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Charles Toshio Namba

Charles Toshio Namba

Born and raised in Los Angeles to Japanese parents, Charles has been immersed in Japanese cuisine and culture since childhood.

After growing up in Beverly Hills, Charles made a move to New York in 2004, where he was part of the opening culinary team for EN Japanese Brasserie. Following EN, Charles spent several years immersed in classical French cuisine at Tribeca’s landmark Chanterelle restaurant, and was ultimately tapped as Chef de Cuisine for a new Asian sister restaurant, Macao Trading Company, which opened in 2008. In 2010, Charles returned home to Los Angeles to assist in the opening of Thomas Keller’s Beverly Hills location of Bouchon, where he spent several years working with traditional French bistro classics. In his free time, he often travels to Europe and Japan to eat as much delicious food as he can. 

Charles Toshio Namba
Koji Marinated Shrimp | Courtesy of Tsubaki
The Migrant Kitchen

Tsubaki's Koji Marinated Grilled Shrimp

A beautifully simple dish that brings together the freshness of the sea with the delicious taste of garlic, shio koji and lemon over the grill. Perfect for easy going barbecues.
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