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三上奈緒  Nao MIKAMI

旅する料理人  Nomadic cook

旅先にて生産者を訪問し、その場で集まった食材で料理をするのがライフワーク。

東京農業大学卒業。栄養士として小学校で勤務後、渡仏し料理の道へ。

アヌシー、プロヴァンスのレストランで修行。帰国後、青山の「ラ・ブランシュ」、

カリフォルニアの地産地消レストラン「ChezPanisse」を経て、

現在は日本各地にてポップアップレストランを開催。

隔週末は南青山の「DOWN THE STAIRS」にて旅先での出会いを料理にする。

子どもたちへの食教育として、Edible schoolyard japanのchef teacherも行う。
海に山に川に、料理のフィールドはどこへでも。アウトドアで焚火料理をするのが得意。


Nao Mikami’s lifelong journey as a nomadic chef has taken her to various locations where ingredients are sourced,
where she shares her cuisine inspired by local produce.   After working as an elementary school dietitian upon graduating Tokyo University of Agriculture, she relocated to France where she launched her career in cuisine. Her expertise and knowledge for food and its preparation were developed through her experience in restaurants, which include France Le Clos des Sens in Annecy, La Cabro d’Or in Provence, La Blanche in Tokyo, and Chez Panisse in Califorinia.   As a culinary nomad, she travels to various locations in Japan where she meets the people who produce
the ingredients used in her dishes, and stages pop-up culinary experiences. She enjoys cooking in rural settings
where she feels a sense of connectivity with nature, preparing locally sourced ingredients on an open fire.

Message

 

私にとって料理は、素晴らしい食材を紹介する手段の一つです。
料理を通して、生産者さんやその地域を紹介していくのが自分のミッションだと考えています。


便利な社会とは対照的に、人と人との関係が見えづらくなっている昨今、だからこそ、人と人とをもっと有機的に近づけ、作り手と食べ手、顔の見える食卓を。

それが、人やモノ、そして自然を大切にする心につながっていくと信じて。

Nao’s mission is to share through her cuisine the stories of food and where it comes from, as her cooking
is inspired by the people who produce the finest in organic ingredients with a sense of commitment in preserving our natural resources for future generations.   By bringing closer those who eat her dishes and those who produce the ingredients, she hopes to create a community of food awareness, where people recognize the benefits of ingredients that are harvested in ways that are ecologically sound as a delicious option in their food choices. Nao believes that educating the next generation about food play an important part in a society that prioritizes a sustainable future. Her collaborations include working as Chef Teacher

for Edible Schoolyard Japan, a food education curriculum for children.