bakeries from 2009 onwards.
  In 2018 he attended the talk event “The Bread We Find Delicious,” hosted by Shinobu Namae and Ayumu Iwanaga, an experience that deeply influenced him and prompted him to reconsider his path as a baker.
  He joined bricolage bread & co. in 2019, where he continues to work to this day.