“Chez Shibata Nagoya” in Kakuozan, Nagoya, reopened on February 23, 2021 after a preparation period of about 11 months. It is a patisserie that represents the Tokai area with 4 stores in Aichi and Gifu and 9 stores overseas.

This time, we interviewed the owner and chef, Takeshi Shibata, about everything from his motivation to become a pastry chef to his thoughts on the new restaurant.

To a patisserie with a modern Japanese theme

A 2-minute walk from Exit 1 of Kakuozan Station Nagoya Municipal Subway Higashiyama Line. It is located along the approach to Nittaiji Temple.

A lantern and a lattice hanging at the entrance. At first glance, it doesn't look like a sweets shop.

The interior of the restaurant is modern and sophisticated, with a touch of Japanese taste sprinkled throughout, giving it an atmospheric feel. Gold accents create a stately atmosphere.

The Nagoya store opened in 2006. Previously, the interior was based on white, but in the 16th year, it was reborn with the theme of "modern Japanese".

In the center of the store, various sweets such as baked sweets and cookie cans decorate the store.

They offer a wide variety of sweets, from traditional baked goods such as Gugelhupf butter cake to a new type of sweet potato kenpi-chocolat.

There is also an assortment of baked sweets that are perfect for gifts.

A nice package will bring you a sense of exhilaration the moment you open it. There is no doubt that the gift will be appreciated.

And in the showcase there is a cake as beautiful as a jewel! Your eyes will be glued to the colorful and beautiful cakes.

The decorated cake is also very gorgeous! Just looking at it makes me feel excited.

It is not only cakes. On top of the showcase, bread baked in the store is lined up, and a delicious aroma wafts through the air.

"Croissant" using AOP butter from France and "Pain au trois Chocolat" using 3 kinds of chocolate. We are very particular about the materials we use.

You can enjoy the sweets sold in the cafe space.

In the back of the store, there is a bar counter "Take Bar". Beyond the boundaries of patisserie, you can enjoy chef Shibata's omakase dishes and cocktails. For information on how to use Takebar, please see the store's website.

▼ Click here for details.
https://chez-shibata.com/takebar/

From baseball boy to pastry chef
1995 Chez Shibata was born

Takeshi Shibata

Born in Tajimi City, Gifu Prefecture. After graduating from Tsuji Culinary College, he studied at the patisserie department of the French restaurant "Jean Moulin" in Kobe, "Hotel Ritz Escoffier" and "Chez Mirabel" in Paris, and opened "Chez Shibata Tajimi" in 1995. In 2009, he became the first Japanese pastry chef to develop his own brand, and currently has 13 stores in Japan and overseas. Appointed as chocolate ambassador for France "CEMOI", tourism ambassador for Tajimi city, and matcha ambassador for Nishio city. A pastry chef representing the Tokai area who is widely active in corporate production and TV program appearances.

Chez Shibata is in its 27th year since opening in Tajimi City, Gifu Prefecture. The owner, Chef Shibata, is so famous in the Tokai area that no one knows him. Let's first look back at the history of the birth of Chez Shibata, what kind of thoughts Chef Shibata had in mind for the reopening.

－First of all, please tell us what made you decide to become a pastry chef.

Chef Shibata: "When I was in elementary school, I became interested in cooking because I was helping my mother. I loved making fried rice, yakisoba, and other meals. Once a year, my mother made a cake for me, and I found it interesting to help with that. I used to play sports, and when I couldn't afford to be a baseball player, I decided to go into the world of cooking."

-Did you study cooking at a vocational school?

Chef Shibata: "I studied French cuisine. At first, I wanted to be a French chef. I also liked making sweets, and I was interested in both. After graduating from a vocational school, I started working in the patisserie department of a French restaurant in Kobe. So, 90% of my work was in sweets, and I also worked in restaurants."

After training in Kobe, Chef Shibata moved to France and trained at a patisserie in Paris.

－What kind of influence did you have in France?

Chef Shibata: "The ingredients are different from those in Japan. I also felt a difference in the sense of sweets. In Japan, sweets are a luxury item, but in France, they are a necessity in daily life. In Japan, the number of customers who eat sweets has been gradually increasing recently, but it was not the case in the past.

In France, it is normal to have dessert after dinner. It was not something splendid, but compote, or an old man eating tiramisu all by himself. In short, I saw firsthand how sweets were rooted in daily life. I found that compote played an important role, as did wine. I wanted to bring that kind of food culture to Japan."

After returning to Japan, he opened Chez Shibata in his hometown of Tajimi in 1995 at the age of 24. It was a time when the word “patissier” and the word “sweets” did not exist like today. In the first half of 2000, when the word “patissier” was gaining popularity, the restaurant became popular after appearing on TV programs. In 2006, the second store was opened in Kakuozan, Nagoya.

Chef Shibata: "When I returned from France and started my business, I wanted to tell Japanese people that this is what French pastries are like. I thought that paying homage to France was an aesthetic for me, and I did so for nearly 10 years."

- Is it different now?

Chef Shibata: "Japanese pastry chefs today are imitating Europe, but that in itself is old-fashioned! The level of Japanese sweets is recognized as one of the best in the world, so I think we should take more pride in being Japanese."

Since 2009, we have been expanding our own brand overseas. As a Japanese pastry chef, he is active in overseas events and demonstrations.

－What is important in making sweets?

Chef Shibata: "In a word, originality! It's about pursuing originality based on French pastries."

-It has been 27 years since the company was founded, and the image is constantly evolving.

Chef Shibata: "My thinking and image have all changed since I opened the restaurant. I think it is important to change. Just as times change, people's sensibilities and information all change, but I think it is the worst thing you can do as a manager if you don't change. A manager has to keep changing, that's the ironclad rule!"

New store concept
“If a western designer designed a sushi restaurant”

－The concept of the new Nagoya store is “What if a western designer could express a modern Japanese sushi restaurant?” What does it mean?

Chef Shibata: "I have found that when holding events in Europe, especially in Asia, it is a positive thing to launch and promote the Japanese people. The reason for this is that Japanese food culture has become very globally focused. For example, before the Corona Disaster, foreigners visiting Japan made reservations for sushi and tempura that were listed in the Michelin Guide. I wanted to create a modern Japanese image at my home restaurant in Japan, and I have been thinking about it for four years."

- Please tell us the points you were particular about.

Chef Shibata: "It's everything. It's not just this place, but the counter board and walls, we paid attention to details. We had craftsmen in Kyoto make the lights, and even the lanterns at the entrance are like no other patisserie in Japan."

The lights above the showcase were custom-made in the image of Japanese style.

A clay wall painted by a plasterer in the image of a layer of mille-feuille.

The wallpaper uses Nishijin kimono fabric. You can feel the commitment unique to Chef Shibata, who has been active around the world, everywhere.

Important things as an owner-chef

We celebrated our 50th birthday on March 28th, and the Nagoya store, which can be said to be the culmination of our work, has taken shape. While the store is closed for renovation and the corona crisis overlaps, we are always delivering deliciousness and smiles with new ideas, such as “Sweets Delivery” that we deliver ourselves and opening a store specializing in sweets while eating while walking in Osu.

－Lastly, please tell us about your future prospects.

Chef Shibata: "I think I'll retire in 10 years, and I'm going to finish it."

-What! Are you going to quit?

Chef Shibata: "I have been running a business since I was 24 years old. So I work all the time when everyone else has two days off a week or enjoys leisure, and I have almost no time for private life. You devote your life to your work, and then you have customers who eat it as delicious. I want a little bit of my own life (laughs).

I think it's my job to pass it on to the next generation. Our staff may protect it, or it may not.

I will fulfill my life. The staff working now is important for that, and what is important now and what is important in the future are two different things. So, I have to make it through the next 10 years, until I am 60 years old. A goal with no end in sight is not a goal. Goals can change, absolutely everyone has goals. It is important to be clear, and it is common in our work to change course along the way. So it may be 100, but right now I'm going to assume it's 100."

He encouraged us to have more confidence in Japan's manufacturing technology, which is superior to the rest of the world, and that we should send our products to the world. Thank you very much, Chef Shibata.

Introducing recommended sweets

There are always about 25 types of fresh cakes in the line-up. It changes with the seasons and changes with the inspiration of Chef Shibata.

Strawberry season limited "Gourmandise"

Among the many strawberry cakes, this one stands out! A gorgeous cake with fresh strawberries, custard cream, and fresh cream sandwiched between pie dough and choux pastry. Hidden inside is a compote made with 6 kinds of berries.
Gourmandise means "gourmet" and "glutton" in French. As the name suggests, it is a luxurious and filling dish. This is seasonal only until June.

Chez Shibata's specialty "Eclair au Bourseret"

Caramel eclair with French AOC butter topped with Guérande salt. The thick choux dough is filled with plenty of bittersweet caramel cream. Without feeling hesitant to eat butter as it is, it leaves a rich taste in the mouth and matches well with caramel. "I think you'll be surprised when you try it," he said confidently.

Renewal commemorative new work “Ltim Chocolat”

This chocolate cake uses chocolates from "cemoi" of France, of which Chef Shibata is an ambassador, and is combined with Tahiti vanilla crème brûlée, which is said to be the best in the world, and homemade hazelnut praline. 7 layers are carefully calculated to unite texture and melt in the mouth. It is rich, fragrant, and has an unforgettable taste. Chocolate lovers will not be able to resist.

"Agrume Yuzu" with a cute yuzu shape

A cute cake that looks like a bright yuzu. 6 layers of marzipan dough, yuzu cream, milk chocolate, etc. You can enjoy the harmony of sourness and sweetness, with the yuzu flavor and fragrance spreading in your mouth.

The cakes created by Chef Shibata combine many layers of different tastes, and the moment you put it in your mouth, the harmony and aftertaste will make you feel happy. I can't wait to see what kind of sweets will appear in the future.