'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.

Was born and brought up in Yamaguchi prefecture. Studied for half a year in France after graduating from the Ecole Tsuji Osaka. Worked at "Vincent" in Roppongi for four years after that.
Worked as a second chef at "Le Bourguignon" in Nishiazabu for three years from its opening.
Worked at "Trois gros" in Roanne, France.
Was selected as chef of both the meat section and the sauce makers at "Taillevent".
Trained in the wine shop "Antic Wine" in Lyon, where he deepened his knowledge of wine. Returned to Japan.
Became chef of "Le jeu de l'assiette" in Daikanyama in February.
Opened the French restaurant "à nu" as the owner-chef
Held various events (white truffle fair, black truffle festival, caviar fair, etc.) from 2013 serving as a chef of "DINING OUT YAEYAMA 2013" with Lexus
Opened a new restaurant L'homme du temps that will become a sister restaurant of à nu at GINZA SIX, a commercial facility in Ginza 6-chome in April



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.