'As a chef, I want to express "just as it is" in each and every moment. It may turn out in a classical or contemporary manner. I want to be free to express, and yet provide the best of the enjoyment. Cuisine changes each day in accordance with freshest ingredients. I love to create new way to cook the unknown ingredients. It is my pleasure to see our valued guests enjoy these amazement and discoveries "just as they are" '
Shohei Shimono goes one step further in his ambitions to use solely seasonal ingredients from Japan. With a history working under renowned restaurants like "Trois Gros". He had created his first restaurant - à nu retrouvez-vous in 2009, and lead the team to achieve Michelin Star Tokyo for six consecutive years.
Yusuke Kitade started working with Shohei Shimono in 2013 at à nu retrouvez-vous Tokyo which instilled him with our executive chef's vision and the respect for the sincerity of the ingredients showcasing simplicity and delicacy on every dish. With over 10 years' experience of Japanese and French cuisine, he specialises in maximising the taste and texture of seasonal ingredients with a exquisite cooking style.
Kelvin Ziea leads the front house to exhibit the restaurant concept to every customers' tables with a very sophisticated manner. As well as the sommelier of à nu retrouvez-vous, he curate our wine list that complementing the food and wine pairing. Kelvin's career in wine and restaurant management spans over 15 years. He is a world traveler who loves to visit around the world to taste and explore good wines or sake with excellent quality. His well-travelled palate and keen sensory memory aids his selection of only the finest wines to pair with the delectable cuisine offered by our chef.