Fine French Dining - LA TERRE - produced by Nobuyuki Shinya in Nishiazabu, Tokyo
Gifts of the Earth;
Feelings of balmy breezes,
Moisture of beautiful rain,
fruits of the sun,
Blessings of the Earth;
Comfort in minds and bodies,
Preciousness of all living-beings,
Esperance for tomorrow and the future,
Our cuisine is prepared wholeheartedly with the goal of offering up cherished moments of perfect appreciation and lasting memories of a graceful experience.
Executive Chef, Nobuyuki Shinya, apprenticed to Michelin three-starred French Chef, Pierre Gagnaire.
After a stint as Sous-Chef of AUX BACCHANALES Tokyo, and Chef of BLUE NOTE TOKYO, he opened his own dining establishment, CUILLERE Osaka. famed for it’s consistent full-bookings.
Nouyuki Shinya has overcome serious health obstacles to achieve his career.
“I learned so much from Mr. Gagnaire and other great chefs, and this has inspired my life and given me strength. My mission now is to pass what I have learned on to younger generations, and to make fabulous food” He says.
With a fateful encounter with the owner of LA TERRE, he re-started gathering the threads of new story in Nishiazabu, Tokyo.
- Appearing in February Issue of TOKYO CALENDAR, 2015.
- Featured in a Special Issue of MOOKS TOKYO CALENDAR: ”Where We Want to go Now; Places not to be Missed!” 2014`.
- Introduced in 2015 Kanzen Honban compilation of Tokyo’s Best Restaurants for Adults.
- Appearing in April Issue of TOKYO CALENDAR, 2015.
(c) 2014 LA TERRE.
Produced by Shinya Nobuyuki