There is no “unfavorable situation” unless you recognize it yourself.

On January 2020, 1, he opened his own restaurant in Shibuya, Tokyo, where he was born and raised. Approximately three months have passed since then, and the world has been at the mercy of the new coronavirus, and from April 10th, we entered a period of temporary business restraint. However, there is no sadness in Chef Shida Ryoma's expression.

``I can't help it. All of my fellow chefs are in the same situation.'' At the age of 24, I started working at ``ESqUISSE'' in Ginza, which was on its second day of operation, and I spent 2 years there. However, it is difficult to describe in words how amazing the restaurant's kitchen was when it first opened. Although it is unfortunate that we are unable to welcome customers due to the coronavirus pandemic, this is the time when the restaurant has just started running. I think we have no choice but to think positively that the money will be used for improvements and countermeasures," he said cheerfully.

In the business of being a chef, the "now" is the most important thing, and the past is just the past, but the path that young chef Shinta Ryoma has taken thus far is worthy of being called "elite." For more details, please see the profile section.He trained at L'Osier and Troisgros, which are said to be important in the French culinary world, and at Esquith, he absorbed the spirit of not only Chef Lionel but also his seniors from Robuchon. However, even though these things may have clashed at times in the kitchen, as a chef he has always strived to accurately express the cooking of his boss, the chef. What Shinta focused on when it came time to create his own direction was a ``new traditional.''

We want to increase the number of people who enjoy gastronomy without putting too much effort into it.

Shinta was born in 1988 and trained in the kitchens of top dining establishments in Paris and Tokyo. For him, ``traditional cuisine'' is full of fresh appeal. élan has a youthful and fun feel with its modern interior and novelty of colors and decorations, but each table is covered with a pure white cloth, and customers are allowed to choose from a variety of cheeses after the main dish. The traditional "Cheese Plateau" will be featured. "It was my dream to do this," he said happily.

“The world of cooking is changing every day, with people breaking the rules, taking a casual approach, and even incorporating ultra-experimental methods.One of my ideals is to not only follow trends, but also to I think it would be great if more young people who like gastronomy and go to restaurants are happy if they can enjoy delicious food, regardless of the technique or ingredients, but there is also a bit of intellectual curiosity. Restaurants become more enjoyable when you have a heart for them.It would be great if more Japanese people could enjoy the food with passion."

There is an image of an extremely cool eater that remains in Shinta's memory. She was a woman in her 50s who was enjoying a meal alone at the famous Côte d'Or restaurant in Shirokane-Takanawa. ``At the time, my friend and I were attending culinary school, and we were so nervous at our favorite restaurant that we couldn't even taste the food, but the other person seemed to be really enjoying the à la carte meal. Moreover, the restaurant, the food, and the service are all very cool.It's an unforgettable sight.''

Contrary to his innocent appearance, he stands out for his solid and unwavering approach to cooking. This is Chef Ryoma Shinta's specialty. By the time the coronavirus pandemic subsides, the restaurant will have been upgraded in many ways, and will rival restaurants that have been around for many years.

RYOMA SHIDA　

Born in Tokyo in 1988. After graduating from high school in Tokyo, he entered Tsuji Culinary Arts College. He graduated from the French school at the top of his class and went to Maison Troisgros (now Troisgros) in Roanne. Since then, he has worked at L'Osier in Ginza and Hôtel de Crillon in Paris, before moving to ESqUISSE in Ginza in 2012. In 2015, he was the first "YOUNG CHEF" Japan representative. In January 2020, he opened his own store "élan" in Omotesando.
*We are refraining from operating from April 6th. The reopening date will be announced on Instagram.

élan
5-10-1 GYRE4F, Jingumae, Shibuya-ku, Tokyo
03-6803-8670
18: 00-21: 00 (LO)
Closed Wednesday
Dinner 10-dish course ¥15,000, 12-dish course ¥20,000
*Tax and service charge not included

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The Japanese food and beverage industry is dominated by excellent restaurants, including not only Japanese cuisine but also French, Italian, and Chinese cuisine. However, if you look deeper than that, you will see that a new generation has sprouted that will carry the future of Japan's food on their shoulders, and they are showing remarkable success. The "Premium Japan" editorial department selected 12 chefs who face food beyond all boundaries. I asked him what vector he was aiming for.

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